Juicy Oven Baked Chicken Breast (Printable Version)

Tender chicken breasts seasoned with garlic, paprika, and herbs, baked to perfection in just 35 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 6 to 8 ounces 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 or Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade

11 - 1/4 cup olive oil
12 - 2 tablespoons lemon juice
13 - 2 tablespoons soy sauce
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - 1/4 teaspoon black pepper

# Steps:

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, mix olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until well combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Optionally marinate in the simple marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before proceeding.
05 - Arrange chicken breasts in a single layer on the prepared baking sheet, ensuring they are not crowded.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
07 - Remove from oven and let rest for 5 minutes. Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • It takes less than half an hour start to finish, which means you can have real dinner on the table even on the messiest weeknights.
  • The chicken stays juicy without any fussy techniques or brining overnight.
  • You can season it a dozen different ways and it still works beautifully for salads, grain bowls, or just eating straight off the pan.
02 -
  • Pounding the chicken to an even thickness is the single most important step for juicy results, I learned this after serving one dried out edge and one raw center.
  • Let the chicken rest after baking or you'll lose all that moisture the moment you cut into it.
  • Use an instant read thermometer instead of guessing, overcooked chicken is sad and no amount of sauce can fix it.
03 -
  • If your chicken breasts are really thick, butterfly them instead of pounding so they cook faster and more evenly.
  • Tent the pan with foil halfway through baking if the tops are browning too quickly.
  • Always let your meat come to room temperature for about 15 minutes before baking, it cooks more evenly that way.
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