I finally nailed Oven Baked Chicken Breasts that stay ridiculously juicy and impossibly flavorful, so if you hate dry chicken you’re going to want to keep scrolling.
I can’t stop making these Oven Baked Chicken Breasts because the crust gets salty, sweet, and smoky in the best way. I adore the way lemon zest and garlic powder punch through bland chicken and make dinner feel alive.
But it’s not precious or fussy. I want something that gets on the table fast, that kids won’t complain about and grown-ups will fight over.
I love that it’s a reliable standby among Chicken Dinner Recipes when I’m tired but hungry. And it pairs with anything from a dumb salad to leftover fries.
Juicy, seasoned, zero drama. Bring it right now.
Ingredients
- Chicken breasts: the main protein, juicy when treated right, easy weeknight win.
- Cold water (brine): Basically it helps the meat stay moist and tender.
- Kosher salt: It seasons deep, makes the chicken actually taste like something.
- Sugar (brine): Plus a touch of sweetness helps brown the crust nicely.
- Olive oil: Adds fat for browning and keeps the surface from drying out.
- Black pepper: Gives a little bite and that warm, familiar peppery kick.
- Garlic powder: Instant garlicky comfort without fuss, it’s a flavor shortcut.
- Onion powder: Rounds the savoriness, but subtle so it won’t overpower.
- Smoked paprika: Adds smokiness and color, makes it look like you tried hard.
- Dried thyme/Italian seasoning: Herbal notes that make it taste homemade, not bland.
- Lemon zest/juice: Brightens everything, keeps the dish from feeling heavy.
- Unsalted butter: Basically adds richness and gives you a glossy finish.
- Fresh parsley: Plus it adds freshness and a pop of green for serving.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1.5 to 2 lb total, 6 to 8 oz each)
- 4 cups cold water (for quick brine, optional)
- 1/4 cup kosher salt (for brine) or 1 1/2 teaspoons kosher salt for direct seasoning
- 2 tablespoons granulated sugar or brown sugar (for brine, optional)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or 1 teaspoon dried Italian seasoning
- 1 teaspoon lemon zest or 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter (optional, for basting)
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. If you have time do a quick brine to keep the breasts juicy: stir 4 cups cold water with 1/4 cup kosher salt and 2 tablespoons sugar until dissolved, add the 4 chicken breasts, refrigerate 15 to 30 minutes, then rinse and pat dry. If you skip brine, just pat chicken dry and sprinkle 1 1/2 teaspoons kosher salt over them.
2. Preheat oven to 425F and line a rimmed baking sheet with foil or parchment for easier cleanup.
3. In a small bowl combine 1 tablespoon olive oil, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning, and 1 teaspoon lemon zest or 1 tablespoon lemon juice; whisk or stir into a paste.
4. Rub the spice mixture all over the chicken breasts, making sure each piece is well coated and the spices get into any crevices.
5. Arrange the breasts on the prepared sheet leaving a little space between them so hot air can circulate; if breasts vary a lot in thickness press the thicker ones flatter with your hand so they cook more evenly.
6. Optional but recommended: place 1 tablespoon unsalted butter in small bits on top of the breasts or brush with a little extra olive oil for extra browning and flavor.
7. Bake in the preheated oven 18 to 22 minutes depending on thickness; start checking internal temp at 18 minutes. Insert an instant read thermometer into the thickest part and pull the chicken when it reads 160F.
8. Remove from oven and tent loosely with foil; let rest 5 to 7 minutes so carryover heat brings the chicken to a safe 165F and keeps it juicy.
9. If you like a little fresh brightness, squeeze a touch more lemon juice over the breasts after resting, then sprinkle chopped fresh parsley for color.
10. Slice against the grain and serve with your favorite sides. Leftovers keep well in the fridge 3 to 4 days.
Equipment Needed
1. Rimmed baking sheet (lined with foil or parchment)
2. Small mixing bowl
3. Measuring cups and spoons
4. Whisk or fork for mixing the paste
5. Instant-read thermometer
6. Cutting board and sharp chef knife
7. Tongs or a spatula for handling the breasts
8. Paper towels for patting chicken dry
FAQ
The BEST Baked Chicken Breasts Recipe Substitutions and Variations
- Kosher salt (brine or direct seasoning): if you only have table salt, use about half the amount (so 3/4 teaspoon table salt instead of 1 1/2 teaspoons). Sea salt can be swapped 1:1 with kosher salt when measuring by weight, but if using flaky finishing salt use less.
