Juicy Oven Baked Chicken Breast (Printable)

Juicy chicken breasts baked with savory spices. Ready in 35 minutes, perfect for meal prep and quick dinners.

# 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 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

# Directions:

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, mix olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Alternatively, marinate chicken in the Simple Marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before applying additional seasoning.
05 - Arrange chicken breasts in a single layer on the prepared baking sheet, ensuring they are not crowded.
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 let rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Tips:

01 -
  • It turns out perfectly juicy without babysitting, so you can answer emails or fold laundry while it bakes.
  • The spice blend is forgiving and easy to tweak based on whatever's already open in your pantry.
  • Leftovers taste even better the next day tucked into wraps or tossed with greens.
02 -
  • Pounding the chicken to an even thickness is the secret to avoiding dry, overcooked edges while the center is still underdone.
  • Using an instant read thermometer takes the guesswork out and guarantees perfectly cooked chicken every single time.
  • Resting the chicken after baking isn't optional, it's what keeps all that moisture locked inside instead of running onto your cutting board.
03 -
  • Invest in an instant read thermometer, it's the difference between guessing and knowing your chicken is perfectly done.
  • If your breasts are thick and uneven, butterfly them open before pounding so they cook faster and more evenly.
  • Let the seasoned chicken sit at room temperature for ten minutes before baking, it helps it cook more evenly from edge to center.
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