Oven Baked Chicken Breast (Print Version)

Tender, juicy chicken breasts baked with aromatic spices. Ready in 35 minutes, this protein-packed dish is perfect for busy weeknights and 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 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade

11 - ¼ 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 - 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 two sheets of plastic wrap and gently pound to even thickness of approximately ¾ 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 well mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Optionally, marinate chicken in Simple Marinade for 30 minutes to 2 hours in refrigerator, then pat dry before seasoning.
05 - Arrange seasoned chicken breasts in 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 with instant-read thermometer in the thickest portion.
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 Tips:

01 -
  • It takes less than half an hour from start to finish, which means you can have real food on the table even on your busiest nights.
  • The seasoning blend is simple but creates a golden, flavorful crust that makes plain chicken feel like an actual meal.
  • Leftovers slice beautifully for salads, wraps, and grain bowls all week long without drying out.
02 -
  • Pounding the chicken to an even thickness is not optional if you want it to cook through without drying out the thinner edges.
  • Use an instant read thermometer and pull the chicken at exactly 165°F because even a few degrees over will turn it dry and chalky.
  • Letting the chicken rest after baking is just as important as the cooking itself, so do not skip those 5 minutes.
03 -
  • If your chicken breasts are wildly different sizes, consider cutting the larger ones in half lengthwise so everything cooks at the same rate.
  • Line your baking sheet with foil under the parchment if you want even easier cleanup, especially if any marinade drips.
  • Invest in a good instant read thermometer because guessing doneness by time alone is how you end up with dry chicken or undercooked centers.
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