Oven Baked Chicken Breast

My kitchen thermometer changed everything about how I cook chicken. For years, I sliced into breasts too early, guessing doneness by touch and losing all those juices to the cutting board. One Wednesday evening, I finally checked the temperature at exactly 165 degrees, let it rest like I was supposed to, and the difference was startling. Now this simple baked chicken is what I make when I need reliable protein that actually tastes good, not the dry, sad version I used to settle for.

I started making this on Sundays after realizing my weekday salads needed more than canned tuna. The first batch I cooked, I forgot to pound the chicken evenly, so the thin ends dried out while the thick parts were still pale. My partner ate it without complaining, but I knew I could do better. The next week, I spent two extra minutes with the meat mallet, and suddenly every bite was tender.

Ingredients

• Boneless, skinless chicken breasts (6 to 8 oz each): Choose breasts that are similar in size so they cook evenly, and always check for any cartilage or tendons to trim before seasoning.
• Olive oil: This helps the spices cling to the meat and keeps the surface from drying out in the oven.
• Garlic powder: I prefer this over fresh garlic for baking because it distributes evenly and will not burn at high heat.
• Onion powder: It adds a subtle sweetness that balances the savory notes without overpowering the chicken.
• Paprika (smoked or sweet): Smoked paprika gives a hint of campfire flavor, while sweet paprika keeps it mild and approachable.
• Dried oregano or Italian seasoning: A little earthiness goes a long way, and the dried herbs hold up better than fresh in a hot oven.
• Salt and black pepper: Season generously because chicken needs more than you think to taste vibrant.
• Lemon slices and fresh parsley or cilantro (optional): These brighten the plate and add a pop of color that makes weeknight dinners feel a little special.
• Simple Marinade ingredients (optional): If you have an extra 30 minutes, the marinade with lemon juice, soy sauce, honey, and Dijon adds a tangy sweetness that makes the chicken taste more complex.

Instructions

Preheat and Prep Your Pan:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or lightly grease a baking dish. This prevents sticking and makes cleanup easier.

Even Out the Chicken:

Pat the chicken breasts dry with paper towels, then place them between two sheets of plastic wrap or parchment and gently pound them to about three quarters of an inch thick. This step is not optional if you want every piece to finish cooking at the same time.

Mix Your Seasoning:

In a small bowl, stir together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it forms a thick paste. The oil helps the spices stick and creates a light crust as it bakes.

Coat the Chicken:

Rub the seasoning mixture all over both sides of each chicken breast, making sure to cover every spot. If you are using the optional marinade, let the chicken sit in it for 30 minutes to 2 hours in the refrigerator, then pat it dry before adding the seasoning blend.

Arrange and Bake:

Place the chicken breasts in a single layer on your prepared baking sheet, leaving a little space between each piece so the heat circulates evenly. Bake for 18 to 22 minutes, checking the internal temperature with a thermometer until it reaches 165 degrees Fahrenheit.

Rest Before Slicing:

Remove the pan from the oven and let the chicken rest for 5 minutes before cutting into it. This allows the juices to redistribute instead of spilling out onto your cutting board.

Garnish and Serve:

Top with lemon slices and a sprinkle of fresh parsley or cilantro if you like, then serve warm alongside your favorite vegetables or grains.

Save

The first time I brought this to a potluck, someone asked if I had brined it overnight. I had not, but the compliment stuck with me because it meant I had finally figured out how to make plain chicken taste intentional. Now I keep a batch in the fridge most weeks, slicing it cold for sandwiches or reheating it with whatever vegetables I have on hand.

Making It Your Own

If you want a little heat, add a pinch of cayenne or red pepper flakes to the seasoning mix. I have also swapped boneless, skinless chicken thighs for the breasts when I want something even juicier, though you will need to add 5 to 7 minutes to the baking time. The marinade is completely optional, but it does add a tangy sweetness that works beautifully if you are serving this with rice or roasted potatoes.

Storing and Reheating

Once the chicken has cooled completely, I slice it and store it in airtight containers in the refrigerator for up to 4 days. It reheats well in the microwave for about 30 seconds, or you can warm it gently in a skillet with a splash of water to keep it from drying out. I have also frozen cooked slices for up to 2 months, though the texture is slightly softer after thawing.

Serving Suggestions

This chicken pairs with just about anything, but I love it best with roasted broccoli, a simple green salad, or quinoa. On busier nights, I slice it thin and pile it onto whole grain bread with lettuce, tomato, and a smear of mustard. It also works beautifully on top of grain bowls with avocado, pickled onions, and a drizzle of tahini.

• Try it with roasted sweet potatoes and a side of sauteed greens for a balanced plate.
• Slice it cold and toss it into a Caesar salad for an easy lunch.
• Use leftovers in wraps, quesadillas, or stirred into pasta with olive oil and garlic.

Save

This is the kind of recipe that does not need to be complicated to be satisfying. Once you get the timing right, it becomes one of those reliable staples you can make without thinking too hard.

Recipe FAQs

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

Pound the chicken to even thickness before baking—this ensures uniform cooking. Bake at 400°F until the internal temperature reaches 165°F, then let the meat rest for 5 minutes to redistribute juices. Avoid overcooking by using an instant-read thermometer.

→ What temperature should I bake chicken breasts?

Bake at 400°F (200°C) for 18–22 minutes. The higher heat creates a nice exterior while keeping the interior juicy. Always check with a thermometer rather than relying solely on time.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are naturally juicier and more forgiving. Bake at the same temperature but increase the time to 25–30 minutes, or until the thermometer reads 165°F at the thickest part.

→ How long does cooked chicken keep in the refrigerator?

Store cooled chicken in airtight containers for up to 4 days. The flavor often improves after a day as the spices meld. Reheat gently in the microwave or oven to maintain moisture.

→ What sides pair well with baked chicken breast?

Serve with roasted vegetables like broccoli, carrots, or potatoes. For lighter meals, slice over mixed greens or tuck into whole grain wraps. Grains like quinoa, rice, or couscous also complement the savory spices nicely.

→ Is this seasoning blend suitable for other proteins?

Yes. This versatile spice mixture works beautifully on pork chops, turkey cutlets, or even white fish fillets. Adjust baking times based on the thickness and type of protein you're preparing.