Name: Easiest Baked Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Ingredients: 4 chicken breasts (~2lbs total, pounded to an even thickness); 3/4 cup Italian salad dressing (see notes); Seasonings: salt, pepper, garlic powder, onion powder, paprika

My method for Easiest Baked Chicken Breast results in perfect chicken, every time! Tender, juicy, flavorful, and hands-off too.

“You promised tender, juicy, flavorful, and hands-off. No lies given! Easiest baked chicken indeed.”

– Missy

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At first glance, the title Easiest Baked Chicken Breast might not scream: “super exciting recipe!”, but here’s what IS exciting:

It works. My method for baking chicken breasts works every single time. It’s fool-proof and a recipe you can count on.
It’s versatile. Serve as-is with a couple of sides, or chop the baked chicken and use it in dozens of other ways.
It’s family-friendly. My husband and three kids have never not cleaned their plates of this 3 ingredient, 30 minute meal. Such a gem!
It’s hands off. Send the baking dish into the oven then kiss it goodbye for 20 minutes.
It’s JUICY! The key to baking chicken breasts in the oven so they’re not dry is to coat them in salad dressing before baking. You’ll see!

Watch How to Make It

Juicy Baked Chicken Breasts

My Mom made a version of this recipe when I was growing up, calling it “Salad Dressing Chicken”. She’d marinate chicken breasts in salad dressing then saute them in a skillet. It was always so good and easy for her, too.

That said, BAKING the chicken breasts is even easier because its completely hands off and you don’t need to marinate it first. Plus it makes for the most tender and juicy chicken — I swear by this method!

Ingredients Needed

Chicken breasts: I like using 7-8oz boneless, skinless chicken breasts, though if you have smaller or bigger ones on hand, that’s fine too. Check out the “tips” section below.
Salad dressing: a drizzle of Zesty Italian salad dressing not only keeps the chicken breasts moist as they bake in the oven, but provides tons of flavor. You can use pretty much any vinegar/citrus based dressing like Balsamic Vinaigrette, Lemon Dressing, or an Asian-style Vinaigrette.
Seasonings: I always add additional seasonings, spices and/or dried herbs to the chicken before baking. Typically just garlic salt and black pepper, or garlic powder, salt, and pepper. That said, onion powder, paprika, chili powder, or whatever seasonings or seasoning blends you love are fine to add.

How Long to Bake Chicken Breasts at 400 degrees

It’s understandable that you’d think baking chicken breasts would result in dry and chalky chicken, but this recipe disproves that.

Instead of baking at a lower temperature like 350 degrees for a longer amount of time, it’s better to bake the chicken breasts at a higher temperature, 400 degrees, for just 20 minutes. A shorter cooking time at a higher temperature results in perfectly cooked, juicy chicken breasts every single time.

Plus, since the salad dressing surrounds the chicken breasts in moisture as it bakes, I find the chicken can go above the 165 degree benchmark for doneness and still stay nice and juicy.

Use Baked Chicken in these Recipes

Baked chicken breasts are fantastic to use in other recipes too – such a great meal prep tool! Bake then chop or shred the chicken and use it in these recipes:

5 Tips for Success

While this baked chicken breasts recipe is blissfully easy, there are a few tips to keep in mind when making:

Pound it out: my #1 tip for success is to ensure the chicken breasts are the same thickness from top to bottom before baking. We do this by covering the chicken with plastic wrap then gently pounding them to an even thickness using a meat mallet or rolling pin.
Slice in half: if your chicken breasts are larger than 10oz, pound them out then slice them in half to ensure they bake in just 20 minutes.
Choose a dressing: I almost always use Ken’s Zesty Italian salad dressing when making this recipe, but your favorite balsamic vinaigrette, lemon vinaigrette, or Asian-style dressing are all fine to use.
Prep ahead: add the pounded chicken breasts to a gallon-size Ziplock bag with the dressing and seasonings up to 24 hours ahead of time. When it’s time to bake, pour the contents into a nonstick sprayed baking sheet then proceed with the recipe.
Go simple: if you don’t have a salad dressing on hand that you’d like to use, feel free to simply brush the chicken breasts with extra virgin olive oil then add your seasonings and bake as directed.

