Chicken Breast
Oven-baked chicken breastTender chicken breast without drying it out.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Chicken Breast for the Oven
Pat each breast dry with paper towels. If uneven, pound between plastic wrap to an even ½–¾ inch thickness. Coat both sides with olive oil, season generously with salt and spices (smoked paprika, garlic powder, onion powder, black pepper work well), and rub in with your hands. Rest at room temperature for 10 minutes before baking.
- 2
Bake Chicken Breast at 400°F
Preheat oven to 400°F — let it fully reach temperature before the chicken goes in. Arrange seasoned breasts in a single layer with space between them on a rimmed baking sheet or 9x13-inch baking dish; do not crowd. Bake uncovered for 22–30 minutes: smaller breasts (~5 oz) need 22–25 minutes, larger thicker ones 28–30 minutes. Optional: flip halfway through at the 12–15 minute mark for even browning. Done when an instant-read thermometer inserted into the thickest part reads 165°F. Do not rely on color alone — use the thermometer.
- 3
Rest, Slice, and Serve
Pull the chicken at 165°F and remove it from the oven immediately. Transfer to a plate or cutting board and rest uncovered for at least 5 minutes — this keeps the juices in the meat. Slice against the grain. Great for meal prep; stores well in the fridge for a few days. Do not rely on time alone — use a thermometer and pull at temperature.
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