Oven Baked Chicken Breasts (Printable Version)
Herb-seasoned chicken breasts baked juicy and tender in the oven, ready in 35 minutes for a simple weeknight dinner.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5–6 oz each)
→ Seasoning Blend
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 to prevent sticking.
02 - Pat chicken breasts dry with paper towels and arrange them on the prepared baking sheet, leaving space between each piece for even cooking.
03 - In a small bowl, combine olive oil, garlic powder, paprika, dried Italian herbs, onion powder, salt, and black pepper. Stir until a smooth paste forms.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full coverage for maximum flavor.
05 - Bake in the preheated oven for 18–25 minutes depending on thickness, until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with chopped fresh parsley and serve with lemon wedges.
# Helpful Hints:
01 -
- This is the juiciest oven chicken you will make with almost zero hands on effort and a spice blend that works every single time.
- It reheats beautifully for lunches and tastes just as good cold sliced over salad the next day.
02 -
- Skipping the rest period is the number one reason oven chicken turns out dry because all those juices pour right out the moment you slice.
- Brining the breasts in salted water for even 15 minutes before seasoning changed my results dramatically and I will never skip it again.
03 -
- An instant read meat thermometer is the single tool that will save you from overcooked chicken forever and it costs less than one ruined dinner.
- If your chicken breasts are very thick on one end, place them between plastic wrap and pound them slightly for even cooking throughout.