Oven Baked Chicken Breasts (Printer-Friendly)
Tender herb-crusted chicken breasts baked juicy in the oven. Ready in 35 minutes with simple pantry seasonings.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts, about 6 oz each
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - ½ tsp dried thyme (or Italian seasoning blend)
08 - ½ tsp onion powder
→ Optional Garnish
09 - 2 tbsp fresh parsley, finely chopped
10 - Fresh lemon wedges for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or lightly grease the surface with nonstick spray.
02 - Pat the chicken breasts thoroughly dry on both sides using paper towels. For even cooking, pound any thicker portions to a uniform thickness.
03 - In a small mixing bowl, combine the olive oil, salt, black pepper, garlic powder, paprika, dried thyme, and onion powder until a uniform paste forms.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full, even coverage across the surface.
05 - Place the seasoned chicken breasts on the prepared baking sheet, leaving at least 1 inch of space between each piece to allow proper air circulation.
06 - Bake on the center rack for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F and the juices run clear.
07 - Remove from the oven and let the chicken rest for 5 minutes on the baking sheet. This allows the juices to redistribute throughout the meat for maximum tenderness.
08 - Slice and arrange on a serving platter. Garnish with freshly chopped parsley and serve alongside lemon wedges, if desired.
# Expert Advice:
01 -
- It turns the most boring protein in your fridge into something you actually crave, with a spice rub that caramelizes into a golden crust in the oven.
- Cleanup is almost nonexistent since everything bakes on one sheet pan, which means weeknight dinner without the sink full of dishes.
02 -
- An instant read thermometer is the single tool that will save you from dry chicken forever because guessing always leads to overcooking.
- Pounding the breasts to even thickness before seasoning was a game changer I resisted for years, but it genuinely prevents the thin end from drying out while the thick end finishes cooking.
03 -
- Take the chicken out of the fridge 15 minutes before seasoning so it loses its chill, because cold chicken hitting a hot oven cooks unevenly every single time.
- The spice rub doubles as a marinade if you mix it with a little extra oil and let it sit on the chicken in the fridge for a few hours before baking.