Oven Baked Chicken Breast (Printable version)

Tender, juicy chicken breasts seasoned with aromatic spices and baked until golden perfection. Quick enough for busy weeknights.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 6–8 oz each

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika
06 - 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Marinade (Optional)

09 - ¼ cup olive oil
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons soy sauce
12 - 1 tablespoon honey
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - ¼ teaspoon black pepper

→ Garnish (Optional)

16 - Lemon slices
17 - Fresh chopped parsley

# Directions:

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 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 pepper until thoroughly mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast, ensuring complete coverage.
05 - For enhanced flavor, marinate seasoned chicken in the optional marinade for 30 minutes to 2 hours in the refrigerator. Pat dry before proceeding.
06 - Arrange chicken breasts in a single layer on the prepared baking sheet, spacing them evenly to ensure proper cooking.
07 - Bake for 18–22 minutes, or until an instant-read thermometer inserted into the thickest portion reads 165°F.
08 - Remove from oven and allow to rest for 5 minutes before slicing. Garnish with lemon slices and fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • It delivers juicy, tender chicken every single time without babysitting a skillet or grill.
  • The spice blend creates a golden, flavorful crust that makes plain chicken breasts taste like something you actually crave.
  • Leftovers stay moist and delicious, turning tomorrow's lunch into something you look forward to instead of tolerate.
02 -
  • Skipping the pounding step leads to uneven cooking, with thin edges drying out before the thick center is done.
  • Letting the chicken rest after baking is not optional, cutting into it immediately releases all the juices onto the cutting board instead of staying in the meat.
  • An instant-read thermometer is the only reliable way to avoid overcooking, guessing by time alone almost always results in dry chicken.
03 -
  • If your chicken breasts are unusually thick, butterfly them before pounding to ensure they cook through without drying out the edges.
  • For deeper flavor, marinate the chicken in olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, and black pepper for 30 minutes to 2 hours before seasoning and baking.
  • Always use an instant-read thermometer and pull the chicken at exactly 165 degrees F, even a few degrees over turns it from juicy to chalky.
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