Oven Baked Chicken Breast Recipe – Always Juicy!
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This baked chicken breast recipe turns out tender and juicy every time, thanks to a couple of tricks I will share with you.
This is a recipe I’ve been making for years, and it’s one I never get tired of. The chicken turns out incredibly juicy and flavorful — the kind that tastes like you spent way more time in the kitchen than you actually did. From start to finish, it’s ready in about 20 minutes, which makes it perfect for busy weeknights.
If you’ve ever struggled with dry, boring chicken breasts, this recipe changes everything. I rely on a few simple tricks to keep the meat tender and juicy, plus an easy spice rub made from pantry staples that adds tons of flavor. And then there’s the pan sauce — the buttery, paprika-spiked juices left behind are downright incredible. I always pour them over the chicken and whatever sides I’m serving.
I also love that this recipe doesn’t rely on sugar for flavor. The combination of butter and paprika adds just the right touch of natural sweetness without needing anything extra. Pair it with a quick side cooked alongside the chicken, and dinner comes together effortlessly — juicy, comforting, and completely reliable every single time.
Key ingredients
You’ll only need a few ingredients to make this flavorful baked chicken recipe!
- Spices: I like the combination of paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper. It’s my go-to meat seasoning, and I always get compliments when I serve it to friends.
- Butter: The rich flavor of butter is noticeable in this simple recipe. However, you can use olive oil instead if you are unable to eat dairy.
- Chicken: The star of the show! I use boneless, skinless chicken breasts.
How long to bake chicken breast at 425
Knowing how long to bake your chicken breasts is one of the biggest tricks for keeping them nice and juicy. Because chicken breasts are lean meat, they can overcook and dry out easily.
You want to cook your chicken breasts for 18 minutes at 425 degrees.
Cooking chicken breasts on high heat for a shorter time helps keep them juicy and delicious.
We are often so concerned about undercooking chicken (with good reason) that we tend to overcook it. I’ve tested the 18-minute at 425-degree trick many, many times, and it’s always perfectly cooked.
For added reassurance, consider investing in an instant-read meat thermometer. I love mine and use it frequently. Chicken breasts are safe to eat as soon as the middle reaches 165 degrees Fahrenheit.
Serving ideas
To turn this into a speedy and easy dinner recipe, you’ll need a side dish that can be prepped while the chicken is in the oven and only takes a few minutes to cook.
My favorites are quickly sauteed green beans with a bit of garlic (these are the green beans you see in some of the pictures) or this sauteed asparagus with garlic and parmesan recipe. Here are a few others that I love:
How to store baked chicken breasts
This chicken makes terrific leftovers. I sometimes make an extra to slice and serve cold over salad the next day. To store chicken breasts, place them in a sealed container in your fridge for up to four days.
Juicy Oven Baked Chicken Breasts
Ingredients
- 2 tablespoons sweet paprika
- 1 tablespoon EACH: onion powder and garlic powder
- 1 teaspoon EACH: chili powder, oregano, salt, and pepper
- 2 tablespoons unsalted butter (sub oil if you don’t eat dairy – see notes)
- 4 boneless chicken breasts
Instructions
- Position an oven rack in the top third of your oven and preheat it to 425 degrees Fahrenheit. In a small bowl, mix the paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper.2 tablespoons sweet paprika, 1 tablespoon EACH: onion powder and garlic powder, 1 teaspoon EACH: chili powder, oregano, salt, and pepper
- Heat an ovenproof pan over high heat. Once it's hot, add the butter and let it melt then immediately remove it from the heat. The butter will brown almost instantly over high heat.2 tablespoons unsalted butter
- Place the chicken breasts in a bowl and pour the browned butter over the top. Sprinkle the spices evenly over both sides of the chicken. Place the chicken and any butter (it will solidify) into the pan you used to brown the butter. Add 2 tablespoons of water to the pan.4 boneless chicken breasts
- Bake the chicken uncovered for 18 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. (Use an instant-read meat thermometer to check this.) Let the chicken breasts rest for 5 minutes. Spoon the juices from the bottom of the pan over the chicken and serve.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’m leaving 3 out of 5 stars.
I’ve tried the recipe twice: once as intended on boneless skinless chicken breasts, and once (tonight), on regular chicken thighs with the skin and bone.
The main reason for the rating is because it took WAY longer than 18 minutes both times.
Like nearly 3 times as long.
I don’t know if my chicken breasts were SO much bigger/thicker or what.
I did like the flavor and it came out tender and juicy.
I omitted the chili powder because my picky eater parent wouldn’t care for that flavor. 🙂
The flavor was quite good, but I added no water tonight (first time I did) and there was still way too much juice/ liquid fat.
I rinsed the chicken before preparing and didn’t pat it dry or anything, so I thought that’s why it came out so juicy last time, but I didn’t add extra water this time and it still came out too juicy also. And the juices the first time were pretty salty. I haven’t tried the juices this time yet.
I still used it because I need the electrolytes
I baked in the front of the oven but I’ll also try using more of the rear of the oven in the future and see if that impacts anything, and I’ll do my best to update accordingly, and in a timely manner.
Hi Idahoan! It sounds like the chicken may have been larger than the ones I usually use. If they are releasing a lot of water, it may be that the chicken you used was injected with a brine — that’s a common thing stores do to make chicken look bigger than it really is. Best thing to use is a meat thermometer and make sure the chicken reaches 165°F.
Quick note: you don’t need to wash chicken. In fact, washing it can spread bacteria around your sink and kitchen. Proper cooking is what takes care of it.
Another winner for us! Loved your juicy pork chops so much, I searched through your site for more recipes and this was just as awesome! So much flavor and so tender. Even better the next day, as leftovers!
I’m so happy to hear that the recipe was a hit!