This oven-baked chicken breast recipe makes a succulent and deliciously flavorful baked chicken breast. It’s our favorite and most frequently made chicken breast in our home.
The challenge with cooking chicken breasts
Chicken breasts seem to be the thing nowadays. They are lean, healthy and affordable. Everybody wants to include them in their diet, from bodybuilders to those who want to drop a few, to those who just want to eat healthy. When cooked right they are very flavorful, tender and tasty.
The challenge is that cooking white lean meat like chicken breast can be tricky and frustrating. Even for some who call themselves professionals. How many times have you ordered chicken breast at a restaurant only to find a rubbery and chalky piece of meat on your plate? One theory is that they do it to be on the safe side because rarely can one get sick from an overcooked chicken breast.
On the other hand, overcooking chicken breast is so easy that it only makes sense that the frequency of that happening is fairly high. Cooking it at home is even more challenging when you try to split your time between 10 different things. The chances of cooking a perfect chicken breast dwindle even more.
A perfect way to cook a tender and juicy chicken breast
Here is my solution to the problem: bake low and slow with butter and chicken stock. Don’t get me wrong, you can cook a perfect chicken breast over high heat on the stove. Though, that requires superior skills and hovering over the skillet like a hawk. I find that splitting chicken breasts in half lengthwise works the best for pan-frying, like when you make chicken piccata. This way the chicken won’t spend too much time in contact with a hot pan to get dry. The much easier approach where you can just set it and forget it is to bake chicken breasts in the oven over low heat. Why low heat? Because the lower the heat the harder it is to overcook the meat and catch the moment when it is cooked just perfectly.
Cooking Temperature for Baked Chicken Breast
There is no right temperature for baking chicken breast. It can range from 225F to as high as 450F. The challenge is that at 450F the internal temperature of the chicken rises from 30-40F to the USDA recommended safe temperautre of 165F in 15 minutes or so. The rise in the final minutes of cooking can be surprisingly fast. Unless you have an accurate digital BBQ thermometer with an alarm, there is a high risk of temperature overshooting and ruining your meal. Another challenge is that at this high temperature the surface of lean meat like chicken breast may dry out before the center is fully cooked.
On the flip side, cooking at a very low temperature like 225F is not very practical. This temperature is desirable for smoking when you want longer cooking time to get the right amount of smoke in the meat. This is not the case with the baked chicken breast.
After a number of experiments I settled on 325F as being the best of both worlds for the baked chicken breast. At this temperature it takes regular size chicken breasts about 60 minutes to reach the perfect 165F internal temperature. Slower temperature rise allows for a wider margin of error. Even if you are a few minutes late your baked chicken breast will only be a few degrees higher than the target instead of 10-20 degrees.
Soaking meats in brine helps achieve a moister and juicier product. This is especially true with poultry. I don’t think anyone would argue with that. The challenge is that brining adds to preparation time. Depending on who you ask, recommended brining time for a chicken breast varies from 30 minutes to 2-4 hours. Some say that even 15 minutes of brining makes a difference, though my experience shows that for good moisture and proper flavor penetration you need about 2 hours. Stanley Marianski, the renowned author of a series of books on production of meats and sausages, suggests 2-4 hour brining for chicken parts. All that said, I am going to recommend skipping brining and try something different this time. You won’t be disappointed.
The Alternative to Brining
While watching an episode of some cooking show a while ago, I got inspired to try something else. Instead of brining one of the contestants added butter and some commercial oil and vinegar based marinade to the baking pan filled with chicken parts. Then the pan went right into a smoker. Suffice it to say, his was the winning chicken.
Not being a fan of too much oil or vinegar in my chicken I used a little bit of butter and chicken stock instead. The result – one of the most succulent and flavorful chicken breasts I have ever had. During baking chicken breasts absorbed some of the liquid and the butter, and became wonderfully tender and moist. Even slightly buttery. This is the method I now predominantly use for baking or smoking chicken breasts.
How to make baked chicken breast?
Follow these three easy steps and you will have one of the best baked chicken breast meals.
