Recipe

Juicy Oven-Baked Chicken Breast

Tender, flavorful chicken breasts baked fast at high heat with a simple spice rub and a quick pan sauce option. Weeknight-friendly, meal prep-approved, and emphatically not dry.

By Matt Campbell

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4.9

A real photo of sliced oven-baked chicken breast on a cutting board with visible juices, browned edges, and a small bowl of pan juices nearby

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Chicken breast gets a bad reputation because it is one overcooked minute away from tasting like edible drywall. This recipe is my weeknight peace treaty with lean protein: high heat, a quick brine that actually matters, and a seasoning blend that makes you pause mid-bite like, “Okay wow, who made this chicken?”

Here’s the deal. We are going to salt it early, flatten it a little so it cooks evenly, and pull it at the right temperature. Then we let it rest like it just ran a marathon. If you want extra credit, you can turn the drippings into a tiny sauce that tastes like you tried harder than you did.

A real photo of raw chicken breasts on a parchment-lined sheet pan being sprinkled with a paprika garlic seasoning

Why It Works

Quick dry brine = juicier meat. Salting ahead gives the chicken time to hold onto moisture as it cooks.
Even thickness = even doneness. A quick pound (or firm pressing) prevents the tapered end from overcooking while the thick end catches up.
High heat = browned edges without drying out. Baking at 425°F cooks fast, so the chicken spends less time losing moisture.
Temperature, not vibes. Pulling at 160 to 162°F, resting, and confirming doneness is the difference between juicy and regret.
Resting is non-negotiable. Five to ten minutes lets the juices redistribute so they stay in the chicken, not on your cutting board.

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. I like slicing only what I will eat right away and keeping the rest whole so it stays juicier.

Freezer: Wrap individual portions tightly and freeze up to 3 months. Thaw overnight in the fridge.

Reheat without drying out:

Microwave: Slice, add a splash of broth or water, cover, and heat in short bursts.
Skillet: Warm gently with a spoonful of butter or olive oil and a splash of water, covered.
Cold is allowed: This chicken is excellent straight from the fridge in salads and wraps. Midnight me can confirm.

A real photo of sliced baked chicken breast in meal prep containers with rice and roasted vegetables

Common Questions

What temperature should I bake chicken breasts at?

425°F is my sweet spot for juicy chicken with browned edges. It cooks quickly, which helps prevent drying. If your chicken breasts are very thick, go a touch longer rather than lowering the oven temperature.

Convection tip: If you use convection, start at 400°F and check a few minutes early.

How do I know when chicken breast is done?

Use an instant-read thermometer in the thickest part. Insert it from the side so the tip lands in the center. Pull the chicken at 160 to 162°F, then rest 5 to 10 minutes. Carryover heat often brings it up close to 165°F, but it is not guaranteed for thinner pieces, so check the temperature again after resting if you want to be certain.

Food safety note: 165°F is the simplest guideline. Chicken can also be safe at lower temps if held there briefly (time and temperature), which is one reason resting helps.

Do I need to brine chicken breast?

You do not need to, but a 15 to 30 minute dry brine (just salt) makes a noticeable difference in juiciness and flavor. If you only do one “extra” step, make it that.

Why is my chicken breast always dry?

Most dry chicken breast is from one of these: uneven thickness, baking too long, not resting, or guessing doneness. This recipe fixes all four with minimal drama.

Can I use this for meal prep?

Yes. It stays tender for several days, especially if you store it whole and slice as needed.

Can I make it spicy or different flavored?

Absolutely. Swap the seasoning. Try taco seasoning, lemon pepper, Cajun, za’atar, or Italian herbs. Keep the salt step and the temperature rules and you can improvise freely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or foil (optional, but cleanup loves it)
Instant-read thermometer
Cutting board and knife
Meat mallet or rolling pin (optional, for evening thickness)
Small bowl for mixing seasoning
Small skillet (optional, for the quick sauce)

I started making this after one too many “healthy dinners” that tasted like punishment. You know the ones. Dry chicken, steamed sadness, and a side of why-am-I-like-this. One night I salted the chicken while the oven preheated, blasted it at high heat, and actually used a thermometer like an adult. The result was juicy enough that I ate a slice over the sink while the pan was still hot, which is how I personally measure success.

Now this is my default chicken breast. It is the thing I bake when I want salads to feel like a real meal, when wraps need something to believe in, or when I am standing in front of the fridge at midnight trying to turn leftovers into something suspiciously impressive.