Save My kitchen timer went off while I was folding laundry upstairs, and I practically flew down the steps convinced I'd ruined dinner. But when I opened the oven, the chicken breasts were golden, perfectly moist, and the whole house smelled like a seasoning commercial. That panic turned into relief, then into a weekly habit. I've been making this same simple baked chicken ever since, and it's never let me down.
I started making this when my friend challenged me to stop buying those pre-seasoned frozen chicken packs. She said I could do better with five minutes and a spice rack. The first time I served it to her, she asked for seconds and admitted she was wrong to doubt me. Now every time I pull this dish together, I think about that smug little smile she tried to hide.
Ingredients
- Boneless, skinless chicken breasts (6 to 8 oz each): Look for breasts that are similar in size so they cook evenly, and always pat them dry before seasoning or the spices won't stick properly.
- Olive oil: This helps the seasonings cling to the chicken and keeps the surface from drying out in the oven.
- Garlic powder: I prefer powder over fresh garlic here because it distributes evenly and won't burn under high heat.
- Onion powder: It adds a subtle sweetness that balances the savory notes without overpowering the chicken.
- Paprika (smoked or sweet): Smoked paprika brings a gentle depth, while sweet paprika keeps things mild and bright.
- Dried oregano or Italian seasoning: I usually reach for Italian seasoning because it's already balanced, but plain oregano works beautifully too.
- Salt and black pepper: Don't skimp on these, they make every other flavor come alive.
- Lemon slices and fresh parsley or cilantro (optional): A squeeze of lemon at the end brightens everything up, and the herbs make it look like you tried harder than you did.
Instructions
- Preheat and prep your pan:
- Set your oven to 400°F and line a baking sheet with parchment paper or give a baking dish a light coat of oil. This keeps cleanup easy and prevents sticking.
- Even out the chicken:
- Pat the breasts dry with paper towels, then place them between two sheets of parchment or plastic wrap and gently pound them to about three quarters of an inch thick. This ensures they cook at the same rate and stay tender.
- Mix your seasoning blend:
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it forms a loose paste. It should smell incredible right away.
- Coat the chicken:
- Rub the seasoning mixture all over both sides of each breast, making sure to cover every inch. If you're using the optional marinade, let the chicken sit in it for 30 minutes to 2 hours in the fridge, then pat it dry before adding the seasoning.
- Arrange and bake:
- Lay the chicken in a single layer on your prepared pan, leaving a little space between each piece so the heat circulates. Bake for 18 to 22 minutes, until an instant read thermometer reads 165°F in the thickest part.
- Rest and serve:
- Pull the pan from the oven and let the chicken rest for 5 minutes before slicing. This keeps all the juices inside instead of running out onto your cutting board.
Save One Sunday I made a double batch and stored it in containers for the week ahead. By Wednesday, I had chicken on my salad, chicken in a wrap, and chicken over rice without thinking twice. It felt like having a secret weapon in the fridge, and I finally understood why people rave about meal prep.
How to Store and Reheat
Let the chicken cool completely before transferring it to airtight containers. It'll keep in the refrigerator for up to four days, and you can reheat it gently in the microwave or slice it cold for salads and sandwiches. I've found that reheating it covered with a damp paper towel keeps it from drying out.
Simple Ways to Change It Up
Sometimes I swap the paprika for cumin and add a pinch of chili powder for a southwestern vibe. Other times I'll toss in some lemon zest with the seasoning or use thyme instead of oregano. The base method stays the same, but the flavor can go wherever your dinner needs it to.
Serving Suggestions
This chicken plays well with just about anything. I've served it alongside roasted broccoli and sweet potatoes, sliced it over Caesar salad, tucked it into pita with tzatziki, and piled it on top of buttery orzo. It's the kind of protein that makes putting together a balanced plate almost too easy.
- Pair it with roasted vegetables and quinoa for a clean, satisfying dinner.
- Slice it thin and layer it into wraps or grain bowls throughout the week.
- Serve it with a simple side salad and crusty bread when you want something light.
Save This recipe has saved more weeknights than I can count, and it never feels like settling. Give it a try and you might just find yourself making it every week too.
Common Recipe Questions
- → How do I keep chicken breasts from drying out in the oven?
Pound the chicken to an even thickness, don't overcook past 165°F internal temperature, and let it rest for 5 minutes after baking to redistribute the juices.
- → Can I use bone-in chicken breasts instead?
Yes, but increase the baking time to 30-35 minutes and check that the internal temperature reaches 165°F near the bone.
- → What temperature should I bake chicken breasts?
Bake at 400°F (200°C) for 18-22 minutes. This higher temperature helps create a flavorful exterior while keeping the inside juicy.
- → How long can I store cooked chicken in the refrigerator?
Store cooled chicken in airtight containers for up to 4 days in the refrigerator. It's perfect for meal prep throughout the week.
- → Do I need to marinate the chicken beforehand?
Marinating is optional but adds extra flavor. The dry seasoning method works perfectly well for a quick weeknight dinner.
- → Can I add vegetables to the baking sheet?
Absolutely! Add vegetables like broccoli, bell peppers, or potatoes around the chicken for a complete one-pan meal.