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This Baked Chicken Breast Is Actually Juicy: If you’ve ever made baked chicken breast and ended up with something dry and sad… you’re not alone. Chicken breast is so easy to overcook, which is why this baked chicken breast recipe is one I keep on repeat- it’s simple, reliable, and gives you juicy, flavorful chicken without any fuss.
This is my go-to method for busy weeknights, meal prep, and those “I need protein for the week” moments. It uses a quick seasoning blend, bakes fast, and comes out tender every time, especially if you follow the one thing that actually matters: cooking to temperature, not just time!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Stop Overcooking Chicken – This Method Works Every Time
This baked chicken breast recipe is juicy, tender, and packed with flavor using a simple seasoning blend and an easy oven method. Perfect for weeknights or meal prep, it bakes quickly and stays moist when cooked to the right internal temperature!
Ingredients for Baked Chicken Breast Recipe
To make the best baked chicken breasts, you’ll need the following ingredients:
- Chicken breasts – chicken is a light, neutral meat that is a great choice for low carb, low calorie diets and is great in a number of recipes since it pairs well with lots of other foods.
- Olive oil – olive oil is a delicious, briny natural fat that is great to cook with chicken that provides healthy fats to a diet and helps keep moisture in meat so it doesn’t dry out or get tough – you can also use butter in place of olive oil.
- Garlic cloves – garlic brings an earthy, pungent flavor to dishes and adds a rich taste to chicken that makes it crave-worthy without adding a ton of calories.
- Lemon juice – lemon juice works to not only tenderize chicken meat and soften as it bakes, but adds a tart, bright flavor that is a perfect compliment to cut through garlic and herbs!
- Italian Herbs – an Italian herb blend combining thyme, basil, oregano, marjoram, and other Italian herbs brings a rich, balanced earthy flavor to dishes that everyone loves. You can swap this multi-tasking herb blend for another blend of herbs you love!
- Celtic sea salt
- Pepper
How to Bake Chicken in Oven
Once you gather your ingredients, we will use the following method:
Prep
Gather ingredients, trim excess fat off chicken breasts, pat dry.
Marinate
Add ingredients to a bowl or plastic bag, covering chicken in marinade. Let sit at least 30 minutes, up to overnight (skip marinating if using frozen chicken breasts.)
Bake
Bake, flipping occasionally, until chicken reaches 160 degrees at the thickest part when using a digital meat thermometer.
Rest
Remove chicken from oven and lest rest 10 minutes before cutting. Discard marinade/cooking liquid.
Slice & Serve
Slice thin, serve, and enjoy!
Tips for Juicy Baked Chicken Breast
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Pound to even thickness. Even chicken = even cooking = no dry edges.
Use a thermometer. Pulling chicken at the right temp is the #1 difference between juicy and dry.
Bake at higher heat for better texture. Many people bake too low for too long (hello, dryness).
Let it rest. Resting 5–10 minutes keeps juices in the chicken instead of on your cutting board.
Don’t overcrowd the pan. Space helps it bake evenly instead of steaming.
Slice against the grain. It makes every bite feel more tender.
Flavor variations:Use some of our ideas below for different flavors to try swapped out for the Italian Herbs we’re calling for below:
- Za’atar
- Adobo seasoning
- Fajita spices
- Taco seasoning
- Lemon pepper rub
- Montreal steak seasoning
Easy Chicken Breast Marinade
The base of our chicken’s flavor comes from the marinade we’re baking the chicken in – a simple chicken marinade is really easy to whip up. For any marinade you make, aim for 1 oil (olive oil, avocado oil), 1 acid (lemon juice, vinegar), and herbs. Dry herbs will work best – but you can use fresh if you’d like – add a bit more than dried.
- 1 cup olive oil
- 6-8 cloves garlic (with or without peel)
- 2 tablespoons lemon juice
- 1 tablespoon Italian Herbs
- 1 teaspoon celtic sea salt
- 1 teaspoon pepper
What Temperature to Bake Chicken Breast
For the juiciest baked chicken breast, 425°F is my go-to. It cooks quickly so the chicken stays tender instead of drying out.
Other good options:
- 400°F: a little gentler, still juicy
- 375°F: works, but takes longer (more risk of drying out if overbaked)
Most important: bake until the thickest part reaches 165°F.
How Long to Bake Chicken Breast
Bake time depends mostly on thickness (and your oven). Use these as a guide, then confirm with a thermometer:
- 425°F: 18–24 minutes
- 400°F: 22–28 minutes
- 375°F: 25–35 minutes
Quick thickness guide:
- ½-inch cutlets: 10–14 minutes at 425°F
- 1-inch breasts: 18–24 minutes at 425°F
- Very large/thick breasts: 25–30 minutes at 425°F (or pound thinner)
Tip: pull at 160–162°F, rest 5–10 minutes, and it will carry over to 165°F.
