Oven Baked Chicken Breast (Printable)

Tender, juicy chicken breasts seasoned with aromatic spices and baked to golden perfection.

# 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
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices, optional
10 - Fresh parsley or cilantro, chopped, 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:

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 uniform thickness of approximately 3/4 inch using a meat mallet or rolling pin.
03 - In a small mixing bowl, combine 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, place seasoned chicken in the optional marinade and refrigerate for 30 minutes to 2 hours. Pat dry before 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 to 22 minutes, or until an instant-read thermometer inserted into the thickest portion reads 165°F.
08 - Remove from oven and let rest for 5 minutes before slicing. Garnish with lemon slices and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers juicy chicken without babysitting a skillet or firing up the grill.
  • The spice blend is versatile enough to pair with nearly anything in your fridge.
  • Leftovers slice beautifully for lunches without turning rubbery.
  • You can prep four servings in the time it takes to scroll through takeout menus.
02 -
  • Skipping the resting time will cost you all the moisture you worked to keep inside the meat.
  • An instant read thermometer is the only way to know for sure when chicken is done without cutting into it too early.
  • Pounding the chicken to an even thickness is the single most important step for preventing dry edges and undercooked centers.
03 -
  • Always let your oven fully preheat before putting the chicken in, or the cooking time will be unpredictable.
  • If your chicken breasts are thicker than an inch, consider butterflying them instead of pounding to save time and effort.
  • Rubbing the seasoning under the skin (if using bone in, skin on breasts) creates even more flavor, though this recipe is designed for skinless cuts.
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