Name: Easy Oven-Baked Chicken Breast 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 or 6 average breasts); 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)

There’s something wonderfully simple and satisfying about this Easy Oven-Baked Chicken Breast Recipe. It gives you juicy, flavorful chicken every time, and best of all, it barely takes any effort. Just toss on a rub and pop it in the oven — dinner done in about 25 minutes!

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 Breast Recipe
Top Tip
How to Serve Easy Oven-Baked Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Oven-Baked Chicken Breast Recipe

Why You'll Love This Recipe

Honestly, this easy oven-baked chicken has become my go-to when I need a reliable protein that's bursting with flavor. The magic is in the simple seasoning and the quick bake time, which means you get dinner on the table fast, without compromising juicy goodness.

Perfectly juicy every time: Thanks to pounding the chicken to an even thickness and resting it after cooking, you avoid dry bites.
Flavorful yet simple: The brown sugar and spice rub adds just enough sweetness and heat without overpowering the chicken.
Quick and fuss-free: About 25 minutes from prep to plate means you’re not stuck in the kitchen all evening.
Easy cleanup: Lining the pan with foil keeps things tidy and stress-free after cooking.

Ingredients & Why They Work

Each ingredient plays a starring role in this recipe. The olive oil keeps the chicken moist as it bakes, the brown sugar caramelizes just enough to create a subtle crust, and the spices bring warmth and a little kick. Picking fresh herbs at the end adds that fresh, vibrant note I love.

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

Chicken breasts: Choose boneless, skinless breasts that are approximately the same size for even cooking.
Olive oil: Helps the seasoning stick and keeps the meat moist.
Kosher salt: Essential for seasoning and amplifying natural flavor.
Freshly ground black pepper: Adds subtle heat and depth.
Light brown sugar: Gives a touch of sweetness and helps form a delicious crust.
Chili powder: Brings warmth and earthiness.
Paprika or smoked paprika: For color and a smoky note if you choose smoked.
Cumin: Adds a hint of savory earthiness to balance spice.
Garlic powder: A little umami boost that's well-loved.
Cayenne pepper: Optional but perfect if you like a touch of heat.
Fresh herbs (parsley, cilantro, basil): Optional garnish for a fresh burst of flavor.

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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 easy oven-baked chicken breast recipe depending on what I’m in the mood for. Sometimes I amp up the heat with extra cayenne, or swap smoked paprika for classic to enjoy different smoky nuances. You should absolutely play around with the herbs, too — basil gives it a fresh Italian vibe, while cilantro adds brightness.

Variation: One time, I swapped the chili powder for curry powder — it gave a whole new flavor profile and my family couldn’t get enough!
Dietary tweaks: This recipe is naturally gluten-free and low-carb, but swapping olive oil for avocado oil works great too if you have preferences.
Seasonal changes: In summer, fresh lemon zest in the rub adds a zingy twist that brightens the meal beautifully.

Step-by-Step: How I Make Easy Oven-Baked Chicken Breast 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: Even Out the Chicken

Start by preheating your oven to 425°F (or using convection if you have it). Line a baking sheet with foil for easy cleanup—that's a game changer. Place the chicken breasts on the sheet and use something heavy—a wine bottle works great in a pinch—to gently pound each breast to an even thickness. This step is key for getting them cooked through perfectly without drying out. I don’t go paper-thin, just evenly thick.

Step 2: Season Generously

Drizzle olive oil all over the chicken and then sprinkle on salt and pepper. Don’t be shy here—you want full flavor. In a small bowl, mix together brown sugar, chili powder, paprika, cumin, garlic powder, and a pinch of cayenne if you like a little heat. Spoon this rub evenly over both sides of the chicken breasts. I usually add a bit more on the top side just because it looks prettier and gives that nice caramelized crust.

Step 3: Bake and Rest

Pop your chicken in the oven for about 20 minutes. The key is to bake until the internal temperature hits 165°F. Don’t rush—using a meat thermometer here is a total game changer. When it’s done, let the chicken rest for 5 to 10 minutes covered loosely with foil. This resting step really seals in the juices, giving you that tender bite every time.

Top Tip

Over the years, I’ve found these little tweaks make all the difference with this recipe. Simple, but so effective!

Use a meat thermometer: It takes the guesswork out of perfectly cooking the chicken without drying it out.
Pound to even thickness: Skipping this step usually leads to uneven cooking — some parts dry, others underdone.
Rest before slicing: This step locks in moisture for juicy chicken every time.
Line the baking tray with foil: Cleanup is way easier, especially with that sugary rub that can caramelize and stick.

How to Serve Easy Oven-Baked Chicken Breast Recipe

Garnishes

I usually sprinkle freshly minced parsley or cilantro over the top for a fresh pop of color and herbaceous brightness. Sometimes I add a squeeze of lemon juice right before serving—it lifts the dish beautifully and makes flavors sing.

Side Dishes

This chicken pairs so well with roasted veggies, like asparagus or Brussels sprouts, and fluffy mashed potatoes or a simple quinoa salad. When I’m in a rush, a crisp green salad with a light vinaigrette balances the richness perfectly.

Creative Ways to Present

For a special dinner, try slicing the chicken breast thinly and serving it over a bed of garlic butter pasta or nestled atop a vibrant grain bowl with roasted sweet potatoes and avocado. It feels fancy but is so easy to pull off!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken breasts in an airtight container in the fridge and they keep nicely for up to 5 days. This makes for great quick lunches or adding to salads throughout the week.

Freezing

If you want to freeze, just wrap each breast tightly in foil or plastic wrap, then place in a freezer bag. They freeze well for up to 4 months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

I find reheating gently in a low oven (around 300°F) covered with foil helps prevent drying out. You can also slice and warm briefly in a skillet with a splash of broth or water to keep it juicy.

Frequently Asked Questions:

How do I know when the chicken breasts are done baking?

The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part and ensure the juices run clear and the meat is no longer pink.

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts because even thickness and dry surface help the seasoning stick and cook evenly. If you’re short on time, thaw in cold water or the fridge beforehand.

What if I don’t have all the spices listed?

No worries! This recipe is forgiving. You can use any combination of chili powder, paprika, or cumin that you have on hand. Even a simple salt, pepper, and garlic powder mix works great.

How do I prevent the brown sugar from burning?

The brown sugar can caramelize and darken on the baking sheet, but usually it doesn’t burn on the chicken itself. Using foil to line your pan helps prevent sticky mess, and baking just until 165°F keeps the chicken from overcooking — both help avoid burnt sugar.

Final Thoughts

This Easy Oven-Baked Chicken Breast Recipe has become a staple in my kitchen because it’s quick, reliable, and always delivers that juicy, flavorful chicken we all love. I hope you give it a try and make it your own — it’s just the kind of recipe you’ll reach for time and again without hesitation.