Oven Baked Chicken Breast (Print version)

Tender, juicy chicken breasts seasoned with aromatic spices and baked until golden. Ideal for easy weeknight meals and weekly meal prep.

# What You'll 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 - Chopped fresh parsley or cilantro

→ Simple Marinade

11 - 1/4 cup olive oil
12 - 2 tablespoons 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

# Cooking Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat chicken breasts dry with paper towels. Place between two sheets of plastic wrap or parchment paper and gently pound to even thickness of approximately 3/4 inch using a meat mallet or rolling pin.
03 - In a small bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until thoroughly mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. For enhanced flavor, optionally marinate in the simple marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Place chicken breasts in a single layer on the prepared baking sheet, ensuring they are not crowded or overlapping.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F internally.
07 - Remove from oven and allow to rest for 5 minutes before slicing. Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • The chicken stays moist and never dries out thanks to even thickness and precise timing.
  • You can prep four servings in less time than it takes to debate takeout options.
  • It works beautifully in salads, wraps, grain bowls, or straight off the plate with roasted vegetables.
  • The spice blend is flexible enough to match whatever flavor mood you are in.
02 -
  • Pounding the chicken to an even thickness is the single most important step for preventing dry, overcooked edges.
  • Always use an instant-read thermometer instead of guessing, because even a few extra minutes past 165°F turns tender chicken into cardboard.
  • Letting the chicken rest after baking is not optional, it keeps all those flavorful juices inside instead of spilling onto your cutting board.
03 -
  • If your chicken breasts are especially thick, butterfly them before pounding so they cook faster and more evenly.
  • Line your baking sheet with foil under the parchment for even easier cleanup, especially if any marinade drips.
  • Don't skip the resting step, cutting into hot chicken immediately releases all the moisture you worked to keep inside.
  • For crispier edges, broil the chicken for the last two minutes of baking, watching closely so it doesn't burn.
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