Easy Oven Baked Chicken Breast

Find the full printable recipe with detailed measurements below.

• Chicken: Boneless skinless chicken breasts. If they are overly plump, slice them in half horizontally so they are easier to pound down to desired thickness.
• Olive oil: Will coat the breasts just before the dry rub. This will help to adhere to the seasoning, seal in moisture once seared, and provide a nonstick coating.
• Kosher salt & black pepper: I use kosher salt because the granules are larger than table salt, so I know when I use the same amount, it will flavor it nicely, but won’t be as salty. Use both salt and pepper to taste. 
• Seasoning: Garlic powder, Italian seasoning, and smoked paprika. You can replace smoked paprika with regular paprika if want. 

Place the meat between two pieces of parchment paper, plastic wrap, or in a zip-top bag. Use either a meat mallet or rolling pin to lightly pound the breasts until they are an even thickness. I like mine about 1″ thick for fast even cooking. Trim the fat and pat dry with a paper towel. 

Coat the cutlets in olive oil, and don’t be afraid to use your hands to make sure it’s coated evenly. Rub the combined seasoning mixture all over the chicken breast and place them in a single layer in a greased 9×13 baking dish. 

Bake it until an instant-read thermometer reads 165°F. If you’ve pounded your chicken to the thickness of about 1″ this should take about 15-20 minutes. Give or take a few minutes depending on the thickness of yours.

You don’t want to slice into it right away, otherwise, you’ll lose all the juices and the pieces will dry out. Instead, remove the casserole dish from the oven and just let it stand for about 5-10 minutes to give the juices time to redistribute and settle. Then, slice and serve! But also…you can serve them whole. 

Best Tips for Juicy Chicken Breast

• Pound it to even thickness. This is the single biggest thing you can do for juicy chicken. Even thickness means even cooking, no dry edges while the center catches up.
• Slice horizontally first. If your breasts are extra thick, slice them horizontally before pounding. Even easier if they are still slightly frozen.
• Use a meat thermometer. Pull the chicken the moment it hits 165°F. Overcooking is the number one reason chicken goes dry. This is my favorite meat thermometer.
• Let it rest. Give it 5 to 10 minutes before slicing so the juices redistribute back through the meat.

Ways to Use Oven Baked Chicken Breast

This is one of those recipes you will come back to all week long. Here are some of our favorite ways to use it:

• Soups and casseroles. Shred it and stir into creamy chicken noodle soup or your favorite casserole.
• Salads. Slice or dice over a Caesar salad or chop it up for a classic chicken salad.
• Meal prep. Make a batch on Sunday and add easy protein to lunches all week.
• Wraps and sandwiches. Slice thin for chicken club lettuce wraps or a quick chicken sandwich.

Recipe Variations

• Try onion powder, thyme, oregano or even chili powder.
• Easy spice blends are great like lemon pepper seasoning, cajun, Greek seasoning or fajita seasoning. Turn it into a blackened chicken recipe!
• Use your favorite chicken marinade or try this Chipotle chicken recipe!