Oven Baked Chicken Breasts (Print version)

Juicy herb-seasoned chicken breasts baked to golden perfection—healthy, easy, and ready in 35 minutes.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5–6 oz each)

→ Marinade & Seasoning

02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1 tsp dried Italian herbs (oregano, basil, thyme)
06 - ½ tsp onion powder
07 - ½ tsp salt
08 - ¼ tsp black pepper

→ Optional Garnish

09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, for serving

# Cooking steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels and arrange them on the prepared baking sheet.
03 - In a small bowl, combine the olive oil, garlic powder, paprika, dried Italian herbs, onion powder, salt, and black pepper.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, coating thoroughly.
05 - Bake in the preheated oven for 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F.
06 - Remove from the oven and let the chicken rest for 5 minutes before slicing to retain juices.
07 - Garnish with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, rice, or a green salad.

# Tips from flavorandfeast:

01 -
  • This is the kind of recipe that saves you on nights when you stare into the fridge hoping dinner will invent itself.
  • The seasoning rub creates a crust that locks in every drop of moisture, so you never end up with that dry, sad chicken nobody wants.
02 -
  • Invest in an instant read thermometer because guessing is how chicken breasts go from perfect to chalky in under two minutes.
  • If your chicken breasts are wildly uneven in thickness, place them between plastic wrap and pound the thick end down with a mallet or heavy skillet until uniform.
03 -
  • A quick 15 minute soak in salted water before seasoning makes an enormous difference in juiciness, and it costs you almost no extra time.
  • Let the seasoned chicken sit uncovered in the fridge for 30 minutes before baking so the surface dries out slightly and browns better in the oven.

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