Step 1 – Apply the Rub, add Butter and Chicken Stock
In this recipe I use a little bit of salt, some sugar for a hint of sweetness, some cayenne pepper for a little kick and enough paprika to give the meat its beautiful color and flavor. This rub is perfect if you are looking for mild flavors that just about anyone will enjoy. What I like about this rub the most is that is has a very balanced taste. You may put on a thin layer of vegetable or olive oil before applying the rub. This will ensure that the rub sticks to the meat. Oiling chicken breasts is not absolutely necessary as the rub will stick to wet meat just as well.
Stick pats of butter around the perimeter of the baking pan. As the butter melts it will seep down to the bottom of the pan enhancing the chicken’s flavor and adding to its tenderness.
Pour 1/2 a cup of chicken stock into the pan. Do it carefully so as no to wash off the rub from the meat. You need just enough stock to cover the bottom of the pan about 1/4 inch high.
Step 2 – Bake
The baking process is very straightforward. I typically baste the meat once with its own juices about 20-30 minutes before it’s done. I do believe that it helps keep the surface of meat adequately moist. Flipping the breasts is not required. As a matter of fact, it may negatively affect appearance. Start checking the temperature after about 50 minutes with an instant read thermometer. My personal favorite is the ThermoWorks Thermapen thermometer which I’ve been using for many years. That said, any accurate thermometer will suffice. Pull the chicken breasts as soon as they hit 165F internal temperature.
Update from June 29, 2016:
Over the past several months I’ve been experimenting with using my BBQ thermometer while cooking chicken breasts and other larger cuts of meat in the oven. I am blown away by the results! This is now my preferred method of hitting the right temperature. It’s simple and hassle free. You don’t need to run back and forth checking your chicken for doneness. You don’t need to open your oven a dozen of times and let the hot air out, extending the cooking time. Here is how it works:
Insert the tip of the probe into the thickest part of the chicken breast and set the alarm to 165F. That’s it. It’s the simplest way to get a perfectly cooked chicken breast every time.
If you are after the most optimal results, bake the breasts to 160F instead of 165F as the temperature will rise by about 5 degrees during the 5 minute rest period. This will ensure that the meat is safe to eat and is optimally tender and juicy.
I use the ThermoWorks BBQ thermometer with professional Type K thermocouple probes. I chose it specifically because of the high heat probes that won’t burn out easily when exposed to high temperatures during grilling or smoking, which I do a lot of. These thermometers are fairly expensive and an overkill for oven cooking. For cooking in a kitchen oven, a regular BBQ thermometer like the very good and the very popular ThermoPro TP08 will work perfectly well and should last a very long time with proper care.
ThermoPro TP08 has two probes, one of the food and the other one is for monitoring oven/grill/smoker temperature. The second probe may not seem like a big deal for the kitchen oven, but it can be very helpful if the thermostat in your oven is not working properly and the actual temperature differs from the set temperature.
Step 3 – Let it Rest
Letting the baked chicken breast rest after cooking is crucial. During the rest meat fibers will reabsorb some of the moisture they lost while cooking. If you cut the meat immediately, the juices will quickly run off and make the meat drier. Five minutes of rest is enough.
Now, slice your perfectly baked chicken breast and enjoy! You may want to try using the juices from the baking pan as a dipping sauce for the chicken. It’s absolutely delicious.
If you happen to have leftover chicken breast, use it to make my Seriously Good Homemade Chicken Pot Pie. You will love it. Or this Mulligatawny Soup. It’s the best.
Slow Baked Chicken Breast (Moist & Tender)
- 4 skinless boneless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp cane sugar
- 1/8 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp olive oil (or vegetable oil)
- 4 Tbsp butter (unsalted; 1/2 stick sliced into 8 thin pats)
- 1/2 cup chicken broth
- Preheat oven to 325F
- Prepare the rub by mixing salt, sugar, cayenne pepper and paprika. Cover the chicken breasts with a thin layer of vegetable or olive oil first to ensure that the rub adheres properly. Cover each chicken breast with an even layer of the rub.
