Oven Baked Rotisserie Chicken Breasts

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Oven Baked Rotisserie Chicken Breasts are ready in just 30 minutes, juicy all white meat seasoned with garlic, onion, paprika, and cayenne.

Enjoy all the flavors of Homemade Rotisserie Chicken, made in a fraction of the time, using guilt-free all white meat.  Using Rotisserie Chicken Seasoning made with pantry staples, you’ll be savoring these healthy, flavorful chicken breasts in just 30 minutes.

Oven Baked Rotisserie Chicken Breasts in roasting pan


I love having easy baked Chicken Recipes on hand that come together quickly, and it doesn’t get easier than this. Using boneless and skinless chicken breasts keeps these very lean, but you can use bone-in, skin-on breasts to lock in flavor and moisture and produce a perfectly seasoned, crispy exterior – simply use our recipe below for the Baked Split Chicken Breast Recipe.  

While Oven Baked Rotisserie Chicken Breasts are in the oven, you can cook up some rice and toss together a salad for a simple and healthy weeknight dinner. They are also perfect for grilling! You can bake a batch and slice up the leftovers to use all week long to toss on salads, make fresh chicken sandwiches, or on top of burrito bowls. There are also Instant Pot instructions below.

Having a batch of Rotisserie Chicken Seasoning on hand makes this quick recipe even simpler, and the seasoning infuses the flavors of onion powder, garlic powder, paprika, cayenne pepper and thyme into the chicken. You’ll achieve the mouth watering taste of your favorite quick-pickup chicken with the freshness of homemade cooking and the nutritional benefits of using all breast meat.

Oven Baked Rotisserie Chicken Breasts in roasting pan

Do not Overcook Chicken Breast

You don’t want to overcook chicken breasts or they will dry out, so if you have one make sure to use a meat thermometer to monitor the internal temperature until it is just at 165.

Since we don’t have skin and bone as a protective barrier here you want to keep a timer going or check the progress so you don’t overcook the meat. Since we are adding a dry seasoning to this chicken baking is preferable as cooking it in the skillet could cause the spices to burn. Cooking it in the oven allows the chicken to stay moist and lets the spices cook gently.

What to serve with Rotisserie Chicken?

Oven Baked Rotisserie Chicken Breasts are a delicious year-round dish that goes well with many kinds of sides. Make it family friendly with Broccoli in Cheese Sauce and Easy Mashed Potatoes, or elevate it for a special dinner with a Classic Wedge Salad and Mushroom Risotto.



  • BBQ Rotisserie Chicken Breasts: Make a BBQ spice rub with ½ cup brown sugar, ½ teaspoon paprika, 1 tablespoon ground black pepper, 1 tablespoon salt, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper.
  • Ranch Seasoned Chicken Breasts: Make a ranch seasoning rub with ½ cup dry buttermilk powder, 1 tablespoon dried parsley, 2 teaspoons dried dill weed, 1 teaspoon dried chives, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon sea salt, ½ teaspoon ground black pepper. Rub onto the breasts before cooking.
  • Taco Seasoned Chicken Breasts: Use this taco seasoning blend of ¼ cup chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne powder, 1 teaspoon dried oregano, 2 teaspoons paprika, 3 tablespoons ground cumin, 1 tablespoon Kosher salt, 2 teaspoons black pepper.

Oven Baked Rotisserie Chicken Breasts in roasting pan

Slow Cooker (Crockpot) Rotisserie Chicken Breasts

  • To make Rotisserie Chicken Breasts in the crockpot, season chicken breasts and drizzle with oil.
  • Cook on low heat for 3-4 hours or until the center of the chicken reaches 165 degrees (this will depend on how large the chicken breasts are).
  • For a crispier skin, place chicken breasts on a baking dish and put under a low broiler for 3 minutes, watching carefully.

Instant Pot Rotisserie Chicken Breasts

  • To make Rotisserie Chicken Breasts in the Instant Pot, season chicken breasts and drizzle with oil.
  • Pour one cup of water into Instant Pot, then place chicken breasts onto the trivet, secure the lid, and set manual high pressure for 10 minutes.
  • Allow natural release for 10 minutes, then quick release and remove lid.
  • For a crispier skin, place chicken breasts on a baking dish and put under a low broiler for 3 minutes, watching carefully.



