Oven Baked Chicken Breast (Print Version)

Tender, juicy chicken breasts baked to perfection with aromatic spices

# 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, optional
10 - 2 tablespoons chopped fresh parsley or cilantro, optional

→ Simple Marinade

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

# How To Make:

01 - Heat 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 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 chicken 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.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
07 - Remove from oven and let rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • It turns out perfectly moist every single time once you nail the thickness and temp.
  • You can season it a hundred different ways and it never gets boring.
  • Leftovers taste amazing cold on salads or tucked into wraps the next day.
  • Cleanup is basically nothing if you line your pan with parchment.
02 -
  • Pounding the chicken to even thickness is the single most important step for preventing dry, overcooked edges.
  • Always use a thermometer instead of guessing, underdone chicken is unsafe and overdone chicken is sawdust.
  • Resting the meat after baking isn't optional, cutting too soon releases all the moisture onto your cutting board.
03 -
  • If your chicken breasts are huge, slice them in half horizontally before pounding for faster, more even cooking.
  • Invest in a cheap instant read thermometer, it's the difference between guessing and knowing your chicken is perfect.
  • For extra crispy edges, finish under the broiler for 1 to 2 minutes after baking, watching closely so it doesn't burn.
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