Food & Cooking Blog

Super Protein: The Best Baked Chicken Breast Recipe

Behold, the boneless, skinless chicken breast. A blank canvas, at your service to add lean, affordable protein to any meal. It’s your weeknight go-to. However, for as perennially popular as chicken breasts are, cooking them perfectly remains a challenge. But not any longer. Tonight you will make the perfect baked chicken breast: moist, juicy and ready for anything!

Recipe for perfect baked chicken breast on Craftsy

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This is the last baked chicken breast recipe you will ever need!

The very same negligible fat content that makes the chicken breast a perpetual staple on so many tables is the very same thing that makes them a challenge to cook. Meats that are higher in fat are more forgiving, so it’s no big whoop if you end up overcooking a chicken thigh a little. But take a chicken breast a few degrees too far? Your protein is now a dry and rubbery mess.

Conquer the dryness: a juicy science lesson

To understand what makes meat dry and tough, let’s pause for a brief chemistry lesson. I learned about why chicken becomes dry from food science guru Shirley Corriher, author of CookWise and BakeWise

“The proteins in raw meat exist as a network of individual springlike coils. Each coil has bonds that keep it tightly compacted. As soon as you apply heat, the bonds that bind the protein coils break, and the coil straightens out. These straightened proteins then begin to link together in a loose mesh. The longer you cook the meat, and the higher the temperature, the tighter the mesh becomes, squeezing out more and more of the liquid within it. That’s why overcooked meat is tough and dry.”

So, the real secret culinary technique to the perfect baked chicken breast is no more complicated than controlling the temperature and time!

Tips for how to cook moist baked chicken breast

  • Allow the chicken to come to room temperature before you cook it, or you’ll end up with meat that’s overcooked on the outside and raw in the middle.
  • Set the oven at a moderate temperature. 350 degrees F is ideal.
  • Use a meat thermometer. This inexpensive tool is hands-down the best way to ensure that every piece of meat you serve is perfectly cooked.

A variety of seasonings for chicken breasts

Recipe formula for the ultimate baked chicken breast

Save this recipe for later!

With a pack of chicken breasts in the fridge and a few seasonings in the cupboard, you’re on your way to a delicious meal. What’s even better is that you can make a big pan full of chicken, and you’ll be set with days of easy lunches and dinners.

This is not so much a single recipe but a series of recipes — the magic formula for endless easy weeknight dinners. Here are some of my favorite seasoning combinations for chicken breasts and ways to serve them. Scan your spice rack and your condiment shelves and you’re bound to come up with some inspiration of your own.

Step 1: choose your seasoning combo

Fiesta Mexican

  • Seasoning: chili powder + cumin + cayenne + paprika
  • Use in: tacos, burritos, enchiladas or taco salad

Sweet and spicy

  • Seasoning: Sriracha sauce + honey
  • Serve with: rice or garlic sautéed broccoli

Honey mustard

  • Seasoning: Dijon mustard + maple syrup
  • Use in: sandwiches, Cobb salad

Sun-dried tomato

  • Seasoning: minced garlic + olive oil + sun-dried tomato paste
  • Serve with: pasta, chopped tomatoes and Parmesan cheese/li>


  • Seasoning: gochujang (Korean chili paste) + mayonnaise + sesame oil
  • Serve with: Brussels sprouts, kimchi, rice

Apricot ginger

  • Seasoning: apricot jam + minced ginger + lemon juice
  • Serve with: couscous, carrots

Coconut curry

  • Seasoning: Thai curry paste + coconut oil
  • Serve with: rice noodles, cilantro, shredded carrots and cucumber

Thai garlic

  • Seasoning: miso paste + minced garlic
  • Serve with: asparagus, soba noodles

American barbecue

  • Seasoning: barbecue sauce
  • Serve with: mashed potatoes, green salad OR Use on: pizza, sandwiches

 Baked chicken breasts: varieties are endless!

