Pin it My oven timer went off while I was on a work call, and I panicked, certain I'd overcooked dinner again. But when I sliced into that chicken breast, it was perfect, tender, with juice pooling on the cutting board. That was the night I finally stopped guessing and started using a thermometer. Now this recipe is my default whenever I need something reliable, fast, and actually delicious without any fuss.
I started making this every Sunday to prep lunches for the week, and my coworker asked why my desk always smelled like a bistro at noon. She thought I was ordering out. When I told her it was just baked chicken I made in twenty minutes, she didn't believe me until I brought her a container. Now she makes it too, and we swap seasoning ideas over coffee.
Ingredients
- Boneless, skinless chicken breasts (6 to 8 oz each): Look for pieces that are roughly the same size so they cook evenly, and don't skip pounding them flat or you'll end up with dry edges and raw centers.
- Olive oil: This helps the spices stick and keeps the surface from drying out in the oven, plus it adds a subtle richness.
- Garlic powder: I prefer this over fresh garlic here because it distributes evenly and won't burn under high heat.
- Onion powder: It adds a sweet, savory depth that fresh onion just can't replicate in a dry rub.
- Paprika (smoked or sweet): Smoked paprika gives a campfire vibe, sweet paprika keeps it mellow, either one works beautifully.
- Dried oregano or Italian seasoning: A little herby brightness that makes the whole dish feel more intentional.
- Salt and black pepper: Don't be shy with the salt, it's what brings all the other flavors forward.
- Lemon slices and fresh parsley or cilantro (optional): A squeeze of lemon at the end wakes everything up, and the herbs make it look like you tried harder than you did.
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper or give your dish a light coating of oil. This keeps cleanup easy and prevents sticking.
- Prep the chicken:
- Pat the breasts completely dry with paper towels, then pound them gently between two sheets of parchment until they're about three quarters of an inch thick all over. Even thickness means even cooking, no guesswork.
- Mix your spices:
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it looks like a loose paste. It should smell amazing already.
- Season the chicken:
- Rub the spice mixture all over both sides of each breast, pressing it in a little so it sticks. If you marinated the chicken earlier, pat it dry first so the seasoning can grab on.
- Arrange and bake:
- Lay the chicken in a single layer on your prepared pan, leaving a little space between each piece. Bake for 18 to 22 minutes, checking with a thermometer until it reads 165°F in the thickest part.
- Rest and serve:
- Pull the pan out and let the chicken sit for five minutes before you slice it. This keeps all the juices inside instead of running out onto your cutting board.
Pin it One night I served this with roasted broccoli and wild rice, and my brother, who usually microwaves frozen burritos, asked for the recipe. He said it tasted like something from a restaurant. I didn't tell him how easy it was until he'd already made it twice himself. That felt like a small victory.
Making It Your Own
If you like a little heat, add a pinch of cayenne or red pepper flakes to the spice mix. I've also swapped in chicken thighs when I want something juicier, just add five to seven minutes to the baking time. Sometimes I toss in a handful of cherry tomatoes on the pan for the last ten minutes, they burst and get sweet and make the whole thing feel fancier.
Storing and Reheating
Let the chicken cool completely before tucking it into airtight containers, it'll keep in the fridge for up to four days. I slice some right away for salads and leave some whole for reheating. A quick zap in the microwave works fine, but if you have an extra minute, warming it in a skillet with a splash of broth keeps it from drying out.
Serving Suggestions
This chicken plays well with almost anything. I've piled it over greens with a lemon vinaigrette, stuffed it into pita with cucumbers and tzatziki, and served it alongside mashed potatoes when I wanted comfort food. It's one of those recipes that adapts to whatever mood you're in.
- Slice it thin and tuck it into grain bowls with quinoa, roasted veggies, and a drizzle of tahini.
- Serve it whole with a side of garlic green beans and a baked sweet potato for an easy weeknight plate.
- Chop it up and toss it into pasta with olive oil, sun dried tomatoes, and spinach for a quick dinner remix.
Pin it This recipe has saved me more times than I can count, from last minute dinners to meal prep Sundays when I just need something dependable. I hope it does the same for you.
Recipe FAQs
- → How do I keep chicken breasts from drying out in the oven?
Pat chicken dry before seasoning to help the rub adhere, then pound to even thickness so all pieces cook uniformly. Baking at 400°F creates a nice exterior while sealing moisture inside. Most importantly, let the chicken rest for 5 minutes after baking to allow juices to redistribute throughout the meat.
- → What temperature should chicken breasts be cooked to?
Chicken breasts are safe to eat when they reach an internal temperature of 165°F (74°C) measured in the thickest part. Use an instant-read thermometer for accuracy—this prevents overcooking while ensuring food safety.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are naturally more forgiving due to their higher fat content, resulting in juicier meat. Increase baking time by 5–7 minutes and verify doneness with a thermometer. The seasoning quantities remain the same.
- → How long does leftover chicken keep in the refrigerator?
Stored in airtight containers, cooled chicken remains fresh for up to 4 days. It's excellent for meal prep—portion into containers with roasted vegetables and grains for ready-to-go lunches throughout the week.
- → What sides pair well with baked chicken breast?
Roasted vegetables like broccoli, carrots, or Brussels sprouts complement the savory spices. For lighter meals, slice the chicken over mixed greens or grain bowls. Mashed potatoes, rice pilaf, or quinoa also make excellent accompaniments.
- → Should I cover the chicken while baking?
No, baking uncovered allows the exterior to develop nicely and the spices to form a light crust. Covering would trap steam and prevent that desirable texture. If you notice the tops browning too quickly, loosely tent with foil for the last few minutes.