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Juicy Oven Baked Chicken Breasts

These juicy Oven Baked Chicken Breasts come out perfect each and every time! Say goodbye to dry chicken with this easy recipe, featuring a quick brine and zesty homemade seasoning blend.

Perfectly Baked Chicken Breasts

Chicken breasts are a staple in many households, and for a good reason; they’re versatile, healthy, easy to prepare, and packed with protein. One of the simplest and most delicious ways to cook chicken breasts is in the oven. With just a few seasonings and a little time, you can have juicy, tender, and flavorful chicken that is perfect for various meals.

Truthfully, I don’t know if I’ll ever stop searching for new ways to make amazing baked chicken, but I will say that this recipe for juicy chicken breasts is practically perfect. Slap me silly, but I had no idea that brining chicken breasts in salted water for 20 minutes results in over-the-top delicious chicken! The moist, tender chicken you get after brining speaks for itself. With this method, you will never eat another piece of dry, bland chicken breast!

Is Chicken Breast Better in the Oven or on the Stove?

You might wonder if you should be cooking your chicken on the stovetop or in the oven. After all, baking often involves a lot of dry heat, while stovetop methods can be quicker and less drying. My answer? The best cooking method is the one that works best for you. If you’d like to bake your chicken, this recipe will deliver perfectly moist and flavorful meat.

If you’d rather do the stovetop, grab this recipe for Juicy Stovetop Chicken Breasts. It’s all good!

Ingredients You Will Need

As far as ingredients, this recipe couldn’t be simpler. You will need chicken breasts; fresh or thawed from frozen is fine. Salt, water, a few seasonings, and oil, and you’re good to go.

  • Chicken: This recipe is for boneless, skinless chicken breast. It’s important for each piece to be roughly the same thickness, for even cooking.
  • Salt and Water: For brining.
  • Olive Oil: To rub onto the chicken and help the seasonings stick.
  • Spices: Salt, pepper, paprika, cayenne pepper, garlic and onion powders.
  • Dried Herbs: I add a combination of thyme, basil, rosemary, and parsley to my seasoning blend. So good!
  • Fresh Parsley: For garnish. This is optional, of course.
oven baked chicken breast cut into horizontal slices and set on a white dinner plate.

How to Brine Chicken Breasts

This recipe for oven-baked chicken breasts starts out with brined chicken.

Brining is a technique used to add flavor and moisture to chicken (or other meats) before cooking. It involves soaking the chicken in a solution of salt and water for a period of time. The salt in the brine solution helps break down the chicken’s muscle fibers, making it more tender and flavorful.

four raw chicken breasts in salt and water brine.
  • Take four to six chicken breasts and place them in a large bowl.
  • Measure four cups of lukewarm water into a separate large cup or bowl, and add 1/4 cup salt. Give it a good stir to combine.
  • Pour the brine over the chicken breasts, cover, and set aside for 20 to 30 minutes or up to 2 hours.
  • You can also brine the chicken breasts and then freeze them to be cooked at a later time. Make sure to drain out the brine before storing the chicken breasts in the freezer.
close up of a tablespoon spooning out a homemade chicken seasoning blend.
two raw chicken breasts, seasoned, and placed inside a white square baking dish.

How to Bake Chicken Breasts

Now that your chicken is brined, how do you bake it for maximum flavor and juiciness? Simple: some olive oil, a flavorful homemade seasoning blend, and a preheated oven.

  1. Preheat the Oven. For this recipe, we’re cooking at a fairly high heat of 425˚F, in order to cook the chicken without drying it out with a long bake.
  2. Rub the Chicken with Olive Oil. When you’re ready to cook, drain off the brine (make sure to discard it, since it has had raw chicken in it). Take each chicken breast and rinse under cold water. Then pat them dry with paper towels, and rub with olive oil. Place the chicken pieces in a 9×13 baking dish.
  3. Make the Seasoning. In a small bowl, combine the salt, pepper, paprika, cayenne, garlic powder, onion powder, thyme, basil, rosemary, and parsley. Stir it a few times with a spoon to distribute everything evenly.
  4. Season the Chicken. Rub the seasoning all over each chicken breast, and lay each piece back in the dish as you go.
  5. Bake! Place the baking dish in the oven, and let the chicken cook for about 22 minutes. You’ll know it’s done when a meat thermometer registers at 165˚F. If your chicken is on the thinner side, it will cook more quickly, while larger pieces might need more time. To keep from overcooking the chicken, start checking for doneness at around 20 minutes.
  6. Enjoy! Serve your oven baked chicken breasts immediately, or cool them down to store for another time.