Step 2: gather your other ingredients

  • Boneless, skinless chicken breasts – as many as you want
  • Olive oil, salt, and pepper or the seasonings of your choice (see above for suggestions)

Step 3: prepare the chicken for the oven

Arrange chicken in a single layer on a foil-lined baking pan. Preheat oven to 350 degrees F. Drizzle chicken with olive oil and sprinkle with salt and pepper, or cover with the seasonings of your choice.

Allow chicken to reach room temperature (about 20 minutes)

Step 4: bake it to perfection

Bake chicken in preheated oven for 25 to 40 minutes. The cooking time is so broad because of the differing sizes of chicken breasts, which can vary from petite to monstrous. This is why you really need a meat thermometer. Inserted in thickest part of the chicken breast, it should read 150 degrees F.

Allow chicken to rest 5 minutes before slicing. Leftovers will keep in the refrigerator for at least three days.

Can’t decide on what combination to use? How about trying one of each? Chicken shouldn’t have to be boring! You can elevate your cooking skills with our “scientifically proven formula” for the perfect baked chicken breasts!

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I think your reasoning will work out great.. My only question is in regards to the seasonings you have listed. There are no amounts to use, that I can find, so is it just throw in any amount of the ingredients and hope for the best? I am trying out the Apricot ginger. I hope its not too hard to mess up. I am not a cook and I need a lot of direction, so wish me luck. Thanks for the tip on the cooking part though!

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Health Conscious

You really shouldn’t let meat sit out at room temperature for 20 minutes. That is asking for food poisoning, bacteria multiply at an alarming rate at room temperature.

Thomas Clawson

They do, but as a worst case scenario, in only 20 minutes you doubled the amount of bacteria. . . USE THERMOMETER. . . Poultry needs to be at 160 for 5 minutes. . . All salmonella and campylobacter will die after 5 minutes at 169F


I always rinse chicken and pat dry. Set aside and be sure that my hands, utensils and counter is clean of chicken cooties. I bake chicken breast..prefer bone in. YUM. More tasty. Set in a glass baking dish. I don’t trust other types of pans. Also may have toxic cooties. Then I salt and pepper…usually. Then take whatever spices I have in house(varies..sometimes forget to buy more at store) I like balsamic vinegar..don’t know why, sometimes add a little orange juice..maybe lemon maybe none. And then add spices –I use a large Pyrex measuring cup…and add and taste add and taste…cumin, turmeric, are usually in there (good for you) and if gets too spicey I add honey. I do this until I like think it’s tasty for however family might like. Now, during this time is at least 20 minutes. The oven is usually pre-heating..I keep the chicken off the stove and since it has been refrigerated beforehand, it will keep cool. It will not start growing it’s own cooties. There is a new trend to not rinse chicken due to fact that the germs will jump all over counter tops and you’ll be hospitalized before chicken comes out of oven. I think that is nuts. Clean your chicken and kitchen. Crikey!! My house is never really super in Florida where air conditioning is mandatory. Either way, I concur, leaving meat on counter for even up to 30 minutes..away from heat….will not hurt you and cook evenly. Which is another reason why I prefer bone in meat, but I digress. I have a question…Why do I see a reply for bank loans on here? I know meat prices have gone up but… I should also mention…I am not a professional chef. Just had a whole bunch of kids to cook for. THE END


This is one of the best baked chicken recipes I’ve ever tried. We did a version of the honey mustard and served it on a wonderful bed of dressed kale salad. It was a huge hit. I keep using the the temp and time guide listed in this recipe for my baked chicken needs. Thanks for sharing it. It’s a staple in our house.


This recipe says to cook it to 150 degrees, but everyone knows you have to cook chicken to 170 degrees! Please don’t use the temp guide in this recipe!


This!! I’d say 180 to be safe

Shirley Langley

I tend to agree with Steve. I just purchased a new thermometer and the case on the outside says all poultry should reach 180 for internal temperature. 🍗


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