Juicy Oven-Baked Chicken Breast (No More Dry Meat!)

This foolproof recipe guarantees tender, juicy, and flavorful oven-baked chicken breasts every single time—no more dry, disappointing results. With three simple secrets and plenty of flavor variations, this guide turns your chicken into the star of any meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
2 tbsp olive oil or melted butter
1 tbsp kosher salt for brine
0.5 tsp freshly ground black pepper
1 tsp optional seasoning e.g., garlic powder, paprika, Italian herbs

Method

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Place chicken breasts between two pieces of plastic wrap or in a zip-top bag. Pound with a meat mallet until even in thickness.
Dissolve 1 tablespoon of kosher salt in a large bowl of warm water. Submerge chicken and let it brine for 15 minutes. Rinse and pat dry thoroughly with paper towels.
Brush both sides of the chicken with olive oil or melted butter. Season generously with salt, pepper, and optional spices of choice.
Place chicken on the prepared pan. Bake for 16 to 20 minutes, depending on thickness.
Use a meat thermometer to check for doneness—internal temperature should reach 165°F (74°C).
Remove from the oven and let rest on a cutting board for 5 to 10 minutes before slicing. This keeps the juices locked in.

Notes

Try different dry rubs or marinades like Cajun, Italian herb, or lemon garlic for variety. Leftovers are great for salads, wraps, and rice bowls. Reheat gently with broth or foil to avoid drying out.