Name: Easy Oven-Baked Chicken Breasts Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 pounds boneless skinless chicken breasts, about 4 extra-large breasts or 6 average; 3 to 4 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; ¼ cup light brown sugar, packed; 2 to 3 tablespoons chili powder; 1 to 2 teaspoons paprika or smoked paprika; 1 teaspoon cumin; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper, optional and to taste; 1 to 2 teaspoons finely minced fresh herbs (parsley, cilantro, basil), optional for garnishing

Easy Oven-Baked Chicken Breasts Recipe is my go-to weeknight hero. There’s something so satisfying about juicy, tender chicken breasts that you can quickly throw together and rely on every time. Plus, the mix of flavors from the homemade dry rub really makes this recipe stand out—simple ingredients transforming a basic protein into dinner magic.

The image shows several pieces of cooked chicken placed on a white marbled surface. Each piece has a golden-brown color with some darker charred spots and is covered in a reddish-orange sauce with oil pooling around them. The chicken is sprinkled with small green herbs, adding a fresh touch. The texture of the chicken looks crispy and slightly rough on the edges from the cooking. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Oven-Baked Chicken Breasts Recipe
Top Tip
How to Serve Easy Oven-Baked Chicken Breasts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Oven-Baked Chicken Breasts Recipe

Why You'll Love This Recipe

I can’t say enough good things about this easy oven-baked chicken breasts recipe. It’s speedy, fuss-free, and manages to stay juicy—something that often trips people up with chicken breast. I love how this method gives me restaurant-quality chicken without needing any fancy equipment.

Speedy and Effortless: You’re looking at just 20 minutes of baking time plus some quick prep, which means dinner comes together fast on busy evenings.
Juicy Every Time: Pounding the chicken even helps it cook uniformly, locking in moisture and preventing dryness.
A Flavor-Packed Dry Rub: The brown sugar, chili powder, and spices blend to give a perfect balance of sweet and smoky heat that tastes so satisfying.
Easy Cleanup: A foil-lined baking sheet means you’ll practically have your kitchen cleaned without extra scrubbing.

Ingredients & Why They Work

Each ingredient in this recipe plays its part in making this chicken sing. The balance between oil, spices, and sugar creates a beautiful crust while keeping the interior tender and juicy. I always recommend fresh herbs for a final pop of freshness if you have them on hand.

Flat lay of fresh boneless skinless chicken breasts with smooth pale pink surfaces, a small white bowl of golden olive oil, a small white bowl filled with light brown packed sugar, a small white bowl containing deep red chili powder, a small white bowl with vibrant orange paprika, a small white bowl holding warm brown cumin powder, a small white bowl of fine off-white garlic powder, a small white bowl with bright red cayenne pepper, a few sprigs of fresh green parsley, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Breasts: The star of the show—choose uniform-sized breasts for even cooking, and don't skip pounding to even thickness.
Olive Oil: Helps the rub stick and adds moisture; extra virgin is great for flavor.
Kosher Salt & Black Pepper: Simple staples that enhance natural flavors.
Light Brown Sugar: Adds a subtle sweetness and helps form a lightly caramelized crust.
Chili Powder: Brings warmth and a bit of smoky depth to the rub.
Paprika (or Smoked Paprika): Adds color and layers of flavor; smoked paprika gives a wonderful smoky hint.
Cumin: Earthy and slightly nutty, grounding the overall flavor.
Garlic Powder: Mildewy aroma and umami that blends perfectly with the spices.
Cayenne Pepper (Optional): For those who like a little kick—adjust based on your heat preference.
Fresh Herbs (Parsley, Cilantro, Basil): Optional, but a fresh sprinkle right before serving elevates the dish beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this easy oven-baked chicken breasts recipe is how flexible it is. I often switch up the herbs or add a splash of lemon juice after baking for a zesty finish. You can easily tailor it to your taste or dietary needs—don’t hesitate to experiment!

Variation: I sometimes swap out chili powder for smoked chipotle powder to amp up the smokiness—it’s a game changer for taco night.
Spice Level: Feel free to skip cayenne pepper for a milder version or double it up if you want heat.
Herbs: Fresh basil gives a slightly sweet twist, while cilantro adds bright, citrusy notes—I love switching based on what’s in season.

