Oven Baked Chicken Breast (Print Version)

Juicy chicken breasts baked with aromatic spices for a simple, protein-packed meal ready in under 40 minutes.

# 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 smoked or sweet paprika
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

→ 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

# How-To:

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 ¾ inch using a meat mallet or rolling pin.
03 - In a small bowl, mix olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until fully combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Optionally marinate in the Simple Marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before proceeding.
05 - Arrange seasoned chicken breasts in a single layer on the prepared baking sheet, ensuring they are not crowded and have space between each piece.
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 let rest for 5 minutes before slicing. Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means dinner can happen even on the messiest evenings.
  • The seasoning blend is simple but makes the chicken taste like you actually tried, not like you microwaved something sad.
  • Leftovers turn into next day lunches that people actually look forward to eating cold or reheated.
02 -
  • Do not skip pounding the chicken to an even thickness or you will end up with dry edges and undercooked centers no matter how carefully you watch the clock.
  • Use an instant read thermometer instead of guessing, because cutting into the chicken to check doneness lets all the juices escape and ruins the texture.
  • Let the chicken rest after baking or the first slice will release a flood of moisture onto your plate and leave you with drier meat.
03 -
  • Pound the chicken between two sheets of parchment instead of plastic wrap because it does not tear as easily and you can compost it after.
  • Let the seasoned chicken sit at room temperature for 10 minutes before baking so it cooks more evenly from edge to center.
  • If you want crispy edges, switch the oven to broil for the last 2 minutes, but watch it closely or it will burn.
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