20 Minute Juicy Baked Chicken Breast

Need more foolproof chicken breast recipes? Try my air fryer chicken breast, Instant Pot chicken breast, and cast iron chicken breast next. Chicken breasts have been a staple in my house since I was growing up, and to date, it remains mine and my family’s #1 choice for weeknight dinners. That’s because it’s cheap, versatile, and, honestly, hard to mess up (though I have, believe it or not!). When I need a no-fuss and healthy main course that’s quick, I’ll bake them in the oven!

Why I love this recipe

Perfect for beginners. If you’re just starting out and need an easy chicken recipe, let this be it. Customize it to no end. Any of the ingredients I list below can be substituted or swapped to modify the flavor, and the results will be exactly how you want them! Pairs with anything. Stick with the healthy theme and pair them with steamed kale, or serve them over a bed of pasta with red sauce. Meal-prep friendly. I’ll typically make extra chicken to slice and add to wraps or salads throughout the week.

Ingredients needed

Chicken. I prefer boneless skinless chicken breasts, ideally of even thickness, so they cook evenly. Oil. Olive oil is preferred, but any neutral cooking oil will work, or you can use unsalted butter. Spices. I used smoked paprika, garlic powder, and onion powder in this recipe, but don’t be afraid to experiment. Brown sugar. Just a tiny bit of sugar goes a long way to adding so much flavor. It also helps the chicken caramelize and get extra crispy. Salt and black pepper. To taste.

How to bake chicken breasts

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Buy an instant-read thermometer. Also known as a ‘meat thermometer,’ I swear this is my most-used kitchen tool. You’ll definitely want one if you’re cooking chicken! Wrap the chicken in plastic wrap. Before pounding the chicken, cover it in plastic wrap so there’s less to clean up. Rest the chicken before slicing. So it has time to lock in its juices and they won’t seep out all over your cutting board. No overlapping! The chicken needs equal access to the heat, so try to avoid overlapping them as much as possible.

Storage instructions

To store: Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.

Make chicken tacos or air fryer quesadillas Chicken salad with grapes (works great with leftovers!) Chicken caesar salad Chicken over rice Healthy pasta salad

Brine the chicken first. If time allows, soak the chicken in salted water for 10-15 minutes, then rinse in cold water and pat dry before baking. I find this helps keep it well-salted and juicy, though it’s certainly optional. Or marinate the chicken. Use my 4-ingredient chicken marinade. Swap the seasoning mixture. Use Italian, Cajun, or blackened seasoning. Garnish the chicken with fresh herbs and lemon juice for a brighter flavor.

To freeze: Let the chicken cool completely, then wrap the breasts in aluminum foil and freeze in a freezer bag for up to 6 months. Let the chicken thaw in the fridge before reheating. To reheat: Microwave the chicken for 30-40 seconds or until warm, or reheat on the stovetop.