Oven Baked Chicken Breasts (Print Version)
Juicy herb-seasoned chicken breasts baked to tender, golden perfection in the oven.
# What You’ll Need:
→ 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
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels and arrange them on the prepared baking sheet.
03 - In a small bowl, combine olive oil, garlic powder, paprika, Italian herbs, onion powder, salt, and black pepper.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast.
05 - Bake for 18–25 minutes depending on thickness, until the internal temperature reaches 165°F.
06 - Remove from oven and let the chicken rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The spice rub creates a flavorful crust without needing a marinade overnight.
- It is genuinely foolproof once you learn the resting trick.
02 -
- Skip the resting step and your chicken will release all its juices the moment you cut into it, leaving you with dry meat.
- Brining the chicken in salted water for even 20 minutes before seasoning is the single biggest upgrade you can make to juiciness.
03 -
- Pounding the chicken to an even thickness before seasoning eliminates the problem of dry edges and raw centers.
- A light coating of oil on the chicken before the dry rub helps everything stick and keeps the meat incredibly moist inside.