Baked Chicken Breast

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Baked Chicken, Baked Chicken Breast, Roasted Chicken Breasts
Servings: 2 breasts
Calories: 183kcal
Author: Dan Mikesell AKA DrDan


  • 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


  • 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.


Pro Tips:

  1. 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.
  2. If using frozen breast, they must be fully thawed before starting.
  3. If you brine, be sure to rinse off the brine and do not use any seasoning with salt.
  4. Flatten the chicken to about 3/4 inch thick: the more consistent the thickness, the more even the cooking and better results.
  5. To save time, you can use a seasoning salt like Lowrys with some pepper for the seasoning if you didn't brine.
  6. 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.
  7. Do not overcook - will lead to drying and poor texture. Do not undercook due to safety.
  8. You can not get this right without using a thermometer.
  9. Be sure to let the chicken rest for 5 minutes before serving.
  10. Good in the refrigerator for 3-4 days and frozen for 4-6 months.
  11. A great recipe to scale up or down for your needs.


Serving: 1breast | Calories: 183kcal | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 763mg | Potassium: 418mg | Vitamin A: 455IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.5mg