Oven Baked Chicken Breast (Print Version)

Tender, juicy chicken breasts seasoned with aromatic spices and baked until golden. Perfect for quick meals and meal prep.

# Needed Ingredients:

→ 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, smoked or sweet
06 - 1 teaspoon dried oregano or Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon slices, optional
10 - Chopped fresh parsley or cilantro, optional

→ Simple Marinade

11 - 1/4 cup olive oil
12 - 2 tablespoons fresh 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

# How-To 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, whisk together olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper until well combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. For additional flavor, marinate in the simple marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before proceeding.
05 - Place seasoned chicken breasts in a single layer on the prepared baking sheet, ensuring they do not overlap.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest portion reads 165°F.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Expert Suggestions:

01 -
  • It solves the eternal problem of dry chicken breast—these stay juicy because you're not overthinking it.
  • Minimal cleanup means you can actually enjoy eating instead of staring at a sink full of dishes.
  • Works perfectly for meal prep, so Monday mornings stop feeling like a culinary crisis.
02 -
  • Don't skip the resting period—it sounds small but makes the difference between moist chicken and stringy, disappointed chicken.
  • A meat thermometer is the only way to know for certain you've hit that 165°F sweet spot; eyeballing leads to either rubbery or slightly scary results.
03 -
  • Pat the chicken completely dry and let it sit uncovered in the fridge for thirty minutes before cooking—this helps the skin get closer to golden, even on boneless breasts.
  • If you're batch cooking for meal prep, cool the chicken completely before storing in airtight containers; it lasts about four days in the fridge and tastes just as good cold or reheated gently.
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