  • Serve: You can keep Oven Baked Rotisserie Chicken Breasts at room temperature for up to 2 hours before they should be stored.
  • Store: Oven Baked Rotisserie Chicken Breasts can be kept in the refrigerator, wrapped in aluminum foil or in an airtight container, for up to 4 days.
  • Freeze: Cool your baked chicken breasts completely, remove meat from bones, and place in a freezer bag. Freeze for up to 4 months.

Oven Baked Rotisserie Chicken Breasts in roasting pan

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Oven Baked Rotisserie Chicken

Oven Baked Rotisserie Chicken Breasts are ready in just 30 minutes, juicy all white meat with crispy skin seasoned with garlic, onion, paprika, and cayenne.
Yield 4
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder



  • Preheat oven to 375 degrees.
  • Season chicken with Rotisserie Chicken Seasoning, drizzle with vegetable oil, and place in baking pan.
  • Cook chicken for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees.


Calories: 288kcal | Protein: 48g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 262mg | Potassium: 836mg | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Rotisserie Chicken Breasts


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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. If you want the flavor of olive oil keep in mind it is best used for moderate-heat cooking. We choose vegetable oil for a cleaner flavor and for high-heat cooking.

  1. I have been trying to get my kids to eat more chicken. This is the first recipe that they both agreed was so good.

  2. I have not tried the rotisserie chicken recipes yet, but I was looking for information on how to make chicken at home – taste like rotisserie chicken. A couple of months ago I bought a 15 oz. size of rotisserie seasoning in hopes of using it on a whole chicken or on chicken breasts, and making them taste like store bought rotisserie chicken. My thing is, if I buy a rotisserie chicken – I EAT IT!!! I don’t go to the expense of using it in a recipe. But I do buy a 3 lb. or 5 lb. bag of chicken breasts and keep them on hand – to use in recipes. I was really glad to come across your recipes on making rotisserie chicken at home. I have found a number of recipes calling for rotisserie chicken and really didn’t know how or if I could use my seasoning on boneless-skinless chicken breasts and make them taste like “store bought” rotisserie chicken. I have run across a number of your recipes and have run off copies of them, but haven’t tried them yet. I try to look for simple recipes or some that won’t take to much time in preparing cause due to health issues, I can only stand for short periods of time – then take a break, sit down for awhile then go back to standing and working at what I’m doing. I hate not being able to go in my kitchen and cook like I use to. Cooking has always been a passion of mine. I use to love trying out new recipes, but now days I look for the simple and fast ones, but sometimes they’re not always flavorful ones. I am very anxious to try out your recipe for making rotisserie chicken breasts cause I just came across 6 easy and quick recipes using shredded rotisserie chicken. Thank you so very much, I’ll try and remember to drop you a note and let you know how the chicken turns out. You have a great day! Oh by the way, I’m 68 yrs. old and I don’t know how to use twitter or those other goofy things. It’s so much easier when a printable recipe is always given cause a lot of us older cooks don’t know how to use these other options (twitter and what ever) in order to get some of the recipes that people post. Thanks again, and you have a great day!

  3. Hi there.
    I would like to know if one could skewer the fillets onto the rotisserie skewers like you would a whole chicken…. Would the cooking time be the same?
    It sounds really good….!

  4. Guess I’ve missed out on rotisserie seasoning at my local grocery store…..is this a specialty item?

    1. The name linked in the instructions is the recipe you can find on this site, no need to buy a spice mix! Sorry for the confusion.

  5. Another question–if we don’t have white pepper–is there something else we can use or should we just leave it out of the basic rotisserie chicken spice mix?
    Thank you!!

    1. You can just add in a little bit more black pepper. I just use it because it’s milder and you don’t see the black specks. Enjoy!

  6. Made it with a bone-in, skin-on breast. Because my husband is doing Keto, I mixed some the seasoning with butter, put it under the skin, then rubbed the skin with more of the seasoning. Turned out very good, moist and flavorful. Thanks!

      1. I’m getting ready to make this but I don’t see anything in the instructions on slicing the breasts. I see you’ve done a criss cross pattern on each. Is that what you recommend?

        1. Thank you for bringing that to my attention. Yes, criss-cross score your chicken breast and I will make a note to update the recipe card.