Oven Baked Chicken Breasts (Printable)

Juicy, flavorful chicken breasts baked to perfection with aromatic herbs and spices for a quick, satisfying meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade & Seasonings

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 paprika
07 - ½ teaspoon dried oregano
08 - ½ teaspoon dried thyme

→ Optional Garnish

09 - 1 tablespoon fresh parsley, chopped
10 - Lemon wedges, for serving

# How to Make It:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels to remove excess moisture.
03 - In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, paprika, dried oregano, and dried thyme.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full coverage.
05 - Place the seasoned chicken breasts on the prepared baking sheet, spacing them apart for even heat circulation.
06 - Bake for 18–22 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer.
07 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
08 - Sprinkle with chopped fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • This method produces shockingly juicy chicken every single time, no dry rubbery meat in sight
  • The spice rub works double duty as both seasoning and a beautiful golden crust
  • Once you master this basic technique, you will have a reliable protein ready for salads, sandwiches, or weeknight dinners
02 -
  • Pounding thicker chicken breasts to an even thickness is the secret trick that prevents dry ends and undercooked centers
  • A meat thermometer takes all the guesswork out and ensures you never overcook your chicken again
03 -
  • Letting the chicken sit at room temperature for 20 minutes before cooking helps it cook more evenly
  • Brining the chicken for 30 minutes in salt water beforehand makes it even juicier

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