Basic Baked Chicken Breasts Recipe

Baked Chicken Breasts
The Spruce
  • Total: 31 mins
  • Prep: 6 mins
  • Cook: 25 mins
  • Yield: 1 1/2 pounds (6 servings)
Nutritional Guidelines (per serving)
923 Calories
56g Fat
0g Carbs
98g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 1/2 pounds (6 servings)
Amount per serving
Calories 923
% Daily Value*
Total Fat 56g 72%
Saturated Fat 15g 76%
Cholesterol 314mg 105%
Sodium 317mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 98g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken breasts are often baked and served as an entrée. These basic chicken breasts offer a change from fried chicken and are an excellent choice for sandwiches, chicken salads, casseroles, and other recipes that call for a cooked chicken, or would be fantastic with this simple lemon caper sauce. While rotisserie chickens and packaged cooked chicken breast strips are convenient options. Making your own cooked chicken is much easier on the budget.

Make sure to time the chicken breasts based on their thickness so they'll cook thoroughly but won't become too dry, and if possible, use an instant-read food thermometer to check for doneness. The minimum safe temperature for chicken is 165 F. 

These chicken breasts get their flavor from some simple ingredients: olive oil, salt, and pepper. Feel free to sprinkle them with the optional dash of onion powder or garlic powder, or top them with some sprigs of fresh herbs or a sprinkling of smoked paprika. Melted butter or bacon drippings are excellent alternatives to the olive oil. See the tips for some complementary herb and spice recommendations.


Click Play to See This Recipe Come Together


Steps to Make It

  1. Gather the ingredients.

    Baked Red Snapper recipe ingredients
  2. Heat the oven to 350 F (180 C/Gas 4). Line a rimmed baking pan with foil and oil it lightly.

    Baked Red Snapper recipe
     The Spruce
  3. Pat the chicken with paper towels to dry.

    Baked Red Snapper recipe
     The Spruce
  4. Arrange chicken breast halves on the foil and brush lightly with olive oil. Sprinkle with Kosher salt, freshly ground black pepper, and onion powder or garlic powder, if desired (see other complementary herbs and flavorings below).

    Baked Red Snapper recipe
     The Spruce
  5. Bake for about 22 to 28 minutes, depending on the thickness of the chicken breasts. Check with an instant-read thermometer to ensure the chicken has reached the minimum safe temperature (for poultry) of 165 F (74 C).

    Baked Red Snapper recipe
     The Spruce
  6. Let the chicken breasts rest for about 5 minutes before slicing or dicing.

    Baked Red Snapper recipe
     The Spruce
  7. Serve and enjoy!

Tips and Variation

  • Four small chicken breast halves (like the ones pictured) will yield about 2 cups of diced cooked chicken.
  • Thaw chicken breasts before baking. To thaw frozen chicken breasts, place them in the refrigerator overnight. For faster thawing, leave the chicken in its packaging and submerge it in cold tap water. Change the water about every 30 minutes. Individually wrapped chicken breasts will thaw in 30 minutes to an hour. A large package might take 2 to 3 hours.
  • A serving size of cooked chicken is considered to be 3 ounces for adults, 1 ounce for children under 4, and about 1 1/2 to 2 ounces for children from 4 to 12. If you are feeding guests and don't know their eating habits, err on the side of more. A raw 5-ounce boneless chicken breast will yield approximately 3 1/4 ounces of cooked chicken.
  • Try this variation: baked chicken with bacon and pepper jack cheese.

Flavors That Complement Chicken

  • Basil

  • Curry

  • Dill

  • Fennel

  • Lemon

  • Marjoram

  • Mint

  • Mustard

  • Parsley

  • Rosemary

  • Savory

  • Soy Sauce

  • Star Anise

  • Tarragon

  • Thyme

  • Wine