Oven Baked Chicken Breasts

Last Tuesday, I stood in my kitchen at 6pm realizing I had absolutely no plan for dinner and chicken thawing on the counter that I'd forgotten about since morning. The garlic powder incident happened when I reached for what I thought was paprika and dumped way too much in my seasoning blend. Sometimes those small kitchen mistakes turn into the best recipes you ever make.

My friend Sarah came over that same night, skeptical about baked chicken after too many disappointing restaurant experiences. She took one bite and immediately asked for the recipe, texting me the next day that her family had requested it three times in one week. Thats when I knew this simple method was worth writing down properly.

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each): Look for pieces similar in thickness so they cook evenly, and pat them completely dry before seasoning
• 2 tablespoons olive oil: This helps the spices adhere and creates a beautiful golden crust that locks in moisture
• 1 teaspoon kosher salt: Essential for drawing out flavor and creating that perfect savory balance throughout the meat
• ½ teaspoon freshly ground black pepper: Adds just enough warmth without overwhelming the delicate herbs
• 1 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits that fresh garlic sometimes creates
• 1 teaspoon paprika: Gives the chicken that gorgeous appetizing color and subtle smokiness
• ½ teaspoon dried oregano and ½ teaspoon dried thyme: This Mediterranean combination makes the kitchen smell incredible
• 1 tablespoon fresh parsley chopped and lemon wedges: The brightness of fresh herbs and citrus wakes everything up

Instructions

Preheat your oven to 425°F:

Line a baking sheet with parchment paper for easiest cleanup or give it a quick coating of olive oil

Pat the chicken breasts dry:

Use paper towels to remove excess moisture, which is the secret to getting that beautiful seasoned crust

Mix your seasoning blend:

Combine olive oil, salt, pepper, garlic powder, paprika, oregano, and thyme in a small bowl until fragrant

Rub the mixture over the chicken:

Massage the seasoning into both sides of each breast, taking your time to ensure even coverage

Arrange on the baking sheet:

Space the chicken breasts apart so hot air can circulate and cook each piece properly

Bake until perfectly done:

Cook for 18 to 22 minutes until the internal temperature reaches 165°F, checking at the earliest time

Let the chicken rest:

Give it 5 minutes on the cutting board so the juices redistribute throughout the meat

Add fresh garnishes:

Sprinkle with chopped parsley and serve alongside lemon wedges for squeezing over the top

Pin it

Sunday family dinners became something we actually looked forward to once I mastered this technique. My dad, who typically critiques everything, admitted this was the best chicken hed had in years, and now requests it for every birthday dinner.

Making It Your Own

One night I added a pinch of chili flakes to the seasoning mix and discovered a whole new level of flavor that my spice-averse brother actually loved. The beauty of this base recipe is how well it adapts to whatever youre craving.

Perfect Pairings

Ive served this alongside roasted vegetables, over rice, and even sliced on top of salads for meal prep lunches. The chicken stays tender for days and makes the most delicious leftovers.

Make Ahead Magic

Mix up a double batch of the seasoning blend and store it in a jar for quick weeknight meals. You can also season the chicken the night before and let it marinate in the refrigerator for even deeper flavor penetration.

• Double the recipe and bake two sheets at once for easy meal prep throughout the week
• Freeze cooked, cooled chicken breasts in freezer bags for those emergency busy nights
• Use leftover sliced chicken in wraps, pasta dishes, or grain bowls for instant lunch upgrades

Pin it

Simple doesnt mean boring, and this chicken proves that a few quality ingredients treated with care can create something absolutely wonderful.

Recipe FAQs

→ How do I prevent dry chicken breasts?

The key to juicy chicken breasts is not overcooking them. Use a meat thermometer to ensure they reach exactly 165°F internal temperature, then let them rest for 5 minutes before cutting. Pounding them to even thickness also helps them cook uniformly.

→ Can I use different herbs in this?

Absolutely! Feel free to substitute the dried herbs with fresh ones, or try different combinations like rosemary, sage, or Italian seasoning. You can also add a pinch of chili flakes for some heat.

→ What's the best way to serve these?

These versatile chicken breasts work great with roasted vegetables, in salads, over rice or quinoa, or as part of a grain bowl. They're also perfect for meal prep and can be sliced or shredded for various dishes throughout the week.

→ Do I need to flip the chicken during baking?

No, you don't need to flip them. The high oven temperature and oil in the marinade create a nice crust on one side, and the other side will brown nicely as well. Just make sure they're spaced apart on the baking sheet for even cooking.

→ Can I make this ahead of time?

You can prepare the chicken and marinade it ahead of time, then bake when ready. The cooked chicken also reheats well and can be stored in the refrigerator for up to 4 days or frozen for later use.