- Place chicken breasts in a deep baking dish. Stick butter pats to the sides of the baking dish. Pour chicken broth into the baking dish carefully so as not to wash away the rub.
- Bake at 325F uncovered for about 60 minutes until the internal temperature reaches 165F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken breasts in the juices 30-40 minutes into baking.
- Remove from the oven, let rest for 5 minutes and serve your perfectly baked chicken breast.
This just in…..this is a great recipe! Tender, moist, juicy and flavorful. I will sauté some mushrooms and wine on the side as a complement next time make this.
Great! Glad that you liked my recipe, James. Thank you for the kind words. Enjoy!
Worked perfectly. Very tender.
Happy to hear it. Enjoy!
Francis N Judy
Succinct and Savory, this is ALL I NEED for Poultry Perfection. Thanks.
Happy to hear it. Enjoy!
Thank you Victor for this very detailed and most helpful recipe – at last, no more dry, chewy, tasteless chicken:-))))
You are very welcome, Andrea. Enjoy! Try my slow cooker chicken breast, I love it.
Chef Gregory Wheaton
325 is indeed the perfect temperature for a good baked chicken breast . I larded my breast with a mayonnaise-dijon coating so that the chicken came out even more juicy and scrumptious . In using a meat thermometer, I get the internal temperature to 145 degrees and then let rest for 9 minutes so that the temp raises enough to kill any possible resilient bacteria and this creates a perfect and safe for eating luscious presentation at the table .
Very good point, Chef Gregory. You can make chicken taste like most of us have never tasted it if you do it right. Common knowledge is to cook chicken to 165F, which is the most foolproof way. That’s not necessary though as killing harmful bacteria is a function of temperature and time. Cooking chicken to 145F and holding it there for 8.4 to 13 minutes (the fattier it is the longer you need to hold it at that temp) will make it safe to eat. And the texture will be amazing. For those who are interested, here is the document published by USDA IN 2017 that I have been using as a reference (page 34) – https://cravingtasty.com/wp-content/uploads/2021/12/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf
A word of caution when using this method for those who are not familiar. Say you pull the chicken at the exact time it reaches 145F and place on a cold plate. It will start losing the temperature and you may not get 145F for the entire duration of 9 – 13 minutes. So, you want to make sure that the temperature stays at or above 145F for the entire time.
Another thing to keep in mind is that some people may actually prefer the texture of the chicken cooked to a slightly higher temperature. Tastes differ.
Wonderful; Thank you !
I use boneless chicken breast from thr butcher’s counter which comes packaged in a lipped styrofoam tray and is wrapped in transparent saran-type plastic wrap. In the kitchen I remove the skin. I don’t pound it thin or slice it longitudinally. Then I proceed with your recipe. Optionally stir into the chicken stock a bit of Aleppo pepper flakes from penzeys.com for flavour enhancement with but mild heat.
Sounds great… lots of ways to get creative here. Enjoy!
I brined the chicken for 2 hours and then followed your recipe! Then sliced it finely and stirred the chicken in warm taco sauce for a couple of minutes. Wrapped it up on tortillas with cheese and guacamole!
So moist and flavorful!
Recipe is fantastic. Chicken is nice and juicy and full of flavour.
Fabulous, Finally an easy recipe that results in moist chix and the leftover sauce is awesome. I drizzled on top of chix to refrigerate and freeze. Thank you.
You are very welcome.
Ok no bringing needed. Perfect. 325° is the key. And I think the butter and broth. I used a rub of paprika, garlic and onion powder. Thanks for the recipe.
Low salt or reg chicken broth/stock?
To taste, really. I like my broth not too salty.
Hi Victor. Recipe sounds delicious and look forward to making it tonight. I was thinking about cooking it in my dutch oven with some carrots and potatoes on the bottom and then removing the lid for the chicken to brown. Do you think this will work?
Hi Joy, a little late with my response but yes, it will work fine. Have you tried?