Step-by-Step: How I Make Easy Oven-Baked Chicken Breasts Recipe

The image shows a close-up of cooked food on a white marbled surface. There are several thick pieces of browned food with a rich, dark reddish-brown spice coating, appearing moist and seasoned. In the center, there are five slices of a light yellow, soft-textured ingredient with some brown grill marks on top, glistening with oil and garnished with small green herb bits. Surrounding these slices are chunks of the reddish-brown seasoned pieces that look well-cooked, with a slightly crispy texture on the outside and tender inside. The dish is glossy with oil and spices pooling around, adding a shiny look to the entire composition. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Pound for Even Cooking

Start by preheating your oven to 425°F (or use convection if your oven has that option—trust me, it makes a difference). Line a baking sheet with foil for easy cleanup. Place the chicken breasts on the sheet and use something heavy—a wine bottle is my go-to tool! Pound the chicken to an even thickness about ¾ inch or so. This part is crucial because uneven thickness means some pieces dry out while others are undercooked.

Step 2: Oil and Season

Drizzle olive oil over both sides of the chicken, then season generously with kosher salt and freshly ground black pepper. This simple seasoning layer is the foundation for your delicious crust. Don’t be shy with the salt here—it helps bring out the natural flavors and ensures every bite is balanced.

Step 3: Make and Apply the Dry Rub

Mix the brown sugar, chili powder, paprika (or smoked paprika), cumin, garlic powder, and cayenne pepper (if using) in a small bowl. Sprinkle this mix over both sides of the chicken. I usually add a bit more rub to the top side that's facing up—it looks pretty and develops a nice crust during baking.

Step 4: Bake and Rest

Bake the chicken for about 20 minutes, depending on your oven and breast size, until it reaches an internal temperature of 165°F. Use a meat thermometer if you have one—it really takes the guesswork out. Once baked, don’t rush to slice it. Let the chicken rest for 5 to 10 minutes covered loosely with foil; this step helps the juices redistribute, keeping each bite succulent.

Top Tip

After making this recipe countless times, I learned a few things that help guarantee success every time—and I want you to have these tips upfront so you can skip the trial and error.

Even Thickness Matters: Pounding the breasts ensures they cook evenly so you don’t end up with dry edges or underdone centers.
Don’t Skip Resting: I’ve noticed a HUGE difference in juiciness when I let the chicken rest—it’s like magic for moisture retention.
Foil Lining is a Game-Changer: Saves you time and effort cleaning the baking sheet, which I appreciate on busy nights.
Watch the Brown Sugar: Because of the sugar, some of the seasoning mix may darken at the edges of the pan—but don’t worry, this doesn’t affect the chicken’s flavor.

How to Serve Easy Oven-Baked Chicken Breasts Recipe

Garnishes

I like to keep things simple with fresh minced herbs like parsley or cilantro right on top. They add a bit of color and brightness that balances the smoky-sweetness of the rub. Sometimes a light squeeze of lemon juice right after baking really elevates it too.

Side Dishes

This chicken pairs beautifully with a crisp green salad, roasted veggies, or even creamy mashed potatoes. On a busy weeknight, I often throw together some steamed broccoli and quinoa—I love how the wholesome grains soak up the flavorful juices.

Creative Ways to Present

For a celebratory touch, slice the chicken into medallions and fan them out on a platter, sprinkle fresh herbs, and drizzle with a garlic yogurt sauce or chimichurri. It makes a simple meal feel fancy and special without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken breasts in an airtight container in the fridge, and they last up to 5 days. This recipe reheats really well, so you can prep in advance and have healthy protein ready for quick meals throughout the week.

Freezing

If I’m making a big batch, I sometimes freeze portions individually wrapped in foil and placed inside freezer bags. They freeze well for up to 4 months and thaw quickly in the fridge overnight.

Reheating

Reheating in the oven or an air fryer keeps the chicken tender and maintains its texture better than the microwave. About 10 minutes at 350°F does the trick to warm it through without drying it out.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking. If you use frozen chicken, it will require adjusting cooking time and may cook unevenly, which could affect juiciness.

What if my chicken breasts are very thick?

If your breasts are quite thick, pound them longer to even thickness so they cook through without drying out. You can also butterfly the chicken to create a more uniform thickness.

Can I make this recipe gluten-free?

Yes! All the ingredients in this easy oven-baked chicken breasts recipe are naturally gluten-free, but always double-check your spice labels just to be sure.

How can I tell when the chicken is perfectly cooked?

The most reliable method is using a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, slice into the thickest part—the juices should run clear and the meat should be opaque with no pink.

Final Thoughts

This easy oven-baked chicken breasts recipe holds a special place in my kitchen rotation because it’s proof that quick, simple meals don’t have to be boring or dry. Once you nail this basic method, you’ll feel confident to create all kinds of flavor variations and dress it up however you like. I really hope you give it a try—you might just find yourself reaching for this recipe on those hectic evenings like I do!