Perfect Juicy Baked Chicken Breast
This baked chicken breast recipe delivers tender, flavorful results every time with minimal effort. Using simple pantry spices and a hot oven, it transforms lean chicken into a juicy weeknight dinner that pairs with anything.
Equipment
- Instant-read meat thermometer - Essential for accurate doneness
- Rimmed Baking Sheet - Half sheet pan, approximately 18x13 inches / 46x33 cm
- Parchment paper - Or aluminum foil for easy cleanup
- Meat mallet - Or rolling pin for pounding
- Plastic wrap - Or large zip-top bag for pounding without mess
- Small mixing bowl
- Measuring spoons
- Cutting board
- Sharp chef's knife
Ingredients
- 4 boneless, skinless chicken breasts - about 6–8 oz / 170–225g each
- 2 tablespoons olive oil - 30ml
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt - or ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- 1 teaspoon brown sugar - optional, but highly recommended
For Serving (Optional)
- fresh parsley - chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper or foil.
- Place each chicken breast between plastic wrap and pound to an even ½-inch (1.25 cm) thickness. Pat dry with paper towels.
- Combine smoked paprika, garlic powder, onion powder, oregano, salt, pepper, brown sugar (if using), and olive oil in a small bowl to form a paste.
- Rub the spice paste all over each chicken breast, coating both sides and edges evenly.
- Place seasoned breasts on the prepared baking sheet, leaving space between each piece. Bake for 18–22 minutes until internal temperature reaches 165°F (74°C).
- Remove from oven, tent loosely with foil, and rest for 5 minutes before slicing against the grain and serving.
Notes
- Always use a meat thermometer — it's the only way to guarantee perfectly cooked chicken without guessing.
- Pounding to even thickness is non-negotiable for even cooking and avoiding dry spots.
- Pat the chicken dry before seasoning to remove surface moisture, which is essential for good browning.
- Smoked paprika is not interchangeable with regular paprika — it adds a depth of flavor that makes this recipe special.
- Leave space between breasts on the pan — crowding causes steaming instead of roasting, which ruins the texture.
- Let the seasoned chicken rest at room temperature for 15–20 minutes while the oven preheats for more even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual breasts wrapped in plastic wrap and stored in a zip-top bag for up to 3 months.
- Reheat gently in the oven at 325°F with a splash of broth and covered with foil to prevent drying.
- Variation ideas: Swap smoked paprika for lemon zest and thyme for lemon-herb chicken, or use Italian seasoning and red pepper flakes for an Italian-style version.