These baked chicken breasts need three ingredients and about 25 minutes. Pounding the chicken to an even thickness and roasting it hot at 425°F keeps it juicy instead of dry, and the seasoning blend does the rest.
Serve the chicken with roasted vegetables or rice, or slice it for salads, wraps and meal prep bowls.
Tips for success
- Pound the chicken to an even thickness so the thin end does not overcook before the thick end is done.
- High heat browns the outside quickly and shortens the cooking time, which keeps the meat juicy.
- Leave space between the pieces. Crowded chicken steams instead of browning.
- For extra-juicy chicken, soak it for 15 minutes in 4 cups of water with 2 tbsp kosher salt, then pat dry.
Substitutions
- Chicken thighs: bake boneless thighs for 20 to 25 minutes. They are done at 165°F, but many cooks prefer them closer to 175°F for a more tender texture.
- Seasoning: use lemon pepper, Cajun seasoning or taco seasoning instead of the garlic-herb blend.
- Olive oil: use avocado oil or melted butter.
- Bone-in, skin-on split breasts: bake for 35 to 40 minutes, until 165°F next to the bone.
Storage and reheating
To store: Refrigerate cooked chicken in an airtight container within 2 hours of baking for up to 4 days. To freeze, slice it, pack it in freezer bags with the air pressed out and freeze for up to 3 months.
To reheat: Reheat the chicken in a covered baking dish with 2 tbsp of broth at 325°F for 10 to 15 minutes, or microwave it covered at 50% power until hot to 165°F. Cold sliced chicken is also good straight from the refrigerator in salads and wraps.
3-Ingredient Baked Chicken Breasts
Ingredients
Method
- Heat the oven to 425°F and lightly oil a 9 × 13-inch baking dish.
- Place the chicken between two sheets of plastic wrap and pound the thick end with a rolling pin or skillet until each breast is an even 3/4 inch thick.
- Pat the chicken dry. Rub it all over with the olive oil and sprinkle evenly with the seasoning blend. If the blend has no salt, add 1/2 tsp kosher salt and a few grinds of pepper.
- Arrange the chicken in the dish with a little space between the pieces.
- Bake for 16 to 22 minutes, until an instant-read thermometer in the thickest part reads 165°F.
- Rest the chicken for 5 minutes before slicing so the juices stay inside.
Notes
Frequently asked questions
How long do I bake chicken breasts at 425°F?
16 to 22 minutes for 6- to 8-ounce breasts pounded to 3/4 inch thick. Larger 10-ounce breasts can take up to 25 minutes. Always check for 165°F in the thickest part.
How long do I bake chicken breasts at 400°F?
About 20 to 25 minutes for 6- to 8-ounce breasts. The lower temperature gives a little less browning.
Should I cover chicken breasts when baking?
No. Baking uncovered lets the outside brown. Covering traps steam and gives a paler, softer surface.
Why is my baked chicken dry?
It was most likely overcooked, or the breasts were uneven so the thin end cooked too long. Pound the chicken flat, bake it hot and pull it at 165°F.
More recipes to try
If you like this recipe, try our lemon pepper chicken thighs, Italian dressing chicken and garlic Parmesan green beans.