As you can see, this method requires the simplest, easiest way to bake moist and tender chicken breasts in the oven. What’s even better is that the chicken is just as tender and juicy even after refrigerating for 3 to 4 days.

two baked chicken breasts in a white square baking dish.

Easy Tips for Success

Practically perfect in every way – that’s this chicken recipe. However, it’s not only a great recipe, it’s a flexible template for making your chicken your own way! Here are some easy tips for tweaking this to make it fit your tastes and lifestyle.

  • Change the Seasoning: This dish will work with any seasoning you like, from Montreal chicken to basic lemon pepper, and beyond. So use what you love, or try something new!
  • Chicken Options: Substitute boneless, skinless thighs in place of the breast – it’ll be just as delicious. Keep in mind that it may take a few minutes longer to cook than breast meat.
  • Rest the Chicken: I always recommend letting your chicken (or steak, or almost any protein) rest for 8 to 10 minutes after cooking and before slicing. This will help keep the juices in the meat, instead of letting them run out everywhere when you cut into it.

What’s a Good Side with Chicken?

Side dishes aren’t just little add-ons to your main course, they are opportunities to bring in tons of extra flavor and texture. And with oven baked chicken breasts, you can make almost anything – it’s so versatile and goes with practically any side dish.

  • Cucumber Salad: If you like creamy salads like potato or macaroni salad, you’ve got to try this Creamy Cucumber Salad. It’s ultra-fresh, with a dill and yogurt vinaigrette that’s so easy to make.
  • Cabbage “Steaks:” Balsamic Roasted Cabbage Steaks are low-carb and nutritious, with a mouthwatering umami taste from oven-roasting.
  • Potatoes: Potatoes any style are a natural partner for juicy chicken. Garlic Butter Hasselback Potatoes are a family favorite, so easy and so fun.
oven baked chicken breast cut into horizontal slices and set on a white dinner plate.

Storing and Reheating

  • To store oven baked chicken breast, just pop it into airtight containers or zip-top bags, and refrigerate for up to four days. This is also a good time to slice or chop it, if you would like to serve it over salads or in wraps, etc.
  • Eat the leftovers cold, or reheat on the stove in a covered skillet, with a splash of butter or water to keep things moist. Make sure to use low heat, and only cook the chicken until it’s heated through. Overcooking will dry it out.

How to Freeze Oven Baked Chicken Breast

  • Cooked chicken is good frozen for about four months. I recommend wrapping it tightly in plastic wrap, followed by a layer of foil or a freezer bag. Try to squeeze out as much air as possible to keep the chicken fresh.
  • Thaw in the fridge before reheating.


close up shot of juicy oven baked chicken breast cut into horizontal slices.

Juicy Oven Baked Chicken Breasts

Katerina | Diethood
Simple and easy method for how to cook perfectly juicy and deliciously seasoned oven baked chicken breasts.
4.88 from 49 votes
Servings : 4
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins


  • ¼ teaspoon salt, (optional – chicken will have absorbed some of the salt from the salted water)
  • ¼ teaspoon fresh ground black pepper
  • ½ teaspoon smoked or sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried parsley
  • teaspoon cayenne pepper
  • fresh chopped parsley, for garnish


