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    Home » Chicken Recipes » How To Bake Chicken Breast

    How To Bake Chicken Breast

    Last updated: Aug 22, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    How to bake chicken breast so that it comes out juicy? Cook it for a short time at a high temperature, and it will emerge from the oven perfectly cooked.

    Baking the chicken for a short time in a hot 450°F oven helps seal the juices, while prolonged cooking in a moderate 350°F oven can dry it out.

    Sliced baked chicken breast served on a white plate with a serving fork.

    Chicken breast is so easy. I always have it on hand, and there are countless recipes where I can use it, such as pizza chicken, blackened chicken, and pesto chicken.

    But more often than not, I simply bake it in the oven. And when I do, I make sure not to dry it out. The secret? I cook it for a short time at a high temperature.

    Baking the chicken for 30 minutes at 350°F will yield dry meat. But baking it for just 15-20 minutes at 450°F will result in delightfully juicy chicken.

    Jump to:
    • Ingredients
    • Variations
    • Baked Chicken Breast Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • Using the Leftovers
    • More Chicken Breast Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Chicken breasts: I use boneless skinless chicken breasts in this recipe.
    • Olive oil spray: It's an excellent oil. I love its flavor and cook with it often. But if you prefer an oil with a higher smoke point, you can use avocado oil.
    • To season: Kosher salt, black pepper, garlic powder, onion powder, dried oregano, and paprika.
    The ingredients needed to bake a chicken breast.

    Variations

    • Instead of olive oil, you can brush the chicken pieces with melted butter. It's delicious!
    • You can brush olive oil on the chicken with a pastry brush instead of using an olive oil spray.
    • Experiment with the spices you use. Tasty options that I tried and liked include smoked paprika, chili powder, cumin, and dried thyme. You can add ¼ teaspoon of each.
    • Sometimes I sprinkle the chicken with a small amount of dry-grated parmesan before putting it in the oven.

    Baked Chicken Breast Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

    • Mix the spices in a small bowl. (Photos 1,2).
    • Spray or brush the chicken breasts with olive oil and sprinkle them with the seasonings. (Photos 3-5).
    • Bake the chicken breasts uncovered until their internal temperature reaches 165°F. This should take about 20 minutes in a 450°F oven.
    • Loosely cover them with foil and let them rest before slicing and serving. (Photo 6).
    A six-photo collage showing the steps for oven-baking chicken breast.

    Expert Tips

    The size of the chicken will affect the cooking time

    Many chicken breasts sold in the supermarket are huge. I've seen ones weighing 12 or even 13 ounces! If yours are this big, you will need to cook them for around 30 minutes.

    So check after 20 minutes. And if you do need to cook them for longer, loosely cover them with foil to prevent the tops from burning in the hot oven.

    The photo below shows two chicken breasts I got at the grocery store. One weighs 8 ounces, and the other weighs 13 ounces. Just looking at the picture, you can tell that they would need different cooking times:

    A large and a small chicken breast on a white plate.

    How to check for doneness

    While you could cut a small slit in the thickest part of the chicken to ensure it's cooked through, the disadvantage is that juices will escape and leave you with drier meat.

    That's why the best method to check for doneness is to use an instant-read thermometer inserted into the thickest part of the chicken. Aim for an internal temperature of 165°F.

    Recipe FAQs

    How to bake chicken breast without drying it out?

    The secret is to cook it in high heat for a relatively short time. Moderate heat and prolonged cooking time will dry it out.

    Another tip is to allow the cooked chicken to rest before cutting it. If you slice into it right away, juices will escape.

    Should you cover the chicken with foil?

    No, you shouldn't. You want it exposed to the dry heat of the oven. If you cover the chicken, it will steam in its own juices rather than bake. So you should leave it uncovered.

    The only exception is if you need to cook it for longer than 20 minutes. In that case, if you notice the top is browning too much, you can protect it by loosely covering it in foil.

    What's the best temperature to bake chicken?

    When it comes to chicken breast, you should bake it in a 450°F oven. High-heat baking for a relatively short time will help it stay moist and juicy and prevent it from drying out.

    You have two choices: bake the chicken for 30 minutes in a 350°F oven or bake it for about 20 minutes in a 450°F oven. I've tried both methods, and in my experience, the latter is much better at producing juicy chicken.

    How long should I bake chicken?

    Medium, 8-ounce pieces will need about 20 minutes in a 450°F oven. Large, 12-ounce pieces will need around 30 minutes.

