• About
  • Work with Me
    • Contact
  • Food Photography
  • Newsletter

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Main Course Β» Juicy Toaster Oven Baked Chicken Breast

November 18, 2022 (last updated June 28, 2023)

Juicy Toaster Oven Baked Chicken Breast

4.8 from 4 reviews
Janet Harlow
Leave a Comment Jump to Recipe


This chicken breast bakes in the toaster oven and comes out juicy and flavorful. The recipe includes my top tips for perfectly cooked, moist and juicy chicken.

Be sure to check out more of my toaster oven recipes including my crispy toaster oven chicken wings, 14 minute Toaster Oven Garlic Bread, easy toaster oven chicken drumsticks with a savory spice rub and for dessert, my one bowl toaster oven funfetti cake that is perfect for a celebration.

White plate with rice, broccoli and sliced toaster oven chicken breast. Fork and gray napkin on left.

Chicken in the Toaster Oven

Boneless skinless chicken can dry out very quickly. A medium temperature or 350Β°F will allow the inside to cook without drying the outside.

With a baking temp of 350Β°F, the chicken will not brown very much. Here are a few options to make it look delicious:

  • Bake the chicken top side down for some browning.
  • Once baked, brush the pan juices on the chicken.
  • Top with a simple sauce or glaze (see below for suggestions).
  • You could turn on the broiler for the last few minutes of cook time, but the high heat could dry out the chicken.
Overhead view of baked chicken breast and broccoli in white baking dish. Round wood board underneath. Gray napkin, knife and fork on left and toaster oven in upper right.

Baking Time for Chicken Breast

Cooking it just enough is the key to moist chicken. It is safe to eat at internal temperature 165Β°F, so if you cook it to a much higher temp, it will be dry. Unfortunately there are so many factors that affect cook time, including:

  • weight and thickness of the chicken breast
  • the internal temperature of the chicken at the time it goes into the oven
  • the color and weight of the pan you use
  • the accuracy of your oven temperature

This makes giving you an exact cook time difficult. The recipe card below gives recommended times but follow the steps below, and you’ll have perfectly cooked chicken.

White plate with rice, broccoli and  toaster oven chicken breasts. Fork and gray napkin on left. Cutting board with parsley in back right and plate with rice in back left.

“How to” Tips for Juicy Chicken

Here are my top tips for juicy baked chicken.

TIP #1

My number one tip for juicy chicken is to use a meat thermometer with a probe. It’s impossible to know exactly when thickest part of the chicken is cooked unless you use a thermometer.

This Taylor thermometer allows you to place the wired probe in the chicken before putting it in the oven. The probe needs to be placed into the center of the chicken breast at its thickest part. The probe stays in the chicken during baking and the read out device sits outside on the counter. This allows you to see the exact temp as it cooks.

You can also set the target temperature and the device will beep when it’s ready. This feature allows you to multi-task without worrying about watching the thermometer.

I do not recommend a thermometer that cannot stay in during cooking. Poking a thermometer in and out during cooking will release moisture resulting in dry meat.

Toaster oven on counter with chicken baking. Meat thermometer in front left.

TIP #2

Chicken and other meats do not need to stay in the oven until they reach their safe temperature. Meats will continue to rise in temperature (on the inside) for several minutes after you take them out. This is called carry-over cooking. So if you take chicken out of the oven when the thickest part reaches 165Β°F, it will become over-cooked.

The size and weight of the meat will determine how much the temperature will rise once out. The smaller the piece, the less the temp will rise once out of the oven. An 8 oz. chicken breast can come out of the oven at 162Β°F. Leave the temp probe in, cover loosely with foil and watch the temp rise.

TIP #3

Finally, let your chicken rest (with the temperature probe in it). Even if it has reached 165,Β° wait. If you cut into it right away, all of the juices will come spilling out, leaving the perfectly cooked chicken, dry. I try to wait about 10 minutes. The chicken is still warm and the texture is superior.