  • Preheat oven to 425˚F.
  • Place chicken breasts in a large bowl and set aside.
  • In a large measuring cup, or a mixing bowl, combine lukewarm water and salt; stir, then pour over chicken breasts. Set aside for 20 to 30 minutes. You can also cover the bowl and refrigerate for 2 hours.
  • In the meantime, prepare the Chicken Seasoning Blend:
    Combine salt, pepper, paprika, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, dried parsley, and cayenne pepper in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
  • Pour out the salt water and rinse each chicken breast under cold water; pat dry with paper towels.
  • Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
  • Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don’t have to use the entire seasoning blend; use as much as you like.
  • Transfer to the oven and bake for 22 to 25 minutes, or until internal temperature reaches 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
    Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness around the 20-minute mark.
  • For a browned, crispy top, set your oven to broil on HIGH for the final 3 to 4 minutes and broil the chicken until golden on top.
  • Remove from oven and transfer chicken breasts to a serving plate.
  • Let chicken rest for 10 minutes before cutting.
  • Garnish with fresh chopped parsley and serve.



Serving: 1 Chicken Breast | Calories: 164 kcal | Carbohydrates: 1 g | Protein: 24 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 73 mg | Sodium: 7351 mg | Potassium: 442 mg | Fiber: 0.3 g | Sugar: 0.1 g | Vitamin A: 199 IU | Vitamin C: 2 mg | Calcium: 18 mg | Iron: 1 mg | Net Carbs: 1 g

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, Lunch
Cuisine: American
Keyword: chicken breasts recipe, chicken recipes, oven baked chicken breasts
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140 comments on “Juicy Oven Baked Chicken Breasts”

  1. Yes!! The very best & moist succulent chicken breast we’ve ever had. I’ve made it several times & it’s always great! Thank you for such a perfect recipe:-).

  2. This was very good! I used chicken thighs, as that was what I pulled from the freezer. Omitted additional salt; the salt from the brine was adequate for my tastes. Otherwise, followed the recipe (for a change : ) Will definitely make this again. Thanks for sharing!

  3. I made this tonight and it was a hit! I don’t usually like breast meat because it comes out dry and flavorless but this came out so tender and flavorful. Will definitely be making this again! 😊

  4. So I am getting ready to put my chicken breast in the oven but I have one quick question if you can answer it do you put a top on the baking pan like aluminum foil or anything to cover the top

  5. Hi – amazing recipe! You think this would work as good if I cut the chicken in dices and then brined those, instead of the whole piece?

  6. Very good!! Nice & juicy & I did broil at the end for some crispy. I left out the chili powder & added more paprika instead. And I didn’t have all the separate dried herbs but I did have Italian seasoning so I added the amount of tsp up to substitute. Kids loved it also! Thank you!

  7. Made for my family and now a favorite request~making again tonight~ thank you for delicious recipes

    1. Avatar photo
      Bridget Hines

      The chicken came out perfectly and I can’t cook anything. So shocked this actually worked. Thank you 😊.

  8. Excited to try this out tomorrow! I’m so sick of dry chicken, ugh. I have found that the store I buy from/brand makes a difference too. My local Publix chicken started getting so dry, and I find that Kirkland frozen breasts from Costco are much better. I wonder how this trick may make a difference.

    1. Thank you for the GREAT recipe. Now my husband and I know that chicken breast can be juicy ans delicious.

  9. Excellent recipe! They always turn out juicy and flavorful for me. This recipe is a regular in our house now, and my whole family loves it. Thank you!

  10. I have used the recipe several times. My husbands favorite. Have also shared with other family members. Great every time. Thank you for sharing.

  11. I must confess I was a little skeptical. After trying it; you are absolutely right! The chicken breast were so tender & juicy. I used sea salt.

  12. Very good recipe! I will always brine chicken breasts from now on. Makes a HUGE difference! Thank you for the idea…

  13. This is the best chicken I’ve ever made. It is so juicy, amazing. This will be my go to recipe for any chicken breast dish I fix.
    Thank you so much for this recipe.

  14. I’m so pleased with the results! Tender, juicy without being soggy, and delicious. I didn’t use the spices, I spread my own peach bbq sauce for the last 10 min. Next time I’ll do 15 min so it browns more. This will be our go -to recipe for baked chicken.
    That being said, videos on your site , both this recipe and other of your recipes I looked at, flip to very loud music advertisements that don’t turn off. Even as we ate our dinner we’d hear it from the back room. I’m making note to never go to your site again, and I will also avoid your advertisers. This seems harsh, but loud advertisements that won’t shut off are beyond my tolerance. Sorry, it looks like a lot of good recipes.