    The best way to ensure the chicken is done is to use an instant-read thermometer. Aim for an internal temperature of 165°F.

    Serving Suggestions

    Anything goes with baked chicken breast. It's incredibly versatile. But because I cook it in a 450°F oven, I like to serve it with a side dish that I can cook in the same oven, such as:

    • Buffalo cauliflower
    • Carrot chips
    • Roasted peppers
    • Roasted broccoli stalks
    • Eggplant chips
    • Zucchini pizza bites
    • Roasted zucchini
    • Roasted yellow squash

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to four days. You can also freeze them for up to three months.

    I like making several at a time because the leftovers are incredibly versatile. I keep them in a glass food storage container:

    Leftover baked chicken breasts stored in an airtight container.

    Using the Leftovers

    The leftovers are perfect as a topping for a salad such as arugula salad, Cobb salad, or this simple salad of baby spinach, tomatoes, red onions, and shaved parmesan:

    A salad topped with leftover baked chicken breast.

    Apart from using the leftovers in salads, I use them in many recipes. Here are a few ideas:

    • Stuffed poblano peppers
    • Enchilada casserole
    • Chinese chicken salad
    • Chicken chili
    • Chicken patties
    • Moo shu chicken
    Baked chicken breast, sliced, served on a white plate with a serving fork.

    More Chicken Breast Recipes

    • Broiled chicken breast served on a white plate with a garnish of parsley.
      Broiled Chicken Breast
    • Bacon-wrapped chicken breast served on a white plate.
      Bacon-Wrapped Chicken Breast
    • Blackened chicken, sliced, served with a fork.
      Blackened Chicken
    • Keto chicken cordon bleu served on a white plate.
      Keto Chicken Cordon Bleu

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Baked chicken breast served on a white plate with a fork.
    4.99 from 1043 votes
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    How to Bake Chicken Breast

    How to bake chicken breast? Bake it for a relatively short time (about 20 minutes) at a high temperature (450°F). You will get delightful results, every time.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Rest time5 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 252kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 2 boneless skinless chicken breasts 8 oz each
    • Olive oil cooking spray
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon dried oregano
    • ¼ teaspoon paprika

    Instructions

    • Preheat your oven to 450°F. Line a rimmed baking dish with foil.
    • Generously spray both sides of each chicken breast with olive oil.
    • Sprinkle the chicken with kosher salt, black pepper, garlic powder, onion powder, dried oregano, and paprika.
    • Bake the chicken, uncovered, until the internal temperature reaches 165°F and juices run clear when pierced with a fork, about 20 minutes. The center of the chicken pieces should be white and opaque.
    • Transfer the chicken to a platter. Loosely cover it with foil and allow it to rest for 5-10 minutes before slicing and serving.

    Video

    Notes

    • If your chicken breasts are much larger than 8 oz, you will need to bake them for around 30 minutes. So check after 20 minutes and if you do need to bake them for longer, loosely cover them with foil to prevent the tops from burning. 
    • The best way to ensure the chicken is done is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.
    • You can keep the leftovers in the fridge, in an airtight container, for up to 4 days.

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    Nutrition per Serving

    Serving: 1chicken breast | Calories: 252kcal | Carbohydrates: 0.7g | Protein: 52g | Fat: 5g | Saturated Fat: 1g | Sodium: 406mg | Fiber: 0.2g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Adam Weinstein

      August 20, 2023 at 6:13 am

      5 stars
      I've been making this recipe for years. It's excellent. Never knew chicken breast could be so good! I usually add it to a salad.

      Reply
      • Vered DeLeeuw

        August 20, 2023 at 9:42 am

        I'm so glad you've been enjoying this recipe, Adam!

        Reply
    2. Rochelle

      August 02, 2023 at 10:16 am

      5 stars
      This is my go-to recipe for making chicken breast. The only change I make is using double the garlic powder because we love garlic around here. Other than that, I follow the recipe exactly and it's perfect!

      Reply
      • Vered DeLeeuw

        August 02, 2023 at 11:17 am

        I'm so glad you like this recipe, Rochelle! Extra garlic sounds great.

        Reply
    3. Alicia M

      July 14, 2023 at 9:00 am

      5 stars
      Thank you so much for the tip to bake the chicken at a high temperature! Mine needed 25 minutes in the oven at 450 degrees, so I followed your advice to cover them with foil after the first 20 minutes. They came out perfect!

      Reply
      • Vered DeLeeuw

        July 14, 2023 at 9:10 am

        I'm so glad you enjoyed this recipe, Alicia!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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