Oven Baked Chicken Breast (Print Version)

Juicy, perfectly seasoned baked chicken breasts ready in 35 minutes. Ideal for busy weeknights and meal prep.

# What You 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
06 - 1 teaspoon dried oregano or Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade

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 degrees Fahrenheit. 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 thoroughly mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast, ensuring complete coverage.
05 - For enhanced flavor, marinate chicken in the marinade mixture for 30 minutes to 2 hours in the refrigerator. Pat dry before proceeding with seasoning if marinating.
06 - Place chicken breasts in a single layer on the prepared baking sheet, ensuring they do not touch or overlap.
07 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part registers 165 degrees Fahrenheit.
08 - Remove from oven and allow to rest for 5 minutes before slicing. Garnish with lemon slices and fresh herbs if desired. Serve while warm.

# Expert Hints:

01 -
  • It uses pantry staples you probably already own, so theres no special trip to the store.
  • The chicken stays juicy without any fuss, even if youre distracted by a hundred other things.
  • You can double the batch and have protein ready for grain bowls, wraps, and late night snacks all week.
02 -
  • Pounding the chicken to an even thickness is the single most important step for juicy results, I learned this after serving one too many dinners with rubbery edges and raw middles.
  • Resting the chicken after baking isnt optional, cutting it too soon turns your cutting board into a puddle and leaves the meat dry.
  • An instant read thermometer is worth every penny, guessing doneness by time alone is how you end up with chicken jerky or a stomachache.
03 -
  • If your chicken breasts are uneven in size, start checking the smaller ones a few minutes early and pull them out when theyre done, letting the larger ones finish.
  • Letting the seasoned chicken sit at room temperature for ten minutes before baking helps it cook more evenly and develop better color.
  • Save any leftover seasoning blend in a small jar, it works just as well on pork chops, fish, or roasted chickpeas.
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