Baked chicken breasts are quick and easy to prepare in the oven. Lightly seasoned, skinless, boneless chicken breasts turn out tender, juicy, and full of flavor when cooked correctly. They’re ideal for busy weeknights and work well for meal prep, because they can be made ahead and used in salads, sandwiches, tacos, or served with vegetables and grains.
Chicken breasts are notorious for drying out, but with a couple of simple techniques you can consistently achieve juicy results. The two keys are ensuring even thickness and avoiding overcooking. To even out thickness, place each breast between two pieces of plastic wrap and gently pound with a rolling pin or flat meat mallet until the meat is an even thickness. This helps all parts of the breast finish cooking at the same time. For doneness, remove the chicken once the internal temperature reaches 165°F (74°C). The exterior will look cooked while the interior remains moist and tender.
What you need
- Boneless, skinless chicken breasts (about 1 lb for 4 servings)
- Olive oil or another neutral oil
- Salt, freshly ground black pepper, and garlic powder
Useful equipment
Basic kitchen tools make this recipe easier and more consistent:
- Rolling pin or meat mallet to pound the chicken to even thickness
- Sharp knife for trimming excess fat
- Baking dish or rimmed baking sheet
- Instant-read thermometer to check internal temperature
- Meal prep containers if you plan to refrigerate portions
Is organic chicken better than regular chicken?
The difference between organic and conventional chicken is often debated. One commonly cited distinction is slightly lower fat content in the skin of organic birds, though once the skin is removed the meat’s fat content is similar. Many cooks choose organic or free-range chicken because they prefer the flavor or sourcing, but well-trimmed conventional chicken also works well for this recipe. If you buy conventional, trim excess fat before cooking for a leaner result.
How to make baked chicken breasts
Preheat your oven to 425°F (218°C). Trim any visible fat from the chicken breasts with a sharp knife. Place each breast between two pieces of plastic wrap or inside a resealable bag, then gently pound with a rolling pin or meat mallet until the breast has an even thickness from one side to the other. This prevents thin edges from overcooking while thicker sections finish.
Lightly coat the outside of each chicken breast with olive oil, then season with salt, pepper, and garlic powder. Feel free to adjust the seasoning to taste or add a pinch of paprika, dried thyme, or lemon zest for variation. Arrange the breasts in a single layer in a baking dish or on a rimmed baking sheet.
Bake for about 20 minutes, then check the internal temperature with an instant-read thermometer. The safe internal temperature for cooked chicken is 165°F (74°C). Depending on the thickness of the breasts, they may need a few extra minutes. If the thermometer shows below 165°F after 20 minutes, return to the oven and recheck after 3–5 minutes.
Once the chicken reaches 165°F, remove it from the oven and let it rest for 5–10 minutes. Resting allows juices to redistribute and keeps the meat moist when you slice it. Slice against the grain and serve warm, or allow to cool before storing for meal prep.
How to store it
Leftover baked chicken breasts can be stored in the refrigerator for up to 4 days. Place in an airtight container or tightly wrapped to maintain moisture. For longer storage, freeze cooked chicken for up to 6 months. Thaw overnight in the refrigerator before reheating. Sliced chicken is convenient for salads, wraps, and quick sandwiches.
Common questions
Can you cook chicken breasts without oil?
Yes. You can bake chicken breasts without oil, though coating with a small amount of oil helps retain surface moisture and improves browning. If you want to reduce calories, omit the oil and rely on seasoning alone.
What’s the healthiest way to cook chicken?
Healthy cooking methods include baking, steaming, and air frying. These approaches use little to no added fat and preserve nutrients. Avoid deep frying when choosing a lower-fat option.
More easy chicken recipes
- Instant pot chicken tacos
- Leftover chicken noodle soup
- Tarragon chicken salad
Baked Chicken Breasts
Amy Duska
5 mins
20 mins
25 mins
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat your 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 use a rolling pin or meat mallet to pound the meat until it is an even thickness from one side to the other.
- Rub the outside of the chicken breasts 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.
- Bake for about 20 minutes, then check the internal temperature with an instant-read thermometer. The chicken is done when it reaches 165°F (74°C). If needed, continue baking in 3–5 minute increments until the correct temperature is reached.
- Remove from the oven and allow the chicken to rest for 5–10 minutes before slicing. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.