    1. This chicken turns out so juicy. Its the best chicken recipe I have. If you don’t want to use all the spices you don’t have too. It turns out great with the spices but if your needing chicken breasts for another recipe, this works great. You will not be sorry if you make this chicken

    2. Feel better now? What childish comments about the website. Knock the chip off your shoulder! You hurt no one with your negativity except yourself.

    3. Harsh much? Have you heard of a volume button? I’m scrolling through her site no. No noise because I turned it down. I didn’t turn it off but geez come on… she works her backside off and this is how ppl like you treat her. That’s just not nice.

    4. I’ve yet to hear a video….with that said, can you share your peach bbq sauce recipe?
      Please and thank you!

  15. Yummy! I cut the recipe in half (brine, seasonings) but still used 1lb of chicken. Cooked for 24 minutes and broiled for 4. Perfectly moist, right amount of seasoning. Husband gave it 7/10.

  16. Wow! I’m so Happy I tried this recipe. My Chicken Breasts turned out AMAZING! My family devoured them. Thank you! Also, I just have to say, Diethood is literally the BEST recipe site on the internet. I always find cool new recipes to try and am so grateful.

    1. Katerina - Diethood
      Katerina Petrovska

      I am very happy to hear that! I greatly appreciate your kind words! Thank you so much! 🙂

  17. Avatar photo

    My family loves the Oven baked juicy chicken breasts. Do you have an Instant Pot recipe similar to this?

  18. This is the best, easiest chicken recipe EVER! My grown kids and grands request it all the time. The leftovers are great on salads too! Make it about every two weeks.

    1. Katerina - Diethood
      Katerina Petrovska

      I use a baking dish for this recipe, and I personally don’t use foil, but you definitely can. Cooking time will be the same.

  19. This is the best recipe! No longer do I have dried out and flavorless baked chicken. Very easy to put together and is soooo moist!

    1. Tried this recipie and have to give it a one star because it’s just way to salty for my liking. It’s so salty I want to toss the chicken out.

  20. I just made this for dinner, true to the recipe…..Holy Moly….absolutely delicious. I usually tweak recipes, the 2nd time. Not this time, the flavors in the rub were perfect, not overbearing and the chicken was cooked to perfection, so juicy. Definitely making this again. I am going to use leftover chicken for salad and chicken salad. Thank you!!

    1. This chicken was delicious!!! It was so tender and moist. Such a simple recipe that turned out fantastic. My chicken breasts are always dry when I back them. I will brine all my chicken regardless on the bone or off the bone.

  21. The brining technique worked very well! I’m a salt lover but I thought there was a wee bit too much. We’re they juicy? Yes! Hands down! I wud also tone down the amount of rub used! Yu said to put as much as yu need on, so next time I will do less! Did my husband Love ❤️ it! Oh ya! So overall very quick easy baked chicken! I will use leftovers for a pasta dish! So overall a winning dish! Thanks for the new tip on Brining!

  22. Made this tonight and it was amazing! I’ve always been a thigh girl, but took a chance and I’m SO glad I did! Tasty and juicy just like you said. Thanks!

  23. Avatar photo
    Andrea Kantor

    Did this once and it turned out great! Right now I only have pre-marinated chicken from the store… Would you still do the brine step for store-pre-marinated chicken?

  24. I wonder if we can brine chicken breasts this way before grilling them on a BBQ? For juicer chicken? Have you ever tried that?

    1. Phenomenal and so EASY! This is going to be a new staple in my home. It came out so juicy and so easy to chop up. I used it in my alfredo dish but plan to do this from now on. Way better than pan searing. Game changer!

  25. I tried this recipe last night and I am telling you the truth that was the best chicken breast I ever made. It is so moist even the next day just coming out of the refrigerator. I plan on spreading the word.

