Oven Baked Chicken Breast

There was a Tuesday evening when I opened the fridge and found four chicken breasts staring back at me, no plan in sight. I almost reached for takeout menus, but something made me pause. I grabbed olive oil, raided the spice drawer, and decided to trust simplicity. Twenty minutes later, the kitchen smelled like a bistro, and I had perfectly golden chicken that tasted like I'd been planning it all week.

I started making this for Sunday meal prep, lining up containers with sliced chicken, grains, and roasted veggies. My coworker asked what my secret was when I reheated lunch one day, and I laughed because there was no secret, just good seasoning and a hot oven. Now it is the recipe I text to friends when they say they do not know what to cook. It has become my reliable answer to the weeknight question.

Ingredients

• Boneless, skinless chicken breasts (6 to 8 oz each): Choose breasts that are similar in size so they cook evenly, and always pat them dry before seasoning to help the spices stick.
• Olive oil: This helps the seasonings adhere and keeps the surface from drying out in the oven, creating a light golden finish.
• Garlic powder: It brings a mellow, savory depth that fresh garlic sometimes overpowers, especially when you want a balanced crust.
• Onion powder: It adds a subtle sweetness and rounds out the garlic without adding moisture or texture.
• Paprika (smoked or sweet): Smoked paprika gives a campfire edge, while sweet paprika keeps things mild and approachable.
• Dried oregano or Italian seasoning: A little herbal brightness that makes the chicken taste intentional, not plain.
• Salt: Essential for bringing out every other flavor, so do not skip it or go too light.
• Black pepper: Just enough to add a gentle warmth without stealing the spotlight.
• Lemon slices (optional): A squeeze of citrus after baking lifts everything and adds a fresh, bright note.
• Chopped fresh parsley or cilantro (optional): A handful of green herbs makes the plate look alive and adds a pop of flavor.
• Simple Marinade ingredients (optional): If you have extra time, this blend of olive oil, lemon juice, soy sauce, honey, Dijon mustard, garlic, and pepper takes the flavor even deeper.

Instructions

Preheat and Prep Your Pan:

Set your oven to 400 degrees F and line a baking sheet with parchment paper or lightly grease a baking dish. This prevents sticking and makes cleanup almost instant.

Even Out the Chicken:

Pat the chicken breasts dry with paper towels, then place them between two sheets of parchment or plastic wrap and gently pound them to about three quarters of an inch thick. This ensures they cook at the same rate and stay juicy throughout.

Mix Your Seasoning:

In a small bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it forms a fragrant paste. The oil helps the spices cling and creates a beautiful crust.

Coat the Chicken:

Rub the seasoning mixture evenly over both sides of each chicken breast, making sure every inch is covered. If you are using the optional marinade, let the chicken sit in it for 30 minutes to 2 hours in the fridge, then pat it dry before adding the spice rub.

Arrange and Bake:

Place the chicken breasts in a single layer on your prepared baking sheet, leaving space between each piece so the heat circulates. Bake for 18 to 22 minutes, or until an instant read thermometer inserted into the thickest part reads 165 degrees F.

Rest and Serve:

Remove the chicken from the oven and let it rest for 5 minutes before slicing so the juices redistribute. Garnish with lemon slices and fresh herbs if you like, then serve warm with your favorite sides.

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One night I served this chicken with nothing but roasted broccoli and rice, and my partner said it tasted like something we would order out. That is when I realized simple food, done right, does not need to apologize. This dish has shown up at potlucks, been tucked into lunchboxes, and saved me on evenings when cooking felt like too much. It just works, every single time.

How to Store and Reheat

Let the chicken cool completely, then slice or leave whole and store in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave with a damp paper towel over the top to keep it moist, or warm it in a 350 degree F oven for about 10 minutes. You can also freeze cooked chicken for up to 3 months, thawing it overnight in the fridge before reheating.

Ways to Switch It Up

If you want heat, add a pinch of cayenne or red pepper flakes to the spice mix. Swap chicken breasts for bone in thighs if you prefer darker, juicier meat, just add 5 to 7 minutes to the baking time. You can also brush the chicken with barbecue sauce, pesto, or a balsamic glaze in the last few minutes of baking for a glossy finish. The base recipe is a blank canvas, so play around based on what is in your pantry.

Serving Suggestions

This chicken pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or asparagus. Serve it over quinoa, rice, or mashed potatoes for a complete meal. Slice it thin and pile it onto sandwiches, wraps, or grain bowls for easy lunches throughout the week.

• Top a Caesar salad with sliced chicken for a classic, satisfying dinner.
• Tuck it into tacos with avocado, salsa, and lime for a quick weeknight twist.
• Serve alongside garlic bread and a simple green salad for an effortless crowd pleaser.

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This is the kind of recipe that makes you feel capable in the kitchen, even on your most tired days. Keep it in your back pocket, and you will always have a plan when dinner feels uncertain.

Recipe FAQs

→ How do I keep chicken breast from drying out?

Pounding the chicken to even thickness ensures uniform cooking, while the olive oil rub helps retain moisture. Avoid overcooking by using a meat thermometer and removing at exactly 165°F.

→ What temperature should I bake chicken breast?

Bake at 400°F (200°C) for 18-22 minutes. This high heat creates a nice exterior while cooking the interior quickly to prevent drying.

→ Can I use frozen chicken breasts?

Yes, but thaw completely first and pat dry. Frozen chicken releases excess water during cooking, which prevents proper seasoning and can result in steamed rather than baked texture.

→ How long does cooked chicken keep in the refrigerator?

Store cooled chicken in airtight containers for up to 4 days. It reheats beautifully in the microwave or can be eaten cold in salads and sandwiches.

→ What sides go well with baked chicken breast?

Roasted vegetables, rice pilaf, quinoa, mashed potatoes, or a fresh green salad complement the mild, savory flavors beautifully.