Oven Baked Chicken Breasts

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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Oven Baked Chicken Breasts are a juicy main course, with skinless chicken breasts and seasonings already in your pantry. So easy, try tonight!

You can oven bake pretty much anything, like Cheesy Baked Spaghetti, Baked Scallops, and Crispy Baked Fish Sticks; however, Oven Baked Chicken Breasts are an all time favorite for a quick weeknight dinner. They’re flavorful, easy to make, they only take roughly 30 minutes, and they keep well in the fridge for later.

Overhead view of Chicken Breasts unsliced on plate

Sabrina’s Oven Baked Chicken Breast

This Chicken recipe is really simple. The meal prep is super fast and the cooking time is really short, and they come out juicy and moist. This is a great, easy recipe to try, especially if this is your first time cooking or you’re teaching one of your kids. Since you only use a single baking dish, the clean up is extremely easy. Keep in mind that when you cook your boneless skinless chicken breasts, you need to always thoroughly clean and disinfect the workspace.

Recipe Card

Dinner, then Dessert

Oven Baked Chicken Breasts Recipe

Oven Baked Chicken Breasts are a juicy main course, with skinless chicken breasts and seasonings already in your pantry. So easy, try tonight!
Yield 4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Overhead view of Chicken Breasts unsliced on plate
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Ingredients
 

  • 4 chicken breasts , boneless and skinless
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vegetable oil

Instructions

  • Preheat oven to 400 degrees.
  • Season chicken with salt, pepper, paprika, garlic powder, and coat with vegetable oil, then place in baking pan.
  • Bake for 20-25 minutes until the internal temperature of the chicken reaches 165 degrees.

Nutrition

Calories: 290kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 844mg | Potassium: 850mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

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Sabrina’s Tips

In order to get a great juicy and well seasoned bite, I recommend you season the chicken evenly and add enough vegetable oil. You can also improve the flavor even further by using a good quality olive oil for this recipe. Keep a close eye while its in the oven to avoid overcooking and drying the chicken out. You will soon be enjoying a simple but delicious chicken dinner!

Table of Contents

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Tips & Tricks

Bone-In vs. Boneless

Why choose boneless over the bone-in? Boneless chicken stays tender during baking when you follow this recipe. It is also so easy, since you don’t have to pick around any bones to get to the meat. The cook times can be different because skinless boneless chicken breasts don’t take as long to cook through. The chicken breasts run the risk of drying out a little more during cooking, but that shouldn’t be too much of a problem.

When are oven baked chicken breast safe to eat?

Always check the internal temperature before you serve baked chicken to make sure that it has cooked all the way through. Insert a meat thermometer into the widest part of each breast to get a good reading. The USDA says that the internal temperature should be 165 degrees F (73.8 degrees C).

How to Store

  • Serve: Don’t leave cooked chicken out for longer than 2 hours. Always allow the chicken breasts to cool before you refrigerate them, or they can grow bacteria and make you sick.
  • Store: Chicken tends to keep well in the fridge. Put the breasts in a sealable container or plastic wrap to refrigerate. They will stay good for about 3 days.
  • Freeze: Frozen Oven Baked Chicken Breasts are good for about 6 months. Seal them up well to prevent freezer burn and eat them sooner rather than later if you want them to stay flavorful.

Variations

  • Spices: Add more flavor to your chicken with oregano, chili powder, poultry seasoning, Italian seasoning, Cajun seasoning, or onion powder before you put it in the oven. You can even add a drizzle of lemon juice on top to give it a little extra zing. Sprinkle shredded Parmesan cheese on top to add a layer of melty goodness. Drizzle a little olive oil for a more Italian inspired dish.
  • Leftovers: Oven Baked Chicken Breasts are perfect for a ton of other recipes, which saves you time later in the week. Tear the chicken into bite sized pieces and serve them in sandwiches, in chicken salad, or make them into a soup.
  • Flavors: This chicken recipe provides the perfect base to try out different flavored sauces. Try the BBQ sauce from Slow Cooker Barbecue Ribs or the honey mustard sauce from Honey Mustard BBQ Chicken.
  • Low Carb: If you’re looking for low carb main dishes, these chicken breasts are great in salads, lettuce wraps, or just as a good protein snack.

More Chicken Recipes

Plate showing a juicy baked chicken breast and sides of roasted potato, cucumber and slices of purple onion for garnish.

The following images were used in previous versions of this post:

4-photo collage preparing baked chicken
Cooked chicken breasts unsliced on plate
Chicken breasts up close, sliced on plate
Chicken Breasts sliced on plate, view of inside each slice.
Aerial view of chicken breast unsliced on plate with vegetables
Collage of chicken breasts cooked and uncooked

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. These cook up so tender and flavorful. I did add different spices to up flavor for my family. These are great left over for Chicken Salad or Chicken Sandwiches. Thank you for so many great recipes!

    Reply