Juicy Oven Baked Chicken Breast Recipe in 30 Minutes

There’s nothing worse than dry, rubbery chicken – and nothing better than perfectly juicy oven baked chicken breast that practically melts in your mouth. After years of trial and error (and yes, a few hockey puck-like disasters), I’ve finally perfected this simple recipe that never fails me. With just a handful of pantry staples and about 30 minutes, you can create tender, flavorful chicken that’s healthy enough for meal prep but fancy enough for date night.

What I love most about this oven baked chicken breast recipe is how foolproof it is – no complicated techniques or hard-to-find ingredients. Just good old olive oil, a few trusty spices, and that magical 400°F oven temperature that gives you golden edges without drying out the center. It’s become my go-to weeknight dinner solution, and I’m excited to share all my tricks for getting it right every single time.

Why You’ll Love This Oven Baked Chicken Breast Recipe

This recipe checks all the boxes for a perfect weeknight meal:

• Unbelievably juicy – The 400°F magic temperature and 5-minute resting time guarantee tender results every time
• Ready in 30 minutes – From fridge to table faster than takeout (with way better flavor)
• Endlessly customizable – Swap the spices to match your mood (I sometimes add lemon zest or cayenne when I’m feeling fancy)
• Meal prep superstar – High-protein, low-carb chicken that stays delicious for days in the fridge

Ingredients for Oven Baked Chicken Breast

Here’s all you need for perfect chicken every time:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil (not extra virgin – it burns too easily)
• 1 tsp kosher salt (trust me, don’t skimp!)
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme

Ingredient Notes & Substitutions

• Chicken breasts: Look for similarly sized pieces so they cook evenly. If they’re super thick, I’ll pound them to an even 1-inch thickness.
• Olive oil: Regular olive oil works better than extra virgin here – it has a higher smoke point for baking. Can sub avocado oil in a pinch.
• Salt: Crucial for moisture! Kosher salt distributes better than table salt. If you must reduce sodium, do it after baking.
• Spices: Smoked paprika adds depth, fresh thyme (1 tsp) tastes brighter. No garlic powder? Mince 2 cloves fresh garlic instead.

How to Make Oven Baked Chicken Breast

This recipe couldn’t be simpler, but there are a few key steps that make all the difference between “meh” and “wow!” chicken. Follow my method and you’ll have restaurant-quality results right from your own oven.

Seasoning the Chicken

First things first – pat those chicken breasts dry with paper towels. This little step is my secret for getting that perfect golden crust. Then drizzle with olive oil and rub it all over like you’re giving the chicken a mini massage. Sprinkle your spice mix evenly over both sides, then gently press the seasonings into the meat so they don’t fall off during baking.

Baking and Resting

Arrange your chicken on a baking sheet with some breathing room – about an inch between pieces. Pop them into your preheated 400°F oven and resist the urge to peek! After 20 minutes, check the internal temperature with a meat thermometer – 165°F at the thickest part means it’s done. Here’s the most important part: let it rest for 5 full minutes before cutting. I know it’s tempting, but this lets the juices redistribute so you don’t lose all that moisture when you slice in.

Tips for Perfect Oven Baked Chicken Breast

After making this recipe hundreds of times (no exaggeration!), I’ve learned all the tricks for flawless chicken every time:

• Even thickness is key – Pound thicker ends to 1-inch thickness so the whole breast cooks evenly. I use a rolling pin between plastic wrap – therapeutic after a long day!
• Meat thermometer = lifesaver – That little gadget removes all guesswork. Insert it diagonally into the thickest part for an accurate read.
• Give them space – Crowded chicken steams instead of bakes. I line my pan with foil for easy cleanup and leave at least an inch between pieces.
• Rest like a pro – Those 5 minutes off heat make ALL the difference. I set a timer so I don’t cheat!
• Bonus tip – For extra crispy edges, broil for the last 1-2 minutes (watch closely!).

Serving Suggestions for Oven Baked Chicken Breast

This versatile chicken plays well with almost anything! For weeknight dinners, I love pairing it with simple roasted veggies (asparagus and carrots are my go-tos) or creamy mashed potatoes that soak up all those delicious juices. When I’m feeling fancy, I’ll slice it over a crisp Caesar salad or stuff it into warm pitas with tzatziki.

Meal prep fans – this chicken is your new best friend. I’ll often bake a double batch to slice for grain bowls, wraps, or quick pasta additions throughout the week. The leftovers make amazing chicken salad sandwiches too – just chop, mix with mayo and celery, and you’re golden!

Storing and Reheating

Here’s how to keep your oven baked chicken breast tasting fresh for days! Store leftovers in an airtight container in the fridge for up to 3 days – they actually get more flavorful as the spices meld. For longer storage, freeze individual portions for up to 2 months (wrap tightly in foil first to prevent freezer burn).

When reheating, skip the microwave unless you want rubber chicken! Instead, warm slices in a 350°F oven for about 10 minutes or until heated through. This keeps the texture juicy instead of dried out. Pro tip: Add a splash of chicken broth before reheating for extra moisture.

FAQ About Oven Baked Chicken Breast

Can I use bone-in chicken for this recipe?
Absolutely! Just add 5-10 minutes to the cooking time and check that the internal temperature near the bone reaches 165°F. The bone actually helps keep the meat extra juicy.

How do I prevent dry chicken?
Three secrets: don’t overcook (use that thermometer!), let it rest before cutting, and never skip the oil rub. Also, if your chicken breasts are huge, consider cutting them horizontally into cutlets.

What’s the best oil for baking chicken?
I swear by regular olive oil (not extra virgin) because it has a higher smoke point. Avocado oil works great too. Avoid butter – it burns before the chicken’s done cooking!

Nutritional Information

Estimates vary by ingredients. Per serving (1 chicken breast): 220 calories, 35g protein, 8g fat (1.5g saturated), 1g carbs, 0g fiber, 600mg sodium.

For more delicious recipes and cooking inspiration, check out our blog. You might also enjoy our baked chicken in tomato sauce or our baked crepes with chicken. You can also find us on Pinterest for more ideas!

Print