Oven Baked Chicken Breast

My neighbor knocked on my door one Tuesday holding a grocery bag full of chicken breasts she couldn't fit in her freezer. I had twenty minutes before a work call and zero inspiration, so I grabbed what was already open in my spice drawer and tossed everything together. The smell that filled my apartment during that call made me forget half of what my boss said. I've been making chicken this way ever since, and it's never once let me down.

I made this for a friend who swore she hated plain chicken. She ate two pieces standing at my counter before I even plated the sides. We laughed because she kept saying it tasted like something from a restaurant, but really it was just olive oil, spices, and a hot oven doing their job. That night convinced me that simple food, done right, never needs an apology.

Ingredients

• Boneless, skinless chicken breasts (6 to 8 oz each): Look for pieces that are similar in size so they cook evenly, and if theyre wildly thick on one end, a gentle pound with a mallet saves you from dry edges.
• Olive oil: This helps the spices stick and keeps the surface from drying out in the oven, plus it adds a subtle richness that butter cant quite match when youre going dairy free.
• Garlic powder: I prefer this over fresh garlic here because it clings to the chicken and caramelizes beautifully without burning.
• Onion powder: It brings a gentle sweetness that balances the paprika and oregano, rounding out the whole blend.
• Paprika (smoked or sweet): Smoked paprika adds a campfire edge, while sweet paprika keeps things mellow and kid friendly.
• Dried oregano or Italian seasoning: Either works, but oregano alone feels a little more focused and less like a pizza topping.
• Salt and black pepper: Dont skimp on the salt, it pulls all the other flavors forward and makes the chicken taste like itself.
• Lemon slices and fresh parsley or cilantro (optional): A squeeze of lemon right before serving wakes everything up, and the herbs make it look like you tried harder than you did.
• Simple Marinade ingredients (optional): If you have an extra thirty minutes, this marinade adds tangy depth and a hint of sweetness that makes the chicken taste marinated even though it barely waited.

Instructions

Preheat and prep your pan:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper, or lightly grease a baking dish if thats what you have. This step sounds boring, but starting with a hot oven makes all the difference for getting a golden surface.

Dry and 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 an even three quarter inch thickness. This keeps the thin parts from overcooking while the thick parts catch up.

Mix your seasoning blend:

In a small bowl, stir together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it looks like a loose paste. It should smell warm and a little smoky.

Coat the chicken:

Rub the seasoning mixture all over both sides of each chicken breast, pressing gently so it sticks. If youre using the marinade, let the chicken sit in it for thirty minutes to two hours in the fridge, then pat it dry before adding the spice rub.

Arrange on the pan:

Lay the chicken breasts in a single layer on your prepared baking sheet, leaving a little space between each piece so the heat circulates. Crowding them makes them steam instead of roast.

Bake until perfectly done:

Slide the pan into the oven and bake for eighteen to twenty two minutes, or until an instant read thermometer reads 165 degrees Fahrenheit in the thickest part. The exact time depends on how thick your chicken is, so check early if theyre on the smaller side.

Rest before slicing:

Pull the pan out and let the chicken rest for five minutes on the counter. This lets the juices settle back into the meat instead of running all over your cutting board.

Garnish and serve:

Top with lemon slices and a sprinkle of fresh parsley or cilantro if you want it to look as good as it tastes. Serve warm with whatever sides make you happy.

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I started keeping a container of this chicken in my fridge after a week when I was too tired to think past breakfast. It turned Monday lunch into a grain bowl, Wednesday dinner into chicken tacos, and Friday into a salad I actually wanted to eat. Somewhere in that week, I realized that having one thing done well makes everything else easier.

Storing and Reheating

Let the chicken cool completely before transferring it to an airtight container, then store it in the refrigerator for up to four days. When youre ready to reheat, slice it first and warm it gently in a skillet over medium heat with a splash of water or broth to keep it from drying out. I avoid the microwave when I can because it turns the edges chewy, but if thats all you have, cover the chicken with a damp paper towel and heat in short bursts.

Swaps and Variations

If you want a spicy kick, add a pinch of cayenne or red pepper flakes to the seasoning blend, or swap in chicken thighs for juicier, more forgiving meat that handles an extra five to seven minutes in the oven. I've also made this with a squeeze of lime instead of lemon, and tossed in cumin and chili powder for a more southwestern vibe. The base method stays the same, so you can follow whatever flavor mood hits you.

Serving Suggestions

This chicken plays well with just about anything you put next to it. I love it with roasted Brussels sprouts and sweet potatoes, or sliced over a big Caesar salad when I want something filling but not heavy. It also works tucked into pita with cucumber and tzatziki, or chopped into fried rice when you need to use up leftover vegetables.

• Pair it with roasted vegetables and quinoa for an easy weeknight plate.
• Slice it thin for sandwiches or wraps with your favorite toppings.
• Dice it and toss it into pasta, grain bowls, or soups for quick added protein.

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This recipe has become my default answer when someone asks what I make for dinner during the week. Its proof that you dont need a long ingredient list or complicated steps to end up with something satisfying and real.

Recipe Questions & Answers

→ How do I keep chicken breasts from drying out?

Pound the breasts to even thickness (about ¾ inch) before cooking, use olive oil in the seasoning blend, and avoid overcooking. Let the chicken rest for 5 minutes after baking to redistribute juices throughout the meat.

→ What temperature should chicken breast be cooked to?

Chicken breast is safely cooked at 165°F (74°C) when measured in the thickest part with an instant-read thermometer. At this temperature, the meat remains juicy while being fully cooked and safe to eat.

→ Can I use frozen chicken breasts?

For best results, thaw the chicken completely before cooking. If using frozen, increase baking time by 50% and verify internal temperature reaches 165°F. Thawing ensures even seasoning absorption and consistent texture.

→ How long does baked chicken breast last in the refrigerator?

Store cooled chicken in airtight containers for up to 4 days. The chicken remains tender and flavorful, making it excellent for meal prep. Reheat gently in the microwave at 50% power or slice cold over salads.

→ What spices work best for seasoning chicken breast?

Garlic powder, onion powder, paprika, and dried herbs like oregano create a classic savory blend. Smoked paprika adds depth, while a pinch of cayenne provides subtle heat. The olive oil helps spices adhere and promotes browning.