Name: 20-Minute Oven-Baked Chicken Breast Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 pounds boneless skinless chicken breasts, 4 extra-large breasts or 6 average; 3 to 4 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; ¼ cup light brown sugar, packed; 3 tablespoons chili powder; 2 teaspoons paprika or smoked paprika; 1 teaspoon cumin; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper, optional and to taste; 1 to 2 teaspoons finely minced fresh herbs (parsley, cilantro, basil)

There’s something so satisfying about a quick, juicy chicken dinner that doesn’t take all evening. This 20-Minute Oven-Baked Chicken Breast Recipe nails it every time—simple, flavorful, and ready before you even start stressing about what else to make.

The image shows several pieces of cooked chicken placed on a white marbled surface. Each piece has a golden-brown color with some darker charred spots and is covered in a reddish-orange sauce with oil pooling around them. The chicken is sprinkled with small green herbs, adding a fresh touch. The texture of the chicken looks crispy and slightly rough on the edges from the cooking. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 20-Minute Oven-Baked Chicken Breast Recipe
Top Tip
How to Serve 20-Minute Oven-Baked Chicken Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
20-Minute Oven-Baked Chicken Breast Recipe

Why You'll Love This Recipe

I fell in love with this 20-Minute Oven-Baked Chicken Breast Recipe because it’s that rare dish where fast meets tender and juicy—no more dry chicken woes! It’s become my go-to when I want something reliable and delicious with almost zero fuss.

Speedy and Simple: Just 20 minutes in the oven, which means dinner is on the table fast without compromising on taste.
Juicy Every Time: Pounding the chicken breasts to an even thickness ensures they cook uniformly and stay moist.
Flavorful Dry Rub: The blend of brown sugar, chili powder, cumin, and paprika adds a perfect kick that balances sweet and spicy.
Easy Cleanup: Lining your baking sheet with foil is a game-changer for hassle-free cleanup, which makes you love this recipe even more.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in bringing that ideal combination of flavor and texture. The olive oil keeps the chicken tender, while the brown sugar caramelizes just enough to give a lovely crust without burning when you watch the timing carefully.

Flat lay of fresh boneless skinless chicken breasts with smooth pale pink surfaces, a small white bowl of golden olive oil, a small white bowl filled with light brown packed sugar, a small white bowl containing deep red chili powder, a small white bowl with vibrant orange paprika, a small white bowl holding warm brown cumin powder, a small white bowl of fine off-white garlic powder, a small white bowl with bright red cayenne pepper, a few sprigs of fresh green parsley, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using boneless, skinless breasts helps the seasoning penetrate evenly, and pounding them to uniform thickness avoids uneven cooking.
Olive oil: Adds moisture and helps the spices stick, plus it encourages that slight crispness on the outside.
Kosher salt & black pepper: Basic but essential for layering flavor—don't skimp here!
Brown sugar: Brings a subtle sweetness and promotes caramelization, balancing out smoky and spicy notes.
Chili powder: Provides warmth and depth without overpowering the dish.
Paprika (or smoked paprika): Adds color and complexity; smoked paprika gives a lovely smoky hint if you like.
Cumin: Earthy and aromatic, tying the flavors together beautifully.
Garlic powder: Because garlic makes everything better—adds mild pungency without burning.
Cayenne pepper (optional): For those who love a bit more heat, adjust to taste.
Fresh herbs: Optional garnish like parsley, cilantro, or basil adds a fresh, vibrant contrast to the warm spices.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this 20-Minute Oven-Baked Chicken Breast Recipe by swapping out the fresh herbs or tweaking the spice mix depending on the season or what veggies I’m serving alongside. Feel free to customize—the base is forgiving and delicious.

Variation: Once, I added a sprinkle of smoked chipotle powder for an even smokier twist—I loved the extra depth it brought. Pair that with some roasted sweet potatoes, and you have a meal that feels both cozy and effortless.

Step-by-Step: How I Make 20-Minute Oven-Baked Chicken Breast Recipe

The image shows a close-up of cooked food on a white marbled surface. There are several thick pieces of browned food with a rich, dark reddish-brown spice coating, appearing moist and seasoned. In the center, there are five slices of a light yellow, soft-textured ingredient with some brown grill marks on top, glistening with oil and garnished with small green herb bits. Surrounding these slices are chunks of the reddish-brown seasoned pieces that look well-cooked, with a slightly crispy texture on the outside and tender inside. The dish is glossy with oil and spices pooling around, adding a shiny look to the entire composition. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Chicken Ready

After preheating your oven to 425°F (convection if you’ve got it), place the chicken breasts on a foil-lined baking sheet. I use a wine bottle to gently pound them to an even thickness—this isn’t about making them paper-thin, just uniform so they cook evenly without drying out.

