This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It’s very easy to make and hard to mess up. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens.
How to cook chicken breast?
The most important part in this recipe is to not overcook the meat. You want to pull the chicken out of the oven at 160F internal temperature and let it rest for 5 minutes. If you let it cook past that temperature, it will get hopelessly dry and rubbery.
Remember, when you pull the chicken breast out of the oven it will continue cooking and the temperature will continue rising by another 5 degrees or so. So, be careful and use an accurate instant read thermometer or, better yet, a BBQ thermometer, like the very popular and very good ThermoPro TP07 single probe or the ThermoPro TP08 dual probe thermometer.
My wife and I have recently started using our thermocouple BBQ thermometer in the kitchen. I normally use it for high heat grilling and smoking so this was something totally new for us. While this particular thermometer is an overkill for cooking in the kitchen oven, the idea is the same – it makes cooking chicken breast and other things so much easier. It’s pretty much a set it and forget it kind of thing. When the meat is ready the thermometer alerts you. Simple as that. No need to run back and forth with an instant read thermometer to catch the right temperature and let the heat out every time you check. No overcooked or burned meat.
I use seasonings sparsely in this recipe. You don’t need too much to get a very flavorful final product. I don’t add dry herbs as they tend to burn during medium-high heat pan frying and ruin the flavor and the appearance.
Do you need to brine chicken breasts?
Unlike my slow baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours. It’s great either way, tender and juicy, and I often skip brining when pressed for time. But if you have the time, brine your chicken breasts before roasting. The meat will be juicier, and more forgiving in case you let the internal temperature rise past the target temperature.
By the way, if you are looking for a slightly quicker, slightly healthier version of this fantastic recipe, check out my Pan-Seared Oven Baked Chicken Breast Recipe. It’s just as fantastic.
Looking for more crispy chicken recipes? Check these out:
- Extra Crispy Oven-Fried Chicken Thighs
- Extra Crispy Baked Chicken Wings
- Buffalo-Style Baked Chicken Drumsticks
- Crispy Oven Roasted Chicken Leg Quarters
Crispy Oven Roasted Bone-In Chicken Breast
- 2 bone-in, skin-on chicken breasts
- 1/2 Tbsp olive oil
- 1 tsp salt (1/2 tsp if the chicken is brined)
- 1/2 tsp garlic powder (or granulated garlic)
- 1/2 tsp black pepper (freshly ground)
- 1 tsp dark chili powder
- 1/2 cup cooking oil (e.g. canola or vegetable oil)
- If possible, prepare the chicken brine and brine the chicken breasts for 2 to 4 hours.
- Preheat oven to 400F.
- Dry chicken breasts with a paper towel and rub with olive oil all over. Evenly sprinkle salt and spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
- Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
- Heat 1/2 cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.
- Transfer the chicken breasts onto the baking sheet, skin side up. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken breast.
- Bake at 400F for about 45 minutes, until internal temperature of the meat reaches 160F.
- Let rest for 5 minutes and serve.
Looking for more great baked chicken breast recipes? Check these out:
Tried this, but was disappointed.
I didn’t brine the chicken, and used my cast iron skillet in the oven, and it came out pretty dry.
I think a temp of 165 is too high and tends to dry the meat out.
(It seems the more I use my thermapen, and rely on temp alone, the worse of a cook I become.)
Sorry to hear it. We love this recipe and always have success with it. Thermapens can be tricky to use, they don’t register temps instantly and needs a few seconds to show the temp. And while you are waiting, the meat begins to col down and the temps drop. At least that’s what my impression was of the one I had. I switched to a Thermoworks thermocouple thermometer and like it a lot better.
165F is what USDA recommends, so technically, this is the safe cooking temp, you just need to make sure that the temp is really 165F, not higher. Actually, it’s 163F. This is the temp where harmful bacterial get eliminated instantly. I think 165F was just a nice round number they picked.
On top, I think 158-160F is totally appropriate to pull the meat out as the temp will continue rising by about 5 degrees due to residual heat.
