Juicy Oven Baked Chicken Breast (Printable Page)

Juicy chicken breasts baked with savory spices. Ready in 35 minutes for dinners, meal prep, or salads.

# 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 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Fresh parsley or cilantro, chopped

→ 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

# Steps:

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 and gently pound to uniform thickness of approximately ¾ inch using a meat mallet or rolling pin.
03 - Combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper in a small bowl until evenly mixed.
04 - Rub spice mixture evenly over both sides of each chicken breast. For enhanced flavor, marinate in optional marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before proceeding.
05 - Place seasoned chicken breasts in a single layer on prepared baking sheet, ensuring they are not touching or overcrowded.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest portion registers 165°F.
07 - Remove from oven and allow to rest for 5 minutes before slicing. Garnish with lemon slices and fresh herbs if desired. Serve hot.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can have protein on the table faster than ordering takeout.
  • The spice blend is forgiving and adaptable, so you can tweak it based on whatever you have in your pantry.
  • Leftovers taste just as good cold on a salad the next day, making meal prep effortless.
02 -
  • Pounding the chicken to an even thickness is not optional if you want it to cook uniformly, I learned this after serving half raw, half overcooked breasts to my in laws.
  • Letting the chicken rest for 5 minutes after baking allows the juices to redistribute, so every slice stays moist instead of leaking all over your cutting board.
03 -
  • Invest in an instant read thermometer, it takes all the guesswork out of knowing when the chicken is done and prevents you from overcooking it.
  • If your chicken breasts are especially thick, butterfly them before pounding so they cook faster and more evenly.
  • Let the seasoned chicken sit at room temperature for 10 minutes before baking, it helps the meat cook more uniformly from edge to center.
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