- Granulated or brown sugar (for brine): honey or maple syrup works fine — use about 2 tablespoons of honey or maple syrup in place of 2 tablespoons sugar; it will help with browning and add a touch of complexity.
- Extra virgin olive oil: use avocado oil or light olive oil for a neutral flavor and higher smoke point, or melted butter if you want richer taste (use same amount).
- Smoked paprika: swap with regular paprika plus a pinch of cayenne or a little chipotle powder for smokiness; one part chipotle to three parts paprika gives a similar smoky heat without overpowering the chicken.
Pro Tips
1. Brine if you can, even just 15 minutes. It really helps the chicken stay juicy, but don’t forget to rinse and pat dry well or the seasoning wont stick and the crust won’t brown right.
2. Pound uneven breasts to about the same thickness. Thinner ones will cook way faster, but you dont need a fancy mallet, a heavy pan or a rolling pin works fine wrapped in plastic.
3. Use an instant read thermometer and pull at 160 F, NOT 165 F. Tent and rest 5 to 7 minutes and carryover heat will bring it to 165 F without drying it out.
4. Add small pats of butter or a quick brush of oil right before baking for better browning and flavor. If you want a fresh pop squeeze a little lemon after resting and sprinkle parsley.
The BEST Baked Chicken Breasts Recipe
I finally nailed Oven Baked Chicken Breasts that stay ridiculously juicy and impossibly flavorful, so if you hate dry chicken you’re going to want to keep scrolling.
4
servings
410
kcal
Equipment: 1. Rimmed baking sheet (lined with foil or parchment)
2. Small mixing bowl
3. Measuring cups and spoons
4. Whisk or fork for mixing the paste
5. Instant-read thermometer
6. Cutting board and sharp chef knife
7. Tongs or a spatula for handling the breasts
8. Paper towels for patting chicken dry
Ingredients
-
4 boneless skinless chicken breasts (about 1.5 to 2 lb total, 6 to 8 oz each)
-
4 cups cold water (for quick brine, optional)
-
1/4 cup kosher salt (for brine) or 1 1/2 teaspoons kosher salt for direct seasoning
-
2 tablespoons granulated sugar or brown sugar (for brine, optional)
-
1 tablespoon extra virgin olive oil
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1/2 teaspoon dried thyme or 1 teaspoon dried Italian seasoning
-
1 teaspoon lemon zest or 1 tablespoon fresh lemon juice
-
1 tablespoon unsalted butter (optional, for basting)
-
Fresh parsley, chopped, for garnish (optional)
Directions
- If you have time do a quick brine to keep the breasts juicy: stir 4 cups cold water with 1/4 cup kosher salt and 2 tablespoons sugar until dissolved, add the 4 chicken breasts, refrigerate 15 to 30 minutes, then rinse and pat dry. If you skip brine, just pat chicken dry and sprinkle 1 1/2 teaspoons kosher salt over them.
- Preheat oven to 425F and line a rimmed baking sheet with foil or parchment for easier cleanup.
- In a small bowl combine 1 tablespoon olive oil, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme or 1 teaspoon Italian seasoning, and 1 teaspoon lemon zest or 1 tablespoon lemon juice; whisk or stir into a paste.
- Rub the spice mixture all over the chicken breasts, making sure each piece is well coated and the spices get into any crevices.
- Arrange the breasts on the prepared sheet leaving a little space between them so hot air can circulate; if breasts vary a lot in thickness press the thicker ones flatter with your hand so they cook more evenly.
- Optional but recommended: place 1 tablespoon unsalted butter in small bits on top of the breasts or brush with a little extra olive oil for extra browning and flavor.
- Bake in the preheated oven 18 to 22 minutes depending on thickness; start checking internal temp at 18 minutes. Insert an instant read thermometer into the thickest part and pull the chicken when it reads 160F.
- Remove from oven and tent loosely with foil; let rest 5 to 7 minutes so carryover heat brings the chicken to a safe 165F and keeps it juicy.
- If you like a little fresh brightness, squeeze a touch more lemon juice over the breasts after resting, then sprinkle chopped fresh parsley for color.
- Slice against the grain and serve with your favorite sides. Leftovers keep well in the fridge 3 to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 410kcal
- Fat: 14g
- Saturated Fat: 4.1g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 6g
- Cholesterol: 170mg
- Sodium: 490mg
- Potassium: 510mg
- Carbohydrates: 6.5g
- Fiber: 0.5g
- Sugar: 6.25g
- Protein: 62g
- Vitamin A: 90IU
- Vitamin C: 1.5mg
- Calcium: 30mg
- Iron: 0.8mg