Serving Ideas
This baked chicken breast is a “build-a-meal” staple. Try it:
- Over salads (Caesar, Greek, chopped salad, Cobb)
- In wraps & sandwiches (with avocado, bacon, pesto, or ranch)
- In bowls (rice, quinoa, cauliflower rice, with roasted veggies)
- With pasta (alfredo, marinara, lemon garlic, pesto)
- Tacos & quesadillas (slice or shred, add salsa + cheese)
- Classic plate: mashed potatoes + roasted asparagus or green beans
Storage + Reheating
Storage:
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months (slice first for easier thawing).
Reheating (best ways to keep it juicy):
- Oven: 325°F, covered, 10–15 minutes (add a splash of broth/water)
- Air fryer: 350°F, 3–5 minutes (don’t overdo it)
- Microwave: 50–70% power in short bursts with a damp paper towel over top
Pro tip: store with a little pan juice (or a spoonful of broth) to help prevent dryness when reheating.
What to Serve With Baked Chicken Breasts
You can find our other chicken recipes here.
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Perfect Baked Chicken Breast
Ingredients
- 4 chicken breasts, rib meat and extra fat removed
- 1 cup olive oil
- 6-8 cloves garlic, with or without peel
- 2 tablespoons lemon juice
- 1 tablespoon Italian Herbs
- 1 teaspoon celtic sea salt
- 1 teaspoon pepper
- 1 onion, diced, any color you prefer, optional
- 1 shallot, diced, optional
Instructions
- Add ingredients to a bowl or plastic bag, covering chicken in marinade.
- Let sit at least 30 minutes, up to overnight (skip marinating if using frozen chicken breasts.)
- Preheat oven to 400 degrees Fahrenheit. (Also can bake at 350, for 5-8 minutes longer)
- Add chicken and part of marinade to baking dish that has been lightly greased with a nonstick cooking spray, or lined with foil.
- Bake, flipping occasionally, until chicken reaches 160 degrees at the thickest part when using a digital meat thermometer.
- Remove chicken from oven and lest rest 10 minutes before cutting.
- Discard marinade/cooking liquid.
- Serve and enjoy!
Video
Notes
- Pound chicken to even thickness for the most even, juicy results.
- Bake at 425°F for quick cooking and better texture.
- Use a thermometer and cook to 165°F (pull at 160–162°F and rest 5–10 minutes).
- Don’t overcrowd the pan—space helps the chicken bake evenly.
- Store leftovers airtight up to 4 days; reheat gently to avoid drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Baked Chicken Breast FAQs
Chicken breasts are fully cooked and safe to eat at 165 degrees.
Baked chicken takes 20-30 minutes to bake.
Yes. We recommend baking fully thawed chicken breasts for the best texture – but we’re adding the method to bake chicken breasts from frozen if you’re in a pinch and need dinner on the table. This method is safe to use for chicken right from the freezer, with a few basic tips:
Plan on double the cook time if cooking from frozen
Space single chicken breasts out across the pan – do not try to bake a clump of chicken breasts frozen together
Use a digital thermometer and make sure the middle of the thickest part of the chicken breast cooks to at least 165 degrees
Cover in olive oil – you won’t marinate chicken if it is frozen – but still bake it in our marinade recipe below to help keep chicken juicy and from drying out
Flip chicken as it cooks to ensure it is cooking evenly
Chicken can be stored in an airtight container in the refrigerator for up to four days.
Overcooking is the main reason chicken becomes tough. Always check the internal temperature and remove the chicken as soon as it reaches 165°F (74°C) to avoid dryness. Brining the chicken before baking can also help keep it tender.
Yes, allow the chicken to rest for 5-10 minutes after baking. This helps the juices redistribute throughout the meat, making it juicier and more flavorful when sliced.
Yes, but adding a small amount of oil or butter helps create a golden, flavorful exterior and keeps the chicken from drying out. If you prefer to avoid oil, consider basting the chicken with broth or a sauce during baking.
Marinating adds flavor and moisture, but it’s not required. If you choose to marinate, let the chicken sit in the marinade for at least 30 minutes to overnight for deeper flavor. You can also rub the chicken with seasoning just before baking.
Bake chicken breasts at 400°F (200°C) for 20-25 minutes, depending on the thickness of the breasts. Thicker pieces will take longer, so always check with a meat thermometer.
Chicken breasts should be cooked to an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the breast to ensure they’re fully cooked but not overdone.
Delicious!