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Alright, chicken lovers, let’s talk about how to bake chicken breasts that are actually worth eating! It seems like a no-brainer, but we’ve all had those dry, rubbery chicken experiences.

Honestly, for years we’ve struggled to get it right, and it was a real kitchen frustration. But trust us, once you nail a few key things, juicy, delicious baked chicken becomes your weeknight best friend. This post is our way of sharing all those hard-learned lessons, so you can skip the chicken fails!

Baked chicken is a dinner staple in our house because it’s just so darn easy. The oven does all the heavy lifting, leaving you free to whip up some killer sides. Think creamy mashed potatoes, a vibrant broccoli strawberry salad, or some perfectly roasted veggies – the possibilities are endless!

It’s the ultimate “set it and forget it” kind of meal, which is perfect for busy evenings.

Why we think you’ll love it:

  • Ready in no time. Let the oven do the work – this easy dinner is baked and ready to enjoy in only about 30 minutes!
  • Simple seasoning. It doesn’t take much to pack a BIG flavor punch! Garlic salt, pepper, and a little Italian seasoning are all you need.
  • So versatile. Just add some killer sides or use this baked chicken in your favorite recipe.

Baked Chicken Ingredients And Substitutions

  • 4 chicken breasts We used boneless, skinless chicken breasts, but bone-in chicken breasts can be used (bake for 30-35 minutes), or chicken thighs (bake for 25-30 minutes).
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic salt, with parsley flakes
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning – or another poultry seasoning like lemon pepper. Depending on what you plan to serve it with you can add extra flavor using spices like paprika, oregano, onion powder, thyme, rosemary, cumin, sage, dill, or chili powder.
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How to Bake Chicken

  1. PREP. Preheat oven to 450°F.
  2. SEASON. Place chicken breasts in a bowl and drizzle with olive oil, season with garlic salt, pepper, and Italian seasoning.
    • Place on a greased sheet pan (covered with foil for easy cleanup, if desired)
  3. BAKE. Bake for 16-20 minutes, or until chicken is cooked throughout.
    • When the chicken is fully cooked, the juices will run clear, and the thickest part of the chicken should be at least 165°F (use a meat thermometer). *Broil for an additional 2-3 minutes to brown a little extra.
  4. SERVE. Let the chicken cool for a few minutes before slicing or cubing to ensure it stays moist and tender.
  • You can use a meat mallet or rolling pin to pound the chicken so that it has an even thickness throughout, about ½-¾ inch thickness.
  • To avoid dry chicken we coat the chicken in olive oil which creates a barrier that helps retain moisture, and, of course, do not overbake it.
  • Let the chicken rest for 10-15 minutes before slicing or cubing so the juices can be distributed evenly through the breast.
  • We like to bake up a large batch so we can freeze it to use in recipes like Cobb Salad, Lemon Orzo Soup, Bruschetta Chicken Pasta, or Chicken Crescent Roll Casserole.
5 from 34 votes

How to Bake Chicken

By: Lil’ Luna
Learn how to bake chicken like a pro! This easy no-fail method yields juicy, tender results every single time.
Servings: 4
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

  • 4 chicken breasts
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic salt, with parsley flakes
  • ½ teaspoon pepper
  • ½ teaspoon Italian seasoning

Instructions 

  • Preheat oven to 450°F.
  • Place chicken breasts in a bowl and drizzle with olive oil, season with garlic salt, pepper, and Italian seasoning.
  • Place on a greased sheet pan (covered with foil for easy cleanup, if desired)
  • Bake for 16-20 minutes, or until chicken is cooked throughout. When the chicken is fully cooked, the juices will run clear, and the thickest part of the chicken should be at least 165°F using a meat thermometer. *Broil for 2-3 minutes more if you want the chicken a little more browned.
  • Let the chicken cool for a few minutes before slicing or cubing to ensure it stays moist and tender.

Video

Notes

Recipe Tips.
  • You can use a meat mallet or rolling pin to pound the chicken so that it has an even thickness throughout, about ½-¾ inch thickness.
  • To avoid dry chicken coat the chicken in olive oil which creates a barrier that helps retain moisture, and, of course, do not overbake it.
  • Let the chicken rest for 10-15 minutes before slicing or cubing so the juices can be distributed evenly through the breast.
  • Bake up a large batch and freeze it to use in recipes like Chicken and Asparagus Pasta, Italian Chicken Vegetable Soup, BBQ Chicken Salad, Chicken Cordon Blue Casserole
Store. Allow the chicken to cool and store in an airtight container in the fridge for 3-4 days. For longer storage, wrap each tightly with plastic and store them in a freezer ziploc for 2-3 months.

Nutrition

Calories: 257kcal, Protein: 47g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 144mg, Sodium: 262mg, Potassium: 836mg, Vitamin A: 70IU, Vitamin C: 2.7mg, Calcium: 11mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How long to store raw chicken?

Store raw chicken in the fridge for 1-2 days before cooking it or moving it to the freezer. When properly wrapped, it can be kept in the freezer for 6-9 months. 

How to thaw raw chicken?

Quick method: Place the chicken in a Ziploc bag and then into room temperature water. Replace the water every 30 minutes until the chicken is thawed. 
Overnight method: Place in the refrigerator for 24 hours.
Do not thaw at room temperature. Avoid the microwave as it can cause it to thaw unevenly.
Once the chicken is thawed it should not be refrozen raw, however you can cook it and then freeze it again. 

How to store?

Allow the chicken to cool and store in an airtight container in the fridge for 3-4 days. For longer storage, wrap it tightly with plastic and store it in a freezer ziploc for 2-3 months.

This recipe was originally published January 2019.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 34 votes (21 ratings without comment)

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16 Comments

  1. Sherry says:

    5 stars
    Excellent! So easy and great for so many things! I like to cook extra for next day Chef Salads, Chicken Sandwiches and so much more. Thanks again for a great recipe. Love your pantry friendly recipes and desserts. Thanks for sharing.

  2. Brenda Schrampfer says:

    5 stars
    I recommend Sous Vide for chicken tenderloins. Small cooking bag, 1 lemon sliced, placed on chicken, sprinkle on dried tarragon, or fresh. Start sealed cooking bag full of 6 or 7 tenders in cold water to cover, turn stove eye to low (170*) set timer for 20 minutes, check for gentle bubbling in water bath, reset timer 5 minutes, if it isn’t bubbling slightly. turn off heat, let sit to cool. Increase time to 40 minutes for chicken thighs.

  3. Peggy Brennan says:

    Any idea how long in an air fryer? I live in an RV and we dont have an oven

    1. Lil'Luna Team says:

      You could try air frying at 360 degrees for 18 – 20 minutes and go from there. The thickest part of the chicken should be at least 165 degrees using a meat thermometer.

      1. Pat says:

        5 stars
        This was great and quick! I realized I had some overlooked chicken in the fridge that was about to expire so I threw this together in no time. So good!

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