15 Easy Baked Chicken Recipes for Dinner

Baked chicken is the easiest weeknight dinner there is: season it, slide it into the oven, and get on with your evening. These baked chicken recipes cover every cut, from juicy breasts and crispy thighs to sticky drumsticks and a golden whole chicken, so you can pick the one that fits tonight.

Every recipe here uses simple ingredients you probably already have, takes 10 minutes or less of hands-on work, and comes with exact oven temperatures and times. Scroll down for the quick guide to avoid dry chicken, then jump to the baked chicken recipes for the cut you want.

Baked Chicken Oven Temps and Times

Chicken is safe and juicy at 165°F (74°C) in the thickest part, according to the USDA safe minimum internal temperature chart. Use the table below for any of the baked chicken recipes in this post.

5 tips for juicy baked chicken

1. Pat it dry. Dry skin and flesh brown instead of steaming.
2. Even thickness. Pound thick breasts to about 3/4 inch so they cook evenly.
3. Use a thermometer. It is the only reliable way to stop at 165°F and get perfect baked chicken recipes every time.
4. Rest 5–10 minutes. The juices settle back into the meat.
5. Do not crowd the pan. Leave space between pieces so heat circulates.

Oven Baked Chicken Breast Recipes

Breasts are lean, so a little fat, a quick marinade or a sauce keeps them tender. These four baked chicken recipes with chicken breast are the easiest ways to get juicy results in under an hour.

1. Classic Juicy Baked Chicken Breast

Time: 30 min · Serves: 4

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp each garlic powder, paprika and salt
• 1/2 tsp black pepper

Heat the oven to 425°F. Pound the breasts to an even thickness, rub with oil and the spices, and bake on a lined sheet pan for 20–25 minutes until 165°F inside. Rest 5 minutes before slicing.

2. Garlic Parmesan Baked Chicken Breast

Time: 35 min · Serves: 4

• 4 chicken breasts
• 3 tbsp melted butter
• 4 garlic cloves, minced
• 1/2 cup grated Parmesan
• 1/2 cup panko breadcrumbs
• 1 tsp Italian seasoning

Mix the butter and garlic and brush it over the chicken. Press the Parmesan, panko and Italian seasoning on top. Bake at 400°F for 22–28 minutes until golden and 165°F inside.

high protein Greek yogurt chicken salad.

3. Honey Mustard Baked Chicken Breast

Time: 35 min · Serves: 4

• 4 chicken breasts
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder

Whisk the sauce, pour it over the chicken in a baking dish and bake at 400°F for 22–28 minutes, spooning the sauce over once halfway. Rest 5 minutes and spoon the pan sauce on top.

4. Baked Chicken Breast Stuffed with Spinach and Cheese

Time: 45 min · Serves: 4

• 4 large chicken breasts
• 4 oz cream cheese, softened
• 1 cup chopped fresh spinach
• 1/2 cup shredded mozzarella
• 2 garlic cloves, minced
• Salt, pepper and olive oil

Cut a deep pocket into the side of each breast. Mix the cream cheese, spinach, mozzarella and garlic, stuff the pockets and secure with toothpicks. Rub with oil, salt and pepper and bake at 400°F for 28–35 minutes until 165°F.

These are my favorite baked chicken recipes for chicken breast because they stay juicy and take almost no effort.

Baked Chicken Thigh Recipes

Thighs have more fat than breasts, so they stay juicy even if you cook them a few minutes too long. Use bone-in, skin-on for crispy skin or skinless boneless chicken thigh recipes for a faster dinner.

5. Crispy Baked Chicken Thighs

Time: 55 min · Serves: 4

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp baking powder (this makes the skin crispier)
• 1 tsp each salt, paprika and garlic powder
• 1/2 tsp black pepper

Heat the oven to 425°F. Pat the thighs very dry. Toss with the oil, baking powder and spices, then place skin-side up on a rack set over a sheet pan. Bake 40–45 minutes until the skin is deep golden and the thickest part reads 175°F (thighs taste best slightly above 165°F).

6. Lemon Herb Baked Chicken Thighs

Time: 40 min · Serves: 4

• 8 boneless, skinless chicken thighs
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp salt, 1/2 tsp pepper

Whisk the oil, lemon, garlic and herbs. Coat the thighs, marinate 15 minutes or up to 12 hours, then bake at 425°F for 22–28 minutes. Finish with fresh parsley.

7. Sheet Pan Chicken Thighs with Potatoes and Broccoli

Time: 50 min · Serves: 4

• 6 bone-in chicken thighs
• 1 lb baby potatoes, halved
• 1 large head broccoli, cut into florets
• 3 tbsp olive oil
• 2 tsp Italian seasoning, 1 tsp salt, 1/2 tsp pepper

Toss the potatoes with half the oil and seasoning and roast at 425°F for 10 minutes. Add the chicken, rubbed with the remaining oil and seasoning, and bake 20 minutes. Add the broccoli and bake 10–15 minutes more until the chicken hits 175°F.

Thighs are the most forgiving of all the baked chicken recipes in this list, so start here if you are new to cooking chicken.

Baked Chicken Drumsticks, Leg Quarters and Wings

Budget-friendly cuts that bake up crispy and full of flavor. Leg quarters (also called hindquarters) are the cheapest of all and feed a crowd. Here are three baked chicken recipes that cost very little.

8. Easy Baked Chicken Drumsticks

Time: 55 min · Serves: 4

• 8 chicken drumsticks
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp each garlic powder, onion powder and salt
• 1/2 tsp black pepper

Heat the oven to 425°F. Pat the drumsticks dry, toss with the oil and spices and arrange on a lined sheet pan with space between them. Bake 40–50 minutes, turning once halfway, until crisp and 175°F inside.

