Oven Baked Chicken Breasts (Printable Version)
Herb-seasoned chicken breasts baked juicy and tender in the oven for a healthy weeknight dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5–6 oz each)
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1 tsp dried Italian herbs (oregano, basil, thyme)
06 - ½ tsp onion powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
→ Optional Garnish
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels and place them on the prepared baking sheet.
03 - In a small bowl, combine olive oil, garlic powder, paprika, dried Italian herbs, onion powder, salt, and black pepper.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, coating thoroughly.
05 - Bake in the preheated oven for 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F when checked with a meat thermometer.
06 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute before slicing.
07 - Garnish with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, rice, or salad.
# Expert Advice:
01 -
- The seasoning rub comes together in about thirty seconds with pantry staples you probably already have.
- It produces genuinely juicy chicken breasts without any fuss or fancy techniques.
- Cleanup is almost nothing especially if you line the baking sheet with parchment.
02 -
- Invest in an instant read thermometer because guessing is how chicken breasts end up dry and disappointing.
- A quick 15 minute soak in salted water before seasoning makes a noticeable difference in juiciness especially with lean chicken.
03 -
- If your chicken breasts are very thick on one end lay them between plastic wrap and pound them slightly to an even thickness before seasoning.
- Letting the seasoned chicken sit for ten minutes before baking gives the salt time to penetrate and season the meat all the way through.