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Baked Chicken Breasts Recipe

These easy baked chicken breasts are tender, juicy, and all-around perfect. This is the only baked chicken recipe you’ll ever need!

Bowl of rice topped with sliced baked chicken breast

Friend, this is your ultimate guide to baking chicken. It sounds simple, right? Just season the chicken and pop it in the oven. But there’s a golden tip that ensures your baked chicken breasts are always moist and juicy! While the process is as straightforward as it sounds, adding this one extra step has never failed to yield perfectly tender chicken, regardless of the variety of seasonings and flavors I experiment with. It’s an easy, fail-proof method that’s made this recipe a weeknight dinner staple in my kitchen.

Hands holding baked chicken breasts in baking dish

How To Bake Chicken Breast Without Drying It Out?

Parchment paper is the secret to baked chicken breasts that don’t dry out in the oven. The pat of butter on each breast does help with flavor, but the parchment paper does the heavy lifting here. It seals in the juices instead of letting them steam off, so basically, the parchment paper allows your chicken to baste itself as it bakes. The result is tender, juicy chicken breasts that you’ll actually look forward to eating. You can use this method pretty much any time that you need to bake up some chicken breasts. It’s a tried and true technique taught in culinary schools, and it works every time with whatever seasonings you wish to use.

Overhead view of ingredients for baked chicken breasts

Ingredients For Baked Chicken Breasts

  • Olive oil cooking spray
  • Boneless, skinless chicken breasts – Wash them, pat them dry with a paper towel, and trim them.
  • Garlic
  • Salt and fresh ground pepper
  • Garlic powder – The combination of fresh garlic and garlic powder results in super flavorful baked chicken breasts!
  • Dried oregano
  • Italian seasoning
  • Butter – You can use salted or unsalted; if you use salted butter, go lighter on the salt when you’re seasoning the chicken.
  • Parchment paper – Don’t substituted waxed paper; it needs to be parchment.

How to Make Juicy Baked Chicken Breasts

  1. Prepare. Preheat your oven to 400ºF and lightly grease a 9×13 baking dish with cooking spray.
  2. Season the chicken. Arrange the chicken breasts in the baking dish and rub the minced garlic all over each breast. Add the salt, pepper, garlic powder, oregano, and Italian seasoning to both sides.
  3. Add the butter and parchment. Set a pat of butter onto the center each chicken breast. Then, place a sheet of parchment paper over the chicken breasts and tuck the edges under the chicken so it’s snug; this is what keeps the steam in.
  4. Bake. Place the baking dish in the oven and bake for 30 to 33 minutes, or until chicken’s internal temperature reaches 165ºF.
Spatula lifting baked chicken breast from dish

Recipe Tips

  • Use an instant-read thermometer. It’s the only way to know for sure when your chicken is done and safe to eat. You can find inexpensive thermometers on Amazon.
  • Don’t overcook it! The chicken will continue to cook after you take it out of the oven, so pull the chicken from the oven when the thermometer registers 165ºF.
  • Browning. For a golden, crispy touch, briefly place the chicken breasts under the broiler to achieve that perfect browned finish on top.
  • Let it rest. After you take your chicken out of the oven, let it sit for 5 minutes before slicing or serving. That lets all of those juices settle and keeps your chicken juicy!

Serving Suggestions

The beauty of baked chicken breasts is that they can be flavored with a variety of seasonings and served with a number of sides. Slice it and serve it over this Jeera Rice, or lighten it up with my Coconut Lime Cauliflower Rice. Serve it over my Creamy Garlic Butter Pasta with Spinach, or chop up the cooked chicken and mix it in with these Roasted Mushrooms with Parmesan and Pine Nuts during the last few minutes of cooking. These Sautéed Garlic Broccolini are pretty impressive, served up with any protein! Air Fryer Baked Potatoes, Parmesan Truffle Fries, or Crispy Smashed Potatoes are all delicious and worth a try!

