Oven Baked Chicken Breasts (Print View)
Tender chicken breasts with crispy exterior and juicy interior, seasoned simply and baked to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon onion powder
08 - ½ teaspoon dried Italian herbs or mixed dried herbs
→ Optional Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges, for serving
# Method:
01 - Preheat your oven to 425°F. Lightly grease a baking dish or line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels. Place them in a large bowl or zip-top bag.
03 - Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, smoked paprika, onion powder, and Italian herbs. Toss or rub to coat the chicken evenly.
04 - Arrange the chicken breasts in a single layer in the prepared baking dish.
05 - Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F and juices run clear. Baking time may vary depending on thickness.
06 - Remove from the oven and let rest for 5 minutes before slicing.
07 - Garnish with chopped parsley and serve with lemon wedges, if desired.
# Insider Tips:
01 -
- The seasoning blend creates this gorgeous, restaurant quality crust that makes people think you spent way more effort than you actually did
- You can get this on the table in thirty minutes flat, which has saved me more weeknights than I care to admit
- Leftovers (if there are any) make incredible sandwiches, salads, or meal prep for the next day
02 -
- An instant read thermometer costs fifteen bucks and will completely transform your confidence in the kitchen, no more cutting into chicken to check doneness
- I learned that letting chicken rest is not optional but absolutely crucial for keeping it juicy, those five minutes make all the difference between dry and succulent
03 -
- Brining the chicken in salted water for fifteen minutes before seasoning is an extra step but worth it if you have the time
- Letting the chicken sit at room temperature for twenty minutes before cooking helps it cook more evenly throughout