Roasted Chicken Breast Recipe

Roasted chicken breast is one of those dishes that feels simple, but when it’s done right, it quietly steals the show. Crispy skin, juicy meat, and a kitchen that smells like comfort food should. That’s the goal here, and it’s absolutely doable on a weeknight.

I don’t roast whole chickens very often, but chicken breasts? Constantly. Bone-in, skin-on breasts give you that balance of ease and flavor, without babysitting the oven or pulling out fancy equipment.

This method is the one I come back to again and again. It takes about five minutes of hands-on work, then the oven does the rest while you get on with your life.

The higher heat makes all the difference. You get golden, crispy skin while the meat stays tender, not dry or stringy like so many baked chicken disasters.

Ingredients Needed for the Recipe

• Bone-in, skin-on chicken breasts – These keep the meat juicy and give you that irresistible crispy skin.
• Butter, softened – Helps the seasoning stick and adds rich flavor while encouraging browning.
• Garlic salt – Brings savory depth without needing a long ingredient list.
• Onion powder – Adds warmth and balance to the seasoning mix.
• Paprika – Gives gentle smokiness and that beautiful roasted color.

That’s it. No long spice cabinet scavenger hunt, no complicated blends, just ingredients that work together naturally.

How to make Roasted Chicken Breast?

Step 1 – Preheat the Oven

Start by heating your oven to 425 degrees. This higher temperature is key for crispy skin and juicy meat.

Line a baking sheet or dish with parchment paper to make cleanup easier and prevent sticking.

Step 2 – Prepare the Chicken

Pat the chicken breasts dry with paper towels. This small step helps the butter and seasoning cling better.

Dry skin also crisps more efficiently, which is always what we’re after.

Step 3 – Butter the Chicken

Rub the softened butter all over each chicken breast, using your hands. Yes, it’s messy, and yes, it’s worth it.

The butter creates a barrier that locks in moisture while helping the skin turn golden and crisp.

Step 4 – Season Generously

Mix the garlic salt, onion powder, and paprika together. Sprinkle the seasoning evenly over all sides of the chicken.

Don’t be shy here. This is where the flavor really builds.

Step 5 – Roast Until Perfect

Place the chicken on the prepared baking sheet and slide it into the oven. Roast for about 30 to 35 minutes.

The chicken is done when the internal temperature reaches 165 degrees at the thickest part.

Step 6 – Rest Before Serving

Once out of the oven, let the chicken rest for about 10 minutes. This keeps the juices where they belong.

Cutting too early is tempting, but patience pays off here.

Why This Roasting Method Works

High heat is the unsung hero of this recipe. It crisps the skin quickly, sealing in moisture before the meat has time to dry out.

Bone-in chicken breasts also cook more evenly. The bone helps regulate heat, so the meat stays tender all the way through.

The butter isn’t just for flavor, either. It encourages browning and helps the seasoning cling instead of sliding off.

Seasoning Variations Worth Trying

Once you’ve made this a few times, it’s fun to switch things up. The method stays the same, but flavors can change with your mood.

For a smoky-sweet vibe, a barbecue-style dry rub works beautifully. Just keep sugar low if that matters to you.

Greek-style seasoning adds herbal brightness and pairs especially well with simple vegetable sides.

If you like heat, Cajun seasoning brings a salty kick and a little spice that wakes everything up.

Tips

• Always use a meat thermometer instead of guessing doneness.
• Patting the skin dry before buttering helps it crisp better.
• Let the chicken rest before slicing to keep it juicy.
• Use parchment paper for easier cleanup and even browning.
• If breasts are very large, expect them to need a few extra minutes.

Serving Ideas That Actually Make Sense

This roasted chicken breast is versatile enough to go with almost anything. That’s part of why it ends up on repeat.

It pairs beautifully with creamy vegetable sides, fresh salads, or roasted low-carb vegetables.

I also love serving it with something crunchy and something soft on the plate. That contrast keeps the meal interesting.

Leftovers slice cleanly and work well in salads, soups, or tucked into wraps the next day.

Storing and Reheating Leftovers

Roasted chicken breast stores surprisingly well. Keep leftovers in an airtight container in the fridge for up to five days.

For the best texture, reheat in an air fryer or oven rather than the microwave.

If you remove the meat from the bone before storing, it’s easier to use in other recipes later on.

The skin won’t be quite as crisp after reheating, but the flavor and juiciness hold up nicely.

Small Details That Make a Big Difference

Using softened butter instead of melted butter really matters. It spreads evenly and stays where you put it.

Seasoning the chicken evenly, including the sides, ensures every bite tastes intentional.

And finally, trusting your thermometer instead of the clock takes the stress out of cooking chicken.

This roasted chicken breast recipe is simple, reliable, and deeply comforting. It’s the kind of food that earns a permanent spot in your dinner rotation.