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5 from 8 votes

Juicy Baked Chicken Breast

Tender, juicy baked chicken breasts that are perfectly seasoned!
Prep Time10 mins
Cook Time18 mins
Resting Time10 mins
Total Time38 mins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 83kcal
Author: Julie Evink


  • 4 boneless skinless chicken breasts pounded to evenly thickness (about 2 lb)
  • 1 Tbsp olive oil
  • 1 tsp finely ground sea salt
  • tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp chili powder
  • 1 tsp onion powder


  • Preheat the oven to 450 degrees F.
  • Place chicken breasts in a 9x13 inch baking dish. Brush both sides with olive oil.
  • In a small bowl combine the salt, black pepper, garlic powder, smoked paprika, chili powder and onion powder together. Sprinkle seasoning mixture evenly over the chicken on both sides.
  • Place the baking dish in a preheated oven and bake for 15-18 minutes or until the chicken is cooked through and no longer pink. The thickest part of the breast should have an internal temperature of 165 degrees F.
  • Remove chicken from the oven, loosely tent the baking dish with aluminum foil and let rest for 5-10 minutes.
  • Serve immediately after the chicken has rested.



How long does it take to bake chicken breast at 400?
It will take more time – about 20 to 25 minutes. I like to cook it at 450 because it’s faster and you also get a really nice crust on top from the higher heat.
How do you keep it moist when baking?
The best tip is to not overcook it. As soon as the internal temperature is 165°F the chicken is done. Cooking it for less time at a higher heat helps, too.
Should you cover it when baking in the oven?
For my recipe, you don’t need to. I prefer to bake it uncovered so you get a crust on top. If you cover it, the trapped moisture will keep that from happening.
How long does it keep?
Cooked chicken will keep for three to four days in the refrigerator. I recommend keeping the breasts whole when you chill them and only slicing off what you need. They won’t dry out as much this way.
Can you use boneless, skinless thighs instead?
Yes, but they probably need less baking time if they are smaller. Prep them the same way and cook them until they are 165°F.


Calories: 83kcal | Carbohydrates: 1g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 358mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg