Oven Baked Chicken Breast (Print Version)

Tender, juicy chicken breasts seasoned with aromatic spices and baked to golden perfection in just 35 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6–8 oz 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 - 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 Make:

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, whisk together olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until well combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast, ensuring complete coverage.
05 - For enhanced flavor, marinate the seasoned chicken in the optional marinade mixture for 30 minutes to 2 hours in the refrigerator. Pat dry with paper towels before proceeding to baking.
06 - Arrange chicken breasts in a single layer on the prepared baking sheet, ensuring they do not touch or overlap.
07 - Bake for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
08 - Remove from oven and allow chicken to rest for 5 minutes before slicing or serving.
09 - Garnish with lemon slices and chopped fresh parsley or cilantro if desired. Serve warm with accompaniments of choice.

# Expert Advice:

01 -
  • It delivers juicy chicken every single time without brining or complicated techniques.
  • The seasoning blend smells incredible as it bakes and makes your whole kitchen feel like a bistro.
  • You can prep four servings in ten minutes and have protein ready for days of lunches.
02 -
  • Always use a meat thermometer because oven temperatures vary wildly and guessing by time alone will eventually fail you.
  • Pounding the chicken to an even thickness is not optional if you want every bite to be tender and juicy.
  • Let the chicken rest after baking or you'll lose all the moisture you worked so hard to preserve.
03 -
  • Invest in an instant-read thermometer if you don't have one, it's the single best tool for perfectly cooked chicken every time.
  • If your chicken breasts are thicker than an inch, butterfly them before pounding so they cook evenly and stay tender.
  • Save the drippings from the pan and toss them with roasted vegetables or stir them into a simple pan sauce with a splash of white wine and butter.
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