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 (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; 3 tablespoons chili powder; 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

There’s something so satisfying about a juicy, flavorful chicken breast straight from the oven—and this Easy Oven-Baked Chicken Breasts Recipe hits that mark every single time. It’s fast, fuss-free, and packed with spice-rub goodness that wakes up your taste buds without any complicated steps.

Several pieces of cooked chicken are arranged closely on a white plate, each piece showing a rich, dark orange-brown spice crust with slightly charred spots. The chicken sits in pools of orange oily sauce that glisten softly. Fresh green chopped herbs are sprinkled evenly over the chicken and sauce, adding a touch of bright contrast. The background is a white marbled surface, making the colors of the chicken and sauce stand out vividly. 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

Honestly, this recipe is the one I reach for on busy weeknights or when I want a crowd-pleaser without spending hours in the kitchen. It’s reliable, forgiving, and tastes like you’ve been working on it all day—when really, it takes less than 30 minutes start to finish.

Effortlessly flavorful: The spice rub combines sweet, smoky, and a little heat to create layers of flavor that stick to every bite.
Perfectly juicy every time: Pounding the chicken to an even thickness ensures the meat cooks uniformly, keeping it tender and moist.
Quick and clean: The baking sheet lined with foil makes cleanup a breeze—something I really appreciate after a long day.
So versatile: This Easy Oven-Baked Chicken Breasts Recipe lets you switch up herbs, spices, or sides to suit any mood or occasion.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in balancing flavor and texture. From the olive oil that keeps the chicken moist, to the brown sugar’s subtle sweetness that caramelizes slightly in the oven—everything comes together to deliver a juicy, savory bite. Here’s what you’ll need, with some tips on choosing the best for this dish.

Flat lay of four extra-large boneless skinless chicken breasts with smooth, pale pink skin, a small white ceramic bowl filled with golden olive oil, a white ceramic bowl holding light brown packed brown sugar, a neat pile of deep red chili powder next to a small heap of vibrant reddish paprika powder, a small mound of warm brown cumin powder beside a small pile of fine white garlic powder, a tiny heap of bright red cayenne pepper, a few sprigs of fresh green parsley, cilantro, and basil arranged elegantly, kosher salt crystals and whole black peppercorns scattered neatly aside, all arranged in perfect symmetry 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: Choose plump, fresh breasts for optimal juiciness; pounding them ensures they cook evenly.
Olive oil: Helps the spice rub stick and creates a lovely crust in the oven—extra virgin for flavor, but any good-quality oil works.
Kosher salt & freshly ground black pepper: Simple seasonings that bring out the natural chicken flavor, used generously.
Light brown sugar: Adds just the right touch of sweetness and aids in caramelization, but watch for burning edges.
Chili powder: The star spice that provides warm, smoky undertones.
Paprika or smoked paprika: Adds color and deep flavor; smoked paprika gives an extra smoky punch if you’re into that.
Cumin: Earthy and slightly nutty, it complements the chili powder perfectly.
Garlic powder: Classic flavor enhancer for savory dishes like this.
Cayenne pepper (optional): For a little extra kick if you like heat.
Fresh herbs (parsley, cilantro, basil): Optional but wonderful for garnish—adds freshness and vibrant color.

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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

I love to tweak this recipe depending on what I have on hand or the season. It’s so flexible that once you know the basic technique, you can experiment confidently without risking disappointment.

Variation: I sometimes swap smoked paprika for sweet paprika and add a squeeze of fresh lemon over the chicken right after baking—it brightens up the deepest flavors beautifully.
Herb swap: Fresh rosemary or thyme also work wonderfully if you’re craving an earthy, woodsy note.
Heat level: If you like things milder for kids’ dinners, just skip the cayenne pepper—still delicious!
Make it a marinade: For even juicier results, mix the oil and spices into a marinade and let the chicken sit for 30 minutes or overnight.

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

The image shows pieces of cooked chicken arranged in a white speckled dish on a white marbled surface. The chicken has a golden brown crispy outer layer with visible seasoning and small green herb bits sprinkled on top. One piece of chicken is sliced open to reveal a smooth, white, juicy interior. A silver fork is pressing down on the sliced piece, showing the tender texture of the chicken. There is a slight oily shine on the chicken surface, adding to its cooked look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Chicken and Oven

First things first: preheat your oven to 425°F. If your oven has a convection setting, definitely use it—it helps the chicken cook evenly with a nice crust. I line a baking sheet with foil to make cleanup way easier—plus, no stuck-on juices to scrub later. While the oven is heating, place your chicken breasts on the baking sheet and pound them with something heavy (I love using an empty wine bottle—works perfectly!). The goal is to get them to a uniform thickness so they cook evenly and don’t dry out.

