Perfect Roast Chicken Breasts
This is one of those foundational recipes you’ll make again and again.
Makes about 4 servings | ~ 25 minutes start to finish
Everyone should know how to make a really good roasted chicken breast. This method is simple, reliable, and neutral enough to use in soups, salads, wraps, and pastas—but still juicy and flavorful enough to eat straight off the pan.
Roasting at a high temperature gives you tender chicken with just a little golden crust on the outside. The real secret, though, is an instant-read thermometer. It’s honestly the only way to get perfectly cooked chicken every single time. No guessing, no cutting into it to check, and no dry chicken.
It’s not flashy, but it’s one of the most useful recipes you’ll have in your back pocket. And you’ll make it again and again.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil or melted butter
1 teaspoon coarse salt (kosher or sea salt)
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried basil
Instructions
Preheat the oven to 450°F.
Place the chicken breasts in a single layer in a 9×13 baking dish or on a parchment-lined sheet pan. Brush both sides evenly with the olive oil or butter.
In a small bowl, combine the salt, pepper, garlic powder, and dried basil. Sprinkle evenly over both sides of the chicken.
Roast for 15–18 minutes, or until the thickest part reaches 165°F. Check each breast individually, as smaller pieces may finish cooking sooner than larger ones.
Let rest for 5–10 minutes before slicing, shredding, chopping, or serving.
Air Fryer Instructions
Preheat your air fryer to 375°F.
Brush the chicken breasts with olive oil or melted butter and season as directed.
Place the chicken in a single layer in the air fryer basket, leaving a little space between each piece. (Work in batches if needed.)
Air fry for 10–14 minutes, flipping halfway through, until the thickest part reaches 165°F on an instant-read thermometer.
Let rest for 5–10 minutes before slicing or serving.
Notes
Use similarly sized chicken breasts so they cook evenly and are done at the same time. Even then, I use an Instant read thermometer and check each breast for doneness individually.
Don’t skip the resting time. Those few minutes help keep the juices inside the chicken instead of running onto the cutting board.
This seasoning blend is intentionally simple. It works with almost anything you’re making later in the week.
I usually make a double batch and keep it in the fridge for salads, grain bowls, wraps, quesadillas, and easy lunches.
My kids love dipping this chicken in BBQ sauce. If you have picky eaters, it’s an easy win.
If I’m looking for a super simple dinner, I’ll serve this with some warmed BBQ sauce, baked potatoes or sweet potatoes and some kind of green vegetable—usually broccoli, green beans, or asparagus—and call it done.
A Few Ways We Use It
Turkey Hummus Wraps (just sub this chicken for the turkey)
Tools + Ingredients I Use for this
My favorite porcelain 9 x 13 - functional but pretty enough to use from oven to table.
My Favorite Tongs - I reach for these everyday.
Maldon Sea Salt - I use this for seasoning along the way + finishing.
Instant Read Thermometer - this thing is worth every penny! I mean, this one if only $6.99 and it’s the kitchen tool I recommend most.
XL Sheet Pan - An XL sheet pan makes all the difference — room to breathe means better browning.
My favorite Oil Sprayer - I use this every day.
XL Cutting Board - organic bamboo cutting board with juice grooves and handles.
My go-to Chef’s Knife - reasonably priced and highly rated.
xoxo,
Chelsea
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