KAREN L JONES
looks great. I want to try this. maybe in my new oven pan. Thank you. I hope I can pull it off. I like to make chicken and I need special low salt diet now, so I can adjust for that with this recipe.
Adjusting salt should be easy to do, just use chicken stock instead of broth, or a mix to get the salt level you want. Then season with just spices, no salt. Add other spices and herbs. Make it spicier. The more seasoned and spicy chicken is the less you will miss the salt.
This is literally the best and most juicy chicken breast EVER. And so simple to make. Thank you!
I have made this recipe several times. Chicken is just as moist and tasty as described.
Sounds delicious! Directions are clear and simple. THANK YOU! I prefer the dark meat, but my daughter loves chicken breasts. Adding butter always made sense, but I was afraid to try it. I will be trying this tonight🤞
Just a thought for a perhaps faster and baste free method, cover with tin foil, and place a penny in the middle to keep the condensed liquid from smearing the rub. Remove the foil about two thirds of the time through and the cook uncovered for the remaining time, the steaming will cut down on over all cook time and the penny technique will keep condensed water from washing the rub. I haven’t tried that yet but I think it’s right in theory.
I agree with all of the comments. Delicious recipe. Will be my go to for baked chicken😍
What are you thoughts on using this method of cooking for shredded chicken in another recipe?
Debbie, this is a very good recipe for shredded chicken, tender and moist. Don’t forget to add the pan juices. My absolute favorite though is sous vide chicken. Super moist and uber tender. I highly recommend it.
I am looking forward to trying this recipe on Christmas day. I have to bake 50 chicken breasts for my extended family. The facility that we rent has ovens and baking pans that are 11 x 14 x 1 inch. So, I would be able to get several chicken breasts on each pan. What I am concerned about is the depth of the pans. Your recipe says to use a deep pan for holding the chicken broth. I may have no other choice than to use those 1 inch deep pans. Any advice? Can I continue to add chicken broth through the baking process? Also, would I be able to put 2 pans in the oven at the same time? Would that affect the baking time. Thanks.
Brian, 1-inch deep pan will be fine, there won’t be that much liquid to overflow 1-inch tall walls. Just take care when removing the pans from the oven. Two pans on one rack will be fine. If you start adding more pans and layering them, that will definitely affect baking time and may even need to rotate pans during baking. That said, you will make things super simple by using a BBQ thermometer. You won’t need to worry about when the chicken is done.
One more thing, our current favorite is the most tender and most juicy chicken breast we’ve ever tried – sous vide chicken breast. You could make 50 of them without a problem in one batch in a large sous vide bath, then quickly sear them in batches for some color. I realize that you have already made up your mind about what you want to make but I highly recommend that you try them in the future. They are really, really good.
Thank you for responding. The chicken breasts were so good. I had many many good comments from family and friends. And I will study the sous vide method. Thanks again.
I am very happy to hear that, Brian. Happy cooking!
One of life’s great mysteries solved! I’ve been using a probe thermometer for several years, but still have always been disappointed with boneless chicken breast, and so tired of hearing that it has to be pounded thin in order to be edible. This turned out so delicious, moist & tender, for such a quick and simple prep, and easy cleanup, too. And great leftovers for salads and soups.. Thank you, thank you, thank you.
You are very welcome, Gail.
Made these the other night and they turned out perfect. Flavor was buttery and delicious.
i have a question i have mine double layred (2 pack of walmart packs) in one cookie sheet wraped in tin, how should/ would be the best way to cook this, i cook like this at times, never a good cook, i make premeals for the hole week/2 weeks in one go. or for tacos.
Erik, ideally you would want the chicken to be in one layer. There are multiple issues with double layering. Any chance you can get a larger pan? I have one that is 15″ x 21″ and it works great for large batches. I would not recommend covering as it creates a lot of steam. Steam helps to cook chicken faster but you can taste the difference. Roasted is more flavorful than steamed without a question. When you spread the chicken on a large single sheet, make sure you don’t leave too much open bottom space. You want the liquid to stay in the pan/dish and not to evaporate quickly. Hope this helps.