Furthermore, poultry meat safety is not only a function of cooking temp, but also time. For example, you can cook chicken breasts to 155F and hold at that temp fo 55 seconds, and the meat will be perfectly safe to eat and very, very juicy. That’s why sous vide chicken breasts can be cooked at/to 145F and be safe to eat. It’s a matter of how long you cook them at that temp. Here is my Sous vide chicken breast recipe where I posted USDA’s table for poultry cooking temps and associated times. Hope this helps you improve your results. Happy cooking!
A thermapen IS a thermocouple.
I meant to say Type K Thermocouple. Like this one.
Glad you liked it; enjoy!
I love this site but there are two things that need improvements. One is a secured site so I can join and enjoy your recipes, and two, a recipe box where we can store and categorize all of the delicious ones that we want to try and make again as well as the ones you alluded to in the comments below. Can’t wait!
Thank you for feedback, Sherry. Those features, indeed, would be great to add. Perhaps sometime in the future.
Fantastic recipe and you can add 1 tsp of cumin if you like even more flavor. I never knew that chili powder could taste so good on chicken. Definitely brine the chicken meat for 3 hours before you cook it’s worth the extra prep time. The chicken is so moist and tasty even two days later!!
Olive Oil or Extra Virgin Olive oil????
Either will work. I use EVOO.
I don’t know if it was the seasoning combination or if I did something wrong but it had a very bitter taste. The skin was crisp and the meat was juicy but not the flavor I was hoping for.
Dianne, you are one of those ‘lucky’ people that have aluminum sensitivity… if you read the comments below my extra crispy chicken wings recipe, you will find a few comments about that. Unfortunately, a small percentage of people are affected by this. The solution is to buy aluminum-free baking powder. Enjoy!
Loved the flavor I made chicken salad with one breast and I ate the other piece by itself.
I add fresh lemon juice when rubbing the chicken breasts. I place the seasoned chicken breasts skin side down in a saute pan with bubbling butter, not oil. It browns quickly and then I transfer the entire pan to a 350 oven for about half hour. The temperature of the meat is 155 when I take it out, then I pour the juice and drippings over the chicken in a platter.
This recipe is the best. There is something magical here. I’ve brined chicken breasts before and wasn’t impressed. I don’t know how you dreamed this up, but it’s a winner. My family was stunned at how delicious it was! I’m not sure I’ve ever had such a perfect chicken breast. I followed the instructions, including brining–cooked to 160 and let it rest for 5 minutes. Soooooo good. I’m going to share with my favorite people. I’m also going to try more of your recipes. Thank you!!!
You are very welcome, enjoy!
So delicious and easy! I didn’t have time to brine my chicken breasts for the recommended 2-4 hours, but thought something was better than nothing. I brined the breasts in the seasoned water, absent any vegetables as I was low on time to chop them up, for approximately 1 hour, followed the rest of the cooking instructions, and had the most juicy and flavorful chicken I’ve ever made!
Omg! Yes!!!!! This was on point! Absolutely love it! Thank you for sharing
By far the best chicken recipe EVER! I have made this 5 times in the past month alone. My sister sent this to me and I was hesitant at first, 400 degreed, 45 min! Crazy! Until I made it. OMG….. everytime I make it, somone always asks for the recipe. When my neices and nephews call a week later, begging for me to send the recipe to my other sister, their mom (who is a phenomenal cook) you know this recipe is good. My son called me next day from work, telling me this is the best chicken he’s ever had. AGAIN, SO good! Thank you for the recipe!
You are very welcome, Yunia. Enjoy!
We just finished enjoying this crispy-skinned delicious chicken. I brined the chicken as suggested. The only thing I added was some Georgian seasoning to the salt/spice mix. it turned out so nice -moist & very tasty. My husband isn’t a big fan of chicken but thoroughly enjoyed tonight’s dinner. Thanks for sharing.
You are very welcome.
Best chicken ever!
Hands-down the best, most moist and delicious bone-in chicken breast I have ever made!
