Juicy Baked Chicken Breast
Baked chicken breast stays juicy when you do three things: even out the thickness, bake it hot and fast, and take it out the moment it reaches a safe temperature. A simple rub of smoked paprika, garlic and thyme gives it colour and flavour in the oven, so you get tender chicken for dinners, salads and meal prep with very little hands-on work.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Rest
- 5 mins
- Total Time
- 35 mins
- Servings
- 4 servings
How do you make Juicy Baked Chicken Breast?
Heat the oven to 220°C (425°F). Pound 4 chicken breasts (about 200 g each) to an even 2 cm, then rub them with 2 tbsp olive oil and a mix of smoked paprika, garlic powder, onion powder, thyme, salt and pepper. Bake uncovered for 18-22 minutes, until the thickest part reads 74°C (165°F), and rest for 5 minutes before slicing.
- Total time
- 35 mins
- Calories
- 310 per serving
- Protein
- 45 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Chicken
Seasoning
To serve
Equipment
Rimmed baking sheet or baking dish · Meat mallet or rolling pin · Small bowl · Instant-read thermometer
Quick Directions
Heat the oven
Set a rack in the centre of the oven and heat it to 220°C (425°F).
Even out the chicken
Pat the chicken dry with paper towels.
Season
Mix the paprika, garlic powder, onion powder, thyme, salt, pepper and brown sugar, if using, in a small bowl.
Bake
Arrange the chicken smooth side up on the baking sheet.
Rest
Move the chicken to a cutting board, cover loosely with foil and rest for 5 minutes.
Slice and serve
Slice the chicken across the grain, spoon any juices from the pan and board over the top, and serve with parsley and lemon wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect juicy baked chicken breast.
Heat the oven
Set a rack in the centre of the oven and heat it to 220°C (425°F). Lightly oil a rimmed baking sheet or a baking dish large enough to hold the chicken with a little space between the pieces.
Even out the chicken
Pat the chicken dry with paper towels. Lay the breasts between two sheets of plastic wrap and pound the thick end with a meat mallet or rolling pin until each breast is an even 2 cm thick. If a breast weighs more than 280 g, slice it in half horizontally into two thinner cutlets instead.
Season
Mix the paprika, garlic powder, onion powder, thyme, salt, pepper and brown sugar, if using, in a small bowl. Rub the chicken all over with the olive oil, then sprinkle the seasoning evenly over both sides and press it on.
Bake
Arrange the chicken smooth side up on the baking sheet. Bake uncovered for 18-22 minutes, until the outside is golden and an instant-read thermometer in the thickest part reads 74°C (165°F). Thinner cutlets may be ready after 14-16 minutes, so start checking early.
Rest
Move the chicken to a cutting board, cover loosely with foil and rest for 5 minutes. This lets the juices settle back into the meat instead of running out when you slice it.
Slice and serve
Slice the chicken across the grain, spoon any juices from the pan and board over the top, and serve with parsley and lemon wedges.
Recipe Tips
- A thermometer is the single best way to avoid dry chicken. Pull it at 74°C (165°F); every minute past that costs moisture.
- For extra-juicy chicken, soak the breasts for 15-30 minutes in 1 litre of cold water mixed with 3 tbsp (about 50 g) salt, then pat dry and use only a pinch of salt in the rub.
- Use a clean board and knife for the cooked chicken, never the ones that touched it raw.
- Leave space between the breasts. Crowded chicken steams and stays pale instead of browning.
Variations
- Lemon herb: swap the paprika for 1 tsp dried Italian seasoning and add the finely grated zest of 1 lemon to the rub.
- Spicy Cajun: replace the seasoning with 2 tsp Cajun spice mix, adjusting the salt to taste, and add a pinch of cayenne.
- Parmesan crusted: after 12 minutes of baking, sprinkle 2 tbsp grated parmesan over each breast and finish baking until the cheese is golden and the chicken reaches 74°C (165°F).
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 45 g |
| Carbs | 2 g |
| Fat | 12 g |
| Saturated fat | 2 g |
| Fibre | 0.5 g |
| Sugar | 1 g |
| Sodium | 670 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze whole or sliced cooked chicken for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices in a covered pan with a splash of water over medium-low heat, or in the microwave at 50% power, until hot to 74°C (165°F). It is also good cold in salads and wraps.
Juicy Baked Chicken Breast FAQs
What temperature should I bake chicken breast at?
Bake boneless, skinless chicken breast at 220°C (425°F). The high heat browns the outside and cooks the inside quickly, so the chicken spends less time in the oven and stays juicy. It is done when the thickest part reads 74°C (165°F).
How long do you bake chicken breast at 200°C (400°F) or 180°C (350°F)?
For a 200 g breast pounded to 2 cm thick, allow about 22-26 minutes at 200°C (400°F) and 28-35 minutes at 180°C (350°F). Larger or uneven breasts take longer, so always check for 74°C (165°F) in the thickest part rather than relying on time alone.
Should I cover chicken breast with foil when baking?
No. Baking chicken breast uncovered lets the surface brown and the seasoning toast. Covering it traps steam and gives pale, soft chicken. Use foil only to cover the chicken loosely while it rests after baking.
Why does baked chicken breast turn out dry?
Dry baked chicken is almost always overcooked. Uneven breasts make it worse, because the thin end dries out while the thick end finishes. Pound the chicken to an even thickness, bake at a high temperature, take it out at 74°C (165°F) and rest it for 5 minutes before slicing.
How do I know when baked chicken breast is done without a thermometer?
Cut into the thickest part: the meat should be white and opaque all the way through with clear, not pink, juices. This is less reliable than a thermometer, which should read 74°C (165°F), so an inexpensive instant-read thermometer is worth having.
Can I bake chicken breast from frozen?
Yes. Place the frozen breasts on the baking sheet, brush with oil, season and bake at 200°C (400°F) for about 1.5 times the usual time, roughly 35-45 minutes for 200 g breasts. Skip the pounding step and check that the thickest part reaches 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
