Baked Boneless Chicken Breast (Juicy, Never Dry)

sliced baked boneless chicken breast with vegetables on the side

Baked Boneless Chicken Breast (Juicy, Never Dry)

Learn how to make baked boneless chicken breast that’s juicy, tender, and never dry. This easy 425°F method works every time—perfect for weeknight dinners.

Course Main Course

Cuisine American

Keyword baked chicken breast recipes, chicken breast recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 333kcal

Author Kathleen

Ingredients

4 (7-8 ounce) boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1 3/4 teaspoons garlic powder
1 3/4 teaspoons paprika
1 3/4 teaspoons Italian seasoning
3/4 teaspoon brown sugar

Instructions

Preheat the oven: Set your oven to 425°F (218ºC) and line a baking sheet with foil or parchment paper for easy cleanup.
Prep the chicken: Pat the chicken breasts dry with paper towels. If needed, pound them to an even thickness for consistent cooking.
Mix the seasoning: In a small bowl, combine the salt, pepper, garlic powder, paprika, Italian seasoning, and brown sugar (if using).
Season the chicken: Brush both sides with olive oil, then sprinkle the seasoning mixture evenly over both sides.
Arrange on pan: Place the chicken breasts on the prepared baking sheet, leaving space between each piece for even airflow.
Bake. Bake for 12–16 minutes, starting to check at 12 minutes. Cook until the internal temperature reaches 155°F, using a meat thermometer (the temperature will continue to rise as the chicken rests).
Rest before serving: Remove from the oven and let the chicken rest for 5 minutes so the juices redistribute and the temperature finishes rising.
Slice and serve: Slice against the grain or serve whole with your favorite sides.

Notes

Use a meat thermometer. This is the easiest way to guarantee juicy chicken—no guessing.
Pull at 155°F. The temperature will continue rising as it rests, finishing juicy instead of overcooked.
Don’t overbake. Most dry chicken comes from just a few minutes too long in the oven.
Give it space. Don’t crowd the pan—airflow helps with browning.
Pepper: Peppercorns are often added to brines, but most of their flavor doesn’t actually transfer into the chicken. For the best flavor, season the chicken directly before baking — that’s where it really makes a difference.

Nutrition