Oven Baked Chicken Breasts (Print)
Herb-seasoned chicken breasts baked tender and juicy in the oven. Simple, healthy, and ready in 35 minutes.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts, about 6 oz each
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - 1/2 tsp dried thyme (or Italian seasoning)
08 - 1/2 tsp onion powder
→ Optional Garnish
09 - 2 tbsp fresh parsley, finely chopped
10 - Fresh lemon wedges
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or lightly grease with nonstick spray.
02 - Pat the chicken breasts thoroughly dry on both sides using paper towels. For even cooking, pound thicker portions to a uniform thickness of about 3/4 inch.
03 - In a small mixing bowl, combine the olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and onion powder until a smooth paste forms.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full coverage.
05 - Place the seasoned chicken breasts on the prepared baking sheet, leaving at least 1 inch of space between each piece for proper air circulation.
06 - Bake on the center rack for 20 to 25 minutes, until the internal temperature at the thickest part reaches 165°F when checked with an instant-read thermometer and juices run clear.
07 - Remove from the oven and let the chicken rest for 5 minutes on the baking sheet. This allows the juices to redistribute for maximum tenderness.
08 - Transfer to a serving platter, garnish with chopped fresh parsley, and accompany with lemon wedges. Serve alongside roasted vegetables, mashed potatoes, or a crisp green salad.
# Expert Suggestions:
01 -
- The spice rub creates a golden crust that makes you forget this is a healthy weeknight dinner.
- It takes about ten minutes of actual hands on work and the oven handles the rest beautifully.
- Leftovers slice perfectly cold on top of a salad the next day, which means lunch is already handled.
02 -
- An instant read thermometer is not optional here because chicken goes from perfectly juicy to dry and rubbery in a matter of two or three minutes at this temperature.
- Resting the chicken is the single most important step and skipping it will undo every careful thing you did up to that point.
03 -
- Take the chicken out of the refrigerator about fifteen minutes before seasoning so it loses its chill and cooks more evenly from edge to center.
- A light dusting of extra paprika on top right before baking gives you that deep golden color that makes people think you did something complicated when you did not.