How to Bake Chicken Breasts (Juicy Every Time)
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This is my method for baking chicken breasts in the oven so they stay juicy and tender. Once you understand simple timing, you can use this recipe 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.
Baked chicken breasts have a reputation problem, and honestly, it’s earned (my spouse still keeps his distance from them). Most versions come out of the oven tough and dry — the kind of result that makes you wonder why you bothered. The fault isn’t the cut, it’s how they’re cooked.
I developed this version after years of cooking chicken professionally, where you learn fast that the difference between juicy and dry is a matter of degrees — literally.
The three ingredients that make a difference
- 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 — at 425°F, fresh garlic scorches before the chicken is done and turns acrid — granulated garlic toasts instead.
- 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.
Remove the chicken at 158°F — not 165°F
Chicken breasts are lean, which means there’s almost no margin for error — a few extra minutes in the oven and you’ve crossed from juicy into dry. The trick is carryover cooking. The meat keeps climbing in temperature after it comes out of the oven, so if you wait for 165°F on the thermometer, you’ve already overshot it. Pull at 158–160°F, rest five minutes, and it arrives exactly where you want it. Trust the thermometer over the timer.
How to bake chicken breasts: Step by step
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. How do you know when baked chicken breasts are done? The thickest part should register 158–160°F on an instant-read thermometer — and feel firm and springy to the touch. 
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 and scrape up the drippings into a proper pan sauce
What to do with a batch of baked chicken breasts
Bake a few pounds of chicken breasts on Sunday and you’re already halfway through three dinners — sliced into the best chicken alfredo, layered over grilled caesar salad dinner, or folded into a bright, lemony chicken salad. The chicken keeps up to five days refrigerated — cold or gently rewarmed.
Super-Juicy Baked Chicken Breasts
Equipment
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 158-160F. 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.Â
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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Excellent, quick, and easy! Will double the lemon sauce next time.
The easiest, the quickest, the best. And adaptable to different cuisines. Today it’s Mexican with chipotle chile powder for chicken tacos.
Love your choice of spices!
I’ve been looking for a simple chicken recipe to make for me and my husband. This looks like a very romantic meal. Rosemary is one of my favorite herb to cook with. Thanks for the recipe.
Thanks Amy! My husband is not a fan of chicken breasts (he prefers the dark meat), but even he likes them prepared this way. Hope you both enjoy! Rosemary is a favorite of mine 😉
This has become a go-to family favorite recipe, thank you so much.
I’m so happy to hear that, Lisa! Thanks for sharing.
Hi! I’m going to try your recipe with turkey cutlets! Yum!
Could this be done in a crockpot?
I know this comment is almost a year late, but I need to say it. This is now my go-to way to make chicken! The taste is just impeccable and the breast stays so juicy… Everyone complimented my cooking. Thank you!!
Ally – oh, I’m so glad to know that! Thank you, and I hope you continue to enjoy the chicken. My family still likes it (and I repeat it often 🙂
This looks delicious. Can I use sea salt?
I used drumsticks with this. Didnt change a thing and it turned out perfect…and delicious!
Wow! My sister recommended this recipe and it is so easy and delicious! I am definitely saving and will use for years to come! Thanks!
It looks great and its so easy , i’m for sure going to try it with my own grown Rosemary
thanks
How long would you cook just 2 skin-on chicken breasts? Same time as above?
Hi Melissa – yes, same time for two.
Would it totally ruin the recipe if I used boneless/skinless breasts? That’s what I have in the freezer now. Do you need to adjust the timing at all, etc?
Hi Stephanie – No, not all. I suggest you make sure the breasts have a good coating of olive oil. Skip the 475 degree oven blast; instead roast at 425 until they’re done, about 20 minutes or so.
Last Night’s Dinner: Karen’s juicy Rosemary Chicken with Roasted Lemon. You’re so right, very juicy and so glad I bumped into you on Food 52. Love that sight. Then I learned you live nearby in STL. I live in COMO – home of the Missouri Tigers. I’m always happy to find internet neighbors and real life nearby foodies. Anyway, just wanted to let you know, hubz loved your chicken and its juiciness, flavor even though because of his diet he peeled away the delicious skin. (I didn’t) :”) Success!!!!! So…. thank you for sharing and because of the simplicity of this meal it will always be in my noggin. YAY for a memory bank meal. Have a super day.
Amy
Amy – that is fantastic! Thanks for your comment (I do love to hear how things turn out in the kitchen), and wonderful you’re in COMO. It’s a great town, isn’t it? I hope you got to enjoy your hubby’s chicken skin 🙂
hahahaha, tahnk you for sharing. I’ll never overcook my chicken again 🙂
You’re welcome!
Karen,
What a gorgeous post! The second picture, in particular, is stunning. Nice work, amica. Oh, and did I mention the recipe… my husband says I must try this.
Thanks!
Can’t wait to hear what your better half thinks of it. You certainly must have trained his palate very well 🙂
Buon appetito Adri!
There’s nothing better than rosemary and lemon with chicken. I love that you finish the dish with the roasted lemons… mouth-watering!
We love rosemary at our house and this looks great. Rosemary is chock full of health benefits. Your pics are lovely and so appetizing. I appreciate recipes with few ingredients, too. Will try it this week. Thanks!
Karen, this looks delicious, what a great simple recipe, I am always looking for different ways to cook chicken.
Thanks Christy – hope you like 😉
Yum! If you used bone in breasts, would cooking time need to be adjusted? Love these flavors!
Great question Janice! Yes, for sure adjust the time for bone-in breasts – 20 minutes at 400 degrees and another 15 at 475.