I have tried so many chicken breasts recipes and gave up because they all came out so dry but I had some in the freezer so found this recipe and made it and it was so moist and tasty, thank you!
You are very welcome. Glad to hear you liked my recipe.
Very tasty moist Chicken. This one’s a keeper 🙂
The best chicken breast recipe I ever made, simple to make and delicious. I will be using this recipe often. Thanks for sharing!
You are very welcome. Thank you for the kind words.
Can you do this recipe with bone in chicken breasts?
I will never make chicken breasts any other way! I’ve made it by the recipe exactly and have also tried other seasonings from time to time. Always excellent using this method. Even leftovers stay moist!
I am super happy to hear from those who appreciate my method. My family loves these baked chicken breast and we make them often, experimenting with different spices and sauces.
My first time making a juicy chicken breast! Thank you for the recipe.
You are very welcome.
My mom used to make this kind of tender chicken to me as a kid!! I don’t have her recipe but this one is close enough. Loving it!
This is a really great recipe, thank you! This chicken is so tasty that it makes my keto diet quite enjoyable. I actually look forward to eating it again and again.
Very glad to hear it, Ali. Thanks for the feedback.
absolutely excellent!! My husband loves it! He said its a winner.
Thank you so much for a great new chicken dinner for our family.
Great to heat it, Kristine. Enjoy!
This is my new favorite baked chicken recipe by far. I try to vary spices and seasonings but the method of cooking stays the same. I love the tender and extremely juicy meat it produces.
You don’t have to cover it, correct? Sorry for not reading all the questions…there are lots and this recipe looks amazing.
That’s correct, no covering. Enjoy!
Dang, I just read everyone’s replies. I followed the 335 for one hour and when I pulled them out…they were about 207 degrees. Tasted good but not all the rave about juicy! My oven works perfectly for baking recipes so I think it’s right on. The rub/look of the breast’s was great. I think I just should have checked the temp when I basted. Will try again.
Holly, everyone’s oven is different as they say, so yes, it’s a good idea to check very early when you cook or bake something for the first time. The temp should by 325F, not 335F, but I think you may have mistyped it. Sometimes I have to adjust others’ recipes quite substantially. That’s just how it is. Other factors may also play a role – size of chicken breasts, the surface area of the baking dish. I once baked these chicken breasts in a much larger baking dish and the liquid was gone by the time they finished cooking, and they turned out a little dry.
This is the juiciest chicken that has ever come out of my oven!
What would be the cooking temp if I used chicken tenders rather than thighs?
Ashley, the same temperature would be appropriate for chicken tenders. Only they will take less time to cook.
Simply DELISCIOUS! My husband absolutely loved it!!!
Good to hear that! Thank you for leaving the feedback.
I’m cooking for someone with a sensitive stomach. Any way to get the nice coloring without using cayenne and paprika?
You could brush with a BBQ sauce that you are confident about not causing stomach problems. If that’s not an option, broiling will give you a fantastic coloring in the oven but I have never tried it with this recipe. I would brush with a little bit of oil when the chicken is almost ready and broil on high for a couple of minutes until the desired color is achieved. If you want good coloring on skinless breasts for sure, try this recipe -> https://ifoodblogger.com/heavenly-broiled-chicken-breast/.
I’m a really good cook, and I have avoided chicken breasts for years, This was amazing. I will add this to my repertoire. I had planned an afternoon that included brining etc, and did this instead. So glad I did.
You just made my day! Thanks for stopping by and leaving your feedback.
Instead of cayenne and paprika, i used garlic and onion powder (we love garlic in my house).
Thanks for a great recipe.
You are very welcome!
i cooked these with 2 breast and added worchestire and a little stubs marinade because I didn’t have chix broth – so i had to use water and of course, cut the recipe in half. I also added some red/yellow pepper and left over red onion to the pan and rested the chicken breasts on top of that bed. Gave everthing a light dress of olive oil and it turned out really well. My chix breast were on the thin side so might adjust the baking time but that goes without saying.
