Juicy Oven Baked Chicken Breast
High-heat 425°F sheet pan chicken with an olive oil brown sugar rub — 22 minutes, no flip, pulled at 160°F for perfect carryover.
- Cook temp
- 425°F
- 218°C · preheat
- Total time
- 27 min
- 5 prep · 22 cook · 5 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 5 min
- Before slicing
BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful! · Downshiftology
Lisa Bryan shows how to pound chicken breasts to uniform thickness, season with dry rub and olive oil, and bake at 400°F until juicy.
- Target //Cook at 425°F (218°C) for 22 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //Buy breasts that are all within an ounce of each other. Mixed sizes on the same sheet pan means the little ones dry out while you wait for the big ones to hit temp — worth a five-second scan at the meat counter to weed out the giant lobes.
- Family Tweak //Skip the black pepper and cut the finished breast into 1-inch dippable strips served with ranch or honey mustard.
Ingredients
- 4 Boneless Skinless Chicken Breasts, 6-8 oz each, roughly 1-inch thick
- 2 tbspOlive Oil
- 1 tbspBrown Sugar, light or dark
- 2 tspPaprika, smoked or sweet
- 1 tspGarlic Powder
- 1 tspOnion Powder
- 1 tspKosher Salt
- 1/2 tspCracked Black Pepper
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Get to the point
- 1
Preheat oven to 425°F and pat 4 chicken breasts bone-dry with paper towels.
- 2
Rub with olive oil, then coat with brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- 3
Bake on sheet pan 22 minutes with no flip until internal temp hits 160°F.
- 4
Rest 5 minutes tented with foil to carry over to 165°F and lock in the juices.
Step by step
Tap a step to cross it offPreheat and Dry
Preheat the oven to 425°F (218°C). Pat 4 boneless skinless chicken breasts (6-8 oz each) completely dry with paper towels.
WhyA wet chicken surface steams instead of browns — five seconds with a paper towel is the single biggest upgrade to any baked chicken.
Mix the Brown Sugar Rub
In a small bowl, combine 1 tbsp brown sugar, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp cracked black pepper.
WhyThe brown sugar caramelizes at 425°F to build a mahogany crust that mimics grilled chicken without the char.
Oil and Coat
Drizzle 2 tbsp olive oil over the chicken and rub it in on all sides. Sprinkle the spice rub evenly over the tops and sides of each breast, pressing gently to adhere.
WhyOil goes on before the rub — it is the glue that keeps the spices on the breast instead of stuck to the sheet pan.
Sheet Pan Bake (No Flip)
22 minArrange the breasts on a half sheet pan with at least 1 inch between each. Roast on the center rack for 22 minutes without flipping or opening the oven.
WhyNo flip needed — the sheet pan absorbs radiant heat and cooks the underside evenly while the top browns.
Check Temp and Rest
Insert an instant-read thermometer into the thickest part of the largest breast — pull the pan when it reads 160°F. Tent loosely with foil and rest for 5 minutes.
WhyCarryover cooking adds another 5°F during the rest — pulling at 160°F is how you land at USDA-safe 165°F without a chalky breast.
Slice Against the Grain
Slice each breast against the grain into 1/2-inch strips. Drizzle any resting juices from the sheet pan back over the sliced meat before serving.
WhySlicing across the muscle fibers shortens them so every bite chews as tender as the middle of the breast.
- Dad pro tip
- Buy breasts that are all within an ounce of each other. Mixed sizes on the same sheet pan means the little ones dry out while you wait for the big ones to hit temp — worth a five-second scan at the meat counter to weed out the giant lobes.
- Kid & toddler adjustment
- Skip the black pepper and cut the finished breast into 1-inch dippable strips served with ranch or honey mustard.
- Serve with
- Roasted broccoli with lemon · Buttery mashed potatoes · Rice pilaf with parsley
- Reheating
- Reheat sliced chicken covered in a 300°F oven for 8 minutes with a splash of chicken broth in the dish to prevent drying.
- Calories
- 280
- Protein
- 42 g
- Carbs
- 4 g
- Fat
- 10 g
Nutrition source: USDA FoodData Central #171077. Cook-time basis: Tested on 4 boneless skinless chicken breasts (6-8 oz, ~1-inch thick) on a half sheet pan in a 425°F conventional oven.
Frequently Asked Questions
How do you reheat leftover juicy oven baked chicken breast without ruining the texture?
Reheat sliced chicken covered in a 300°F oven for 8 minutes with a splash of chicken broth in the dish to prevent drying.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Skip the black pepper and cut the finished breast into 1-inch dippable strips served with ranch or honey mustard.
What are the best side dishes to serve with this?
Recommended sides include Roasted broccoli with lemon, Buttery mashed potatoes, Rice pilaf with parsley.