Juicy, tender, and done in under 25 minutes this 5-Ingredient Baked Chicken Breast is your weeknight hero. I tested this twice with different oven racks and thicknesses; the simple oil + spice rub keeps it moist, and a quick rest seals in the juices. No marinating, no fuss just reliable, flavorful chicken that works for meal prep or dinner tonight.
Ingredients (US + metric)
- 4 boneless skinless chicken breasts (about 2 lb / 900 g)
- 1 ½ Tbsp olive oil (22 ml)
- 1 ¼ tsp kosher salt (6 g)
- 1 tsp garlic powder (3 g)
- 1 tsp paprika or smoked paprika (2–3 g)
Optional: ½ tsp black pepper (1 g), chopped parsley for garnish, lemon wedges for serving.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use olive or avocado oil | Recipe is naturally dairy-free. |
| Gluten-free | Use certified GF spices | Most are GF, but check labels. |
| No alcohol/pork | N/A | Seasoning is alcohol/pork-free by default. |
| Pantry substitutes | Avocado oil for olive oil | Same amount. Add ½ tsp onion powder for extra flavor if desired. |
Step-By-Step Instructions
- Prep & season (2–3 min): Heat oven to 425°F (218°C). Pat chicken dry. In a bowl, mix oil, salt, garlic powder, and paprika. Rub all over chicken (top, bottom, sides).
- Bake (18–22 min): Place on a parchment-lined sheet pan. Bake on middle rack until the thickest part reaches 165°F (74°C), usually 18–22 minutes depending on thickness (6–8 oz breasts finish faster; 9–10 oz need closer to 22 min).
- Rest & serve (5 min): Transfer to a plate; rest 5 minutes for juices to redistribute. Slice across the grain. Garnish with parsley and a squeeze of lemon if you like.
Pro Tips & Variations
- Even thickness = even cooking: If one breast is much thicker, pound gently to ¾–1 inch (2–2.5 cm).
- Dry the surface well: Drier chicken browns better and stays juicy.
- Meal prep win: Cook, cool, and slice for salads, bowls, wraps, or pasta.
- Smoky BBQ vibe: Swap paprika for smoked paprika and add ½ tsp brown sugar.
- Herby twist: Add 1 tsp Italian seasoning or dried thyme.
- Citrus finish: Rest with lemon slices on top for brightness without adding liquid during baking.
Serving Suggestions
- Over garlic rice or quinoa with steamed broccoli.
- Sliced onto a big salad with cherry tomatoes, cucumbers, and a light vinaigrette.
- In a wrap with hummus, lettuce, and crispy veggies.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze whole or sliced, tightly wrapped, up to 3 months.
- Reheat: Cover and warm at 300°F (150°C) for 10–12 minutes, or microwave in 30-second bursts just to heat through.
- Food safety: Chicken is safe at 165°F (74°C); avoid leaving out over 2 hours.
Troubleshooting
- Dry chicken → Pull at 160–162°F; it will carryover to 165°F during the 5-minute rest.
- Pale color → Ensure oven is fully preheated and pat chicken dry before oil/spice rub.
- Uneven doneness → Arrange thicker pieces toward the oven’s back or pound to even thickness.
FAQs
Q1: What oven temp is best for juicy 5-Ingredient Baked Chicken Breast?
A1: 425°F (218°C) gives quick browning and juicy interiors without drying out.
Q2: Can I use chicken tenders or thighs?
A2: Yes. Tenders take 10–12 minutes; boneless thighs bake 18–22 minutes to 175°F (79°C) for best texture.
Q3: Do I need to marinate?
A3: No. The oil + spice rub and high heat keep moisture in—marinating isn’t required for weeknight results.
Nutrition (per serving)
Estimate for 4 servings, using 2 lb chicken, 1 ½ Tbsp oil: Calories: ~238; Protein: ~38 g; Carbs: 1 g; Fat: ~9 g.