Alrighty, let’s get you some saucy, tender, super easy BAKED chicken!

How to Make Baked Chicken Breasts

Step 1: Pound the chicken breasts to an even thickness.

No matter how you’re cooking chicken breasts, my #1 tip for making sure they cook evenly is to pound them to an even thickness first. That way you don’t end up with a dry, thin end, and a raw, thick end.

I find 7-8oz boneless skinless chicken breasts cook perfectly in 20 minutes, though even if they’re larger, pounding them out to an even thickness helps them cook faster and more evenly.

Place the chicken breasts on a clean cutting board then cover with a piece of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even thickness.

Recipe Tip

Tip: Some chicken breasts, like the one on the far left in the photo above, have a super thin end. In those instances, pound the larger end to the same thickness

Tip: If your chicken breasts are 10oz+, pound them out then cut them in half to ensure they cook evenly.as the center of the chicken breast.

chicken on a cutting board with a meat mallet

Voila! What started out as chicken breasts in various sizes and thicknesses, ends with consistency that results in even cooking.

Step 2: Season the chicken breasts.

Place the chicken breasts into the bottom of a nonstick sprayed 9×13″ baking pan then drizzle the salad dressing of your choice over the top. Next add your desired seasonings — I add garlic salt and pepper, and sometimes onion powder and paprika as well.

Use tongs or your hands to flip the chicken around to evenly coat in the dressing and seasonings.

chicken breasts in a baking dish with italian dressing

Step 3: Bake.

Bake the boneless chicken breasts in a 400 degree oven for 20 minutes, or until the thickest part of the largest chicken breast reaches an internal temperature of 165 degrees as read by a digital instant-read thermometer.

Pull the baking pan out of the oven then let it sit for 5-10 minutes before serving and slicing. This gives the dressing and juices from the chicken a chance to cool and thicken slightly, which turns into the most delicious sauce to drizzle over the chicken.

FAQ: Is it Better to Bake Chicken at 350 or 400 in the oven?

It’s better to bake chicken breasts at a higher temperature for less time so they don’t dry out. So, bake the chicken for 20 minutes at 400 degrees.

unbaked and baked chicken in a baking dish

How to Store and Freeze

To Store: place leftover chicken – either whole, chopped, or shredded – in an airtight container with a lid then refrigerate for up to 4 days.
To Reheat: microwave with a spoonful of the leftover baking liquid (or broth or water) until hot, or air fry at 360 degrees until hot.
To Freeze: add the cooled, cubed or shredded chicken breast to a freezer-safe Ziplock bag then remove the air, seal, and freeze flat. Thaw in the refrigerator, or add to soups / skillet meals from frozen.

Sides to Serve with Baked Chicken Breast

Since the chicken breasts bake at 400 degrees for 20 minutes, I typically roast vegetables on a baking sheet in the oven at the same time. Here are some easy side dish ideas to round out the meal:

Roasted cauliflower: toss cauliflower florets with extra virgin olive oil and seasonings then roast for 15-20 minutes.
Roasted broccoli: toss broccoli florets with extra virgin olive oil and seasonings then roast for 10-15 minutes
Roasted brussels sprouts: toss shredded brussels sprouts with extra virgin olive oil and seasonings then roast for 10 minutes.
Roasted potato wedges
Roasted spaghetti squash
Steamed green beans, sweet corn, or broccoli.
Healthy Mashed Potatoes
Gluten Free Biscuits
Gluten Free Gravy
Store-bought frozen french fries: sweet potato or regular
Everyday Kale Salad
Seasoned Broiled Potatoes
Baked Potatoes
Garlic Butter Roasted Mushrooms
Gluten Free Focaccia
Gluten Free Cornbread
Creamy Garlic Shells
Air Fryer Asparagus
Air Fryer Green Beans
Air Fryer Corn on the Cob
Mediterranean Orzo Salad
Creamy Parmesan-Garlic Orzo

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