Juicy Baked Chicken Breasts (30 minutes!)
Updated Mar 07, 2025, Published Aug 14, 2023
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Juicy, flavorful, and never dry—this is the best guide for perfectly baked chicken breasts at 425°F! Ready in 30 minutes– great for meal prep and a quick weeknight dinner, baking chicken at a higher temperature locks in moisture and delivers golden, tender results every time- say goodbye to dry, bland chicken.
Serve with Cheesy Butter Rice, an orange fennel salad, or sautéed green beans.
What’s the best temperature to bake chicken breast?
Baking chicken breasts at 425°F is the secret to juicy, tender, and flavorful results. This higher temperature locks in moisture, adds beautiful browning, and speeds up cook time. No more dry and bland chicken breasts for dinner!
” This chicken recipe was delicious it melted in your mouth. My husband doesn’t like when I make chicken he said this is the best chicken you have ever made. I have been sharing it with all my friends. You have to make this recipe.”
– KRISTINA
You will also love Prosciutto Wrapped Chicken, Baked Chicken Thighs, and Creamy Mushroom Chicken. Learn more about How Long to Roast a Whole Chicken!
Table of Contents
Simple Ingredients
With a simple marinade and a few easy tips, you’ll never have to worry about bland or overcooked chicken again. This recipe is a staple in my kitchen—and once you try it, I know it’ll become one in yours too!
- Boneless, skinless chicken breasts – Lean, quick-cooking, and perfect for soaking up the bold, herby marinade while staying juicy at high heat.
- Kosher salt and black pepper – The essentials! They enhance the natural flavor of the chicken and balance the herbs.
- Olive oil – Helps the seasoning stick and promotes browning while keeping the chicken moist during baking.
- Garlic – Whether fresh or powdered, garlic brings that savory depth and classic roasted flavor. In a pinch, you can use onion powder or garlic powder.
- Dried oregano – Adds an earthy, slightly peppery note—classic in Mediterranean-style marinades.
- Dried basil – Sweet and aromatic, it softens the sharpness of the other herbs and rounds out the flavor.
- Dried thyme – Offers a subtle woodsy flavor that pairs beautifully with roasted chicken.
- Dried rosemary – A bold, piney herb that adds warmth and rustic character to the marinade.
- Red pepper flakes (optional) – A touch of heat for balance and complexity—adjust to your taste.
See the recipe card for quantities.
Variations
- Lemon Herb – Olive oil, lemon juice, garlic, lemon pepper, rosemary, and thyme.
- Honey Mustard – Dijon mustard, honey, olive oil, garlic, and paprika.
- Garlic Balsamic – Balsamic vinegar, olive oil, minced garlic, and homemade Italian seasoning.
- Spicy Chipotle – Chipotle in adobo, lime juice, olive oil, cumin, and smoked paprika. Taco seasoning also works. You’ll love my Polo Asado Recipe.
- Greek-Style – Yogurt, lemon juice, garlic, oregano, and olive oil.
- Try our version of Baked Chicken Drumsticks! Serve this recipe with Baked Rotini Pasta and Cheese Sauce Pasta Recipe.
How Long To Bake Chicken Breasts at 425°F Guide
Chicken Breast Thickness Baking Time at 425°F
- 1/2 inch: 16-18 minutes
- 1 inch: 18-22 minutes
- 1 1/2 inch: 22-26 minutes
- 2 inches: 25-30 minutes
How to Make Baked Chicken Breasts In The Oven
This is a visual overview of the chicken recipe. For more, please see the printable recipe card at the bottom of the post.
Step#1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a shallow baking dish with butter, or line a baking sheet with aluminum foil and coat it with butter- set aside.
Pat the chicken dry with paper towels. Season the chicken breasts with salt and pepper on both sides.
Step#2: In a small bowl, combine the olive oil, minced garlic, dried oregano, dried basil, dried thyme, dried rosemary, and red pepper flakes (if using). For marinade variations, see the blog post.
Step#3: Place chicken in a large bowl and rub the olive oil and spice mixture all over the chicken breasts, coating them evenly.
Step#4: You can also place the chicken breasts in a plastic bag and massage the outside of the bag to coat the chicken. Let marinade for 30 minutes.
Step#5: Remove chicken from plastic bags and place in a single layer on the prepared baking dish or baking sheet.
Step#6: Bake chicken breasts for 23-30 minutes for large breasts and 17-20 minutes for medium breasts until they are cooked through and reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Step#7: You can check the temperature by inserting an instant-read thermometer into the thickest part of the chicken breast. See notes for more.
Step#8: Remove the pan from the oven and cover loosely with aluminum foil. Let the chicken rest for 5 minutes before slicing. Don’t forget all the yummy pan juices.
My Pro Tip
Recipe Tips
Top Tips for Juicy Chicken at 425°F:
- Pound to even thickness – Ensures even cooking and prevents dry edges.
- Marinate for at least 30 minutes – Adds flavor and keeps it juicy.
- Bake at 425°F for 18–22 minutes – Depends on thickness; always check internal temp.
