Dinner
Juicy Oven-Baked Chicken Breast
Tender, golden chicken breasts with a smoky garlic rub — ready in 30 minutes and never dry.
By the Forkful editorial team · Published
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings
"Chicken recipe" is the single most searched recipe query on Google, and most of those searches are really asking one thing: how do I cook a chicken breast that isn't dry? This is the answer we keep coming back to — a short, hot bake with a simple spice rub that seasons the outside and protects the inside.
There are only three rules: make the pieces the same thickness, cook them fast at high heat, and let them rest before slicing. Do that and you get juicy chicken for salads, wraps, rice bowls or a plain weeknight dinner with whatever vegetables you have.
Ingredients
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- 4 boneless, skinless chicken breasts (6–8 oz each)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 tsp brown sugar (optional, for colour)
- 1 lemon, for serving
- Chopped fresh parsley, to serve
Instructions
- Heat the oven to 425°F (220°C). Lightly oil a baking dish or line a sheet pan with parchment.
- Pat the chicken dry with paper towels. If one end is much thicker than the other, cover it with parchment and pound it to an even ¾-inch (2 cm) thickness.
- In a small bowl, mix the salt, garlic powder, smoked paprika, oregano, pepper and brown sugar.
- Rub the chicken all over with the olive oil, then coat both sides with the spice mix. Arrange the pieces in the dish with some space between them.
- Bake for 18–22 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
- Cover loosely with foil and rest for 5 minutes. Slice against the grain, squeeze over some lemon and finish with parsley.
Tips for the best result
- 1Even thickness matters more than anything else: a thin end overcooks while the thick end is still raw.
- 2For extra-juicy chicken, soak the breasts for 15 minutes in 4 cups (1 l) of lukewarm water with ¼ cup of kosher salt, then pat dry and skip the salt in the rub.
- 3A cheap instant-read thermometer is the best investment for this recipe — cooking times vary with the size of the breasts and your oven.
- 4When cooking for more people, use a second pan rather than crowding one; crowded chicken steams instead of browning.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat covered at 325°F (160°C) with a splash of broth, or slice it cold for salads and sandwiches.
Frequently asked questions
How long do I bake chicken breast at 400°F?
At 400°F (200°C), average 6–8 oz breasts take 20–25 minutes. Always check for 165°F (74°C) in the thickest part.
Why is my baked chicken always dry?
Usually it is overcooked, uneven in thickness, or sliced straight out of the oven. Pound it even, bake hot and fast, and let it rest 5 minutes.
Can I bake frozen chicken breasts?
It is safer and tastier to thaw them overnight in the fridge first. Baked from frozen, they need about 50% more time and the rub will not stick as well.
