Learn the best way to oven bake chicken breasts that are healthy, moist, and tender every time in about 30 minutes with just a few easy secrets. A recipe every home cook can conquer.
Introduction
Learn the three secrets that are easy and will give your perfect results every time. Cooked right, your chicken will be juicy, tender, and favorable—a new family favorite. Cooked wrong, and we are taking dry rubbery and tasteless—I call that a hockey puck.
It is time to get back to some basics with healthy skinless boneless chicken breasts; you love them but hate to cook them. That ends now.
Let's go through the basic technique. You can modify the results with your favorite seasoning and adjust the technique to your needs.
My Rating
A solid five even if it is just chicken. It is perfectly done.
🤐The Three Secrets
So what are the secrets? Drum roll, please...
- Even out the thickness of the meat.
- Cook in a high oven to exactly 165°.
- Rest after cooking for at least 5 minutes.
Now for the details.
🐓Chicken Breasts
We are dealing with skinless boneless chicken breasts. Try to pick breasts that are about the same size and thickness.
I prefer fresh but frozen can be fine but must be completely thawed. A few will come pre-brined which is fine but please do not brine or salt again.
The Preparation of the Chicken Breasts
Trim any trimmable fat and look for blood vessels and even bones. Pat dry and do not rinse. See Chicken… To Rinse or Not To Rinse? for a safety discussion about rinsing.
(Secret #1) Some breasts are just too thick to cook well. By evening out the thickness some, you will ensure more even cooking. Otherwise, the thinner parts of the breast will be overcooked by the time the thickest part is done.
We need to adjust the thickness, so all the breasts you are cooking are about the same. Try to get them to about ¾ inch thick. Don't measure, don't obsess, just knock the thick part down a bit.
I like to use a 1-gallon zip-lock bag to prevent splatter, but plastic wrap will do. Do not just knock them down without protecting yourself from spattering (a major health hazard). You should assume that any chicken is contaminated with salmonella.
I use a meat mallet, but you can use the bottom of a pan if you don’t have one. You have something you can use.
🧂Brining
Brining the chicken breasts is optional but nice if you have time. A brine will always improve the results and is so simple to do.
WARNING: A few chicken breasts will come pre-brined or injected. Do not brine those breasts, and do not use salt-containing seasoning for cooking with them.
I would consider brining more important if you are dealing with previously frozen chicken which can lose some moisture.
The ratio for a brine is 2 cups of water and one tablespoon of table salt. Some people will add some brown sugar equal to the salt. Remember that all salt is not equal, and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
As little as 15 minutes makes a big difference. But you can brine for up to 2 hours if you want. This is a "heavy brine" in the amount of salt and matches the Cooks Illustrated suggestions. You may see longer brine times suggested, but please limit it to 2 hours maximum.
📋Seasoning
Start with a brush of melted butter or olive oil. Some will worry about the smoke point, but it is not really an issue since the meat it is coating will get nowhere close to the smoke point.
Now we are going to add dry season. If you did brine, DO NOT add more salt. So some of the options don’t apply to you.
Some simple options are just some of my 7:2:2 Homemade Seasoning Mix if you are cooking to use in other recipes. Or just seasoning salt like Lowrys and pepper if you are in a hurry.
I included in the recipe card a suggested rub that is excellent. And if you brined, you can leave the salt out.
Add some thyme or other flavors. Heat it up some with switching out my paprika for chili powder or add a pinch of cayenne pepper. Try Italian or Cajun, all up to you.
Some people like to add some sugar to their seasoning to get more caramelization and browning. The choices are endless.
♨️Baking
(Secret #2) If you get nothing else out of this, the main key to moist and tasty chicken breasts is in the final internal temperature of 165°. Do not overcook—it will lead to drying and poor texture. Do not undercook due to safety issues.
A high oven is the way to go here. 400° or even more is the best choice. This is lean meat, and a lower temperature will just dry it out. Higher temperatures will seal the outside and help keep the meat moist.
Like all meat cooking, your time will vary by the thickness of the meat, the exact starting temperature of the meat, and your oven. So always cook chicken breast to a final internal temperature of 165° for safety.
🌡️⏰Temperature and Time
Cooking time is dependent on the thickness and size of the chicken and the oven temperature. With average size (about 10 oz) chicken breast and a 400° oven, about 26-30 minutes is a good estimate. The only real answer is to cook until 165° internal temperature.
