• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Chicken and Poultry Recipes » Juicy Baked Chicken Breast

    Juicy Baked Chicken Breast

    Last updated: Oct 30, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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 to seal in the juices, while prolonged cooking in a moderate 350°F oven tends to 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. 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 degrees F will yield dry meat. But baking it for just 15-20 minutes at 450 degrees will result in delightfully juicy chicken, every time.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Using the leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this truly tasty chicken 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 pieces in this recipe. I haven't experimented with bone-in ones.

    Olive oil spray: It's such a wonderful oil and I love its flavor and cook with it often. But if you prefer using an oil with a higher smoke point, you can use avocado oil instead.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

    Spices: I like to use garlic powder, onion powder, dried oregano, and paprika.

    The ingredients needed to bake a chicken breast.

    Instructions

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

    • Spray the chicken breasts with olive oil and sprinkle them with the seasonings.
    • Bake them 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.
    A six-photo collage showing the steps for oven-baking chicken breast.

    Expert tips

    • These days, many chicken breasts sold in the supermarket are huge. I've seen ones weighing 12 oz or even 13 oz! If yours are this big, you will need to cook them for longer, probably 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.
    • While you could cut a small slit in the thickest part of the chicken to make sure it's cooked through, the disadvantage of doing that is that juices will escape and leave you with drier meat. That's why the best method is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.

    Frequently asked questions

    How do I bake chicken breast without drying it out?

    The secret is to cook it in high heat for a 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, the juices will escape.

    Should you cover the chicken with foil when baking?

    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 basically have two choices - either 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 the chicken?

    Bake it for a short time - 15-20 minutes. Medium, 8-oz pieces will need about 20 minutes in a 450°F oven. For smaller, 6-oz pieces, 15 minutes should be enough.

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

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:

    • Rather than olive oil, you can brush the chicken pieces with melted butter. It's really good!
    • Experiment with the spices you use. Tasty options include smoked paprika, chili powder, cumin, and dried thyme.
    • Sprinkle the chicken with a small amount of dry-grated parmesan before putting it in the oven.

    Serving suggestions

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

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

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. You can also freeze them for up to 3 months. I like to make several at a time because the leftovers are so incredibly versatile.

    Two baked chicken breasts stored in an airtight container.

    Using the leftovers

    So what to do with the leftovers? They're obviously perfect as a topping for a salad such as 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 lots of tasty recipes! Here are a few ideas:

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

    Related recipes

    • Broiled Chicken Breast
    • Bacon-Wrapped Chicken Breast
    • Blackened Chicken
    • Keto Chicken Cordon Bleu

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Baked Chicken Breast
    4.98 from 986 votes
    Pin Recipe Share on Facebook Print Recipe

    Juicy Baked Chicken Breast

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

    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 degrees F. Line a baking dish with foil.
    • Generously spray both sides of each chicken breast with olive oil, and sprinkle them with the seasonings.
    • Bake, uncovered, until the internal temperature reaches 165 degrees F and juices run clear when pierced with a fork, about 20 minutes. The center of the chicken breasts 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.

    WATCH THE VIDEO:

    NOTES

    1. If your chicken breasts are much larger than 8 oz, you will need to bake them for longer, probably around 30 minutes. So check after 20 minutes.
    If you do need to bake them for longer, loosely cover them with foil, to prevent the tops (and especially the spices) from burning in the hot oven.
    2. While you could cut a small slit in the thickest part of the chicken to make sure it's cooked through, the disadvantage of doing that is that juices will escape and leave you with drier meat.
    That's why the best method is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    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.

    NUTRITION PER SERVING

    Serving: 1chicken breast | Calories: 252kcal | Carbohydrates: 0.7g | Protein: 52g | Fat: 5g | Saturated Fat: 1g | Sodium: 406mg | Fiber: 0.2g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Chicken Recipes

    • Chinese Chicken Salad
    • Keto Chicken Salad
    • Pesto Chicken
    • Baked Cajun Chicken

    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.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    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.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023