Step 2: Season Like a Pro

Drizzle olive oil generously over the chicken, then give them a good sprinkle of kosher salt and freshly ground black pepper. In a small bowl, mix the brown sugar, chili powder, paprika, cumin, garlic powder, and cayenne if you like some heat. Spoon this flavorful rub evenly on both sides of the chicken—don’t be shy with it on the side facing up for that great crust.

Step 3: Bake and Rest

Bake the chicken in that hot oven for about 20 minutes until it reaches an internal temperature of 165°F. This is key—use a meat thermometer if you have one! Once out, let the chicken rest under foil for 5 to 10 minutes. Trust me, this step locks in all the juicy goodness you worked for.

Top Tip

From my many batches of this recipe, these tips have saved me time and trouble, so I’m passing them along to you.

Even Thickness Matters: Pounding your chicken to a uniform thickness means no dry edges and no raw middle. It’s a quick step that makes a huge difference.
Watch the Brown Sugar: Since brown sugar can burn, make sure your oven rack isn’t too close to the heat source, and don’t extend cooking beyond the recommended time.
Rest Your Chicken: It’s tempting to cut right away, but resting for 5–10 minutes keeps juices inside rather than spilling all over your cutting board.
Foil For Easy Cleanup: I can’t stress this enough—line your pan with foil so you’re not scrubbing burnt bits afterward. Totally worth it!

How to Serve 20-Minute Oven-Baked Chicken Breast Recipe

Garnishes

I like fresh parsley or cilantro sprinkled over the top right before serving—it brightens the whole plate and adds a fresh contrast to the smoky-spiced chicken. Sometimes I’ll add a squeeze of lemon juice for a pop of acidity.

Side Dishes

This chicken goes beautifully with a simple green salad, roasted veggies like asparagus or green beans, or even garlic mashed potatoes. On busy nights, I often pair it with quick-cooked quinoa or rice to soak up those lovely juices.

Creative Ways to Present

For a dinner party, I sliced the chicken breasts thinly and fanned them out over a bed of herbed couscous, garnishing with chopped fresh basil and toasted almonds—such a crowd-pleaser! You can also shred leftovers into tacos with fresh slaw and avocado.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and have found that the chicken stays juicy for up to 5 days. Making extra is smart for quick lunches—you can slice it up for salads or wraps.

Freezing

This recipe freezes well—just wrap the cooled chicken breasts tightly in foil or place in freezer bags. They keep for about 4 months, and thawing them overnight in the fridge works best.

Reheating

To reheat without drying out, I prefer warming slices in a covered pan on low heat with a splash of water or chicken broth. Alternatively, gently microwaving covered works okay, but I avoid high heat that can toughen the meat.

Frequently Asked Questions:

Can I use frozen chicken breasts for this recipe?

You can use frozen chicken breasts, but I recommend thawing them completely before baking to ensure even cooking. Frozen chicken might cook unevenly and could dry out on the outside before the center is done.

What should I do if I don’t have a meat thermometer?

If you don’t own a meat thermometer, you can cut into the thickest part of a chicken breast to check for doneness. The meat should be white all the way through with no pink spots, and the juices should run clear. However, a thermometer is the most reliable way to avoid over- or undercooking.

Can I make this recipe spicier or milder?

Absolutely! Adjust the amount of cayenne pepper to control the heat level. If you prefer milder flavors, you can reduce or omit it altogether and add more paprika or cumin for warmth without heat.

Is it okay to cook the chicken without pounding it first?

Pounding the chicken breasts helps them cook evenly and stay juicy. If you skip this step, thinner parts may dry out before thicker parts are cooked through. If your chicken breasts are already uniform in thickness, you can skip pounding.

Final Thoughts

This 20-Minute Oven-Baked Chicken Breast Recipe has earned a permanent spot in my weekly lineup because it delivers consistent, juicy, and flavorful chicken without the stress. It’s simple, approachable, and perfect whether you’re feeding a family or just yourself. Give it a try—I know you’ll be just as glad you discovered it as I am.