Here are a few estimated times based on 10-12 oz skinless boneless chicken breast correctly prepared to even out the thickest areas. Remember the variables of size and thickness of the chicken, the starting temperature of the meat, and your oven.
- 400°F convection or 425°F conventional will take about 23-26 minutes - I recommended this temperature.
- 375°F convection or 400°F conventional will take about 26-30 minutes.
- 350°F convection or 375°F conventional will take about 30-35 minutes.
- 350°F conventional will take about 35 minutes or a bit longer to get to 165°.
The best answer is to use the temperature of the oven you want and bake until 165° internal temperature. Times are provided to help in planning only. I suggest 400°F convection or 425°F conventional.
Times estimates are provided only for planning purposes. Remember, you are aiming for 165° internal temperature in the thickest part of the breast.
Some people will remove the chicken a few degrees short of the 165° target, assuming (probably correctly) that it will increase a few degrees after removal from the oven. With safety things like this, I prefer being sure you hit 165°.
Rest the Chicken After Cooking
(Secret #3) Be sure you rest the cooked chicken before cutting to allow all of the juices to reabsorb into the meat keeping your chicken breast moist.
5 minutes is usually enough. If longer, tent with foil to keep warm.
Storage
Good in the refrigerator for 3-4 days and if sealed well, can freeze for 3-4 months.
📖Chicken Breast Recipes
Baked Parmesan Crusted Chicken Breasts
Parmesan Mayonnaise Baked Skinless Chicken Breast
Pan Seared Oven Baked Chicken Breast
How to Grill Chicken Breasts on a Gas Grill
🖼️Step-by-Step Instructions
Preheat oven to 400° convection or 425° conventional. Rack in the middle of the oven.
Trim two skinless boneless chicken breasts of trimmable fat.
Place the chicken in a ziplock bag and flatten the breasts to about ¾ inches thick with a meat mallet or heavy pan.
If doing a brine, mix 2 cups of water with 2 tablespoons table salt. 15 minutes will give some results—2-hour maximum. Be sure to rinse off the brine before proceeding.
You may use the seasoning you want. Here is a suggested seasoning ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon black pepper. Leave out the salt if using a brine.
Prep small baking dish with a spray of PAM.
Pat dry the chicken. Melt 1 tablespoon butter in the microwave and brush both sides of the chicken.
Apply your seasoning to your taste.
Bake in the preheated oven. It will take about 23-26 minutes and is done when the internal temperature is 165° in the thickest part of the breasts.
Allow to rest for 5 minutes before serving.
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📖 Recipe
Baked Chicken Breast
Tap to leave a Rating
Ingredients
- 2 Skinless Boneless Chicken Breasts
- 1 tablespoon butter
Optional Brine
- 2 cups water
- 1 tablespoon table salt
Suggested Seasoning -Use what you want
- ½ teaspoon kosher salt - Skip salt if you brined
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat oven to 400° convection or 425° conventional.
- Trim two skinless boneless chicken breasts of any trimmable fat.
- Place the chicken in a ziplock bag and flatten the breasts to about ¾ inches thick with a meat mallet or heavy pan.
- If doing a brine, mix 2 cups of water with 2 tablespoons table salt. 15 minutes will give some results. 2-hour maximum.
- You may use the seasoning you want. My suggested seasoning ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon black pepper. Leave the salt out if you have brined.
- Prep a small baking dish with a spray of PAM.
- Pat dry the chicken. Melt 1 tablespoon butter in the microwave and brush both sides of the chicken. Apply your rub to your taste.
- Bake in the preheated oven. It will take about 23-26 minutes and is done when the internal temperature is 165° in the thickest part of the breasts.
- Allow to rest for 5 minutes before serving.
Recipe Notes
Pro Tips
- The brine is optional but always a good idea especially if the breasts have been previously frozen. Remember that all salt is not equal and 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- If using frozen breasts, they must be fully thawed before starting.
- If you brine, be sure to rinse off the brine and do not use any seasoning with salt.
- Flatten the chicken to about ¾ inch thick: the more consistent the thickness, the more even the cooking and better results.
- To save time, you can use a seasoning salt like Lowrys with some pepper for the seasoning if you didn't brine.