9. Baked Chicken Leg Quarters (Hindquarters)

Time: 1 hr 10 min · Serves: 4

• 4 chicken leg quarters
• 3 tbsp olive oil or melted butter
• 2 tsp salt
• 1 tsp each black pepper, garlic powder and dried thyme
• 1 tsp paprika

Heat the oven to 400°F. Pat the quarters dry, rub with the oil and seasonings, including under the skin, and place skin-side up in a baking dish. Bake 50–60 minutes until the skin is crisp and the thickest part reaches 180°F.

10. Crispy Baked Chicken Wings

Time: 55 min · Serves: 4

• 2 lb chicken wings, split
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp black pepper

Dry the wings well and toss with the baking powder and spices. Arrange on a rack over a sheet pan and bake at 425°F for 40–50 minutes, flipping once, until deeply golden. Toss in your favorite sauce, such as buffalo or honey garlic, and serve right away.

Drumsticks, leg quarters and wings are the best budget-friendly baked chicken recipes for feeding a crowd.

More Baked Chicken Recipes: Whole Chicken and Family Bakes

For Sunday dinners, meal prep and feeding a crowd, these five baked chicken recipes make the most of a single pan and are perfect for Sunday dinner and meal prep.

11. Classic Roasted Whole Chicken

Time: 1 hr 30 min · Serves: 4–6

• 1 whole chicken (4–5 lb)
• 3 tbsp softened butter
• 2 tsp salt, 1 tsp black pepper, 1 tsp paprika
• 1 lemon, halved
• 1 head garlic, halved
• Fresh thyme or rosemary

Heat the oven to 425°F. Pat the chicken very dry, rub the butter and seasonings over and under the skin, and stuff the cavity with the lemon, garlic and herbs. Roast breast-side up 1 hr 15 min–1 hr 30 min until the thigh reaches 175°F. Rest 15 minutes before carving.

12. Spatchcock (Butterflied) Baked Chicken

Time: 1 hr · Serves: 4–6

• 1 whole chicken (4–5 lb), backbone removed
• 2 tbsp olive oil
• 2 tsp salt, 1 tsp each pepper, garlic powder and smoked paprika

Press the chicken flat, skin-side up, on a sheet pan. Rub with the oil and spices. Bake at 450°F for 40–50 minutes until the breast hits 165°F and the thigh 175°F. Flat chicken cooks faster and the skin crisps all over.

13. Baked Chicken and Rice Casserole

Time: 1 hr 10 min · Serves: 6

• 1 1/2 lb boneless chicken breasts or thighs, cut into chunks
• 1 1/2 cups long-grain white rice (uncooked)
• 3 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar
• 1 tsp each garlic powder, onion powder and salt

Heat the oven to 375°F. Stir the rice, broth, soup and seasonings in a 9×13 dish and nestle the chicken on top. Cover tightly with foil and bake 50–55 minutes until the rice is tender. Sprinkle with cheese and bake 5 minutes uncovered.

14. Crispy Baked Chicken Tenders

Time: 35 min · Serves: 4

• 1 1/2 lb chicken tenders
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• 2 eggs, beaten
• 1/2 cup flour
• 1 tsp each paprika, garlic powder and salt

Dip each tender in flour, then egg, then the panko-Parmesan-spice mix. Place on a greased rack over a sheet pan, spray lightly with oil and bake at 425°F for 15–20 minutes, flipping once, until golden.

15. Baked Chicken Fajita Sheet Pan

Time: 35 min · Serves: 4

• 1 1/2 lb chicken breast, sliced into strips
• 3 bell peppers, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tbsp fajita seasoning
• Lime wedges and tortillas to serve

Toss everything with the oil and seasoning on a large sheet pan. Bake at 425°F for 18–25 minutes, stirring once, until the chicken is 165°F and the vegetables are charred at the edges. Squeeze lime over and serve in warm tortillas.

Baked Chicken Recipes FAQ

What temperature is best for baking chicken?

425°F (220°C) works for most baked chicken recipes: it browns the outside before the inside dries out. Use 400°F for bone-in breasts and stuffed chicken, and 375°F for casseroles.

How long does it take to bake chicken?

Most baked chicken recipes take 20 to 50 minutes, depending on the cut. Boneless breasts take 20–25 minutes at 425°F, boneless thighs 22–28 minutes, bone-in thighs and drumsticks 35–50 minutes, and a whole chicken 1 hr 15 min–1 hr 30 min. Always confirm with a thermometer.

Should I cover chicken when baking?

No, except for casseroles. Baking uncovered gives browned, crisp skin. If the top browns too fast, tent loosely with foil for the last 10 minutes.

How do I keep baked chicken from drying out?

Pound breasts to an even thickness, coat them in oil or a sauce, pull them out at 165°F and let them rest 5–10 minutes. Choosing thighs is the easiest fix, as they are more forgiving.

Can I bake chicken from frozen?

Yes, though it takes about 50% longer and the seasoning will not stick well. Thaw in the fridge overnight for the best results.

How do I store and reheat leftovers?

Cool within 2 hours and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat at 350°F covered with foil until warmed through to 165°F.

Final Thoughts

With 15 baked chicken recipes you can cook a different dinner every night and never run out of ideas. Start with the classic baked chicken breast or crispy thighs if you are new to baking chicken, and keep a meat thermometer handy for perfect results every time.

If you try one of these recipes, leave a star rating and comment below. It helps other readers and I read every one.

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