Oven Baked Chicken Breast (Printer-Friendly)

Tender, juicy chicken breasts seasoned with aromatic spices and baked until golden. An easy, protein-packed meal ready in under 40 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 6 to 8 ounces each

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika, smoked or sweet
06 - 1 teaspoon dried oregano or Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Fresh parsley or cilantro, chopped

→ Simple Marinade (Optional)

11 - 1/4 cup olive oil
12 - 2 tablespoons fresh lemon juice
13 - 2 tablespoons soy sauce
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease an oven-safe baking dish.
02 - Pat chicken breasts dry using paper towels. Place between two sheets of plastic wrap or parchment paper and gently pound using a meat mallet or rolling pin to achieve uniform thickness of approximately 3/4 inch.
03 - In a small mixing bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until fully incorporated.
04 - Rub seasoning mixture evenly over both sides of each chicken breast, ensuring complete coverage. Optionally, marinate chicken in the Simple Marinade mixture for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Place seasoned chicken breasts in a single layer on the prepared baking sheet, leaving adequate space between pieces to allow for even cooking.
06 - Bake for 18 to 22 minutes until an instant-read thermometer inserted into the thickest portion registers 165 degrees Fahrenheit.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with lemon slices and fresh chopped parsley or cilantro if desired. Serve warm.

# Helpful Hints:

01 -
  • It turns out juicy and flavorful every single time without any fuss or fancy equipment.
  • You can have dinner on the table in under 30 minutes, making it perfect for busy weeknights.
  • The leftovers actually taste better the next day and work in everything from salads to sandwiches.
02 -
  • Pounding the chicken to even thickness is not optional if you want it to cook evenly, I learned this after serving half-raw, half-dry chicken to guests once.
  • Always use an instant-read thermometer instead of guessing, because overcooked chicken at 180°F is a completely different (and much drier) experience than perfectly done chicken at 165°F.
  • Let the chicken rest for the full 5 minutes, cutting into it immediately will cause all the juices to run out onto your cutting board instead of staying in the meat.
03 -
  • If your chicken breasts are really thick, butterfly them instead of pounding to save time and get the same even cooking.
  • Tent the resting chicken loosely with foil to keep it warm while the juices settle, but don't wrap it tightly or the skin will steam and lose its texture.
  • Invest in a good instant-read thermometer, it's the difference between perfectly juicy chicken and the dry, sad kind that needs extra sauce to choke down.
Go Back