- The time estimate is provided only for planning purposes. The thicker or bigger breasts may take longer, smaller or thinner take even less time. There are other variables also so stay alert.
- Do not overcook - will lead to drying and poor texture. Do not undercook due to safety.
- You can not get this right without using a thermometer.
- Be sure to let the chicken rest for 5 minutes before serving.
- Good in the refrigerator for 3-4 days and frozen for 3-4 months.
- A great recipe to scale up or down for your needs.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Originally Published April 16, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Sol
Hello,
In step 2 of the instructions you pat dry the chicken.
Do you need to pat dry them again after step 4 if you do the brine?
Thanks
Dan Mikesell AKA DrDan
Hi Sol,
Welcome to the blog.
You caught an op. I was writing the instructions before cooking and wanted the chicken dry before brushing with butter. But then I added the brine. I have now moved it to just before brushing which is after the brine/rinse.
Thanks for the note.
Dan
Erin Corn
These chicken breasts look so juicy!!! I love the option of adding a bit of sugar to the seasoning for caramelization. Delicious!! Makes me want to go bake some chicken breast now....
Sara
Hey DrDan, thank you for all of your hard work, your recipes are easy to follow - Thank You!
my question, instead of having a plain chicken breast, i have a pre seasoned, lemon garlic one (2pack) from the local grocer. in the Summer we would cook them outside on the grill but tonight i wanted to cook it inside in the oven.
i ended up searing them on the stove top then transferring the into my cast iron and finishing them in the oven, was that right? or did i make more work for myself.
(i can not use the cast iron on the glass top stove, so i used a frying pan then transferred to the cast iron)
i tried to add some bread crumbs but of course they all fell off as i transferred to the cast iron (pre warmed in the oven)
* could i have done everything in the oven in the cast iron?
thank you, any advice is welcome, a little laughing is ok too.
'still learning at 40'
Dan Mikesell AKA DrDan
Hi Sara,
I would assume a preseasoned chicken breast is brined or injected in some way, so I would not brine.
You would be right to do these either way. Pan-seared then the oven or just bake like this recipe.
So you could have just flopped them into a pan (cast iron or not) and just bake them until 165.
The bread crumbs will not stick without some egg, flour or something else.
My stove is a glass top and I use cast iron all the time. The main thing you should not do on the glass is a "grill" pan with those ridges. That has the potential to break the top.
Hope that helps a little.
Dan
Kimberlee Kleine
Hi Dr. Dan!
If I brine the chicken and then rinse it off, do I then pat it dry and continue with the recipe? If patting it dry, will it take away the effects of the brining? Also, should I flatten the chicken first before brining?
Thanks!
Kimberlee
Dan Mikesell AKA DrDan
Hi Kimberlee,
The brine works by the salt going into the meat and pulling water with it, so rinsing off excess salt (the only time you should rinse poultry) and patting dry the meat does not take away the effect to the brine.
You can even the thickness out either before or after a brine.
Hope that helps.
Dan
Dan Mikesell AKA DrDan
Hi,
This is one of those recipes I had to work on some. I needed to get to the essentials of getting them properly cooked without lots of time or work. I keep repeating it myself.
Thanks for the note.
Dan
Jenny
Hi, I love your easy chicken recipe for moist chicken. I make both sear to oven and oven only. My question is on testing the temperature for 165. Do I pull the chicken out of the oven and check or in the oven, or after 5 minute rest? I get a high reading over 165 but when I cut it a will see a tiny bit of pinkish to the inner pieces when I cut it. So close to being done, even though the thermometer shows higher than 165. Any suggestions? I do use the red thermometer you suggested.
Dan Mikesell AKA DrDan
Hi Jenny,
You only need to hit 165 in the thickest part of the breast.
So I open the oven and reach in or pull the rack out a bit to check. I usually check a couple of spots. If you are using a Thermapen, it will only take seconds.
If I have a larger cooking going on, I may pop it out the the oven and close the door before checking to keep the oven hot. It can take a while to check 4-6 breasts in a couple of spots each.
Generally 165 should not be pink but some chicken can have a pink stain from blood and the processing so if you are sure you got to 165, you are good. I see no reason to check after a rest.
Thanks for the note and rating.
Dan