Oven Baked Chicken Breast (Printable)

Tender, juicy chicken breasts seasoned with aromatic spices and baked to golden perfection. An effortless protein option for busy weeknights.

# 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 (optional)

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade (optional)

11 - 1/4 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 - 1/4 teaspoon black pepper

# How-To 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 black pepper until evenly mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Alternatively, marinate chicken in the optional marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Arrange seasoned chicken breasts in a single layer on the prepared baking sheet, ensuring they do not touch or overlap.
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 allow to rest for 5 minutes before slicing. Garnish with lemon slices and chopped fresh parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms boring chicken into something you actually crave, with almost no effort and barely any dishes to wash.
  • The even thickness trick means no more raw centers or cardboard edges, just juicy bites every single time.
  • One batch sets you up for lunches all week, whether you slice it over greens or tuck it into wraps.
02 -
  • Skipping the resting time is the number one mistake that turns juicy chicken into dry chicken, so set a timer and resist the urge to cut right away.
  • An instant read thermometer is the only way to know for sure when chicken is done without cutting into it and losing all those good juices.
  • If your breasts are wildly different sizes, bake the smaller ones on a separate pan or pull them out early to avoid overcooking.
03 -
  • Bring the chicken to room temperature for 15 minutes before baking so it cooks more evenly and you don't shock cold meat with high heat.
  • If you want a little char on top, switch the oven to broil for the last two minutes, but watch it like a hawk or it'll go from golden to burnt in seconds.
  • Invest in a good meat mallet; it's a small tool that makes a huge difference in texture and cooking time.
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