Oven Baked Chicken Breast (Printable)

Tender, juicy chicken breasts seasoned with aromatic spices and baked until golden. Ideal for quick dinners, salads, and meal prep.

# Ingredient List:

→ 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 (smoked or sweet)
06 - 1 teaspoon dried oregano or Italian seasoning
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish (optional)

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade (optional)

11 - ¼ cup olive oil
12 - 2 tablespoons 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

# Directions:

01 - Preheat oven to 400°F (200°C). 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 thoroughly mixed.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Alternatively, marinate chicken in prepared Simple Marinade for 30 minutes to 2 hours in refrigerator, then pat dry before seasoning.
05 - Arrange seasoned chicken breasts in a single layer on the prepared baking sheet, ensuring pieces are not crowded.
06 - Bake for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
07 - Remove from oven and allow to rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped fresh parsley or cilantro if desired. Serve warm.

# Expert Tips:

01 -
  • You can go from fridge to table in half an hour, even on your most chaotic evenings
  • The spice blend creates a golden crust that makes plain chicken taste like you actually tried
  • Leftovers slice beautifully for next day salads and sandwiches without drying out
  • It's one of those rare recipes that works whether you're cooking for one or prepping for the whole week
02 -
  • Pounding the chicken to even thickness is non negotiable, I learned this after serving half raw, half overcooked breasts to dinner guests and never made that mistake again
  • Resting the chicken after baking isn't optional fussiness, it's the difference between juicy slices and a dry sad pile
  • An instant read thermometer is your best friend, guessing doneness by time alone is how you end up with rubbery or undercooked chicken
03 -
  • Always bring your chicken to room temperature for about 15 minutes before seasoning, it cooks more evenly and the spices stick better
  • If your chicken breasts are wildly different sizes, consider cutting the larger ones in half so everything finishes at the same time
  • Don't skip the parchment paper, it makes cleanup so much easier and prevents any sticking or burnt bits on your pan
Go Back