Save My neighbor knocked on my door one Tuesday holding a tray of pale, rubbery chicken she'd just baked. She looked so defeated. I invited her in, pulled out my baking sheet, and we started over together. By the time those golden, perfectly seasoned breasts came out of the oven twenty minutes later, she actually laughed out loud. Sometimes the simplest recipes teach the biggest lessons.
I started making this every Sunday afternoon when I realized my weekday lunches were basically sad desk salads. Now I bake four breasts at once, slice them up, and suddenly I have protein for grain bowls, wraps, and pasta all week. The smell of paprika and garlic filling the kitchen on a lazy Sunday has become one of my favorite small rituals.
Ingredients
- Boneless, skinless chicken breasts (4, each 6 to 8 oz): Choose breasts that are roughly the same size so they cook evenly, and never skip pounding them to an even thickness or you'll end up with dry edges and raw centers.
- Olive oil (2 tablespoons): This helps the seasoning stick and keeps the surface from drying out in the oven's heat.
- Garlic powder (1 teaspoon): I prefer this over fresh garlic for baking because it distributes evenly and won't burn.
- Onion powder (1 teaspoon): It adds a subtle sweetness that balances the savory notes.
- Paprika (1 teaspoon, smoked or sweet): Smoked paprika gives a gentle campfire flavor while sweet paprika keeps it mild and a little fruity.
- Dried oregano or Italian seasoning (1 teaspoon): This brings an herby backbone that makes the chicken taste intentional, not plain.
- Salt (½ teaspoon): Don't be shy, chicken needs salt to taste like anything.
- Black pepper (¼ teaspoon): Freshly cracked is best, but pre-ground works just fine here.
- Lemon slices (optional): A squeeze over the top after baking brightens everything up.
- Chopped fresh parsley or cilantro (optional): I like the pop of green and the fresh herby finish.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish. This prevents sticking and makes cleanup almost too easy.
- Even Out the Chicken:
- Pat the chicken breasts completely dry with paper towels, then place them between two sheets of parchment or plastic wrap and gently pound them to about ¾ inch thick. This is the single most important step for juicy, evenly cooked chicken.
- Mix Your Seasoning:
- In a small bowl, whisk together olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it looks like a fragrant paste. The oil will help everything cling to the chicken.
- Coat the Chicken:
- Rub the seasoning mixture all over both sides of each breast, really massaging it in. If you're using the optional marinade, let the chicken sit in it for 30 minutes to 2 hours in the fridge, then pat dry before applying the seasoning.
- Arrange and Bake:
- Lay the chicken breasts in a single layer on your prepared sheet, giving them a little space so they don't steam. Bake for 18 to 22 minutes, until an instant-read thermometer reads 165°F in the thickest part.
- Rest and Serve:
- Pull the pan from the oven and let the chicken rest for 5 minutes so the juices settle back in. Garnish with lemon slices and fresh herbs if you like, then slice and serve warm.
Save One night I served this to friends who swore they hated chicken breast because it was always dry. They went quiet after the first bite, then one of them asked for the recipe on the spot. That's when I realized this wasn't just easy weeknight food, it was proof that the basics, done right, can be magic.
Making It Your Own
I've swapped the oregano for cumin and chili powder when I wanted a Southwestern vibe, or tossed in some lemon zest and thyme for something brighter. You can also use chicken thighs if you want a little more forgiveness, just add 5 to 7 minutes to the baking time. The beauty of this recipe is that it's a blank canvas.
Storing and Reheating
Once the chicken is completely cool, I slice it and tuck it into airtight containers where it keeps in the fridge for up to four days. When I reheat it, I do it gently in a skillet with a splash of broth or in the microwave covered with a damp paper towel so it doesn't turn into cardboard. Cold sliced chicken also works beautifully straight from the fridge on salads or in wraps.
Serving Suggestions
This chicken plays well with just about everything. I've served it beside roasted Brussels sprouts and sweet potatoes, on top of lemony orzo, tucked into pita with tzatziki, and chopped into Caesar salads. It's one of those recipes that makes you look like you tried harder than you did.
- Slice it thin and layer it into sandwiches with arugula and mustard.
- Dice it up and toss it with pasta, olive oil, and sun-dried tomatoes.
- Serve it whole with a side of garlicky green beans and mashed potatoes for a classic dinner plate.
Save This recipe has saved me on rushed weeknights and impressed people at casual dinners, and it never asks much of me in return. I hope it becomes one of those reliable favorites in your kitchen too.
Recipe FAQs
- → How do I keep chicken breasts from drying out in the oven?
Pound the chicken to even thickness before baking, use olive oil in the seasoning rub, and avoid overcooking. Letting the chicken rest for 5 minutes after baking helps redistribute juices throughout the meat.
- → What temperature should chicken breasts be cooked to?
Chicken breasts are safely cooked when they reach an internal temperature of 165°F (74°C) measured in the thickest part with an instant-read thermometer.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are naturally more forgiving and juicy. Bake them at the same temperature but increase cooking time by 5-7 minutes depending on thickness.
- → How long can I store leftover baked chicken?
Store cooled chicken in airtight containers in the refrigerator for up to 4 days. It reheats beautifully in the microwave or can be eaten cold in salads and sandwiches.
- → What sides go well with baked chicken breast?
Roasted vegetables like broccoli, carrots, or potatoes complement the savory flavors. This chicken also pairs beautifully with rice, quinoa, or a fresh green salad for a complete meal.