Oven Baked Chicken Breast (Printer Friendly)

Juicy, tender chicken breasts seasoned with aromatic spices and baked to golden perfection in just 20 minutes.

# What You Need:

→ Poultry

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

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika
06 - 1 teaspoon dried oregano or Italian seasoning
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

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

→ Optional Marinade

11 - ¼ 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 - ¼ teaspoon black pepper

# Directions:

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 plastic wrap sheets and gently pound to approximately ¾ inch thickness using a meat mallet or rolling pin.
03 - Mix olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper in a small bowl until well combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Optionally, marinate chicken in prepared marinade for 30 minutes to 2 hours refrigerated, then pat dry.
05 - Arrange seasoned chicken breasts in a single layer on prepared baking sheet, ensuring they do not touch.
06 - Bake for 18 to 22 minutes until internal temperature reaches 165°F when measured at thickest point with instant-read thermometer.
07 - Remove from oven and allow chicken to rest for 5 minutes. Garnish with lemon slices and fresh herbs if desired. Serve warm.

# Pro Advice:

01 -
  • It turns basic pantry staples into something that tastes restaurant worthy without any fuss.
  • The chicken stays tender and juicy because the oven does all the work at the right temperature.
  • You can slice it for salads, tuck it into sandwiches, or serve it whole with anything you have on hand.
  • It never gets boring because the spice blend is forgiving and easy to tweak based on your mood.
02 -
  • Always use a meat thermometer because guessing doneness leads to dry, overcooked chicken or undercooked centers.
  • Pounding the chicken to an even thickness is the single most important step for juicy results.
  • Let the chicken rest after baking or all those delicious juices will run out onto your cutting board instead of staying inside.
03 -
  • Invest in an instant read thermometer because it takes the guesswork out and guarantees perfectly cooked chicken every time.
  • Do not skip pounding the chicken, even thickness is the secret to juicy, evenly cooked meat.
  • If your breasts are especially thick, butterfly them instead of pounding to cut the cooking time and keep them tender.
  • Brush the baking sheet with a tiny bit of oil even under parchment paper to prevent any sticking and make cleanup easier.
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