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Oven Baked Sheet Pan Chicken Breast

Joy Brooks
Perfect oven baked sheet pan chicken breast with juicy results every time. This foolproof method uses a two-temperature approach for ideal browning and moisture retention.
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Servings: 4 servings
Course: Oven-Baked
Cuisine: American
Calories: 209 kcal
Prep Time : 10 minutes
Cook Time : 25 minutes

Ingredients
  

  • 4 boneless, skinless chicken breasts (8-10 oz each)
  • 2 tablespoons avocado oil or other high-smoke-point oil
  • 1 tablespoon kosher salt Diamond Crystal recommended
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried herbs (thyme, rosemary, or Italian blend)

Method
 

  1. Remove chicken breasts from refrigeration 30 minutes before cooking to allow them to reach 50-55°F internal temperature.
  2. Position oven rack in center position and preheat oven to 425°F (218°C). Allow at least 20 minutes for complete preheating.
  3. Line sheet pan with parchment paper and apply a light coating of cooking spray.
  4. Pat chicken breasts completely dry with paper towels to remove excess moisture.
  5. In a small bowl, combine salt, pepper, garlic powder, onion powder, and dried herbs. Brush chicken with oil, then apply seasoning mixture evenly on both sides, pressing gently to adhere.
  6. Arrange chicken breasts on sheet pan with 2-inch minimum spacing between pieces. Position thicker ends toward the outer edges of the pan.
  7. Place sheet pan in oven and roast at 425°F for 10 minutes to develop exterior browning.
  8. Without opening the oven, reduce temperature to 375°F (190°C) and continue cooking for 10-15 minutes.
  9. Test internal temperature at the thickest part of each breast. Target 163°F (73°C) as carryover cooking will raise final temperature to 165°F.
  10. Transfer sheet pan to cooling rack and tent loosely with foil. Allow chicken to rest for 5-7 minutes before slicing to redistribute juices.

Note

  • For particularly thick breasts (>1.5"), butterfly or gently pound to achieve uniform thickness of approximately 1" for optimal heat penetration.
  • Preheat the sheet pan in the oven for 5 minutes before adding chicken for immediate browning on contact.
  • For enhanced moisture retention, employ a 30-minute quick brine (1 qt water + ¼ cup kosher salt + 2 tbsp sugar) before drying and seasoning.
  • Choose oils with smoke points above 425°F to prevent acrid flavors. Avocado oil (520°F), refined sunflower (450°F), and grapeseed (420°F) are optimal.
  • For exceptionally juicy results, place an oven-safe ramekin with 2 oz water on a lower rack to create a semi-humid environment.