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This is my go-to method for baking chicken breasts in the oven so they stay juicy and tender. Once you understand simple timing, you can use this method with any seasoning or flavor combination. Bake them on a sheet pan with halved fresh lemons to make a savory pan sauce to pour over the meat.

Three whole baked chicken breasts and a sliced chicken breast on a platter, with halved lemons and rosemary sprigs on top.

Once you have a batch of perfectly cooked chicken breasts, you’re set up for the week — it’s one of the easiest ways to get ahead on planning meals without much effort.

Slice them up and add to creamy pasta for the best chicken alfredo
Layer on top of grilled romaine lettuce for a caesar salad dinner
Chop chicken breasts, combine with a lemony mayo and enjoy the my crave-worthy chicken salad

Chopped fresh rosemary and thyme in a small bowl. — A combination of chopped herbs adds flavor to baked chicken breasts.

Lets talk ingredients

Chicken breasts: Use boneless, skinless breasts that are similar in size so they cook evenly. Pieces in the 8–10 ounce range will bake in about 20 minutes at my recommended temperature. There’s no need to pound them.
Herbs + seasonings: Keep it simple with salt, pepper and fresh herbs like thyme or rosemary. You can also use dried herbs or spice blends — this method works with almost any flavor direction. If using garlic, stick with granulated garlic — fresh garlic can burn at high heat.
Lemon: Roasting the lemons alongside the chicken breasts are my favorite part — their juice mixes with the pan drippings to make a light, savory sauce you can spoon right over the chicken.

Keep chicken breasts juicy

Chicken breasts dry out when they’re overcooked — so the key is pulling them from the oven at the right moment.

My tip: Bake at a higher temperature, then take the chicken out of the oven when it reaches 158–160°F in the thickest part. It will continue to cook as it rests and come up to 165°F, staying juicy instead of drying out. Because chicken breasts are lean, even a few extra minutes in the oven can make a big difference — so it’s best to rely on temperature, not just timing.

Recipe steps:

1. Put the chicken on a rimmed baking sheet, drizzle with olive oil and season well with salt and pepper on both sides. A quarter-sheet pan is the perfect size for four boneless chicken breasts. You can also use a large baking dish.
2. Sprinkle chopped herbs (or dried herb or a homemade spice blend) on both sides of the chicken.

3. Arrange halved lemons on the sheet pan, around the chicken.
4. Bake 10 minutes at 425 degrees, then flip the chicken over.

5. Bake another 10 minutes. They’re done when the chicken feels firm and springy to the touch, or has an internal temperature of 158-160F at the thickest part of the chicken breast. Keep in mind the meat will continue to carry-over cook to 165F as it rests.
6. Rest the chicken 5 minutes. Squeeze the roasted lemons over the chicken — a pair of tongs is a perfect tool for this! Transfer to a serving platter. Add a tablespoon or two of water or chicken broth to the sheet pan to create a tasty sauce.

Super-Juicy Baked Chicken Breasts

Karen Tedesco

Learn the easiest way to make basic baked chicken breasts that turn out tender and juicy every time! Boneless, skinless chicken breasts are simply seasoned with salt, pepper, and fresh herbs. Bake them on a sheet pan with halved fresh lemons to make a savory pan sauce to pour over the meat.

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5 from 11 ratings

Prep Time 15

Cook Time 30

Total Time 45

Course Chicken

Cuisine Italian

Servings 4 servings

Equipment

Quarter sheet pan

Recipe Video

Ingredients

▢ 4 boneless, skinless chicken breasts, weighing 8-10 ounces each
▢ Kosher salt and freshly ground black pepper, to taste
▢ 2 tablespoons extra-virgin olive oil
▢ 2 tablespoons chopped fresh rosemary, thyme, tarragon or oregano, or 2 teaspoons dried herb of your choice
▢ 2 lemons, sliced in half

Instructions

Preheat the oven to 425 (220 C) degrees.
Put the chicken breasts on a medium rimmed baking sheet, such as a 13 x 9 inch quarter sheet pan. Drizzle the olive oil over the chicken, then turn them over to coat both sides of the breasts with the oil.
Sprinkle the herbs and a generous amount of salt and pepper on both sides of the chicken breasts. Arrange the lemon halves flesh side down in the pan, around the chicken.
Bake 10 minutes, then flip the breasts over. Bake another 10 minutes. At this point, the breasts should feel firm to the touch and the juices in the pan should be starting to caramelize. An instant read thermometer inserted into the thickest part of the breast should read 158-165 F. Keep in mind the meat will carry-over cook as it rests, so it's okay if it's a little under 165 degrees.
Let the chicken rest in the pan about 5 minutes. Transfer to a serving plate. Squeeze the roasted lemons over the chicken (one half lemon per breast). Add a tablespoon or so of water (or chicken broth) to the baking sheet and scrape up the pan juices. Pour the juice over the chicken and serve.

Karen’s Notes and Tips

Tip: Boneless, skinless chicken breast can vary in size. I used breasts that weighed anywhere between 8-10 ounces when I tested this recipe. If your chicken breasts are slightly smaller (6 ounces) check for doneness about 5 minutes after flipping them over.
The cooked chicken will keep up to 5 days refrigerated.
To dry-brine the chicken, season with salt, pepper and the herbs. Let them sit 30 minutes before baking, or store in the refrigerator up to one day before cooking.

Nutrition per serving

Calories: 213kcal Carbohydrates: 7g Protein: 25g Fat: 10g Sodium: 133mg Fiber: 3g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.