Baked chicken breasts are an easy, reliable dinner option that come out tender and juicy when prepared the right way. Lightly seasoned, skinless, boneless chicken breasts roast quickly in a hot oven and make a versatile main for weeknights, packed lunches, or meal prep.
This simple method focuses on even thickness, a short high-heat bake, and a short resting period so the meat stays moist and flavorful every time.
Chicken breasts can dry out easily, but a couple of straightforward techniques will prevent that. First, pound the breasts to an even thickness so they cook uniformly. Second, remove them from the oven the moment the interior reaches 165°F (74°C) and let them rest for several minutes so the juices redistribute.
- Even the thickness: place the breast between plastic and gently pound with a rolling pin or the flat side of a meat mallet so the meat is the same thickness from one side to the other. This prevents thin edges from overcooking while the center finishes.
- Avoid overcooking: bake until the thickest part reaches 165°F (74°C). The exterior may look pale, but the interior will be moist and fully cooked at the proper temperature.
Follow the short recipe below and you’ll have perfectly juicy baked chicken breasts to use in salads, sandwiches, bowls or as the centerpiece of a simple dinner.
What you need
- Boneless, skinless chicken breasts (about 1 lb for 4 servings)
- Olive oil
- Salt, black pepper, and garlic powder
Useful Equipment
Basic tools make this job easier: a rolling pin or meat mallet to even the breasts, a sharp knife to trim excess fat, and a baking dish or sheet for roasting. If you meal prep, reusable containers are handy.
- Rolling pin or meat mallet
- Sharp knife
- Baking dish or baking sheet
- Meal prep containers (optional)
Is organic chicken better than regular chicken?
Many people ask whether organic chicken is nutritionally superior. Differences can be subtle: skin-on pieces of organic chicken may have slightly less fat, but with the skin removed the meat’s fat content is similar. Choose organic or free-range if it fits your budget and preferences, and always trim visible fat if you prefer leaner meat.
How to make baked chicken breasts
Preheat the oven to 425°F (218°C). Use a sharp knife to remove any excess fat from the breasts. Place each breast between two sheets of plastic wrap and gently pound to an even thickness so they finish cooking at the same time.
Brush both sides lightly with olive oil, then season evenly with salt, pepper, and garlic powder. Arrange the breasts in a single layer in a baking dish or on a baking sheet, leaving space between pieces for even heat circulation.
Bake for about 20 minutes, then check the thickest part with an instant-read thermometer. When it reads 165°F (74°C), remove the chicken from the oven. Thicker breasts may need an additional 3–5 minutes. Avoid guessing—temperature is the most reliable indicator of doneness.
Transfer the breasts to a cutting board and let them rest for 5–10 minutes before slicing. Resting helps the juices redistribute so your slices stay moist when cut.
How to store it
Leftover baked chicken breasts will keep in the refrigerator for up to 4 days when stored in an airtight container. For longer storage, freeze cooked breasts for up to 6 months; thaw in the refrigerator before reheating.
Common questions
Yes. You can bake chicken without oil; it will be slightly drier than when brushed with a little oil, but omitting oil reduces calories and still produces a safe, cooked chicken if you watch the internal temperature carefully.
What’s the healthiest way to cook chicken?
Baking, steaming, or air frying are among the healthiest methods because they require little or no added fat and keep calories in check. Avoid deep frying if you are minimizing fat and calories.
More easy chicken recipes
- Instant pot chicken tacos
- Leftover chicken noodle soup
- Tarragon chicken salad
Baked Chicken Breasts
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Trim any excess fat from the chicken breasts with a sharp knife.
- Place each breast between two pieces of plastic wrap and gently pound with a rolling pin or meat mallet until the thickness is even from edge to center.
- Brush both sides with olive oil and season with salt, black pepper, and garlic powder. Arrange the breasts in a single layer in a baking dish or on a baking sheet.
- Bake about 20 minutes, then check the internal temperature at the thickest part. The chicken is done at 165°F (74°C). If needed, return to the oven for a few more minutes and test again.
- Remove from the oven and let rest 5–10 minutes before slicing. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.