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This baked chicken breast is juicy, well-seasoned, and incredibly easy to make in the oven. A simple homemade spice rub made with brown sugar, paprika, and Italian seasoning creates rich flavor while helping the chicken stay moist as it bakes. It’s a healthy, reliable dinner for busy weeknights and one of my favorite recipes for meal prep because it reheats beautifully and pairs with just about anything.
5-Star Review
“Made this about a week ago and it was really great, made it the second time but somehow it was even better this time. The taste and sweetness was balanced perfectly. Love it.” – Louis
I make this baked chicken breast all the time because it checks every box for an easy weeknight dinner and reliable meal prep. The seasoning uses simple pantry spices but delivers big flavor, so the chicken turns out juicy, kid-friendly, and anything but bland. It’s naturally gluten-free, high in protein, and low in calories, which makes it a recipe I feel good about serving often. I usually mix up extra of the spice rub to keep on hand for next time. If I’m craving something closer to classic comfort food, I’ll make my oven fried chicken breast instead for a crispier approach.
Tips for Beginners
- Juicy every time comes down to thickness and temperature. If the chicken breasts are uneven, the thin ends will dry out before the center cooks. I either pound them lightly or slice very thick ones in half so they’re about even all the way across.
- Spacing on the pan matters. Give each piece room on the baking sheet. If they’re crowded, the chicken steams instead of roasts and you miss out on that lightly golden, flavorful exterior.
- Use a higher oven temp than you think. Baking at 400–425°F is the sweet spot. Lower temps take longer, which pulls more moisture out of the meat. High heat cooks the outside quickly and keeps the inside tender and juicy.
- The real “secret” is the seasoning paste. I don’t just sprinkle spices on. I mix the olive oil directly into the brown sugar and spices to form a loose paste. This helps the seasoning stick to the chicken, creates better flavor coverage, and lightly caramelizes in the oven for incredible taste.
- Don’t skip the rest time. I always let the chicken rest for at least 5 minutes before slicing. Cutting too soon is one of the most common mistakes and the fastest way to lose all those juices you worked to keep in.
- This is healthier than pan searing or frying. Because the chicken bakes in the oven, you don’t need excess oil or butter in a skillet. There’s no splatter, no added fat from frying, and the result is still packed with flavor while staying naturally high in protein and lower in calories.
- Beginner tip: rely on a thermometer, not the clock. Chicken breasts vary in size, so cooking time can change. I always pull mine from the oven the moment it reaches 165°F in the thickest part for perfect doneness. Use an instant-read thermometer; it should register at 165°F.
Best Baked Chicken Breast Recipe (Simple Seasoning)
Ingredients
- 4 large chicken breasts if using frozen, thaw beforehand
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1/2 tablespoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
Video
Instructions
- Preheat the oven to 400 degrees.
- Combine the brown sugar, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper in a bowl.2 tablespoons brown sugar, 1/2 tablespoon paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 1/2 teaspoons salt, 1/4 teaspoon pepper
- Drizzle the oil over the chicken breasts and sprinkle them with the seasoning mix on both sides, pat down the seasoning well so it sticks. Place the chicken on a sheet pan lined with parchment paper or in a greased casserole dish.2 tablespoons olive oil, 4 large chicken breasts
- Bake in the oven for 16-18 minutes or until the internal temperature of the chicken reaches 165 degrees. Do not overcook or you’ll get dry chicken.
- Serve and enjoy!
Becky’s Tips
- Make extra seasoning to keep on hand. Once you see how well this spice blend works, you’ll want it ready to go. I often double it and store it in a small jar, so weeknight dinners are even faster next time.
- Let the breasts rest under some tented foil for 5 minutes before slicing and serving.
- If you like things spicy, try adding a little cayenne, smoked paprika, or red pepper flakes to the seasoning mix.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Chicken Breasts Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 400°F and line a sheet pan with parchment paper or lightly grease a casserole dish so the chicken doesn’t stick. If any of the 4 chicken breasts are much thicker on one end, lightly pound or slice them so they are close to even thickness, which helps them cook at the same rate.
Mix the dry rub ingredients: In a small bowl, stir together 2 tbsp brown sugar, ½ tbsp paprika, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, 1½ tsp salt, and ¼ tsp pepper until the spices are evenly combined and no clumps remain.
Prep the chicken breasts: Place the 4 large chicken breasts on the prepared pan. Drizzle 2 tbsp olive oil over both sides of the chicken. The surface should look lightly coated but not dripping. Spoon the seasoning mixture over the chicken.
Rub into a paste: Use your hands to press and rub it onto both sides. As you rub, the oil and spices will turn into a loose paste that fully coats the chicken. Make sure the entire surface is covered and no dry spice patches remain. Arrange the chicken so there is space between each piece. Crowding the pan can cause the chicken to steam instead of roast.
Bake the chicken: Bake for 16–18 minutes, or until the internal temperature reaches 165°F in the thickest part. The outside should look lightly golden, and the seasoning should appear set and slightly caramelized.
Rest and serve: Remove from the oven and let the chicken rest for at least 5 minutes before slicing. This allows the juices to settle back into the meat for the best texture. Serve and enjoy!
How to Store and Reheat
Store the cooled baked chicken breasts in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. To reheat, warm gently in a 350°F oven or microwave in short intervals until heated through to help prevent the chicken from drying out.
Serving Suggestions
I love serving this baked chicken breast in warm grain bowls with farro or quinoa and roasted vegetables for an easy, balanced meal. For dinner, my family especially enjoys it next to saffron rice and air fryer zucchini. It’s also great alongside twice baked potatoes when I want something a little more comforting. Serving sliced chicken breasts over chickpea salad is a simple way to add extra protein. If I have extras, I’ll shred or chop the chicken and use it in tacos or quesadillas for a quick second dinner that doesn’t feel like leftovers.
More Easy Recipes with Seasonings Recipes
Crockpot Chicken Breasts: A hands-off way to cook tender, juicy chicken that’s perfect for shredding, slicing, or meal prep all week.
Air Fryer Chicken Tenders: Crispy on the outside, juicy on the inside, and ready fast for a kid-friendly dinner or snack.
Dry Rub Pork Seasoning Blend: The same bold, pantry-friendly seasoning approach you love here, but designed to bring big flavor to pork.
I made the baked chicken breast recipe last night. It was delicious! Loved the spice rub flavor and it did come out very juicy. I pounded the breasts so they are the same thickness to cook evenly.
So yummy!
Just like the recipe said, “easy and good”.
I’ll definitely be making chicken this way again.
Loved the recipe I changed it up a bit but man Chicken breasts were so juicy and flavorful. I usually make them and they’re tough and not too great. I rested them as suggested and that seemed to make a big difference. Thank you!
Made this about a week ago and it was really great, made it the second time but somehow it was even better this time. The taste and sweetness was balanced perfectly. Love it.
I made it and loved it. Easy to prepare and quick.
I made this receipe and was very disappointed. Although the chicken was juicy, it fell short of bring tasty.
Hi Carly, sorry this recipe didn’t turn out for you!
I made this recipe and l loved it. Making it again today.
This was so easy and SO good! Thank you, we will be making it again!
Smelled, looked, and tasted delicious!! I will definitely be making this one again, thank you!!
I finally was able to make chicken breast that came out extremely juicy. And I made everyone happy. First time I’ve enjoyed them I usually only eat thighs or legs.I did have to cook them a lot longer the recipe says tho.