Overhead view of baked chicken breast in bowl with rice and lime wedges

Storage

  • Fridge. Let the cooked chicken breasts cool completely, then refrigerate them in an airtight container or wrap them tightly with plastic wrap; they will last for 4 to 5 days in the refrigerator.
  • To reheat. Place the chicken on a parchment-lined baking sheet in a 350°F oven for about 10 minutes or until heated through. You can also microwave them, but be careful to avoid overcooking. A few short bursts of heat should do the trick.

Can I Freeze Baked Chicken?

Yes, you can freeze cooked chicken breasts. Wrap the cooked chicken tightly in plastic wrap and add a layer of aluminum foil over the plastic. Please place them in a freezer bag; seal the bag, pressing out as much excess air as possible. Set the bag in the back of the freezer, where it is the coldest, and store it for up to 3 months. When ready to use, remove from the freezer and set in the fridge overnight to thaw before reheating.

Closeup of sliced baked chicken breast over rice.

More Easy Chicken Recipes

Hands holding baked chicken breasts in baking dish

Easy Baked Chicken Breast

Katerina | Diethood
Fast, easy, and simple method for perfectly juicy, tender baked chicken breasts!
4.86 from 137 votes
Servings : 4 Serves
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
  

Instructions
 

  • Preheat oven to 400˚F.
  • Lightly grease a 9×13 baking dish with cooking spray.
  • Pat dry the chicken breasts with paper towels.
  • Transfer the chicken breasts to the baking dish and rub a bit of minced garlic over each chicken breast. Season chicken on both sides with salt, pepper, garlic powder, oregano, and Italian seasoning. Place a pat of butter over each chicken breast.
  • Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that the parchment paper is snug around the chicken.
  • Bake for 30 to 33 minutes or until the chicken's internal temperature registers at 165˚F.
  • Remove from the oven and transfer the chicken to a serving plate; let rest for 5 minutes before serving and cutting.

Video

Notes

  • Chicken Breasts: This recipe uses boneless and skinless chicken breasts. If you want to use chicken thighs, please check out this recipe: Oven Baked Chicken Thighs.
  • Parchment Paper: This will help retain moisture, resulting in tender and juicy chicken. Aluminum foil can be used in place of parchment paper. 
  • Seasonings: Chicken can be flavored with various herbs and spices. My go-to’s are almost always garlic powder, onion powder, some paprika, dried oregano, dried thyme, or dried rosemary. Feel free to get creative using your favorite seasonings.
  • Golden Brown Finish: To add a touch of golden crispiness, give the chicken breasts a quick broil to achieve that beautifully browned top.
  • Instant Read Meat Thermometer: Please use a meat thermometer to check the chicken for doneness. Chicken is cooked through when its internal temperature registers at 165˚F. Also, let the chicken rest for 5 minutes after you pull it out of the oven and before slicing and serving.

Nutrition

Serving: 1 chicken breast | Calories: 159 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 80 mg | Sodium: 154 mg | Potassium: 436 mg | Fiber: 0.3 g | Sugar: 0.05 g | Vitamin A: 130 IU | Vitamin C: 2 mg | Calcium: 17 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: chicken breast in oven, chicken breasts recipe, chicken dinner ideas
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143 comments on “Baked Chicken Breasts Recipe”

  1. Avatar photo
    Kelli Nicole Bivins

    I don’t often buy white meat/ chicken breast because I find it to be dry and boring. Not so if you prepare it with this recipe. WINNER winner chicken dinner! I’ve already shared the recipe with my extended family.

    1. No, it just means you baked it for too long. I highly recommend using an instant-read meat thermometer and pulling the chicken out of the oven as soon as its internal temp registers at 165˚F.

  2. I followed the instructions to cook for 30 mins. The chicken was raw instead. Could be because the thickness though. But I was disappointed.