Chicken breasts vary drastically in weight and thickness so cooking time will vary too. In a single max pack of chicken breasts, the pieces ranged from 9-14 ounces each! I tested this recipe with several different sizes and provide recommendations for cook times. This is a general guide – go by the temp on the thermometer for best results.

Overhead view of white plate with rice, broccoli and sliced toaster oven chicken breast. Fork and gray napkin on left.

Ingredients

The recipe calls for about 1 pound of boneless skinless chicken breasts. They should not be thin cut. Chicken breasts vary in weight from 5-14 ounces. So you will likely have 2 or 3 pieces.

Extra virgin olive oil adds flavor to chicken breasts which have very little fat (which means less flavor). The oil also helps with browning.

Salt is also so important to flavor. You’ll sprinkle on the salt before the spice mix to be sure the chicken is coated with salt on the top and bottom. If you run out of salt, don’t be afraid to use more than the amount in the recipe.

Garlic powder and onion powder (aka granulated garlic and onion) add flavor but make this chicken so versatile. It can go Italian, Asian, Latin and so much more. See below for some quick and easy sauce suggestions.

Overhead view of baked chicken breast topped with balsamic glaze and broccoli in white baking dish. Round wood board underneath. Gray napkin on left and toaster oven in upper right.

Sauces for Chicken Breast

I have several super easy, quick sauces that would dress up this chicken perfectly.

  • This creamy sesame dressing doubles as a sauce and is ready in 5 minutes.
  • My no-tomato, low acid pasta sauce has all the flavors of a traditional marinara sauce.
  • Or brush on this sesame teryaki sauce for the last couple of minutes of cook time.
  • My raspberry balsamic glaze or any prepared balsamic glaze makes for a super easy topping.
Overhead view of white plate with rice, broccoli and sliced toaster oven chicken breast. Fork and gray napkin on left.

Juicy Toaster Oven Baked Chicken Breast

Author: Janet Harlow
Course: Main Course
Cuisine: American
Servings: 4 4 ounce servings
This chicken breast bakes in the toaster oven and comes out juicy and flavorful. The recipe includes my top tips for perfectly cooked, moist and juicy chicken.
4.75 from 4 reviews
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Resting 10 minutes mins

Recommended Products

  • Taylor Probe Thermometer
  • Toaster Oven Pan

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • Β½ tsp onion powder (aka granulated onion)
  • heaping ΒΌ tsp garlic powder (aka granulated garlic)
  • 2 pinches finely ground black pepper
  • ΒΌ-ΒΎ tsp salt1
  • 1 Tbsp extra virgin olive oil