I changed up the seasoning a bit (Cajun salt in place of chili power, and as such less salt-salt) but otherwise stuck to the recipe! The exterior is like baked chicken but the meat is more like what you get with (well made) fried chicken. My wife and son devoured theirs and asked if there was more! Planning on trying this with thighs and/or drumsticks, or maybe leg quarters.
Side note, I brined them for ~4hrs (water, salt, brown sugar, ~2 tbsp cider vinegar) the night before, then drained off the brine and they sat in my fridge for nearly 24 hrs. No negative effects (that I could tell) from doing the brining ahead.
Best chicken breast recipe ever. Moist and juicy. Definitely brine in salt water. I did for 6 hours cuz I was gone all day.
Made this tonight for the first time. I used an olive oil infused with Mediterranean herbs, paprika instead of cayenne ( did not have it), and some garlic powder. I don’t have a meat thermometer so winged it by baking longer. It came out with slightly crispy skin and moist inside, despite slightly over baking. it was a hit!
Added some of my seasons, but this turned out amazing!!!!!!!
Happy to hear it. Enjoy!
Just wondering if I can skip the 2 minutes each side in skillet , & just roast with this recipe?
Yes, you can but it won’t be nearly as crispy and flavorful.
How do I brine my chicken
Hi Michelle, here is my go-to chicken brine recipe. Let me know if you have any questions.
I have been brining my chicken, turkey and pork for many years and it always makes the meat very moist and tender, even if you overcook it some it still comes out moist. Use Diamond Crystal kosher salt as it dissolves, very fast, in tap water without having to heat up the water. Most kosher salt needs heated water or a lot of stirring to dissolve. Even if you are in a hurry and don’t have a lot of time, brining 15 to 30 minutes will make a big difference. But always try for at least 1 hour. It also works good on fish.
How to make this dish when on a very low sodium diet? 1500 mg daily
One way I know is to bump up the seasonings and add some hot pepper like cayenne. The more the meat is seasoned the less you miss the salt. I would add some extra seasonings after cooking.
Best recipe ever!! Absolutely love it.
Ok so I was reluctant to bribe the chicken. It seemed like a lot of work. But man. It turned out amazing. Thank you so much for the recipe!!!! So tasty!!
Chisun S Chun
Can you roast in a cast iron after browning it instead of a baking sheet? Do I put a rack to create space between pan and the chicken?
Yes, you absolutely can. I actually have a recipe similar to this one on my blog where I do what you are asking about.
Victor, I love this recipe and have made it several times, but can you also link us to the other recipe (roasting in the sauté pan)? Thank you!
Glad to hear it, Lucy. Here is the link to the pan-roasted chicken breast recipe. I think it’s the one you are asking about, if not, let me know.
This was perfect. Looks exactly like the picture, too. Don’t skip the brining..(. salt and brown sugar dissolved in water) . Prior browning worked well. Served with sliced roasted potatoes tossed in Lipton’s onion mix and olive oil. Basted it all while turning potatoes half-way in, No need for gravy.
I’ve been brining turkey breasts for ages, but never really though about chicken breasts. This is a game changer. I did not use carrots which I will next time but other than that followed the recipe exactly. I used a freshly broken down Jidori chicken, non GMO, free range. The skin was not crispy, not soggy, but not super crispy although still very tasty. The flesh was super tasty and very moist. It’s a winner! Maybe a flash broil or propane torch to crisp the skin right before serving?
Usual safe internal temperature for poultry is 185, so I think this may be a typo in the instruction. Minimum 180 for safe eating!
That’s INCORRECT. USDA recommends 165F as the generic safe temperature for chicken. However, if you look at USDA’s time-temperature table for cooking ready-to-eat poultry products, the safe poultry temperature depends on the time the food spends at that temperature. That’s why sous vide chicken cooked at 145F or 150F is perfectly safe to eat.
Temperature Holding Time
140°F (60°C) 35 minutes
145°F (62.8°C) 13 minutes
148°F (64.4°C) 6.8 minutes
150°F (65.6°C) 4.2 minutes
152°F (66.7°C) 2.3 minutes
155°F (68.3°C) 54.4 seconds
157°F (69.4°C) 34 seconds
160°F (71.1°C) 16.9 seconds
162°F (72.3°C) 10.5 seconds
163°F (72.8°C) 1 second
165°F (73.9°C) 1 second
Juicy chicken breasts are no longer my nemesis. This recipe is perfect. Only thing I didn’t understand was the cooling rack set up.