  3. My chicken breasts came out of the oven looking anemic….no browning at all! And I am serving to company!

  4. I’ve never wrapped the chicken breasts in parchment paper. The chicken came out so moist! Family enjoyed. Thx for sharing.

  5. For the people saying there chicken breast didn’t brown like the picture. The chicken breast is not browned. After cooking the juices from the pan were spooned over the breast. As for saying the chicken was dry, every oven cooks different and size of the breast will cook quicker if smaller. I do not know the author of the recipe but after reading some of the comments I felt compelled to say something.

    1. Hi! I’m the author – it’s my recipe, and this is my recipe-website. 🙂 Thank you for chiming in! 🙏 This technique was (maybe still is) taught in cooking/culinary schools. The instructions, as well as the tips, provide all the necessary information, but most people don’t want to read through the post, and they just go straight to the recipe card, ignoring all the good and sometimes needed information.

      1. I followed your recipe using skin-on, bone-in chicken breasts instead. After adjusting the baking time and placing under the broiler to brown, the chicken was simply delicious!! Moist, juicy and flavourful…now it’s my favourite method to cook chicken breasts. Tonight I’m trying split turkey breast. Yummmm!!!!

  6. I followed your recipe. Chicken was tender and delicious, but it did not brown at all. Yes, I used parchment paper. My chicken did not look like yours. Disappointed.

  7. I loved this,I really don’t like to cook,but this was so easy could not believe how moist!!! Do you think I could parchment paper like this on a turkey breast?

  8. I haven’t even tasted it yet and I’m already mad. I should of followed my instincts. Your chicken is beautiful. Mine is completely white. I new it would be. You browned your chicken before or after you cooked it but you definitely browned it. Disappointed in people who post false photos.

  9. Wow! I’m very impressed. This recipe makes the juiciest boneless, skinless chicken breasts. And so easy to boot. This is definitely a keeper.

  10. Very helpful. Turned out juicy and delicious even though I let it cook a bit too long. I only had two chicken breasts adding up to 1.5 total pounds and cooked them for about 22 min. Thank you for the recipe. 😊

    1. Chicken was not super moist and completely white – no browning at all. Didn’t look very appetizing. It wasn’t terrible, but I would have had better results in a pan, I’m afraid.

      1. Hi! Next time you use this recipe, put the chicken breasts under the broiler, uncovered, for the last few minutes before it’s finished cooking. That will help with the color.

  11. Delicious & the parchment paper idea made it the juiciest chicken breast I’ve ever made! I usually only baked desserts with it, thank you!

      1. Avatar photo
        Erica Simpson

        I wrap cod rockfish in parchment paper and chicken breasts trying for right combo on temperature and thickness for juicy tender chicken and roasted Brussels sprouts and carb only potatoes no gluten no dairy gave up lots with motherhood major stomach issues and winter time flares up my depression and my autoimmune issues with the cold weather but I drink turmeric ginger lemon pepper tea and helps give you lots of energy..Lmk should get meat thermometer

  12. This is a really good recipe. I’ve never cooked chicken breasts wrapped like that before. It came out perfectly!

  13. I’m so disappointed. I followed this recipe exactly as written. I even let the breasts sit for 10 minutes to redistribute the juices. They are so dry and chewy….overcooked. I knew 30 minutes at 400 degrees seems like too much. Wish I would have checked them at 20 minutes. Now I’m out $17 😭

  14. Tried it. It was WONDERFUL! At least that was the family consensus. I’m vegetarian so the recipe is important. It was fast, easy, one pan and as promised it turned out moist and flavorful. Thank YOU!!

  15. Can’t wait to try this. I do have have question though. Is there any way to give the breasts so color like you get with grilling or sauting?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      You can remove the top parchment paper about 5 minutes before the chicken is done just to get that bit of browning on top.

  16. Avatar photo
    Phoenix Cooks

    What a tasty dish!!!. Thanks for sharing. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this.