Instructions
 

  • IMPORTANT NOTE:
    I highly recommend using a meat thermometer that can stay in while cooking. The one linked above or something similar is best.
    Using a thermometer that cannot stay in during cooking means you'll be poking holes in the chicken. This will release the juices, resulting in dry meat.
  • Preheat the oven to 350Β°F and line a baking pan with parchment. The parchment is optional but will help with the cooking process and make for easier clean up.
  • Mix the onion powder, garlic powder and black pepper together in a small bowl.
    Overhead view of sesonings in small glass bowl being mixed with a fork. White background.
  • Place the chicken breasts on a plate and brush both sides with olive oil.
    Overhead view white plate with 2 chicken breasts being brushed with oil.
  • Sprinkle the top of each piece with half of the salt, then half of the seasoning mix. Turn over and do the same, salting first. You will bake the chicken top side down.
    I highly recommend using all of the salt. This will help to flavor the meat on the inside. If you run out of salt before coating all of the chicken, don't hesitate to use more than called for.
  • If using a probe thermometer, place the probe into the thickest part of the larger piece of chicken. Slide it in from the side, not the top.
    **The tip of the probe should be inserted at least ΒΌ inch or so that it is at the center of the thickest part.
    Overhead view of 2 raw chicken breasts with seasoning mix on white plate. Temperature probe in one piece. Temperature read-out device in back right. White background.
  • Place the chicken on the pan top side down – this will help browning. Place the thicker ends facing a long side of the pan.
  • Place the chicken in the toaster oven with the thicker ends towards the back of the oven.
  • The temperature device is meant to withstand the heat, so you can close the door of the toaster oven directly on the wire.
    Toaster oven with chicken breast cooking. Digital thermometer on kitchen counter in front.
  • Cooking time will vary depending on the weight and thickness of the chicken breast. Here are recommendations for different sizes:
    5-6 oz pieces
    Bake for minutes 17-20 minutes or until the chicken reaches 163Β°F.2
    6-7 oz pieces
    Bake for 18-21 minutes or until the chicken reaches 163Β°F.2
    8-9 oz pieces
    Bake for 21-23 minutes or until the chicken reaches 162Β°.2
    10-12 oz. pieces
    Bake for 23-26 minutes or until the chicken reaches 161Β°F.2
  • Leave the temperature probe in the chicken and cover lightly with foil.
    The temperature will continue to rise for a few minutes and should rise to at least 165Β°F. This is the "safe to eat" temp for chicken. Remove the foil when the thermometer reads 165Β°F.
  • At this point the chicken is safe to eat but will be much juicier if you let the meat rest. If you cut it now, the juice will come pouring out leaving the chicken dry. I recommend letting it rest for 10 minutes before serving (leave the temp probe in). The chicken will still be warm on the inside.
  • Drain the juices from the pan and brush on top of the chicken. Top with your favorite sauce or glaze.

Notes

  1. 1/4 tsp salt should work for 5-6 ounce pieces but the amount goes up as the size of the chicken breast goes up.
  2. Note that chicken is safe to eat at 165Β°F but will continue to cook on the inside after coming out of the oven.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Main Course · Tagged: chicken

Comments

  1. Kelly says

    March 25, 2023 at 4:38 pm

    5 stars
    I really liked the way my chicken baked up. My air fryer died on me and all I have now is a toaster oven, if I don’t want to heat up the kitchen.

    I did 2 breasts, flipped and changed places at the 10 min mark, cooking for 20 min in a well preheated oven. I’d definitely do it again.

    Reply
    • Janet Harlow says

      March 25, 2023 at 6:37 pm

      Great! So glad it worked well for you.

      Reply
  2. Lisa says

    March 27, 2023 at 6:26 pm

    4 stars
    Omg thank you!! We used this recipe for time/temp and it was spot on!

    Bookmarking this

    Reply
    • Janet Harlow says

      March 27, 2023 at 6:47 pm

      Yay, so glad it worked for you! It’s really the only way to guarantee yummy chicken breast.

      Reply
  3. ROGER L. BEILER says

    July 1, 2023 at 7:07 pm

    5 stars
    Spot on. Juicy and cooked perfectly. I add a sprinkle of Paprika to help it brown up a bit. No turning or broiling.

