Oven Baked Chicken Breast (Printable)

Juicy spiced chicken baked until tender and golden. Ready in 35 minutes for easy dinners or meal prep.

# 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 paprika, smoked or sweet
06 - 1 teaspoon dried oregano or Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices, optional
10 - 2 tablespoons chopped fresh parsley or cilantro, optional

→ Simple Marinade

11 - 1/4 cup olive oil, optional
12 - 2 tablespoons fresh lemon juice, optional
13 - 2 tablespoons soy sauce, optional
14 - 1 tablespoon honey or maple syrup, optional
15 - 1 teaspoon Dijon mustard, optional
16 - 1 clove garlic, minced, optional
17 - 1/4 teaspoon black pepper, optional

# 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 fully blended.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. For enhanced flavor, marinate chicken in the Simple Marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Arrange chicken breasts in a single layer on the prepared baking sheet, ensuring they do not touch each other.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
07 - Remove from oven and allow to rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Tips:

01 -
  • The chicken stays incredibly moist because pounding it to an even thickness means no more raw centers or dried-out edges.
  • You can season it in under five minutes or let it marinate while you handle other things, making it flexible for busy nights.
  • Leftovers taste just as good cold in a salad or reheated gently for lunch the next day.
  • It works beautifully as a blank canvas, so you can adjust the spices to match whatever cuisine mood strikes you.
02 -
  • If your chicken breasts are thicker than one inch, they will take longer to cook and the outside may dry out before the inside is done, so always pound them flat.
  • Do not skip the resting time after baking because cutting into the chicken immediately will cause all the juices to run out onto your cutting board instead of staying in the meat.
  • An instant-read thermometer is the only reliable way to know when chicken is done, so invest in one if you cook poultry regularly.
03 -
  • If your chicken breasts are uneven in size, fold the thin tail end under itself before baking so everything cooks at the same rate.
  • Let the chicken come to room temperature for 15 to 20 minutes before baking so it cooks more evenly and stays juicy.
  • Use parchment paper instead of foil because it prevents sticking without adding any metallic taste, and it makes cleanup almost effortless.
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