Oven Baked Chicken Breasts

My roommate Sarah used to call me at 6pm every Tuesday, half-panicked about what to make for dinner, and I'd always suggest these chicken breasts. The first time she tried it, she texted me at midnight saying she couldn't believe something so simple could taste this good.

Last winter, I made this for my parents when they visited unexpectedly. My dad, who's notoriously picky about dry chicken, went back for seconds and actually asked for the recipe before he even finished his plate.

Ingredients

• Chicken breasts: Boneless and skinless work best here, but look for ones that are roughly the same thickness so they cook evenly
• Olive oil: This helps the spices stick and creates that gorgeous golden exterior we're all after
• Garlic powder: Don't skip this—its savory, mellow flavor works so well with the smoky paprika
• Smoked paprika: This is the secret ingredient that makes people think you grilled the chicken
• Dried thyme: Adds an earthy, aromatic note that balances the heat from the cayenne
• Fresh parsley: Totally optional, but it makes the dish look like it came from a restaurant

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, which saves you from scrubbing later

Prep the chicken:

Pat the chicken completely dry with paper towels, then place it in a large bowl

Add the oil:

Drizzle olive oil over the chicken and use your hands to coat every piece evenly

Mix your spices:

Combine the salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne in a small bowl

Season generously:

Sprinkle the spice mixture over both sides of the chicken and rub it in thoroughly

Arrange and bake:

Place the chicken on the prepared baking sheet with some space between pieces, then bake for 18 to 25 minutes

Check for doneness:

Use a meat thermometer to ensure the internal temperature reaches 165°F at the thickest part

Rest before serving:

Loosely cover the chicken with foil and let it rest for 5 minutes so the juices redistribute

Pin it

This recipe saved me during my first year of teaching, when I'd come home exhausted and still wanted something that felt like a real meal instead of takeout.

Making It Ahead

You can season the chicken up to 24 hours in advance and keep it covered in the refrigerator. The spices have time to penetrate deeper, making each bite even more flavorful.

Scaling For A Crowd

I've made this for dinner parties using eight chicken breasts at once. Just use two baking sheets and rotate them halfway through cooking so everything browns evenly.

Serving Ideas

Slice the rested chicken and serve it over a grain bowl with roasted vegetables. The leftovers, if you have any, make incredible chicken salad sandwiches or can be diced and added to pasta.

• A squeeze of fresh lemon juice right before serving brightens everything
• Roasted broccoli or asparagus pairs perfectly with the smoky spices
• This chicken works warm, at room temperature, or cold in salads

Pin it

Sometimes the simplest recipes are the ones we come back to again and again, and this chicken has earned its permanent place in my weekly rotation.

Recipe FAQs

→ How do I prevent dry chicken breasts when baking?

The secret to moist chicken is proper temperature control and resting time. Bake at high heat (425°F) for shorter duration, and always let the chicken rest for 5 minutes after cooking. This allows juices to redistribute throughout the meat. Pounding breasts to even thickness also helps them cook uniformly.

→ What's the best way to season chicken breasts?

Create a flavorful blend using olive oil as a base, then add salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and optional cayenne. Rub the seasoning mixture thoroughly on both sides, ensuring even coverage. The oil helps the spices adhere and adds extra flavor during cooking.

→ How can I tell when chicken is fully cooked?

The most reliable method is using a meat thermometer. Insert it into the thickest part of the breast - it should read 165°F (74°C). Alternatively, cut into the thickest part - juices should run clear and meat should be opaque throughout with no pink center.

→ Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your seasoning blends don't contain hidden gluten if using pre-mixed varieties. The basic ingredients (chicken, olive oil, and individual spices) are all gluten-free by nature.

→ What sides pair well with baked chicken breasts?

Baked chicken breasts are versatile and pair well with roasted vegetables, quinoa, rice, or fresh salads. For a complete meal, serve with steamed broccoli and sweet potatoes, or create chicken wraps with lettuce and avocado for a lighter option.