Oven Baked Chicken Breast (Printable)

Tender, juicy chicken breasts baked with savory spices until perfectly golden and delicious.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6-8 oz each)

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Fresh chopped parsley or cilantro

→ Optional Marinade

11 - 1/4 cup olive oil
12 - 2 tablespoons lemon juice
13 - 2 tablespoons soy sauce
14 - 1 tablespoon honey
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - 1/4 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 and gently pound to even thickness of approximately 3/4 inch using a meat mallet or rolling pin.
03 - In a small bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until fully incorporated.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. For enhanced flavor, optionally marinate in the marinade mixture for 30 minutes to 2 hours in the refrigerator, then pat dry before proceeding.
05 - Arrange seasoned chicken breasts in a single layer on the prepared baking sheet, ensuring they are not overlapping or crowded.
06 - Bake for 18-22 minutes until an instant-read thermometer inserted into the thickest portion registers 165°F.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing.
08 - Garnish with lemon slices and fresh chopped parsley or cilantro if desired. Serve warm.

# Expert Tips:

01 -
  • It takes less than half an hour from start to finish, which means you can have dinner ready before the hunger complaints start.
  • The spice blend is forgiving and you probably already have everything in your pantry.
  • Leftovers slice beautifully for sandwiches, grain bowls, or tossed into pasta the next day.
  • No marinating required unless you want to, so theres no need to plan hours ahead.
02 -
  • Do not skip the pounding step, uneven thickness means uneven cooking and dry edges every time.
  • Use a meat thermometer instead of guessing by touch or time, ovens vary wildly and five degrees makes a huge difference.
  • Let the chicken rest after baking or all the moisture youve worked to keep will end up pooling on your plate instead of inside the meat.
03 -
  • If your chicken breasts are really thick, butterfly them instead of pounding to save time and get an even cook without the extra effort.
  • Invest in a decent instant read thermometer, its the one tool that will change how you cook meat forever.
  • Season the chicken right before it goes in the oven if youre not marinating, salt draws out moisture if it sits too long.
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