Learn how to oven bake chicken breasts that are moist and tender every time in about 30 minutes by following these easy step by step photo instructions.
It is time to get back to some basics with skinless boneless chicken breasts, you love them but hate to cook them. Learn the three secrets, and it will serve you for life.
If we get this right, you will have a perfect baked chicken breast that is moist, tender and flavorful. But cooked wrong, we are talking hockey pucks – a rubbery, dry, flavorless disaster.
I will go through the basic technique. You can modify the results with your favorite seasoning. We will end with pick out the three secrets of great chicken breast.
My Rating
A solid five even if it is just a chicken breast. It is perfectly done.
Pro Tips: Recipe Notes on Baked Chicken Breasts
The Three Secrets of Great Baked Chicken Breasts
Drum roll, please…
- Even out the thickness of the breasts
- Cook in a high oven to exactly 165
- Rest after cooking for at least 5 minutes.
Now for the details.
The 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 chicken breast. 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
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 of the chicken breast 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 3/4 inch thick. Don’t measure, don’t obsess, just knock the thick part it 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 from spattering (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.
The Brine
Optional but nice if you have time. A brine will always improve the results and is so simple to do.
I would consider it more important if you are dealing with previously frozen chicken which can lose some moisture.
The ratio for a brine is 2 cup of water and one tablespoon 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 1/4 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.
The 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 just don’t apply for 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 the Chicken Breasts
(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 – will lead to drying and poor texture. Do not undercook due to safety.
A high oven is the way to go here. 400 degrees or even more is the best choice. This is lean meat and lower temperature will just dry it out. Higher temperature will seal the outside and help keep the meat moist.
Like all meat cooking, your time will vary by the thickness of the meat, exact starting temperature of the meat and your oven. So always cook chicken breast to a final internal temperature of 165 for safety.
How Long to Cook the Chicken Breasts at 400°F Convection?
Chicken breasts at 400°F convection or 425°F conventional will take about 23-26 minutes. Remember the variables of size and thickness of the chicken, the starting temperature of the meat and your oven.
So you are aiming for 165 internal temperature in the thickest part of the breast. Times estimates are provided only for planning purposes.
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 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
Baked chicken breasts are good in the refrigerator for 3-4 days and if sealed well, can freeze for 3-4 months.
Other Great Chicken Breast Suggestions
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
Preheat oven to 400 degrees convection or 425 conventional. Rack in the middle of the oven.
Trim two skinless boneless chicken breasts of trimmable fat. Pat dry.
Place the chicken in a ziplock bag and flatten the breasts to about 3/4 inch 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 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Leave out the salt if using a brine.
Prep small baking dish with a spray of PAM.
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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Baked Chicken Breast
Ingredients
- 2 Skinless Boneless Chicken Breasts
- 1 tablespoon butter
Optional Brine
- 2 cups water
- 1 tablespoon table salt
Suggested Seasoning -Use what you want
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 400 degrees convection or 425 conventional.
- Trim two skinless boneless chicken breasts of trimmable fat. Pat dry.
- Place the chicken in a ziplock bag and flatten the breasts to about 3/4 inch 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. Here is my suggested seasoning 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Leave the salt out if you have brined.
- Prep small baking dish with a spray of PAM.
- 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 1/4 teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- If using frozen breast, 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 3/4 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. Thicker or bigger breast 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 4-6 months.
- A great recipe to scale up or down for your needs.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published April 16, 2019
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