Absolute perfection! My first time brining and now I always will!
Glad to hear it, Shelly. Happy cooking!
Not gonna lie, I was a little apprehensive about the whole idea of brining chicken. But I’m stuck at home because of the pandemic and decided to try it.
I will NEVER cook chicken a different way. I don’t even really like chicken. This was literally the best I’ve ever had. Thank you for the recipe!
You are very welcome! Happy cooking!
I used this cooking method, but with a seasoning blend I already had in the cupboard. It was the best roasted chicken I’ve ever had – and that crispy skin!! 😋 Thanks for sharing!
Totally agree…great just the way it’s written. Thanks!!
Absolutely delicious. Flavorful. Moist & tender. I usually try a recipe once as written and then adjust seasonings. Don’t need to touch this one at all.
Excellent recipe … will be doing my bone in chicken breast using this method! Used the seasoning recommended in the recipe however will experiment with others in the future.
Question: I am using a dry brining method. Do I still add the 1 tsp salt the original recipe calls for? Thank you!
If you brine, no need to add additional salt it should be salty enough.
Hi, should i double the receipt, for 4 chicken breasts.
Yes, double the recipe. The amount of cooking oil specified should be enough for 4.
I just made this tonight. Juicy and full of flavor! The fam loved it. I did brine my chicken, which I think also made it even more wonderful!
Will this work for bone-in chicken thighs as well? I have some thighs and some breasts.
Yes, it this recipe will work for bone-in, skin-on thighs as well.
Absolutely delicious. My baked chicken is normally dry, and this was amazing (if I do say so myself). Thank you!
I hardly ever cook bone in chicken but this was SO good! My grocery store had skin on, bone in chicken breast and I am so grateful I found your recipe. Perfect timing and the chicken was amazing. Super moist and great flavor!
This is a great recipe! The chicken was very moist. I did the brine step with the water/salt ratio you recommended and added about a 1/2 cup of pancake syrup. It added just a hint of sweetness to the chicken. It was well worth the extra steps of brining, frying and then baking. Thank you for this “keeper”!
Does one bake this covered or uncovered?
Made it for dinner. Delicious and juicy! Followed recipe to the tee! Thank you
You are very welcome!
What if there skinless will it work??
No, not in this recipe. For skinless I highly recommend my fried chicken breast, pan-seared chicken breast, or broiled skinless chicken breast.
I bought some bone-in split breasts from the meat counter that are seasoned with Caribbean Jerk spices. Do you think the pan-frying step will burn this type of seasoning?
It’s hard to say without seeing it but you should be fine. Just remove excess seasoning and lower the temp a bit and it should be OK. It most likely has sugar so watch the breasts closely and flip frequently.
Great Roast Chicken ideas, Looks lovely and delicious, Thanks for sharing!
I made this and it was the best baked chicken breast I’ve ever made and I’ve been cooking for 50 years! In the past mine was either too dry or not done in the middle. This was perfect, moist and tender. I’m sharing the recipe with my daughters. Thanks so much! Judy
So happy to hear it, Judy. And thank you for taking time to post your feedback.
Do you have a recommendation on if you’re making this ahead? If I wanted to bake it now, but eat it later?
Please include your Recipe for brine. Thank uou
The brine recipe is linked to in the first instruction and in the post above the recipe.
What if I don’t have a rack?
Hi there – thanks for your quick response. I’ll check your blog for the recipe you reference. Thx!
Greetings – is there any difference if you use boneless / skin on? (Instead of bone-in?). Thanks!
Hi! Yes, there is a difference. The skin and the bone protect the meat, which is what makes this chicken so tender and juicy given how it’s cooked. And the crispy skin adds a lot of flavor. This recipe was designed for bone-in, skin-on breasts. It doesn’t work well for boneless. If you search my blog, there is a really good one that I like a lot for boneless and skinless breasts.