I really liked these low-and-slow baked chicken breasts. The meat did come out very tender and very moist, as was promised.
Hi! Anxious to try this! My chicken breast are HUGE though. Should I add time or cut them in half? Hoping to get an answer today if possible.
Thank you, Deanns
I think either way should be just fine. Larger ones will take longer to cook.
Can you freeze the chicken once baked or will you
Lose it tenderness when defrosting and reheating. Sounds too delicate to freeze ahead
Thanks. Sounds wonderful
Yes. I have frozen these chicken breasts and after defrosting they still taste good, but not quite as juicy and the texture is slightly different. Just like any other meat. But still, a good option for a super quick workday dinner.
You are very welcome!
Ok thank you so much!
Is the broiler method recommended with chicken tenders?
I tried broiling chicken breasts cut in half and chicken tenders and I liked the results. You can check out my post on broiling chicken breasts to get an idea of what I did.
WOW! Easy and delicious! Thank you for a great recipe!
How long would I have to cook the chicken if I use super thin breasts?
It really depends on how thin they are. I’d say you are looking at 20-30 minutes. It’s best to monitor the temperature with a thermometer (BBQ or instant) to be sure, at least the first time you bake them. That said, this recipe is not designed for super thin breasts. Broiling works best for super thin breasts, and you will be done in 10 minutes. Check out this recipe http://ifoodblogger.com/heavenly-broiled-chicken-breast/.
I don’t have time to read through all the recipes to see if my question was asked.
I was looking to make this for my Bible talk group tomorrow. I would be using double everything for our group of 20 with rice pilaf and green beans on the side.
Question: I’m a nurse and work and 10hr shift tomorrow. I need to prepare this tonight, but how do I successfully reheat it without drying out the chicken?
My apologies, only saw your message today as it went into spam – my spam plugin has been acting up lately. It’s hard to re-heat chicken breast meat without it losing some moisture. I’ve never been successful at that with conventional methods. I am inclined to think that immersing vacuum sealed meat into a bath of hot water, similar to sous vide cooking, could do the trick, but haven’t tried it. When you are away, your are mostly limited to a microwave anyway and are forced to accept that the meat won’t be as moist.
Finally a moist chicken! I couldn’t cook chicken before these great tips. I butterflied the chicken and it reduced the cooking time down to 25 min.
Rub: the guests weren’t a fan of it…I think it was the amount of paprika. Stick with your go-to seasonings.
Overall, 5/5 stars!! Thank you!!!
Thank you for your feedback, Maryann. I like the idea of butterflying the chicken and thus reducing the baking time. Will definitely try it out.
I’ve made your recipe a few times and it’s turned out wonderful each time. Tonight, I’m changing up the spices so I can use it in a butter chicken recipe. Thanks!
If I wanted to glaze these, would spreading the cranberry glaze on during the last 10-15 minutes of baking give me the sticky dried glaze I’m looking for, or would I have to turn up the heat to avoid a liquid soupy sauce that doesn’t “glaze”?
I haven’t tried glazing at this temperature but I know for sure that 15 min at 375F would give you exactly what you are looking for. If you want to be 100% certain, try that approach. The thickness will also depend on the glaze. The one I use to glaze turkey breasts has worked really well for me. You can find it here.
Thank you so much for your prompt reply! Going to test tonight for a dinner party tomorrow.
My test turned out perfectly delicious, moist, and tender with just enough glaze. Unfortunately, for the dinner party the next day, I timed everything very carefully and my guests showed up 20 minutes late, throwing off the whole schedule, and the chicken did dry out. Note to self: never put the entrée into the oven before the guests arrive. Thank you for a wonderful recipe. Love, love, love the dry rub. That little bit of heat was perfect.
Can you freeze it? Or wil it ruin the juiciness?
I’m making it today! Looking forward to it!
Sorry for the late response, been away for a couple of days. I have frozen these chicken breasts and after defrosting they still taste good, but not quite as juicy. Just like any other meat. But still, a good option for a super quick workday dinner.
