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 tried this recipe about 2 weeks ago to prepare chicken breast for a casserole. I make tasty chicken in the oven ALL the time, but I’ve never used browned butter (usually EVO)- the butter makes it even better! The breasts turned out SO perfectly moist, I’ve used this recipe about 5 times since then (swapping “rotisserie chicken” for this recipe). I’ve subbed the chili & paprika with curry & turmeric with excellent results, too. We all LOVE it, especially my husband & picky 3 year old. So thankful I stumbled across this! Thank you!!!! I’m excited to try more of your recipes ♥️
425 for 18 minutes and my chicken was still raw in the middle :/ it barely hit 120°
Cooking at elevation can affect how long things take to cook (we cook at sea level). Also, chicken breasts vary considerably in size. That’s why we recommend double checking with a thermometer. 🙂
I am at the 500 ft elevation and it takes about 20-25 minutes depending on size. Checking the temp is key. Even when i use my grandmother ‘s thermometer, it still works great! 🙂
If you are using a baking dish to put it in the oven do you still add water to it before putting it in the oven?
Yes! It helps to keep the chicken breasts juicy. 🙂
Very flavorful and tender! My husband loved it! Needed a new chicken breast recipe. Thank you.
Super recipes! I really liked the baked chicken breasts.
This seems like a stupid question, but I don’t have an oven proof skillet, other than my cast iron skillets. Would that be ok to use?
A cast iron skillet is perfect for this recipe!
Thus baked chicken was delicious and juicy! I loved as written. My said it was very good, but would prefer “regular seasonings”, which it him would be Just salt, pepper, onion and garlic powder. cooked it again his way, and still delicious! so easy and good, definitely a keeper recipe. I
Made this tonight with coconut milk rice and it was sooooo delicious. Girlfriend loved it too. Easy to follow. A good weeknight recipe.
What time would you recommend for thin sliced breast?
Do you mean that you have a raw chicken breast that is thinly sliced? If so, it won’t take long. Maybe better cooked in a pan where you can keep a closer eye on the temperature. 🙂
Wow! Juicy and delicious. Next time I will cut the salt in half, but honestly, this was one of the easiest and most delicious baked chicken recipes we’ve ever had.
This was easy to make, quick in the oven and really delicious. Just two tablespoons of browned butter gave this dish a nice flavor without adding a ton of fat. Very moist and tender. I really appreciated the note about the right size pan. I’ll be making this again! Thanks!
I use this cooking method almost every time I cook boneless full breast. I love the seasoning recipe too but I mix it up a bit. Thank you so much for sharing all the important details.
You’re so welcome!!
I have followed some other recipes only to end disappointed with dry chicken, but not for this recipe! I followed the directions and ended up with super moist chicken, like none I have tried before. My family loved it. The spices were an incredible combination of deliciousness. I served it with Jazmine rice and a salad. I am so glad I found you.
I will be making this again and again.
That is wonderful!
This was delicious -I used smoked paprika as it was all I had and it gave the chicken a nice slightly smoky flavor. My husband accidentally bought extra thin sliced chicken breasts, so I felt like I should stuff them & cook them jelly roll style. I seasoned both sides and then wrapped it around cream cheese and homemade pico & topped w bacon. I also made a few using just the recipe. Both were delicious and the family really enjoyed it. My husband said it was tasted like something you could order at a restaurant! I’ll definitely save this recipe. The seasoning rub made a lot so I was able to same some in a jar for next time, which will make it super easy to make again!! Thanks for sharing this recipe!!
So happy that you and your husband loved the recipe!
Perfect! Juicy, moist, and flavorful chicken breast! And only 18 minutes!!! I added onions to the butter vase and the flavor was immaculate! 10 out 10!
As moist and tasty as promised. I doubled the spices to keep enough for another meal. Bet it would be great on wings too. Thank you.
You’re very welcome!