I cook a lot, and this is the baked chicken recipe I come back to when I want consistent, juicy results without babysitting the oven. It’s straightforward, forgiving, and uses pantry spices you probably already have. The technique focuses on even thickness, a simple spice rub, and a short, high-heat bake so the breasts stay tender.

No elaborate brines, no long marinating. You’ll do a quick pound to even the meat, rub on a balanced spice blend that gives a touch of sweetness, heat, and savory depth, then bake. Let it rest — that step is non-negotiable for juicy slices.

I’ll walk you through what to gather, the exact step-by-step directions, smart swaps that stay within the spirit of the recipe, gear you’ll want on hand, and common mistakes to avoid. Practical, clear, and useful. Let’s get to it.

Gather These Ingredients

1 pound chicken breasts — split or whole; pound to even thickness for even cooking.
1 tablespoon brown sugar — adds a touch of caramelized sweetness and helps browning.
1 teaspoon chili powder — provides gentle heat and depth.
½ teaspoon paprika — contributes color and mild smoky flavor.
1 teaspoon Italian seasoning — a herby backbone; keeps the profile balanced.
1 teaspoon garlic powder — for savory, mellow garlic flavor without moisture.

Perfect and Juicy Baked Chicken: Step-by-Step Guide

Preheat the oven to 425 degrees Fahrenheit.
Pat the 1 pound chicken breasts dry with paper towels. Place the chicken between two pieces of plastic wrap or in a resealable bag and, using a rubber mallet or heavy pan, gently pound to an even thickness.
In a small bowl, combine 1 tablespoon brown sugar, 1 teaspoon chili powder, ½ teaspoon paprika, 1 teaspoon Italian seasoning, and 1 teaspoon garlic powder. Stir until evenly mixed.
Rub the spice mixture evenly onto both sides of the chicken breasts.
Lightly grease a 9 x 13-inch pan and arrange the seasoned chicken in a single layer in the pan.
Bake uncovered in the preheated oven for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees Fahrenheit.
Remove the chicken from the oven, transfer to a plate or cutting board, tent loosely with foil, and let rest for 10 minutes before slicing or serving.

Why This Recipe Belongs in Your Rotation

It hits the sweet spot between speed, reliability, and flavor. The high oven temperature means you don’t have to wait an hour for dinner, and the brief bake helps prevent overcooking — a common fate for lean chicken breasts. The spice blend is intentionally simple but layered: a little sugar for caramelized surface, chili for warmth, paprika for color, and herbs for balance.

Technique matters more than complexity here. Even thickness and an accurate thermometer are the real kitchen game-changers. If you adopt those habits, this method will give you juicy chicken every time. It’s a great base for weeknight dinners, salad toppers, sandwiches, and meal prep.

Flavor-Forward Alternatives

Want to change the profile without adding unfamiliar ingredients? Small tweaks to the existing spice mix yield noticeable differences.

Turn up the chili powder to intensify heat. Add an extra ½ teaspoon if you like a livelier kick.
For smokier notes, increase the paprika slightly; a full teaspoon deepens color and gives more smoke impression.
Omit the brown sugar for a less sweet, more savory finish. The surface will brown differently but remain flavorful.
Double the garlic powder by an extra ½ teaspoon for a more pronounced garlic flavor.
Use less Italian seasoning if you prefer a cleaner, more pepper-forward profile.

Gear Checklist

Oven capable of holding 425°F — accurate oven temperature is important.
Plastic wrap or a resealable bag — for pounding the chicken evenly and cleanly.
Rubber mallet or heavy pan — to pound the breasts to uniform thickness.
Small bowl and spoon — to mix the spice blend.
9 x 13-inch pan — the recipe calls for this size so the breasts fit in a single layer.
Instant-read thermometer — essential for checking doneness without overcooking.
Aluminum foil — to tent the chicken while it rests and keep it warm.

Avoid These Traps

Skipping the pound step. Uneven thickness creates overcooked thin ends and undercooked centers. Pound gently until the breasts are uniform.
Not drying the chicken. Surface moisture hinders browning. Pat the breasts completely dry before seasoning.
Rushing the thermometer check. Insert it into the thickest part and read; the target is 165°F. Pulling the chicken too early wastes the rest step.
Skipping the rest. Cutting immediately lets the juices run out. Tent loosely with foil and wait 10 minutes.
Crowding the pan. Arrange breasts in a single layer. Overlapping traps steam and changes cooking time and texture.