  17. Avatar photo
    brooklyn grill

    Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.

  18. Wow,it looks delicious. Thank you for sharing. I will try to make this baked chicken breasts for my family. I believe my family will like this very much. Love so much.

  19. Avatar photo
    Cole Beasley

    I always have this thought that any food with oregano is special and delightful. It has a comforting feeling. It’s an easy breezy recipe with simple ingredients that anyone can prepare and enjoy at home. Really the parchment paper did all the magic!

  20. Avatar photo
    Thomas James

    Look yummy! One of my favorite Baked Chicken Breasts, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

  21. I actually do make my own version of baked chicken breasts, but this one sounds yummier, can’t wait to try Ketrina’s.

  22. My very picky child was hesitant to try this but ended up absolutely loving it and adding it to her collection of recipes. Thank you!

  23. Just found this today and I will be making for tonight. It looks yummy. But where can I find how you make the rice that is in the picture? That looks like a winning combo! Thank you in advance.

  24. I love to cook, learn and update new recipes for my daily menu, which makes me always interested in my work. Today’s my lucky day, Easy Baked Chicken Breasts recipe, just follow the instructions and everything is easy, I like that. Thanks for your sharing

  25. This recipe is perfect! My fiance is a picky eater and he loved how moist and tasty the breasts came out. THANK YOU!

  26. This is now our go to chicken recipe. So fast, easy, full of flavor, and simple to adjust seasonings to your sides. It’s also easy to add more or less breasts depending on how many will be at your table that day. Thanks so much for this AWESOME recipe!

  27. Avatar photo
    rook brand tee

    There are many recipes for baken chicken breast, but yours is simple, I will try with it first. Thanks a lot.

  28. Avatar photo
    laura@lasesana

    Baked chicken is great for dinner, your recipe is convenient. I will try to cook it for family on this weekend. Thanks for nice sharing.

  29. Avatar photo
    Taylor Dorsey

    Thanks for the recipe! But, I wish more internet articles would put step by step part of the recipe at the top of the page instead of making me scroll through 10 feet of advertisements and explanations.

  30. Can I use foil instead of parchment paper? I ran out. Will it still be good? I hope so coz Its already in the oven lol

      1. This is now our go to chicken recipe. So fast, easy, full of flavor, and simple to adjust seasonings to your sides. It’s also easy to add more or less breasts depending on how many will be at your table that day. Thanks so much for this AWESOME recipe!

  31. Delicious, Delicious, Delicious!! Super easy recipe and I don’t mind the ads when you know it leads you to nothing but yumminess!

    Definitely my go to baked chicken recipe!

  32. I have always had a hard time making moist chicken…it always turns out dry! But with this recipe I nailed it! Thank you! 🙂

  33. I wonder if I could sear these first in a pan to make them brown and pretty and then bake them under parchment? I’m a visual person. Thoughts?

  34. Avatar photo
    Lisa@eatfrysmith

    I usually cook chicken breasts for my breakfast. It’s just baked with a boring way but you gave me a new way to cook it.I’ll try it. Thanks!

  35. How about putting a little melting parmesan on the cover? By the way, I want to thank you for your great recipe!

  36. Avatar photo
    Anthony Allen

    Love this recipe as it was pretty simple and straightforward. We just got done with dinner and I got some more going in the toaster oven for during the week. I did have to cook a little longer, however the taste was phenom and the tenderness on point! Great go to recipe. Thnaks for your sharing!

  37. Good recipe, but seriously overcooked! I used a Le Creuset with organic chicken breast and would try 375 degrees at 25 min. Maybe the breasts I used were smaller or the pan conducted the heat more? We marveled at how “moist” the “dry” chicken was… Edible, but it would have delicious if it wasn’t so overcooked… Will try again!!!

  38. I have a question – what if I only want to cook 2 chicken breasts? How long? Still 30-33 mins at 400? I’m making this now so I may not get my answer in time, lol

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!

