Juicy Oven Baked Chicken Breasts

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Oven Baked Chicken – These juicy oven baked chicken breasts come out perfect each and every time! Say goodbye to dry chicken with this easy recipe for tender and flavorful chicken breasts. 

Sliced Oven Baked Chicken Breasts.


My quest for juicy baked chicken breasts recipe continues. Truthfully, I don’t know if I’ll ever stop searching for new ways to make simple baked chicken. HOWEVER, this Juicy Oven Baked Chicken Breasts recipe MIGHT have changed my mind.

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! Did you all know that? I mean, seriously. HOW simple is that? WHY didn’t I know?!

Instead of marinating chicken breasts for 20 to 30 minutes, you just brine them in salted water. THAT IS ALL. Goodbye.

Scouts honor, with this trick, you will never again eat another piece of dry, bland chicken breast. IF brining is not your thing, check out my recipe for Easy Baked Chicken Breasts that are extra juicy and full of flavor!

Looking for a quick stove top chicken? Grab my recipe for Juicy Stove Top Chicken Breasts.

Brining Chicken Breasts in salt water.


  • Take 4 chicken breasts and put them in a large bowl.
  • Pour 4 cups lukewarm water (about 90 to 105 degrees Fahrenheit) in a separate large cup or bowl and add 1/4 cup salt; stir to combine.
  • Pour the mixture over the chicken breasts and set aside for 20 to 30 minutes, or up to 2 hours.


  • When ready, pour out the brine, then take each chicken piece and rinse under cold water; pat dry with paper towels.
  • Arrange chicken breasts in a 9×13 baking dish; rub olive oil all over each chicken breast and set aside.

Chicken Seasoning Blend


  • Prepare the seasoning by mixing together salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley.
  • Rub the seasoning all over each chicken breast.

Raw seasoned chicken breasts in a baking dish.


  • Transfer your chicken to the oven and cook at 425˚F for 22 to 25 minutes, or until internal temperature reaches 165˚F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.

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 days.

If you have tricks and tips for baked chicken breasts, I’d LOVE to hear about it in the comments!

Juicy Oven Baked Chicken Breasts in a white baking dish.

Sliced cooked chicken breasts on a white plate.




4.88 from 47 votes
Oven Baked Chicken Breasts Recipe | How to Cook Chicken Breasts

Juicy Oven Baked Chicken Breasts

3 3 3
WW Freestyle: 1
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.
Course: Dinner, Lunch
Cuisine: American
Servings: 4 Serves
Calories: 163



  • 4 (1 pound) boneless, skinless chicken breasts
  • 4 cups lukewarm water about 90 to 105 degrees Fahrenheit
  • 1/4 cup salt
  • 1 tablespoon olive oil


  • 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon smoked or sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried parsley
  • fresh chopped parsley, for garnish


  • Preheat oven to 425F.
  • 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 and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
  • In the meantime, prepare the Chicken Seasoning Blend.
  • Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley 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 breasts 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 cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
  • For a browned, crispy top, set your oven to broil on high for the final 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.


  • Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.
  • Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap.
  • Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
  • When ready to use, remove from freezer and set in the fridge overnight to thaw out.
Nutrition Facts
Juicy Oven Baked Chicken Breasts
Amount Per Serving (1 Chicken Breast)
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 72mg24%
Sodium 713mg30%
Potassium 419mg12%
Carbohydrates 0g0%
Sugar 0g0%
Protein 24g48%
Vitamin A 60IU1%
Vitamin C 1.3mg2%
Calcium 8mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: chicken breasts recipe, chicken recipes, oven baked chicken breasts

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127 Responses
  1. Lallo

    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?

  2. Amanda

    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!

    1. Bridget Hines

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

  3. Kaitlyn

    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.

  4. Stacy

    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!

  5. Kristin

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

  6. Yadira

    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.

  7. Tobee Goodro

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

  8. Susan Wolf

    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.

  9. Jan T.

    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. Susan Wolf

      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. Julie Betz

      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. Liane Albert

      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.

  10. A.S.

    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.

  11. Emily

    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.

  12. Rebecca

    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 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.

  13. Val

    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. Kim

      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.

  14. Paula P

    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. Carla Jacob

      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.

  15. Nettie

    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!

  16. Jody

    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!

  17. 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?

  18. Heidi

    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. Kris

      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!

  19. Pam

    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

  20. Margaret B

    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 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.

  21. Mac

    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💕

  22. Jean Agan

    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. Regina

      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.

  23. 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!

  24. Mike

    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.

  25. Dawood Azam

    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.!

  26. Emily Watts

    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 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.

  27. 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. BooBoo

      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.

  28. Barbara

    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!!

  29. Yvonne

    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 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. 🙂

  30. Catriona

    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.

  31. 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?

  32. 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 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. Connie

        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. Lisa

      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.

  33. Lisa

    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. David

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

    1. 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!!!!!

  34. Anna Flo

    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 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.

  35. LaShunda Rice

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

  36. 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 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?

  37. Susana

    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. Merlyn Jackson

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

    1. 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. Donna

        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.

    2. Paula

      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. Jules Neider

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

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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