Oven Baked Chicken Breast

My neighbor once told me she avoided cooking chicken because it always turned out dry and boring. I handed her a piece of this oven-baked chicken through the fence, still warm and fragrant with paprika and garlic. She called me an hour later asking for the recipe. That moment reminded me how something this simple can feel like a small revelation when it actually works.

I started making this on Sundays when I realized my weekday dinners were becoming a cycle of takeout and exhaustion. Prepping four chicken breasts at once meant I had protein ready for grain bowls, quick salads, and those nights when cooking felt impossible. It became less about the recipe and more about giving myself permission to make things easier.

Ingredients

• Boneless, skinless chicken breasts (6 to 8 oz each): Look for breasts that are similar in size so they cook evenly, and always pat them dry before seasoning to help the spices stick and the surface brown.
• Olive oil: This helps the seasonings adhere and keeps the chicken moist during baking, creating a light coating that turns golden in the oven.
• Garlic powder: It distributes more evenly than fresh garlic and toasts beautifully in the oven without burning.
• Onion powder: Adds a subtle sweetness and depth that balances the other spices without overpowering the chicken.
• Paprika (smoked or sweet): Smoked paprika brings a gentle smokiness, while sweet paprika adds color and a mild pepper flavor.
• Dried oregano or Italian seasoning: A hint of herbiness rounds out the savory profile and makes the kitchen smell incredible.
• Salt and black pepper: Essential for bringing out all the other flavors and seasoning the meat throughout.
• Lemon slices and fresh parsley or cilantro (optional): A bright finish that adds color and a pop of freshness when you serve it.

Instructions

Preheat and Prep Your Pan:

Set your oven to 400 degrees F and line a baking sheet with parchment paper or lightly grease a baking dish. This prevents sticking and makes cleanup almost effortless.

Even Out the Chicken:

Pat the chicken breasts completely dry with paper towels, then place them between two sheets of parchment or plastic wrap and gently pound them to an even three-quarter inch thickness. This step is the secret to chicken that cooks uniformly and stays juicy.

Mix Your Seasoning:

In a small bowl, combine the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it forms a fragrant paste. The oil helps everything cling to the chicken.

Coat the Chicken:

Rub the seasoning mixture generously over both sides of each chicken breast, making sure every inch is covered. If you have time, let the chicken sit for a few minutes so the spices can settle in.

Arrange and Bake:

Place the chicken breasts in a single layer on your prepared baking sheet, leaving a little space between each piece so the heat circulates evenly. Bake for 18 to 22 minutes, checking with an instant-read thermometer until the thickest part reaches 165 degrees F.

Rest and Serve:

Remove the chicken from the oven and let it rest for five minutes before slicing. This allows the juices to redistribute so every bite is moist and flavorful.

Pin it

One evening, my teenager wandered into the kitchen while I was slicing this chicken for her lunch containers. She grabbed a piece straight off the cutting board, paused mid-chew, and said it tasted like something from a restaurant. I realized then that teaching her this recipe was teaching her she could make food worth getting excited about, not just fuel to get through the day.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever mood or flavor you are chasing. Swap the paprika for cumin and add a squeeze of lime for a Latin twist, or use curry powder and a drizzle of yogurt after baking for something warmer and more aromatic. If you love heat, a pinch of cayenne or red pepper flakes in the spice mix adds just enough kick without overwhelming the chicken.

Storage and Meal Prep Magic

Once the chicken has cooled completely, slice it or leave it whole and store it in airtight containers in the refrigerator for up to four days. I like to divide it into portions so I can grab exactly what I need for a quick wrap, salad, or pasta bowl. It reheats beautifully in the microwave for about 45 seconds, or you can enjoy it cold straight from the fridge.

Serving Suggestions and Pairings

This chicken plays well with almost anything you have on hand. Serve it alongside roasted vegetables like broccoli, carrots, or Brussels sprouts for a simple weeknight dinner. Slice it over mixed greens with your favorite vinaigrette, or tuck it into a warm pita with hummus and cucumbers.

• Pair it with quinoa, rice, or couscous for a balanced, filling meal.
• Use leftovers in sandwiches, wraps, or grain bowls throughout the week.
• Drizzle with a squeeze of fresh lemon juice or a spoonful of pesto just before serving for extra brightness.

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This recipe has become my quiet weeknight hero, the one I return to when I need something reliable that actually tastes good. I hope it does the same for you.

Recipe FAQs

→ How do I keep chicken breasts from drying out in the oven?

Pound the chicken to even thickness (about ¾ inch) before cooking. This ensures all parts finish cooking simultaneously rather than the thinner portions becoming tough while the center reaches temperature. Letting the meat rest for 5 minutes after baking allows juices to redistribute throughout the breast.

→ What temperature should chicken breasts be cooked to?

Chicken breasts should reach an internal temperature of 165°F (74°C) measured in the thickest part with an instant-read thermometer. Avoid overcooking beyond this point, as the meat will quickly become dry and fibrous.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs contain more fat, making them naturally more forgiving and juicy. Increase the baking time by approximately 5-7 minutes, and cook until the thermometer reads 165°F at the thickest point near the bone.

→ Should I cover the chicken while baking?

Baking uncovered allows the exterior to develop appealing color and texture. If you notice the chicken browning too quickly before it's cooked through, loosely tent with foil for the remaining time. This prevents burning while still allowing proper heat circulation.

→ How long can I store the leftovers?

Cooled chicken can be stored in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently to maintain moisture.

→ What sides pair well with baked chicken breast?

The mild, versatile flavor complements countless sides. Try roasted vegetables (broccoli, asparagus, Brussels sprouts), fluffy mashed or roasted potatoes, quinoa or rice pilaf, or serve sliced over mixed greens with your favorite dressing. The chicken also works wonderfully in grain bowls or wrapped in tortillas.