Oven Baked Chicken Breasts (Printable Version)
Herb-seasoned, oven-baked chicken breasts—juicy, healthy, and ready in 35 minutes for a effortless weeknight dinner.
# 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 herb blend (oregano, basil, thyme)
06 - ½ tsp onion powder
07 - ½ tsp kosher salt
08 - ¼ tsp freshly ground black pepper
→ Optional Garnish
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, for serving
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface to prevent sticking.
02 - Pat the chicken breasts dry with paper towels and arrange them on the prepared baking sheet. Removing surface moisture ensures better seasoning adhesion and even browning.
03 - In a small bowl, combine the olive oil, garlic powder, paprika, dried Italian herbs, onion powder, kosher salt, and black pepper. Stir until a uniform paste forms.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, ensuring full coverage for consistent flavor throughout.
05 - Bake on the center rack for 18–25 minutes depending on thickness, until the internal temperature registers 165°F when checked with a meat thermometer at the thickest part.
06 - Remove from the oven and let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
07 - Garnish with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, rice, or a crisp salad.
# Expert Suggestions:
01 -
- The seasoning rub creates a golden, lightly spiced crust that makes you forget this is technically a healthy dinner.
- It takes about ten minutes of actual hands on work, which means you can focus on sides or just sit down for a change.
- The leftovers slice beautifully for next day salads and sandwiches, so making extra is never a mistake.
02 -
- Overcooking by even three or four minutes is the difference between juicy and disappointing, so invest in an instant read meat thermometer if you do not own one already.
- Letting the seasoned chicken sit on the counter for ten minutes before baking takes the chill off and helps it cook more evenly from edge to center.
03 -
- Let the baked chicken rest on the baking sheet itself rather than transferring it to a cold plate, because the residual heat from the pan finishes the cooking gently and keeps the bottom crust intact.
- Doubling the seasoning rub and keeping the extra in a jar means your next batch is only ten minutes away, and it tastes incredible on salmon and roasted potatoes too.