This recipe for baked chicken breast is tender chicken coated with a homemade spice mixture, then baked at high heat until tender, juicy and golden brown. A super easy way to cook chicken breasts with perfect results every time!
One of my favorite techniques for cooking chicken is baking it in the oven. I often make baked lemon chicken, baked chicken drumsticks, and these simple yet totally satisfying chicken breasts. This is such an easy and versatile chicken recipe!
Chicken breasts are so versatile to cook with – they’re lean, inexpensive and pair well with so many different flavors. One of the easiest ways to prepare this cut of meat is by making baked chicken breast. With just 5 minutes of prep time required, it’s as quick as it is delicious!
This chicken is perfect with amazing side dishes like baked mac and cheese, smashed potatoes with garlic and sauteed mushrooms. Make a fantastic meal with this chicken and some of these delicious side dishes.
Table of Contents
Baked Chicken Breast Ingredients
To make this recipe, you will need chicken breasts, butter, brown sugar, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, black pepper and parsley.
How Do You Make Baked Chicken Breast?
Combine the herbs, spices and brown sugar in a small bowl. Brush the chicken breasts with melted butter, then rub the seasoning onto both sides of the chicken. Place the chicken in a pan, then bake until the chicken is cooked through. Add a sprinkle of fresh parsley, then serve and enjoy.
Tips For The Perfect Chicken Breasts
- Choose chicken breasts that are approximately the same size so that they cook at the same rate.
- Avoid using chicken breasts that are overly thick, as they will take a lot longer to cook through and will be more prone to drying out. If your chicken breasts are larger than 6 ounces, the cooking time may change.
- You can double or even triple the spice blend and store it for later use.
- Olive oil may be substituted for the butter.
- You can add some vegetables to the pan to cook along with the chicken. Some of our favorites include carrots, broccoli, asparagus and zucchini. Add a side of Instant Pot mashed potatoes or mushroom rice for a complete dinner.
- Leftover chicken can be stored in an airtight container for up to 3 days in the refrigerator. Add leftovers to salads, pasta, casseroles, tacos or sandwiches!
Quick Tip
This cooking technique also works well with boneless, skinless chicken thighs.
Recipe FAQs
This recipe utilizes a high heat cooking method. Cooking the chicken at a higher heat means it will cook through more quickly and be less likely to get dry in the oven. A standard chicken breast around 4 ounces in size will bake for 18-20 minutes at 425 degrees F.
The best way to keep your chicken from drying out is to add a little fat to it (melted butter in this case), and cook it at high heat. It’s also important not to overcook your chicken. Keep a close eye on the chicken, and remove it from the oven as soon as it is done. Let the chicken rest for 5 minutes before you cut into it, this will allow for the juices to redistribute into the chicken.
You can tell when your chicken is done by either cutting into it, or using a meat thermometer. If you cut into the chicken, there should be no pink remaining and the juices should run clear. The most accurate way to tell if your chicken is done is to use a thermometer. Insert a probe thermometer into the thickest part of the chicken breast. The internal temperature should be at least 165 degrees F to be considered safe to eat.
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Baked Chicken Breast Flavor Variations
This is a basic recipe for baked chicken, but you can add other herbs and spices to the mix to customize this dish to your tastes.
- Mexican Chicken: Omit the Italian seasoning. Add 2 teaspoons chili powder, 1/2 teaspoon ground cumin and a pinch of crushed red pepper flakes. Or you can use 1 1/2 tablespoons of taco seasoning and add a little cayenne pepper for heat.
- Italian Chicken: Leave out the brown sugar and smoked paprika. Add 2 tablespoons grated parmesan cheese, 1/4 teaspoon dried oregano, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme and 2 teaspoons fresh lemon juice.
- Moroccan Chicken: Omit the Italian seasoning. Add 1/4 teaspoon turmeric, 1 teaspoon ground cumin, 1/4 teaspoon ground ginger and 1/4 teaspoon ground cinnamon.
- Herb Chicken: Coat the chicken in 1 tablespoon of my homemade chicken seasoning instead of using the herbs and spices listed in the recipe.
This baked chicken breast is my go-to for busy nights when I don’t have a lot of time to stand around in the kitchen and work on dinner prep. It also happens to be totally delicious!
More Delicious Chicken Recipes
Smoked Chicken Wings
2 hours hrs 10 minutes mins
Coconut Chicken
35 minutes mins
Slow Cooker Chicken Drumsticks
3 hours hrs 5 minutes mins
Cornflake Chicken
50 minutes mins
Korean Fried Chicken
35 minutes mins
Baked Chicken Breast Video
Love This Recipe?
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Baked Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts 4-5 ounces each
- 3 tablespoons butter melted
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 425 degrees F. Coat a baking dish with cooking spray.
- Brush the butter all over both sides of the chicken.
- Place the brown sugar, salt, Italian seasoning, smoked paprika, garlic powder, onion powder and black pepper in a bowl. Stir to combine.
- Rub the spice mixture all over both sides of the chicken breasts.
- Bake the chicken for 18-20 minutes or until a thermometer inserted into a chicken breast registers at least 165 degrees F.
- Sprinkle with parsley. Let stand for 5 minutes, then slice and serve.
Notes
- Choose chicken breasts that are approximately the same size so that they cook at the same rate.
- Avoid using chicken breasts that are overly thick, as they will take a lot longer to cook through and will be more prone to drying out.
Sara, I have used this recipe more than once and with great results. I started out with having to pound the chicken breasts to make them thinner. Then I discovered when I buy the chicken breasts at the meat counter in Harris Teeter, I could ask them to cut each breast in half lengthwise :o)
Could I use this same method to bake thin cut (1/2 inch) pork chops recognizing that the cooking time will likely be shorter?
I think it would work just fine! Keep in mind if the pork chops are bone-in it could take a little longer to cook.
Just tried this recipe, it was awesome!
Added fresh broccoli and had a one pan meal.
The chicken breasts I had were on the large size, so split 2 into 4 pieces, perfectly cooked. My hubby gives it an A+!
Adding broccoli is a great idea, thanks.
The recipe calls for 4 chicken breasts, but I used 2 LG chicken breasts instead as I thought the amount of spices would be too little for 4 and I was correct. We usually cook our chicken on the George Forman grill w/poultry seasoning so when I mixed up the spices and tasted them before applying, I was a bit nervous as it seemed a little too spicy. But boy was I pleasantly surprised at how good the chicken was. Very flavorful & moist. Not spicy at all.
This chicken breast recipe produces moist and delicious baked chicken breast! So good!
This spice blend sounds wonderful and I like that you use butter not oil on the chicken. This is definitely a perfect chicken dish.
This is our favorite lunch recipe! Thanks for sharing this incredible dish!
This chicken looks amazing! I love the color from all the spices and the tips to help make them perfect. Yum!
i love the seasoning suggestions – i actually made the morroccan chicken tonight! delicious!
Absolutely delicious! Chicken was moist, tender and flavorful.
Made this for my husband and me and it was a winner super good
I added in vegetables and it was a perfect tasty easy meal!
Hubby says it’s a winner!