Step 2: Oil and Season

Drizzle olive oil over each breast and rub it in a little to coat. Season generously with kosher salt and freshly ground black pepper—don’t be shy! This simple seasoning forms the base of great flavor. Set the chicken aside while you mix up the spice rub.

Step 3: Make and Apply the Spice Rub

In a small bowl, combine the brown sugar, chili powder, paprika, cumin, garlic powder, and cayenne pepper (if you’re using it). Stir well so all those spices mix together evenly. Then, sprinkle the rub over both sides of each chicken breast, using a little extra on the top side—you want that flavor to really shine through.

Step 4: Bake and Rest

Pop the baking sheet in the oven and bake for about 20 minutes. The chicken’s done when it reaches 165°F internally—using a meat thermometer here is a game-changer if you have one. Once out of the oven, let the chicken rest for 5 to 10 minutes, tented loosely with foil. This step is key—it lets the juices redistribute, keeping the chicken tender and juicy every time.

Top Tip

After years of baking chicken breasts, I’ve learned that even cooking and resting time mean everything. Here are the tips that really made a difference in the flavor and texture of my Easy Oven-Baked Chicken Breasts Recipe.

Pound for perfection: Flattening the chicken to an even thickness is your best friend to avoid dry edges and undercooked centers.
Use a meat thermometer: It takes the guesswork out—165°F is your target for juicy, safe-to-eat chicken.
Don’t skip resting: Trust me, letting the chicken rest wrapped in foil for a few minutes locks in moisture and amps up tenderness.
Foil liner = cleanup win: If you ever forget to line your pan, you'll spend way more time scrubbing sticky bits—foil solves that instantly.

How to Serve Easy Oven-Baked Chicken Breasts Recipe

oven baked chicken breasts - Serving Suggestion

Garnishes

I love finishing this chicken with a sprinkle of finely chopped fresh herbs like parsley or cilantro for a pop of color and freshness. Sometimes, I add a squeeze of lemon juice right before serving; it just brightens everything up and balances the richness beautifully.

Side Dishes

This chicken pairs wonderfully with roasted veggies like asparagus or sweet potatoes, a crisp green salad, or even simple garlic mashed potatoes. For a lighter option, I often serve it alongside a quinoa salad or steamed broccoli tossed with a little lemon zest.

Creative Ways to Present

When hosting, I like to slice the chicken and arrange it over a bed of wild rice or couscous studded with toasted almonds and dried cranberries—makes it look fancy without extra work. Serving on colorful plates with a drizzle of herb-infused oil or a dollop of yogurt sauce impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover chicken keeps beautifully in an airtight container in the fridge for up to 5 days. I like to slice it before storing—it saves time for quick lunches or last-minute dinners. Just keep the juices from the baking pan and drizzle a little back over the slices before reheating to keep it moist.

Freezing

This chicken freezes really well if you want to batch cook. Wrap individual portions tightly in plastic wrap, then place in freezer bags. It’ll keep up to 4 months. When you’re ready, thaw in the fridge overnight for best results.

Reheating

I find reheating in a covered skillet over low heat works best to avoid drying out leftovers—add a splash of water or broth and cover for a few minutes. Alternatively, warming gently in the oven wrapped in foil preserves moisture better than microwaving, though the microwave works fine if you’re in a hurry.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

You can use frozen chicken breasts only if you thaw them completely before cooking. Cooking straight from frozen would increase baking time and risk uneven cooking. I recommend thawing overnight in the fridge for best results.

How do I avoid dry chicken breasts when oven baking?

Pounding the chicken to an even thickness helps it cook evenly without overcooking thinner parts. Also, baking at a high temperature (425°F) for around 20 minutes ensures quick cooking. Lastly, resting the chicken after baking locks in juices to keep it moist.

Can I make this recipe gluten-free?

Absolutely! This Easy Oven-Baked Chicken Breasts Recipe is naturally gluten-free as long as you ensure your spice blends and other ingredients contain no hidden gluten. Double-checking labels or using fresh spices is a good practice.

What side dishes go best with oven-baked chicken breasts?

Roasted vegetables, garlic mashed potatoes, quinoa salads, and steamed greens like broccoli or asparagus all complement this chicken beautifully. For a lighter meal, a crisp mixed-green salad or couscous with herbs works wonderfully.

Final Thoughts

This Easy Oven-Baked Chicken Breasts Recipe quickly became a staple for me not only because it’s easy, but because it’s reliable and delicious every single time. I hope you enjoy making it as much as I do—it’s like having a friend in your kitchen guiding you to a perfect, juicy chicken dinner that everyone will ask for again and again.