Oven Baked Chicken Breasts (Printable View)

Tender herb-seasoned chicken breasts baked to juicy perfection in the oven for a quick healthy dinner.

# What You Need:

→ Poultry

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

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - ½ tsp dried thyme (or Italian seasoning)
08 - ½ tsp onion powder

→ Optional Garnish

09 - 2 tbsp fresh parsley, chopped
10 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion.
03 - In a small bowl, combine olive oil, salt, pepper, garlic powder, paprika, thyme, and onion powder until well blended.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, coating thoroughly.
05 - Place the seasoned chicken breasts on the prepared baking sheet, leaving space between each piece for even air circulation.
06 - Bake for 20–25 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer and juices run clear.
07 - Remove from the oven and let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
08 - Garnish with chopped fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The spice rub forms a golden, slightly crusty exterior while the inside stays remarkably juicy and tender.
  • Everything comes together in about thirty five minutes with ingredients you probably already have in your pantry.
  • It reheats beautifully, making it ideal for meal prep lunches that actually make you look forward to noon.
02 -
  • An instant read thermometer is the difference between perfectly juicy chicken and the dry, chalky meat that gives chicken breasts a bad reputation.
  • Pounding the chicken to an even thickness before seasoning ensures the thin end does not dry out while the thick end finishes cooking.
03 -
  • Pull the chicken from the fridge about fifteen minutes before seasoning so it loses some of its chill, promoting more even cooking throughout.
  • If your breasts vary significantly in thickness, place the larger ones near the back of the oven where the heat is typically stronger and check the smallest ones early.

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