how long to cook chicken breast in oven can feel confusing, right? We all want juicy, tender chicken that slices like butter and never dries out. I’ve been there too, poking at the oven light and guessing if it’s done. The good news is you don’t have to guess. Once you learn the timing, thickness, and a few simple tricks, you’ll nail it every time. Let me show you exactly how I do it at home so your chicken comes out reliable and delicious. 
How To Bake Chicken Breasts
What You Need
- Boneless, skinless chicken breasts that are similar in size
- Olive oil or avocado oil
- Kosher salt and freshly ground black pepper
- Garlic powder, onion powder, and paprika for simple flavor
- Optional quick brine: 4 cups water + 3 tablespoons kosher salt
- Sheet pan, parchment, or foil
- Instant read meat thermometer for best accuracy
Step by Step
- Preheat your oven to 425°F. Hotter oven equals faster cook and better browning.
- Pat the chicken dry. Even moisture removal helps browning and reduces steaming.
- Pound the thick end gently so each breast is an even thickness, about 3/4 to 1 inch. This makes the meat cook evenly.
- Optional brine: soak the chicken in salted water for 15 minutes, then rinse and pat dry. This boosts juiciness.
- Rub with oil and season on all sides. Don’t be shy with the salt.
- Place on a lined sheet pan with a little space between pieces.
- Bake until the center hits 160 to 162°F, then rest to reach 165°F. For 1 inch thickness at 425°F, that’s usually 18 to 22 minutes.
- Let the chicken rest 5 to 10 minutes. This keeps the juices in the meat instead of on your cutting board.
- Slice against the grain or serve whole. Pan juices make a simple sauce.
The Chicken Breast Seasoning
My everyday seasoning is simple because it works with everything. I mix salt, pepper, garlic powder, onion powder, and paprika with a tiny bit of sugar if I’m roasting at lower temps. The sugar isn’t for sweetness; it encourages a little caramelization and color. If you like heat, add cayenne or chili powder. If you want a fresh vibe, sprinkle dried Italian herbs or thyme.
Want to marinate? Keep it short for chicken breasts. Acidic marinades are great, but too long can make the texture a bit soft. I go for 20 to 60 minutes tops with a mix of olive oil, lemon juice, minced garlic, honey, and Dijon. If you’re short on time, brush with olive oil, sprinkle your dry spices, and get it right into the oven. The trick isn’t fancy ingredients; it’s even thickness, enough salt, and cooking to the correct temperature.
“I tried this simple seasoning and the timing guide, and my chicken came out so juicy my picky teen asked for seconds. This is the method I’m sticking with.”
How long to cook chicken breast
Thickness and Temp Guide
The biggest factor in cook time is thickness, not weight. If your chicken is roughly 1 inch thick, bake at 425°F for about 18 to 22 minutes. Thinner breasts, closer to 1/2 inch, can be done in 12 to 14 minutes. Thicker pieces around 1 and 1/4 inches might take 22 to 26 minutes. Always go by the thermometer. Pull the chicken at 160 to 162°F and let carryover heat finish it at 165°F.
If you’re asking how long to cook chicken breast in oven at 400°F, add a couple of minutes to those times. At 350°F, plan for slower baking and gentler browning: many 1 inch thick breasts land around 25 to 30 minutes, sometimes up to 35 depending on your oven and pan. A dark sheet pan can cook a bit faster; a glass dish can take longer.
Quick Cook Time Chart
Here’s a quick mental guide I use for boneless breasts in a preheated oven: at 425°F, 1/2 inch means around 12 to 14 minutes, 3/4 inch around 14 to 17, 1 inch around 18 to 22, and 1 and 1/4 inches around 22 to 26. At 400°F, add about 2 to 3 minutes. At 350°F, add about 6 to 10 minutes. If you’re stacking multiple pans or opening the door a lot, expect a little extra time.
If you enjoy charts and oven timing, you may also like this helpful meatloaf timing guide for another perspective on how temperature and thickness affect cook times.
Pro Tips
Use an oven thermometer to confirm your true oven temp. Season more than you think you need; chicken breast is lean and loves flavor. For extra browning, switch to broil for the last 1 to 2 minutes, watching closely. Let it rest before slicing so the juices settle. And yes, a good instant read thermometer is your best friend for stress free cooking.
If you wonder how long to cook chicken breast in oven at 425°F for meal prep, I make a batch of evenly pounded pieces and pull them right at 160°F. Rest, slice, and store in shallow containers so they cool quickly and stay tender for the week.
What to Serve with Baked Chicken Breast
- Roasted potatoes or sweet potatoes with olive oil and rosemary
- Steamed or sautéed green beans with lemon and butter
- Simple side salad with crunchy cucumbers and a zippy vinaigrette
- Herbed rice or quinoa for an easy, cozy base
- Garlic butter noodles or a creamy pasta night
- Tomato basil pasta for a warm, comforting pairing like this oven baked tomato basil pasta
Don’t forget finishing touches. A squeeze of lemon over the chicken brightens everything. A spoon of pesto or a drizzle of balsamic glaze can make a simple dinner taste like something from your favorite cozy café.
Ways To Use Baked Chicken Breasts
Leftover chicken breasts make life easier. Slice thin and tuck into sandwiches with avocado and crisp lettuce. Chop and toss into a fast skillet of buttered rice with peas. Cube it for salads with crunchy veggies and your favorite dressing. Make quick tacos with warm tortillas, salsa, and a little cheese. Add to soups at the end so it stays tender.
If you like to cook once and remix all week, try grain bowls with roasted veggies and a bright sauce. Stir sliced chicken into creamy pasta or toss it with sautéed spinach and sun dried tomatoes. And when you’re feeling playful, turn leftovers into handhelds like these chicken empanadas for an easy dinner or a fun lunchbox moment.
Common Questions
Q: Can I bake chicken breasts from frozen?
A: You can, but I prefer thawing for even cooking. If baking from frozen, cook at 350°F and expect about 30 to 40 minutes depending on thickness. Check early and use a thermometer.
Q: Should I cover the pan with foil?
A: Not usually. Uncovered baking helps browning. If your pieces are very thick, you can tent loosely for part of the cook, then uncover to finish and color.
Q: What temperature should chicken be?
A: Aim for 165°F in the center. I pull at 160 to 162°F and rest so carryover heat finishes the job without drying it out.
Q: How do I keep it from drying out?
A: Pound to even thickness, season well, bake at a steady temp, and don’t overcook. Resting is key. Brining for 15 minutes also helps a lot.
Q: Does bone in change the timing?
A: Yes. Bone in breasts usually take 5 to 10 minutes longer. If you specifically need to know how long to cook chicken breast in oven for boneless, use the thickness guide above and your thermometer.
Ready to bake your juiciest chicken?
Here’s the quick recap. Pound your chicken to even thickness, season generously, and bake hot at 425°F until it reaches 165°F after resting. Use a thermometer, and you’ll never have to guess how long to cook chicken breast in oven again. If you like extra reading, I also love the tips in Baked Chicken Breast from Gimme Some Oven and the smart method in Oven Baked Chicken Breast from RecipeTin Eats. Now grab a pan, preheat the oven, and enjoy a simple, reliable dinner you’ll want to make on repeat.