      The chicken breasts will still need 30+ minutes to cook. If they are smaller breasts, I’d start checking at the 25-minute mark; chicken breasts are done at 165F internal temperature.

  39. Wow do you think you can add more ads on this one page? do you think it’s possible to make it harder to access the recipe??? c’mon, sell out just a little bit more, i think you haven’t done enough yet!

    I hope this chicken tastes like Jesus himself came down and shat in my mouth, given how many ads attacked my eyes trying to make it.

    1. Avatar photo
      Cass McGeiger

      Would it be so hard to find a freeware ad blocker? You didn’t have to
      spend money for her cookbook; she is posting it online. Do you think she does that out of the goodness of her heart? She does this to make a living. Or did you just have a bad day and need to piss and moan and curse at someone?

  40. This is the most delicious, juiciest chicken I have ever tasted. Definitely saving this one to make again!

  41. I usually completely change the recipes I find. This time, the only thing I changed was adding balsamic vinegar when coating the chicken. I must say the chicken was AMAZING! So juicy! Perfect timing, perfect seasoning, and juicy! I’m so happy!

    1. She said 400 degrees in the recipe.

      But I have a question – what if I only want to cook 2 chicken breasts? How long? Still 30-33 mins at 400? I’m making this now so I may not get my answer in time, lol

  42. I saw a chef use parchment paper by wetting it in water & crumple it , shaking out the excess water & it so much easier to manage…that what I did with this recipe, it was the most amazing chicken ever..thanks Bonita

    1. This was ok but I didn’t think it was near delicious. It had a grayish color and was unappetizing to look at.

  43. YUM!!! SUPER MOIST AND JUICY. This is my first time baking chicken EVER, and this turned out super delicious juicy and moist. Thank you for this beautiful simple recipe.

  44. Avatar photo
    Healthy Kitchen 101

    I do agree with you that the parchment paper is such a secret to keep the juiciness of the chicken breasts. Sometimes with other food like vegetables or pork, chicken, etc I don’t use the paper and it turned out overburned a little bit and dried. Anyways, Baked chicken breasts are yummy!
    – Natalie Ellis

  45. This recipe is absolutely fantastic!!! First of all, I don’t like to cook because it never comes out right. i’ve tried different website recipes and it seems cook-times are all over the map for the same dish. One site had a cook time of 18mins-Really? Geez, no wonder it was pink inside and tough to chew. I threw it away.

    Anyway, the first time I made this a few days it ago, I expected another disappointing failure–but NO!!
    The breast was fully cooked at instant-read temp 0f 165f, the meat was very tender and juicy and actually tasted like chicken and that someone else made it–not ME!

    Now just to be sure, I pre-seasoned another breast the same way and left it the refrigerator overnight. The next day I cooked it exactly the same way as before and lo-and-behold it came out perfect again!! This is a WINNER!

    I’ve already bought more breasts in anticipation of another successful meal! I’ll quickly burn myself out on this I’m sure, so I hope you have other recipes as I will certainly try them. Thank you!!!!

  46. It’s insane how you have to fight the web page to get to the actual ingredients and details ! Like woah ! You want your work to be appreciated try not to let the website burry all your hard work before we can even see what you did ! Lol
    Anyways! Now that I got through all the ads and can finally see the details…….. this looks good . . But had to wait till I could let the web page to load to finish the recipie. So I’ll let you know how it tastes . Seems like it will come out good.!but pleaSe let people see the recipie so they can make it instead of being redirected from web sites . Makes it hard to coook it if they can’t see what was posted !
    Thanks for post .

  47. Used this recipe a month ago and it was the most delicious chicken we have ever eaten. One thing I did do was add fresh asparagus and sliced mushrooms before folding the parchment paper. Now my husband is asking for this meal again. Thank you for this wonderful recipe

  48. Delicious! I didn’t have fresh garlic so I used powder (I know….), and omitted the butter subbing veg stock. They were the most amazing, moist chicken breasts I’ve had ever! I will try it with the fresh garlic and butter next time. Thanks for the recipe.

