Oven Baked Chicken Breast (Printable)

Juicy, spice-rubbed chicken breasts roasted until tender. 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 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade

11 - ¼ 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 - ¼ teaspoon black pepper

# Step-by-Step Guide:

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 ¾ inch using a meat mallet or rolling pin.
03 - In a small bowl, combine olive oil, garlic powder, onion powder, paprika, oregano, salt, and black 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 - Place seasoned chicken breasts in a single layer on the prepared baking sheet, ensuring they are not crowded and have space between each piece.
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 allow chicken to rest for 5 minutes before slicing or serving.
08 - Garnish with lemon slices and chopped fresh parsley or cilantro if desired. Serve warm.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • You get perfectly juicy chicken every single time once you nail the technique, no more dry disappointments.
  • It's so versatile that yesterday's dinner becomes today's salad topping or tomorrow's sandwich filling.
02 -
  • Pounding the chicken to even thickness is non-negotiable—I learned this the hard way when one side was cooked through and the other was still slightly pink in the center.
  • A meat thermometer is your insurance policy against overcooked chicken; checking by feel or cooking time alone leaves too much to chance.
  • That 5-minute rest at the end genuinely matters and keeps everything tender instead of rubbery.
03 -
  • Don't skip the parchment paper—it's insurance against sticking and makes cleanup nearly instant, which matters more than you'd think after a long day.
  • If your chicken breasts are particularly thick, let them sit out for 10 minutes before cooking so the inside has a fighting chance to catch up to the outside.
Return