- Use a meat thermometer – Cook until 165°F for perfect doneness.
- Let it rest 5–10 minutes – Locks in juices before slicing.
- Avoid overbaking – Pull from the oven as soon as it hits temp!
FAQ’s
Covering the chicken breasts while baking at 425 degrees Fahrenheit is unnecessary. Leaving them uncovered allows the heat to circulate evenly, creating a crispy and golden exterior. However, if the chicken is browning too quickly on top, you can loosely cover it with foil to prevent excessive browning.
It is generally recommended to thaw the chicken breasts before baking for even and thorough cooking. However, you can increase the cooking time if you need to bake frozen chicken breasts. Thawed chicken breasts may take approximately 50% longer than the recommended cooking time.
Baking chicken breasts at a higher temperature helps promote quicker cooking and can result in a nicely browned and crisp exterior. The higher heat can also help seal in juices and create a slightly more intense flavor.
To properly slice chicken breasts, let them rest for a few minutes after cooking to allow the juices to redistribute. Use a sharp knife and cut against the grain to make the meat tender and easier to chew. Aim for uniform slices of even thickness. Serve immediately or store in the refrigerator once cooled for future use.
The cooking time for the chicken breasts depends a bit on the thickness and your oven, but I recommend cooking your chicken breast for 17-20 minutes. The most accurate way is to test the internal chicken breast temperature and make sure it reads 165°F. This will ensure that your chicken is cooked through.
Storage & Reheating Instructions
- To Store: Let the chicken cool, then refrigerate in an airtight container within 2 hours. It keeps fresh for 3–4 days. Wrap in plastic wrap and freeze in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat (Oven): Cover with foil and bake at 350°F for 15–20 minutes, or until heated to 165°F.
- To Reheat (Microwave): Cover and heat on 50% power for 2–3 minutes. Continue in 1-minute bursts until it reaches 165°F.
- Always check the internal temperature to avoid drying it out. Let it rest for a few minutes before serving.
Serving Suggestions
These are my favorite dishes to serve with this Baked Chicken Breast Recipe:
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How to Bake Chicken Breast at 425 Recipe
Ingredients
- 4 boneless skinless chicken breasts
- Kosher Salt and black pepper, to taste
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon red pepper flakes, optional
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a shallow baking dish with butter, or line a baking sheet with aluminum foil and coat it with butter- set aside.
- Pat the chicken dry with paper towels. Season the chicken breasts with salt and pepper on both sides.
- In a small bowl, combine the olive oil, minced garlic, dried oregano, dried basil, dried thyme, dried rosemary, and red pepper flakes (if using). For marinade variations, see the blog post.
- Place chicken in a large bowl and rub the olive oil and spice mixture all over the chicken breasts, coating them evenly. You can also place the chicken breasts in a plastic bag and massage the outside of the bag to coat the chicken. Let marinate for 30 minutes.
- Remove chicken from plastic bags and place in a single layer on the prepared baking dish or baking sheet. Bake chicken breasts for 23-30 minutes for large breasts and 17-20 minutes for medium breasts until they are cooked through and reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). You can check the temperature by inserting an thermometer into the thickest part of the chicken breast. See notes for more.
- Remove the pan from the oven and cover loosely with aluminum foil. Let chicken rest for 5 minutes before slicing. Slice and serve with any sides you choose or use to make a chicken salad or chicken wrap.
Notes
-
- 1/2 inch: 16-18 minutes
-
- 1 inch: 18-22 minutes
-
- 1 1/2 inch: 22-26 minutes
-
- 2 inches: 25-30 minutes
- Use a meat thermometer: Invest in a reliable meat thermometer to ensure accurate cooking. It will help you determine the exact internal temperature of the chicken breasts and prevent overcooking.
- Pound the chicken breasts: If your chicken breasts are uneven in thickness, pound them to an even thickness. This promotes even cooking and prevents some parts from drying out while others remain undercooked.
- Rest the chicken before slicing: After baking, let the chicken breasts rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in juicier and more tender meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The most flavorful and moist boneless chicken breast recipe!!! So easy to come together, and you can change up the seasoning to your liking! Amazing….grazie!!
YAY! So happy you loved this easy and flavorful recipe.
This chicken recipe was delicious it melted in your mouth. My husband doesn’t like when I make chicken he said this is the best chicken you have ever made. I have been sharing it with all my friends. You have to make this recipe.
WOW! Yay, so happy everyone loved it! Thank you for sharing this yummy recipe :).
Absolutely delicious. Tender, juicy and full of flavor.
happy you loved it!
Just made this chicken recipe and it was so good!!! Way better than how I’d been making chicken in the past, even on my grill. Love your recipes!
Yay! Happy it turned out wonderful for you. It is easy and fool proof. Now you can try the different flavor variations- or stick to the traditional Italian version.
Oh so good. I added a bit of lemon to it.
Other than that followed Elena’s recipe exactly as shown.
Happy you loved it! The lemon is a great addition. We make this on rotation.