  49. Avatar photo
    Imogene Droddy

    Didn’t have parchment paper so I had to Use Aluminum foil, worked great and really moist. O
    I used all different seasonings that I had plus yours. Thanks for this great recipe.

  50. Excellent easy to do recipe with outstanding flavor.i like using a clay baking dish and it did well.

  51. Avatar photo
    Sharon Fegert

    I cannot find the recipe for the easy baked chicken breast in the One Pot. I am not sure how long to cook it for.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      You have to scroll down, past all the pics, to get to the recipe box. All the information is there.

      1. Avatar photo
        Morgan Hackenkamp

        Odd question but new to cooking. Do I need to turn the chicken halfway through baking?

      2. all of the comments speak of covering with parchment paper, however thst isn’t even mentioned in the instructions.
        Could you let me know how it needs to be used?

        1. Hi!
          Please scroll down to the recipe card right above the comments section to see full instructions.
          Step #5 Place a pat of butter over each chicken breast.
          Step #6 Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that the parchment paper is snug around the chicken.

  52. I realize this sounds like a dumb question, but I dont’ understand the tucking the parchment paper under the chicken thing. My butter sticks to the paper when I try to tuck the parchment under the chicken. Is it supposed to be tucked in tightly all round? Just lengthwise? I appreciate the hard work that goes into making a recipe and posting it on your blog and not trying to nitpick, but another photo of what it looks like all tucked in would be helpful. Thanks!

      1. Katerina - Diethood
        Katerina Petrovska

        I’m glad you asked this because I didn’t see the question that the first commenter had posted. I’m VERY sorry about that!
        You don’t have to tuck the parchment paper all under and around the chicken… tuck it just around the edges so that the liquid does not escape. The liquid is what will keep the chicken moist. Refer to the 4th picture from the top and that’s as much tucking as needs to be done. 🙂 I hope this helps! Please let me know if I’m still not making sense. 😀

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Wax paper will burn or melt. It’s best to use parchment paper because it is heat resistant.

  53. Avatar photo
    Katie Gallagher

    Can you leave out the pat of butter? I’m marinating with a Greek Chicken Marinade. Will the chicken still be juicy and tender if I do not add a pat of butter to each?

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! I assume the marinade is saucy, so you can definitely get away with not using the pat of butter. This recipe is used more for the plain baked chicken seasoned with salt, pepper, and herbs.

  54. I’m just about to make this but wasn’t sure if the recipe is calling for 4 chicken breasts totaling 1 pound or each chicken breast is 1 pound for a total of 4 pounds? Please help. Thank you!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! That’s 4 chicken breasts, each breast should be around 4 ounces. So, a total of 1 pound of chicken. I hope that helps. 🙂

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, you certainly can, but I would still advise to try it with parchment paper and fresh garlic, when you have a chance. 🙂

  55. I’ve made this multiple times since I found this recipe…..my family LOVES it! Absolutely delicious, juicy and easy! Waaaay better and faster than cooking on a grill.
    Thank you for a perfect recipe!

  56. I’m making this tonight – in reading the recipe I think that perhaps step 4 should come before step 3. Any comments?

    1. Avatar photo
      Anna - Budget. Earn. Live.

      I love this recipe! It is so easy and my family loves it. I do switch 3 and 4 in a way. I will season the bottom of the breast and then place in the dish then I will rub on the garlic and season the top.

  57. Avatar photo
    Patricia @ Grab a Plate

    I’ve never cooked chicken this way, but it sure does sound good (and easy)! Glad to have this technique on hand!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      No, just one big piece of parchment paper over all the chicken breasts. Cover them with that one piece and tuck it underneath the chicken.

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