Oven Baked Chicken Breasts (Printable)
Herb-seasoned chicken breasts baked tender and juicy in the oven, ready in just 35 minutes.
# What You’ll 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
# How To Make It:
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 arrange them on the prepared baking sheet.
03 - In a small bowl, combine olive oil, garlic powder, paprika, Italian herbs, onion powder, salt, and black pepper.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast.
05 - Bake for 18–25 minutes depending on thickness, until the internal temperature reaches 165°F.
06 - Remove from oven and let the chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The spice rub creates a golden crust that makes people think you spent way longer than ten minutes prepping.
- Once you nail the internal temperature trick you will never serve dry chicken again, and that is basically a superpower.
02 -
- A meat thermometer is the single tool that separates consistently juicy chicken from dry disappointment, so invest in one and use it every single time.
- Brining the breasts in salted water for twenty minutes before seasoning changed my results more than any other technique I have ever tried.
03 -
- If your chicken breasts are very thick on one end, place them between plastic wrap and pound them to an even thickness with a mallet or heavy skillet.
- Let the seasoned chicken sit for ten minutes at room temperature before baking so it cooks more evenly from edge to center.