Oven Baked Chicken Breast (Printable)

Tender spice-rubbed chicken baked until juicy and golden. Ready in 35 minutes.

# What You'll 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, 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 - 2 tablespoons 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 or parchment paper and gently pound to even thickness of approximately 3/4 inch using a meat mallet or rolling pin.
03 - In a small bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until well mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Alternatively, marinate chicken in the simple marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Arrange chicken breasts in a single layer on the prepared baking sheet, ensuring they do not touch.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped fresh parsley or cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • It takes less than half an hour from start to finish, which means you can have a real dinner even on the busiest nights.
  • The spice blend is simple but hits all the right notes without needing a pantry full of exotic ingredients.
  • Leftovers taste amazing cold in a salad or reheated in a wrap the next day.
  • You only dirty a couple of bowls and one pan, so cleanup is painless.
02 -
  • Pounding the chicken to an even thickness is not optional if you want it to cook through without drying out.
  • A meat thermometer is the only way to know for sure when it's done, ovens vary wildly and timing alone will let you down.
  • Letting it rest after baking is just as important as the cooking itself, cutting too early ruins all your hard work.
03 -
  • If your chicken breasts are really thick, butterfly them instead of pounding to save time and keep them tender.
  • Rub a little mustard on the chicken before adding the spice mix, it helps everything stick and adds a subtle tang.
  • Use parchment paper instead of foil, it won't stick and you can toss it right in the compost or trash without scrubbing.
Return