How to Make It Lighter

Reduce or omit the brown sugar for less caramelized sweetness and fewer calories on the surface.
Pound to an even, slightly thinner thickness so each breast cooks quicker with less time in the oven; that reduces moisture loss.
Keep the spice rub as written or reduce the chili powder if you don’t want the perception of extra richness from heat.
Serve sliced over greens or with simple steamed veggies to keep the whole plate lighter.

If You’re Curious

Why pound the chicken?

Pounding evens the thickness so the entire breast reaches the target temperature at the same time. That prevents dry edges and underdone centers. It’s a five-minute step with outsized impact.

Why 425°F?

A higher temperature shortens the bake and promotes quick set of the exterior while the interior gently reaches 165°F. Lower oven temps require longer times and increase the risk of drying the meat.

Why rest the meat?

Resting allows the juices to redistribute. Cutting too early lets them escape and leaves you with dryer slices. Ten minutes under foil keeps the chicken warm and juicy.

Make-Ahead & Storage

Refrigerate: Cool cooked chicken to room temperature, then store in an airtight container for up to 3–4 days.
Freeze: Slice or keep whole, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a 300°F oven until heated through, or slice and warm briefly in a skillet over medium-low heat. Avoid high heat, which quickly dries the meat.
Meal prep tip: Slice after resting and portion for salads, sandwiches, or grain bowls. The simple rub keeps well and pairs easily with different dressings.

Handy Q&A

Q: Can I use chicken thighs instead of breasts?
A: Thighs are more forgiving but have different cooking times. Use the same approach to even thickness, but check for doneness separately and expect some time variation.
Q: What if I don’t have an instant-read thermometer?
A: You can cut into the thickest part to check that the meat is opaque and juices run clear, but a thermometer is the safest way to avoid overcooking or undercooking.
Q: My chicken came out dry. What happened?
A: The usual suspects are overcooking, thin pieces left in the oven too long, or skipping the rest step. Check thickness and thermometer placement first.
Q: Can I double the recipe?
A: Yes. Use a larger or second pan and avoid crowding. Baking time should be similar if pieces are arranged in a single layer and oven temperature is maintained.
Q: Can I marinate this overnight instead of rubbing dry?
A: The recipe is designed for a dry rub. If you want to marinate, be aware that adding liquid will change the browning; drain excess liquid and pat dry before baking for best results.

The Last Word

This method is about reliable technique and straightforward flavor. A little prep—patting dry, pounding to even thickness, mixing a quick rub—and a short, hot bake give you juicy, attractive chicken with minimal fuss. Keep an instant-read thermometer close; it’s the little tool that makes the biggest difference.

Make it your baseline. Once you’re comfortable with the rhythm, small adjustments to the spice mix will let you tailor the chicken to salads, tacos, sandwiches, or dinner plates without ever losing that juicy result.

Print Recipe Save it for later

Perfect and Juicy Baked Chicken

Simple seasoned baked chicken breasts that stay juicy and flavorful.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

1 poundchicken breasts
1 tablespoonbrown sugar
1 teaspoonchili powder
1/2 teaspoonpaprika
1 teaspoonItalian seasoning
1 teaspoongarlic powder

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Pat the 1 pound chicken breasts dry with paper towels. Place the chicken between two pieces of plastic wrap or in a resealable bag and, using a rubber mallet or heavy pan, gently pound to an even thickness.
In a small bowl, combine 1 tablespoon brown sugar, 1 teaspoon chili powder, ½ teaspoon paprika, 1 teaspoon Italian seasoning, and 1 teaspoon garlic powder. Stir until evenly mixed.
Rub the spice mixture evenly onto both sides of the chicken breasts.
Lightly grease a 9 x 13-inch pan and arrange the seasoned chicken in a single layer in the pan.
Bake uncovered in the preheated oven for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees Fahrenheit.
Remove the chicken from the oven, transfer to a plate or cutting board, tent loosely with foil, and let rest for 10 minutes before slicing or serving.