Oven Baked Chicken Breast (Printable)

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

# What You 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
10 - Chopped fresh parsley or cilantro

→ Simple Marinade

11 - 1/4 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 - 1/4 teaspoon black pepper

# How To Make It:

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 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 pepper until well combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. For enhanced flavor, optionally marinate chicken in 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 are not crowded.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
07 - Remove from oven and let rest for 5 minutes before slicing. Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Tips:

01 -
  • It turns boring weeknight protein into something you actually look forward to eating.
  • The spice rub creates a savory crust that keeps every bite juicy and interesting.
  • You can prep a whole week of lunches in less time than it takes to watch a sitcom.
  • No marinating required, though the option is there when you want to plan ahead.
02 -
  • Skipping the pounding step is the number one reason chicken breasts turn out dry on the edges and raw in the center.
  • Let the chicken rest after baking or you'll lose all the juices you worked so hard to keep inside.
  • An instant-read thermometer is your best friend here, guessing doneness by time alone is risky.
03 -
  • Invest in a good instant-read thermometer, it takes the guesswork out and guarantees perfectly cooked chicken every time.
  • If your chicken breasts are huge, butterfly them instead of pounding to save time and get an even thickness faster.
  • Double the spice rub and keep the extra in a jar, it makes throwing together a quick dinner even easier on hectic nights.
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