    Thank you

  26. We are over 70 and sensitive to spicy foods. We did like the flavor and moistness. Is there any guide on how much of each seasoning to use

    1. Katerina - Diethood
      Katerina Petrovska

      At the very top of the post, you can click on “Jump To Recipe” and that will automatically scroll you down to the “recipe box” where all the ingredients, amounts, directions, and nutritional analysis are listed.

  27. Made this last night and it was amazing the best chicken breast I’ve ever made. I had 2 breasts so adjusted salt and water by half. Also after letting it sit in brine for about an hour rinsed then off and then put olive oil and smashed garlic cloves in ziplock and let them sit in fridge for less then 2 hrs. Put breasts in baking dish rubbed down with seasoning and tad of butter baked at 425 turned out moist and flavorful with just hint of garlic flavor. Yummy will make again and plan to use Turkey breast .. Thanks for a great recipe💕

  28. I plan to make this for a group of 8 people and would like to do as much of the prep in advance. Can I brine the chicken, drain, rinse, pat dry, season, then place in baking dish overnight to bake next day?

    1. Hi Katerina, we that is my husband and i love your recipe for juicy chicken breast. The spices are awesome. The chicken tastes devine. We like it more dry so we left in oven extra 10 minutes. Love your recipe, thank you for sharing.

  29. Avatar photo
    Cierra Chrisman-Riley

    I made this dish for lunch. My husband and two younger children 5 and 1, were home. Omg! They loved the chicken. I ran out of rosemary so I used a little Montreal chicken searing which I figured would bring the spiciness down.
    I will have to make it again with rosemary. Love it!

  30. I’ve made this several times over the last few months, and both my son and I love it! It sure makes it easier to follow my doc’s advice about lean protein.

    I will, however, warn about over-brining. 30 minutes seems to be enough. I got distracted when my last batch was brining and it sat for over 4 hours. A bit too salty in the end.

  31. It’s looking amazing dude, i can’t wait to try this Juicy Oven Baked Chicken Breasts recipe . thank you soo much for sharing this recipe.!

  32. Oh! It was damn good. I actually like this type of juicy, grilled chicken breast recipe. Thanks Katerina for your lovely idea. I am very happy to made it for my family.

      1. Katerina - Diethood
        Katerina Petrovska

        Hi! I would say not to do that because the main step to this recipe is to let the chicken breasts sit in salted water (brine) before cooking.

  33. Avatar photo
    Mary Lou Michalski

    Made this for dinner tonight. Delicious! Grand kids thought this was a bit too spicy but ate it all with ranch dressing. So quick and easy to prepare. Definitely will make again, and again, and again.

    1. Am I the only one who had to bake for 40 minutes? I double checked the temperature with an oven thermometer and it’s correct. But at 20 minutes the temp of the largest breast wasn’t even 120. Weird.

  34. Thai recipe was so quick and easy for a weeknight and it was delicious!! Brining the chicken for just 15-20 mins is key! I used lukewarm water and approx 2 tsp kosher salt. I brushed each breast with 2 tsp. melted light butter made with canola oil and seasoned with salt, pepper, garlic powder, onion powder, and basil. I baked them at 450 for 18 mins. Then I removed from oven and and covered with foil ( do not make the foil cover too tight) let stand 10 mins. Cut breast on an angle. Very tasty and incredibly moist and tender!!

  35. This chicken was Amazing!! I have already made it twice. I didn’t have ceyenne pepper the first time, so I used turmeric instead and it was delicious! Thanks for the recipe!!

    1. Katerina - Diethood
      Katerina Petrovska

      Yes, you can, but keep it in the fridge. When ready to use, rinse it well and pat dry with paper towels, and don’t add more salt. 🙂

  36. This didn’t work out for me, with the olive oil smoking, it set off my two smoke alarms which are too close to my oven and stove. I ended up cutting it into chunks and finished cooking it in a pan on the stove. Was ok. Next time maybe I’ll try just a little vegetable oil.