    Reply

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

This gluten-free blueberry crisp is made with fres This gluten-free blueberry crisp is made with fresh blueberries and topped with a cinnamon brown sugar topping with no oats. Oats can be tricky when you're gluten-free, so I prefer my crisp without them. Link to the recipe in my profile.
🫐🫐🫐
These buttery cookies are gluten-free and melt in These buttery cookies are gluten-free and melt in your mouth. Link to the recipe in my profile.
🧈πŸͺ🧈
#glutenfreecookies #glutenfreebuttercookies #danishbuttercookies #losangeleschef #glutenfreeblog #buttercookieshomemade #glutenfreelosangeles #glutenfreehomemade #cookiesfromscratch
This gluten-free strawberry sheet cake is filled w This gluten-free strawberry sheet cake is filled with fresh strawberries in a strawberry swirl. It's the perfect dessert for a crowd on a spring or summer day. Link to the recipe in my profile.
πŸ“πŸŽ‚πŸ“
Simply take some fresh strawberries and whirl them in the food processor until they're finely chopped. Mix some into the batter and spread the rest between layers of batter to create a pretty swirl when you cut into the cake. 
πŸŽ‚πŸ“πŸŽ‚
#glutenfreecake #strawberrycake #freshstrawberries #sheetcake #glutenfreedessert #berrydessert #strawberrydessert #glutenfreeblog #glutenfreelosangeles #strawberrydesserts #bbqdessert #memorialdaydessert
This Gluten-Free Lemon Bundt Cake is a dreamy good This Gluten-Free Lemon Bundt Cake is a dreamy good, sunny treat. Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
#glutenfreebundtcake #glutenfreelemoncake #lemonbundtcake #losangeleschef #glutenfreelosangeles #glutenfreecake #lemondessert #glutenfreeblog #glutenfreedessert
This Gluten-Free Carrot Cake is fluffy, moist and This Gluten-Free Carrot Cake is fluffy, moist and packed with cinnamon spice goodness. Link to the recipe in my profile.
πŸ₯•πŸŽ‚πŸ₯•
I prefer my carrot cake with no crushed pineapple or nuts or raisins. I use a little applesauce to give it some fruity flavor but that's it. So if you're on team nut-free, raisin-free, this is the cake for you.
πŸ₯•πŸŽ‚πŸ₯•
#glutenfreecarrotcake #glutenfreecakes #glutenfreeeaster #losangeleschef #glutenfreelosangeles #glutenfreeblog #glutenfreedesserts #glutenfreebaking #glutenfreedessertrecipes #easterdesserts
Whether it's summer peach season or not you can ma Whether it's summer peach season or not you can make this gluten-free peach cobbler. The recipe includes instructions for fresh, frozen or canned peaches. Link to the recipe in my profile.
πŸ‘πŸ‘πŸ‘
#glutenfreepeachcobbler #glutenfreecobbler #peachdessert #peachcobbler #losangeleschef #glutenfreeblog #glutenfreechef #glutenfreelosangeles #summerdesserts #glutenfreedesserts
This gluten-free chocolate mug cake is ready in ju This gluten-free chocolate mug cake is ready in just 5 minutes. When you want a cake just for yourself, it's the perfect recipe. Link to the recipe in my profile.
πŸŽ‚πŸ«πŸŽ‚πŸ«
#glutenfreecakes #chocolatemugcake #glutenfreemugcake #singleservedessert #glutenfreechocolatecake #glutenfreeblog #losangeleschef #glutenfreelosangeles #dessertforone #glutenfreedesserts #fastdessert
Do you need a cake or cupcakes for a gluten-free b Do you need a cake or cupcakes for a gluten-free birthday celebration? I've got you covered with a blog post with 16 ideas for fun,  festive & yummy cakes and cupcakes.
πŸŽ‚πŸŽ‰πŸŽ‚
All are gluten free and many can be made dairy-free as well. Most use Measure for Measure flour from @kingarthurbaking.
1. GF Carrot Cake
2. GF Funfetti Cupcakes
3. GF Red Velvet Cake
4. GF Lemon Cake
5. Grain-Free Vanilla Almond Flour Cake
6. GF Vanilla Cake
7. GF Mini Cupcakes in Choc & Vanilla
8. GF Vanilla Cupcakes
9. GF Coconut Layer Cake
πŸŽ‚πŸŽ‰πŸŽ‚
Not pictured: GF Chocolate Orange Loaf Cake,
GF Chocolate Cupcakes, GF Apple Pie Cupcakes, GF Butternut Squash Cake, Gf Chocolate Mug Cake, GF Vanilla Snack Cake, and GF Carrot Cake Cupcakes.
πŸŽ‚πŸŽ‰πŸŽ‚
#glutenfreebirthdaycake #glutenfreebirthday #losangeleschef #glutenfreebaking #glutenfreecake #glutenfreecupcakes #glutenfreecarrotcake #glutenfreevanillacake #glutenfreeredvelvet #glutenfreeblog #glutenfreelemoncake

Copyright © 2023 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy · Web Stories