Oven Baked Chicken Breast (Printable)

Tender, spice-rubbed chicken breasts baked until golden and juicy. An easy, versatile protein ready in under 40 minutes.

# 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 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Optional Marinade

11 - ¼ 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 - ¼ 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 ¾ 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 mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Alternatively, marinate chicken in the optional marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Place chicken breasts in a single layer on the prepared baking sheet, ensuring they do not overlap or touch.
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 allow to rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • It turns out moist and flavorful every single time once you learn the thickness trick.
  • You can season it a hundred different ways and it still works beautifully for meal prep or a quick dinner.
02 -
  • If you skip pounding the chicken to an even thickness, the thin parts will dry out before the thick parts are done.
  • Resting the chicken after baking isn't optional, cutting it too soon lets all the moisture run out onto your board.
03 -
  • Use an instant-read thermometer instead of guessing, it's the only way to guarantee perfectly cooked chicken every time.
  • If your chicken breasts are huge, slice them in half horizontally before pounding so they cook faster and more evenly.
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