This baked boneless chicken breast recipe is so easy and delicious that it should be a staple in everyone's recipe box. Enjoy these perfectly cooked chicken breasts, or use them in your favorite recipes. The meat is tender, juicy, and oh-so flavorful!
Serve with buttered noodles, microwaved broccoli, and French fruit tart for dessert.
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I think it's pretty clear that I love chicken. Whether baked, smoked, grilled, or fried- it's always a top choice for protein.
This oven-baked boneless chicken is now one of my favorite ways to make chicken. It is versatile and can be enjoyed or incorporated into other recipes and dishes.
Take a look at my guide on chicken breast calories and nutrition, as well as my favorite chicken casseroles, the best quick chicken recipes, and chicken breast recipes!
🥘 Ingredients
We're keeping it simple with just some chicken breasts and seasoning. A simple ingredient list is a part of why I love this recipe so much.
- Chicken Breasts - 1 pound of boneless, skinless chicken breasts. You can cut them into thinner cutlets or pound the breasts out to cook faster.
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).
- Paprika - ½ teaspoon of paprika or smoked paprika.
- Salt & Pepper - ¼ teaspoon of both salt and pepper, to taste.
- Onion Powder - ¼ teaspoon of onion powder.
- Garlic Powder - ¼ teaspoon of garlic powder.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Bake Boneless Chicken Breasts
Nothing is easier than just seasoning some chicken and tossing it in the oven. Make sure you have a baking sheet, some parchment paper, a meat mallet, and a meat thermometer.
This recipe is good for 4 servings, but it is super easy to make more if you need to.
Preheat. Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
Pound the chicken. Cover the 4-ounce chicken breasts with a sheet of plastic cling film and pound out to an even thickness using a meat mallet or rolling pin. If you have large chicken breasts, slice them in half (as though you were going to butterfly them) and pound out as needed.
Season. Place 1 pound of chicken breasts on the prepared baking sheet and brush them with 1 tablespoon of extra virgin olive oil. Then, sprinkle the seasonings over both sides (¼ teaspoon each of salt, pepper, onion powder, and garlic powder, and ½ teaspoon of paprika).
Bake. Once the oven is done preheating, bake the chicken at 400°F (205°C/Gas Mark 6) for 10 minutes, flip the chicken breasts over, and continue to bake for an additional 15 minutes, or until the internal temperature is 165°F (74°C).
Rest. Remove the chicken from the oven and allow it to rest for 5 minutes before serving.
🥗🥘🍲 Best Served With
This chicken can truly be served with any of your favorite side dishes. I love to serve this easy chicken up with cream cheese pasta or garlic red skin mashed potatoes and some asparagus.
Take a look at what to serve with chicken for some extra tasty ideas. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Meat Thermometer for Perfect Cooking: Use a meat thermometer to ensure your chicken is fully cooked. The internal temperature should reach 165°F (74°C). This step is crucial for both safety and achieving the perfect doneness.
- Even Thickness for Even Cooking: If your chicken breasts vary in thickness, use a rolling pin or meat mallet to pound them to an even thickness. This ensures that they cook evenly and prevents parts of the chicken from being over or undercooked.
- Handling Large Chicken Breasts: For particularly large chicken breasts, consider cutting them in half horizontally to create two thinner pieces. This helps them cook more evenly and makes portion control easier.
🥡 Storing & Reheating
Store any leftover chicken in a sealed container in the fridge for up to 3-4 days.
Heat up your leftovers either in the oven or in a skillet on the stove. Add a splash of chicken broth and use a lid or aluminum foil to cover the chicken until heated through.
❓ Recipe FAQs
It really isn't necessary to cover chicken while it bakes in the oven. Go ahead and leave it uncovered. Once you put it in the oven, it is completely hands-off until it's ready to come out!
You'll know your boneless chicken breast is ready to go when the internal temperature is 165°F (74°C). This is the most accurate and safest way of ensuring your meat is done cooking.
Make sure you are using thinly pounded pieces of chicken breast that have been brushed with oil. You'll also want to use a higher temperature (400°F / 205°C). Finally, only cook them until the internal temperature reaches 165°F (74°C). They will become tough and dry if you overcook them.
🍗 More Chicken Recipes
- Air Fryer Chicken Breast - You can also prepare a simple chicken breast recipe in your air fryer!
- Ritz Chicken - This quick and delicious dinner is completely kid-approved!
- Smoked Spatchcock Chicken - A whole chicken recipe that is easy and delicious!
- Baked Chicken Wings - Tasty wings that are perfect for parties or game days!
- Fried Chicken - Classic fried chicken is cozy, warm, and comforting!
- Rotisserie Chicken Salad - Perfect for lunch or a picnic, this chicken salad uses rotisserie chicken to make it extra simple!
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📖 Recipe Card
Baked Boneless Chicken Breasts
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 tablespoon olive oil (extra virgin)
- ½ teaspoon paprika
- ¼ teaspoon salt (to taste)
- ⅛ teaspoon ground black pepper (to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C/Gas Mark 6) and line a baking sheet with parchment paper.
- Cover the 4-ounce chicken breasts with a sheet of plastic cling film and pound out to an even thickness using a meat mallet or rolling pin. If you have large chicken breasts, slice them in half (as though you were going to butterfly them) and pound out as needed.
- Place your 1 lb chicken breasts on the prepared baking sheet and brush them with 1 tablespoon olive oil. Then, sprinkle the seasonings over both sides (¼ teaspoon salt, ⅛ teaspoon ground black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ teaspoon paprika).
- Once the oven is done preheating, bake the chicken at 400°F (205°C/Gas Mark 6) for 10 minutes, flip the chicken breasts over, and continue to bake for an additional 15 minutes, or until the internal temperature is 165°F (74°C).
- Remove the chicken from the oven and allow it to rest for 5 minutes before serving.
Notes
- Use a meat thermometer to ensure that your chicken is fully cooked. The internal temperature should read 165°F (74°C).
- If your chicken breasts are not even in thickness, you'll want to pound them with either a rolling pin or meat mallet until they are even so that they can cook evenly.
- If you are using chicken breasts that are very large, you can cut them in half horizontally so that you have 2 thinner chicken breasts.
- To store: Store any leftover chicken breasts in a sealed container in the fridge for up to 4 days.
- To reheat: Heat up your leftovers either in the oven or in a skillet on the stove. Add a splash of chicken broth and use a lid or aluminum foil to cover the chicken until heated through.
Shawna says
Totally awesome and tender! I have a rare neuromuscular disease that has weakened my ability chew. This chicken is so tasty and tender that I can eat it and enjoy "real" food!