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Perfectly seasoned oven-baked chicken breast, sliced to show its juicy and moist interior, ready to be served.

Oven-Baked Chicken Breast (The Juiciest, Most Flavorful Recipe!)

Discover the secret to perfectly juicy and flavorful oven-baked chicken breast every time. This simple, foolproof recipe is your new go-to for healthy, delicious weeknight dinners. Say goodbye to dry chicken forever!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Equipment

  • 1 Baking Dish or Rimmed Baking Sheet
  • 1 Meat thermometer
  • 2 Mixing Bowls

Instructions
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry with a paper towel.
  2. If desired, pound the thicker parts of the chicken breasts to create an even thickness for uniform cooking.
  3. In a bowl, toss the chicken breasts with olive oil to coat them evenly.
  4. In a small bowl, combine the kosher salt, smoked paprika, garlic powder, black pepper, and onion powder.
  5. Sprinkle the seasoning mixture over all sides of the chicken breasts, pressing gently to make sure it adheres.
  6. Arrange the seasoned chicken in a single layer in a baking dish or on a rimmed baking sheet.
  7. Bake for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
  8. Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing and serving.

Notes

Even Thickness is Key: Pounding the chicken ensures it cooks evenly, preventing the thinner parts from drying out while the thicker parts cook through.
Don't Overcook: A meat thermometer is your best friend for juicy chicken. Pull it from the oven the moment it hits 165°F.
Rest is Best: Letting the chicken rest before slicing is a non-negotiable step that allows the juices to redistribute, ensuring maximum moisture.
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