Oven Baked Chicken Breast

My oven timer went off during a conference call once, and I had to mute myself to rescue what turned out to be the most perfectly baked chicken breasts I'd ever made. That accidental distraction taught me something crucial: walking away and trusting the process actually works better than hovering. Before that afternoon, I'd been guilty of opening the oven door every few minutes, poking at the meat, second-guessing the temperature. Now this recipe is my weeknight anchor, the one I turn to when I need something reliable without the fuss.

I started making this for my neighbor who was recovering from surgery and needed easy, healthy meals. She told me later that the smell of garlic and paprika reminded her of her grandmother's kitchen in a way that made her feel cared for. That comment stuck with me because it's exactly what food should do: nourish the body and comfort the heart at the same time. I've been doubling the recipe ever since, keeping half for myself and sharing the rest.

Ingredients

• Boneless, skinless chicken breasts (6 to 8 oz each): Choose breasts that are roughly the same size so they cook evenly, and don't skip the pounding step or you'll end up with dry edges and undercooked centers.
• Olive oil: This helps the spices stick and creates a golden exterior without making the chicken greasy.
• Garlic powder: I prefer powder over fresh garlic here because it distributes more evenly and won't burn in the oven.
• Onion powder: Adds a subtle sweetness that balances the savory notes without overpowering the dish.
• Paprika (smoked or sweet): Smoked paprika gives a hint of campfire char, while sweet paprika keeps things mellow and approachable.
• Dried oregano or Italian seasoning: Either works beautifully, just use what you have on hand and the chicken will taste like you planned it all along.
• Salt and black pepper: Season generously because chicken needs it, but taste your spice mix first in case your paprika or seasoning blend is already salty.
• Lemon slices and fresh parsley or cilantro (optional): A squeeze of lemon at the end brightens everything, and the herbs make it look like you put in more effort than you did.
• Simple Marinade ingredients (optional): If you have an extra 30 minutes, this marinade adds a tangy depth that makes the chicken taste like it came from a nice restaurant.

Instructions

Preheat and Prep:

Set your oven to 400 degrees F and line a baking sheet with parchment paper so cleanup is just a matter of tossing the paper. If you skip this step, you'll be scrubbing baked-on drippings later.

Even Out the Chicken:

Pat the breasts dry with paper towels, then gently pound them to an even three-quarter inch thickness between two sheets of parchment. This is the secret to preventing that thick part from staying raw while the thin part turns into leather.

Mix the Seasoning:

Combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper in a small bowl until it forms a fragrant paste. The oil helps the spices cling to the chicken instead of falling off onto the pan.

Season the Chicken:

Rub the seasoning mixture all over both sides of each breast, making sure every inch is covered. If you're using the marinade, let the chicken sit in it for 30 minutes to 2 hours in the fridge, then pat dry before applying the spice rub.

Arrange on the Pan:

Place the chicken breasts in a single layer with a little space between them so hot air can circulate. Crowding them will cause them to steam instead of bake.

Bake to Perfection:

Slide the pan into the oven and bake for 18 to 22 minutes, checking with an instant-read thermometer for an internal temperature of 165 degrees F. Don't guess, because overcooked chicken is sad and undercooked chicken is unsafe.

Rest Before Slicing:

Let the chicken rest on the pan for 5 minutes after you pull it from the oven so the juices redistribute. If you slice it immediately, all that moisture will run out onto your cutting board.

Garnish and Serve:

Top with lemon slices and a sprinkle of fresh parsley or cilantro if you're feeling fancy. Serve it warm alongside roasted vegetables, a crisp salad, or your favorite grain.

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The first time I made this for a potluck, someone asked me for the recipe and seemed almost disappointed when I told them how simple it was. I think we've been conditioned to believe that good food has to be complicated, but this dish proves that a handful of pantry spices and twenty minutes in the oven can rival anything fancy. It's become my go-to whenever I want to feel competent in the kitchen without breaking a sweat.

How to Store and Reheat

Once the chicken has cooled completely, slice it or leave it whole and store it in airtight containers in the refrigerator for up to four days. I like to keep a couple of breasts sliced for salads and sandwiches, and leave one whole for reheating as a main dish. To reheat, wrap the chicken in foil and warm it in a 350 degree F oven for about 10 minutes, or microwave it in 30-second intervals with a damp paper towel on top to prevent drying out. Freezing works too, just wrap each breast tightly in plastic wrap and then foil, and it'll keep for up to three months.

Variations to Try

If you're craving heat, add a pinch of cayenne or red pepper flakes to the spice mix and you'll get a gentle kick that doesn't overwhelm. Swapping in bone-in, skin-on chicken thighs will give you richer, juicier meat, but you'll need to increase the baking time by about five to seven minutes and check for that same 165 degree F internal temperature. I've also tried this with a drizzle of balsamic glaze in the last five minutes of baking, and it caramelizes beautifully without any extra effort.

Serving Suggestions

This chicken is a blank canvas that works with almost anything you have on hand. I love serving it over a bed of garlicky sauteed spinach with a side of roasted sweet potatoes, or slicing it thin and tucking it into a wrap with avocado, tomato, and a smear of hummus. It also shines on top of a grain bowl with quinoa, roasted broccoli, and a tahini drizzle.

• Pair it with a simple arugula salad dressed in lemon and olive oil for a light, balanced meal.
• Shred any leftovers and toss them into pasta with a splash of pasta water and some Parmesan.
• Use it cold in a sandwich with crisp lettuce, sliced cucumber, and a tangy mustard spread.

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There's something quietly satisfying about pulling a pan of golden, fragrant chicken from the oven and knowing dinner is handled without drama. This recipe has earned its place in my weekly rotation, and I hope it does the same for you.

Recipe FAQs

→ How do I keep chicken breasts from drying out in the oven?

Pound the chicken to even thickness (about ¾ inch) so it cooks uniformly. Use olive oil to seal in moisture, and avoid overcooking by checking the internal temperature at 18 minutes. Letting the meat rest for 5 minutes after baking is crucial for juiciness.

→ What temperature should I bake chicken breasts?

Bake at 400°F (200°C) for 18–22 minutes. This high heat creates a nice exterior while keeping the interior moist. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

→ Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are naturally juicier and more forgiving. Use boneless, skinless thighs and increase the baking time by 5–7 minutes. The same seasoning blend works perfectly.

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

Store cooled chicken in airtight containers for up to 4 days. It reheats beautifully in the microwave at 50% power or in a 350°F oven for 10–15 minutes. It's also excellent cold in salads and sandwiches.

→ What herbs and spices work best for baked chicken?

Garlic powder, onion powder, and paprika form the base of this seasoning blend. Dried oregano or Italian seasoning adds earthy notes. For variation, try adding cumin, chili powder, or dried thyme. Fresh herbs like parsley or cilantro make lovely garnishes.