Baked Chicken Breast (Juicy & Easy)

This baked chicken breast recipe is one of the easiest ways to make juicy, flavorful chicken in the oven. Seasoned with olive oil, garlic powder, smoked paprika, salt, and black pepper, it bakes in just 18 minutes and is perfect for busy weeknights, meal prep, salads, sandwiches, and wraps.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 18

Total Time 28

Ingredients

▢ 3 boneless skinless chicken breasts
▢ 1 tablespoon extra virgin olive oil
▢ 1 teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon smoked paprika

Instructions

Pat 3 boneless skinless chicken breasts dry with paper towels and place them in a large bowl.
Drizzle over 1 tbsp extra virgin olive oil. Sprinkle with 1 tsp salt, ¼ tsp ground black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika, then rub the seasoning evenly over all sides of the chicken breasts.
Arrange the chicken breasts on a baking tray, leaving a little space between each piece for even roasting.
Bake in a preheated oven at 425°F / 220°C (390°F convection / 200°C fan) for 18 minutes, or until the thickest part reaches 165°F / 74°C.
Remove from the oven and let the chicken rest for 5 minutes before slicing. This helps keep the meat juicy and tender.
Serve immediately with salad, potatoes, vegetables, or your favorite side dishes.

Notes

Choose Similar-Sized Chicken Breasts: Chicken breasts that are close in size will cook more evenly, and I find it much easier to avoid dry spots when they finish at the same time.

Pat the Chicken Dry: Before adding the oil and seasonings, I always pat the chicken dry with paper towels. This helps the seasoning stick better and gives the outside a nicer finish.

Use a Meat Thermometer: The easiest way to keep baked chicken breast juicy is to check the thickest part with a thermometer and remove it from the oven as soon as it reaches 165°F / 74°C.

Let It Rest Before Slicing: After baking, I like to let the chicken rest for a few minutes so the juices stay inside the meat instead of running out onto the cutting board.

Storage: Leftover chicken keeps well in the fridge for up to 4 days when stored in an airtight container, and I often use it in salads, wraps, and sandwiches throughout the week.

Nutrition