We made these chicken breasts last night and they were delicious. Very tender and moist. Will be making more for sure.
We eat chicken breast as a staple. I am so happy to find this recipe! Tender, juicy and flavorful. Paired with baked yams and steamed veggies. This will be a regular in our home. Thank you for such comprehensive instructions. We loved it!
Thank you for you feedback, Linda. Glad to hear you liked the recipe.
I loved this recipe. I overlooked it a bit (my thermometer broke and I haven’t purchased a new one yet), but I just drizzled a bit of the sauce over it and it was fine. I’m a little concerned about the calories since we are using butter, but the taste is worth it! Thank you very much for all the testing you do to give us the best recipe!
You are very welcome, Shan. Glad you liked the recipe. By the way, if you don’t use the juices as a dipping sauce, very little of the butter will be consumed.
This turned out perfectly.
I was cooking just for myself this evening and it turned out divine. So juicy. I added some cherry tomatoes and mushrooms to fill up the pan. Then reduced a little of the liquid while the chicken rested. Wow. Served it with a some brown rice with the tomato, mushroom and sauce on top.
Those thermometers are the best, by the way. I love mine. Takes out the guess work.
Thanks for sharing.
Thanks for the feedback, MsLynn. Glad you liked the recipe.
MT from TX
I made this recently and my husband and I both thought it was delicious! I do have a question though: can I bake on the convention setting to save a little bit of time? Have you tried that before? Thank you!
Glad to hear you liked my recipe. I have not tried using convection with this recipe, but I did with many others. Convection is good for making things crusty and crispy, not tender and juicy, unfortunately. Not for skinless chicken breasts at least.
I experimented a lot with this recipe before I came up with the baking temperature that gave me perfect juiciness and tenderness. I think 325F is optimal.
That said, if you want to save time I would recommend increasing the temperature a little. You may notice chicken getting a bit drier and a bit less tender, though. Next time you bake, try 350F-375F, see if you like the results. That should cut the baking time by about 15-20 minutes or so. 400F will reduce baking time by about 25-30 minutes.
I normally use those temperatures with skin-on breasts because they are protected by the skin, check out my 12 Best Bone-in Chicken Breast Recipes for my favorite recipes and the temperatures I use there.
Thank you bunches! I was very eager to test this recipe out as soon as I saw it and I was not disappointed. The breasts turned out buttery tender and very juicy. A+++ recipe!
Brilliant recipe! The chicken came out really tender and moist. The flavors were superb. Thanks for sharing.
You are very welcome! Glad you liked it.
This chicken is out of this world! Turned out very tasty and moist. I am impressed as I am known to be a lousy cook. I am tempted to raise the heat next time to make it cook a little faster.
Glad to hear you liked the recipe. No problem with trying to experiment. I did some testing myself, as I mentioned in my post above, and found that lower and slower produces noticeably better results than higher (temp) and quicker (cooking time).
Thank you very much for this amazing recipe. I made it today and my family really enjoyed it. I served the chicken with roasted potatoes and it was amazing. Thank you!
No problem at all! Glad you enjoyed it.
Yes yes!!! I just made this and let me tell you it is absolutely moist and delicious. My hunny is always making the chicken breast on the broiler and it comes out juicy and delish. Me? Whenever I try it’s always dry or burnt lol.Thank you so much. This is now a keeper. And I will try different recipe but will continue to bake it using this method. Thanks for all the research.
Coincidentally, my wife baked chicken breasts for dinner tonight using this recipe. She loves it – it’s easy to make and the results are great and consistent. If you can, try cooking on a smoker/grill, like Big Green Egg. Smoky flavor takes this dish a whole new level.
I love this recipe! I used to love chicken legs but now that I have tried your chicken breast recipe – not any more.
The meat is so juicy and tender that I only eat chicken breasts now. It’s so easy to make, too.
Thank you for this amazing recipe!
Glad you liked it, Sarah. It’s the most popular chicken breast recipe in our house.