Super delicious chicken! Thanks
I made this chicken last tonight and I was blown away with how good it was. Made it exactly as written and it turned out soooo good. I gave it 5 stars but it really should be 10!
Do you cook them on the cooling rack that’s places on the cookie sheet?
Yes. I also like to line the baking sheet with foil do I don’t have to clean it afterwards but that’s optional.
Made these crispy chicken breasts with mashed potatoes today and they were an instant hit. My family loved them. Will be making more and more of them in the future.
Greetings from NC! 🙂 I made this last night and it was wonderful! I can’t wait to try more of your recipes.
Glad to hear it, Rhonda. I hope you like my other recipes too.
A++++! Will definitely be making this again!
Thumbs up on the recipe! Made this chicken for dinner last night and everyone really liked it.
Very good recipe. The chicken is very flavorful and moist inside.
Major thanks for the recipe! I’ve never tasted chicken this good before. Loved it!
You are very welcome!
Major thanks for the great recipe.Really thank you!
You are very welcome!
I made this wonderful chicken last night for guests,
They couldn’t compliment it enough.
I usually make a recipe from Barefoot Contessa, but yours is better! Thanks for this keeper of a recipe.
Thank you! Your comment just made my day!
As one who usually detests most oven-baked chicken, I didn’t expect much from this recipe. What a pleasant surprise! It turned out exactly as described, crispy on the outside and moist on the inside. I followed the recipe as written and brined the chicken beforehand. Thank you for sharing this recipe. My husband and I loved it. It is a new addition to my RV cookbook of traveling recipes.
Wow! What a compliment! Thanks for taking time to leave a feedback. Much appreciated.
I used my cast iron pan so when I took the chicken out of the pan to rest, I poured off most of the oil, then deglazed the pan with about a 1/2 cup of white wine…let it sommer a bit, then spooned it over the chicken. It was so good!! Also made rice and put some on that too! It was a great meal!
What a great idea! I will try that myself. Thanks for taking time to leave your feedback, Nancy.
This is the most tender chicken breast that I have ever cooked on the bone! This will be my go to chicken recipe from now on!!!
👍thanks , tasted excellent before I read this my chicken was always dry fr over cooking it cause l got deathly sick once fr under cook chicken
Delicious! Didn’t have time to brine, but will do that next time. The chicken was so moist, tender and flavorful! I did 4 breasts and wound up with 1 1/2 left, so I pulled the meat off for chicken salad and tossed the bones in my crockpot overnight for broth!
I have young children who won’t eat anything. I changed the chili for an “in invisible ” dusting of chipotle/garlic flakes. All three had seconds! Thank you!
That’s just fantastic! So happy to hear I could help out a little. Thank you for posting your feedback.
I made this recipe tonight, and it was absolutely delicious. Did not have time to brine, but the chicken still came put tender, juicy and flavorful. The crispy skin was sooo good.
If cooking with a cast iron, can you just leave the chicken in the skillet when putting it in the oven?
Definitely. I’ve done it and it worked fine.
What about the oil? Just leave it in the pan?
Yes, you can leave it in the pan. When done baking, place the chicken on paper towels to remove excess oil.
I made the roasted chicken breasts this eve, they were delicious!! I had time this morning to make the brine and have them soak for a few hours before dinner, my husband was impressed, thank you
You are very welcome.
Nov 7, 2016
I made the roasted chicken breasts this eve, delicious!! I I had to make the brine and have the breasts soak for a few hours..moist, tender, divine..Thank-you
Do I have to have the skin on the chicken? Will this work for skinless chicken?
Skin is very important in this recipe. Skinless won’t work. For skinless try this Baked Chicken Breast recipe. It’s my absolute favorite for skinless breasts.
Can I use this recipe with boneless, skin on chicken?
Yes, boneless, skin-on will work.
I love my chicken breasts grilled, but this turned out really good. Very moist inside and very flavorful just like grilled.
Glad you liked it. Pan searing is where all that flavor comes from. A quick, but very important step.
That chicken looks really good, so moist and soft. I’m getting hungry just looking at it.