How Long to Cook Chicken Breast (Boneless, Skinless — Oven-Baked) in the oven
Specification: 4 boneless skinless chicken breasts (6–8 oz each), pounded to even 1/2-inch thickness, rubbed with 1 tbsp oil + 1 tsp kosher salt + 1 tsp black pepper
3-Step Execution Protocol
Preheat oven to 425°F (218°C) — hot-and-fast method for juicy interior. Prepare chicken breast (boneless, skinless — oven-baked) (4 boneless skinless chicken breasts (6–8 oz each), pounded to even 1/2-inch thickness, rubbed with 1 tbsp oil + 1 tsp kosher salt + 1 tsp black pepper).
Cook for 18–22 mins. Do not flip; allow surface to develop undisturbed.
Juices run clear when a knife-tip is inserted at the thickest point; the surface has taken on golden colour patches from the dry oven heat; a probe reads 158°F at pull. The pounded uniform thickness means every breast finishes at the same moment, and a full 10-min rest carries every breast safely to 165°F. Confirm internal temperature reaches 158°F (pull) → 165°F after a full 10-min tented rest. Rest for 10 minutes before serving.
USDA FSIS 165°F poultry safe minimum internal temperature; 160°F pull with 5°F carryover per ThermoWorks chicken-doneness reference for boneless breasts. Hot-and-fast (425°F) technique per Cook's Illustrated "Perfect Roast Chicken Breasts" (2019 issue) — outperforms low-and-slow 350°F for juicier interior in a lean cut.