  37. Avatar photo
    Valerie Morton

    I want to lay some chick breasts on top of a pan of Zatatai s red beans and rice mix. Sounds like I can brine them first but what would be a good way to go through the whole thing? Is their an easy dump everything in oven pan then lay breasts on top and bake?

  38. Avatar photo
    Elizabeth A Masterton

    Made this tonight. My digital thermometer was on the wrong setting it still turned out delicious and moist. Served it with super food salad, yellow rice and avocado.

    1. Katerina - Diethood
      Katerina Petrovska


      I have never done that so I honestly do not know. I would say No, but I could be totally wrong. I know that you can brine the chicken breasts, rinse, and then put them in freezer bags.

      1. Yes, you can brine in a ziplock.
        I brine my Thanksgiving Turkey every year. Ziplock does make turkey bags. I used that or non scented garbage bag. I brine for 2-3 days. In brine I add lots of citrus fruit juice or whole fruit squeezed in liquid, and root veggies . It is most delicious smoked!

    1. Four chicken breasts/1 pound. Four cups of water would not be enough brine for four pounds of chicken! I am making this again tonight, but cutting down on the salt.

  39. I made this tonight. It was delicious and the chicken was extremely juicy. I do agree it was a bit on the salty side. I probably brined for about an hour (and yes, I did rinse the chicken). Next time, I am either going to use less salt in the brine or omit the salt in the seasoning. Highly recommend!

    1. I agree a little less salt. Otherwise it cooked up perfectly. I using for chicken salad so I only added pepper before cooking.

    1. Avatar photo
      Jennifer L Matthews

      I used Kosher salt. I can absolutely say these are the BEST chicken breasts I’ve ever made. I’m thinking it was the brine. I used this method with a turkey several years ago and it was also amazing. However, the seasoning was also fantastic – this recipe is a keeper!!!!!

  40. Hi thank you for your recipe, I am curious of what is the point of putting the chicken breast in lukewarm water for 20-30 min on the side.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! Brining chicken breasts in salt water for 20 minutes keeps the chicken tender and makes it juicier, plus adds a bit more flavor.

  41. Avatar photo
    LaShunda Rice

    Mine came out perfectly even using the 1/4 cup of salt. The moistness if the chicken was so juicy. Thanks

  42. Avatar photo
    Debi Bartoli

    Really yummy and juicy. I was quite surprised being boneless, skinless. Really good with mashed potatoes (Bob Evans) gravy and peas. 😋

    1. Katerina - Diethood
      Katerina Petrovska

      Yes 1/4 cup salt with 4 cups of water. Did you rinse the chicken breasts and dry them off after they sat in the brine?

  43. Love your suggestion of seasoning mix of herbs!
    I too was unaware of brining until I watched Heston Blumenthal’s program (How to cook like Heston) about chicken and I always use it for breasts and other chicken parts. What’s best about it is that I don’t need to add salt to the seasoning and it doesn’t matter how much chicken you want to brine – the proportion is always 250ml of water to 1 tablespoon of salt.

    1. Avatar photo
      Merlyn Jackson

      This Recipe is Amazing! My Family loves it! I can make it anytime ! It’s so easy. Thank you so much….

  44. I LOVE baking chicken in the oven – it’s so easy! I can’t believe how juicy this chicken looks, YUM.

    1. Katerina - Diethood
      Katerina Petrovska

      No, it’s 1 pound of chicken breasts, or 4 chicken breasts… each at 4 ounces. 😀 BUT if you want to use more chicken breasts, go ahead. Just double up on everything. I do that almost every other Sunday and have enough chicken for the entire week.

      1. Thank you for your quick response!
        I’m trying this tonight. Chicken breast is my favorite protein and you can’t beat the ease of this recipe.

        1. Katerina - Diethood
          Katerina Petrovska

          No problem!! I hope you had a chance to try it; let me know what you think, if you have a minute. 😀

    2. I got a pkg of 6 boneless skinless chicken breast and it said it was a little over 5 lbs. and it turned out great!

      1. Avatar photo
        Jules Neider

        When you cooked the 6 chicken breast, did you brine using original measurements or did you tweak recipe?

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