Oven Baked Chicken Breasts (Print Version)
Tender, flavorful chicken breasts prepared with olive oil and aromatic spices, baked until perfectly cooked and juicy.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Marinade / Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon onion powder
08 - ½ teaspoon dried thyme
09 - ¼ teaspoon cayenne pepper (optional, for heat)
→ Garnish (Optional)
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges
# How to Prepare:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat the chicken breasts dry with paper towels. Place them in a large bowl or zip-top bag.
03 - Drizzle olive oil over the chicken and toss to coat evenly.
04 - In a small bowl, mix together salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne (if using). Sprinkle the seasoning mix evenly over both sides of the chicken breasts and rub in well.
05 - Arrange the chicken breasts in a single layer on the prepared baking sheet, spacing them slightly apart.
06 - Bake for 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F.
07 - Remove from oven, cover loosely with foil, and let rest for 5 minutes before slicing.
08 - Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- Weeknight lifesaver that comes together in under 10 minutes of prep
- Juicy, flavorful chicken without any fancy techniques or equipment
- Perfect for meal prep and tastes even better the next day
02 -
- Overbaking is the enemy. Even 3 extra minutes can turn juicy chicken into dry meat.
- A meat thermometer is not optional here. Visual cues are unreliable with chicken breasts.
- Letting the chicken rest is non-negotiable for keeping those juices inside where they belong.
03 -
- Line your baking sheet with parchment paper for cleanup that takes literally seconds
- Double the spice rub and store the extra in a jar for future batches
- Use room temperature chicken for more even cooking