Oven Baked Chicken Breast

My neighbor knocked on my door one Tuesday evening holding a warm dish wrapped in foil. Inside were these perfectly golden chicken breasts, so tender they practically fell apart under my fork. She laughed when I asked for the recipe, saying it was just baked chicken with spices, nothing fancy. I made it the next night and couldn't believe something so simple could taste that good.

I started making this on Sundays for the week ahead, and it completely changed how I approached meal prep. My kids would wander into the kitchen drawn by the smell of paprika and garlic, asking when dinner would be ready. Now it's become our go-to protein for everything from grain bowls to quick tacos. There's something comforting about knowing you have perfectly cooked chicken waiting in the fridge.

Ingredients

• Boneless, skinless chicken breasts (4 pieces, 6 to 8 oz each): The star of the dish, and pounding them to even thickness is the secret to cooking them perfectly without any dry spots.
• Olive oil (2 tablespoons): Helps the seasonings stick and keeps the chicken moist while it bakes, creating a beautiful golden exterior.
• Garlic powder (1 teaspoon): Adds that savory depth without the hassle of mincing fresh garlic, and it distributes evenly across every bite.
• Onion powder (1 teaspoon): Brings a subtle sweetness that balances the other spices perfectly.
• Paprika (1 teaspoon, smoked or sweet): I prefer smoked for a hint of campfire flavor, but sweet paprika works beautifully if you want something milder.
• Dried oregano or Italian seasoning (1 teaspoon): Adds an herby brightness that makes the whole dish smell like an Italian kitchen.
• Salt (½ teaspoon): Essential for bringing out all the other flavors, but you can adjust to taste.
• Black pepper (¼ teaspoon): Just enough to add a gentle kick without overpowering the chicken.
• Lemon slices (optional): A squeeze of fresh lemon over the finished chicken makes everything taste brighter and fresher.
• Chopped fresh parsley or cilantro (optional): A sprinkle of green herbs makes the dish look restaurant-worthy and adds a pop of flavor.

Instructions

Get the oven ready:

Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish. This keeps cleanup easy and prevents sticking.

Prepare the chicken:

Pat the chicken breasts completely dry with paper towels, then place them between two sheets of parchment paper and gently pound to an even ¾ inch thickness. This step is crucial because it ensures every part cooks at the same rate.

Mix the seasoning:

In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it forms a fragrant paste. The smell alone will make you hungry.

Season the chicken:

Rub the seasoning mixture evenly over both sides of each chicken breast, making sure to coat every inch. If you have time, let the seasoned chicken sit for 15 minutes at room temperature for even better flavor.

Arrange and bake:

Place the chicken breasts in a single layer on your prepared baking sheet, leaving a little space between each piece. Bake for 18 to 22 minutes, until an instant-read thermometer reads 165°F in the thickest part.

Rest and serve:

Remove the chicken from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping every bite tender and moist.

Save

One night I served this with roasted vegetables and rice, and my husband looked up from his plate and said it tasted like something from a nice restaurant. I smiled because I knew the whole thing had taken me less than half an hour and cost a fraction of what we'd pay eating out. That's when this recipe went from a weeknight backup plan to a regular star on our table.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever you're craving. I've added a pinch of cayenne when I wanted heat, swapped in chicken thighs when I wanted something richer, and even used the simple marinade for extra flavor on lazy Sundays. You can serve it alongside anything from roasted Brussels sprouts to a big green salad, and it always fits right in.

Storage and Meal Prep

I always make extra because leftover baked chicken is like kitchen gold. Let it cool completely, then store it in airtight containers in the fridge for up to 4 days. I slice some for salads, dice some for grain bowls, and leave one or two breasts whole for quick sandwiches. On Sunday nights, I'll bake a double batch and feel like a meal prep genius all week long.

Serving Suggestions

This chicken plays well with just about anything you put next to it. I love serving it over quinoa with roasted sweet potatoes, or slicing it thin for Caesar salads and wraps. Sometimes I'll shred the leftovers and toss them into pasta with a little olive oil and Parmesan.

• Pair it with roasted vegetables like broccoli, carrots, or asparagus for a simple, healthy dinner.
• Slice it and layer it into sandwiches with fresh greens, tomatoes, and a little mustard or mayo.
• Dice it up and add it to grain bowls, tacos, or stir-fries for quick, protein-packed meals.

Save

This recipe has earned its spot in my weekly rotation because it's reliable, flexible, and always delicious. I hope it becomes one of your go-to meals too.

Recipe FAQ

→ How do I keep chicken breasts from drying out in the oven?

Pound the chicken to even thickness, use olive oil to seal in moisture, and avoid overcooking. Letting the meat rest for 5 minutes after baking helps redistribute juices throughout the breast.

→ What temperature should chicken breasts be baked at?

Bake at 400°F (200°C) for the best balance of crispy exterior and juicy interior. The high heat creates a nice seal while cooking the chicken through in about 20 minutes.

→ How long should I bake chicken breasts?

Bake for 18-22 minutes at 400°F, or until an instant-read thermometer inserted into the thickest part reads 165°F. Thicker breasts may need a few extra minutes.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are naturally juicier and more forgiving. Increase baking time by 5-7 minutes and ensure the internal temperature reaches 165°F.

→ How do I store leftover baked chicken?

Store cooled chicken in airtight containers in the refrigerator for up to 4 days. Freeze for longer storage—portion the chicken first for easy thawing and reheating.

→ What seasonings work best for baked chicken?

Garlic powder, onion powder, paprika, and dried herbs like oregano create a classic savory profile. Smoked paprika adds depth, while cayenne provides gentle heat for those who enjoy spice.