Oven Baked Chicken Breasts (Printable)

Achieve perfectly cooked, tender chicken breasts with this easy oven baking technique that delivers consistent results every time.

# Ingredient List:

→ Chicken

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

→ Marinade / Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon onion powder
08 - ½ teaspoon dried thyme
09 - ¼ teaspoon cayenne pepper (optional, for heat)

→ Garnish (Optional)

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges

# How to Make:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat the chicken breasts dry with paper towels. Place them in a large bowl or zip-top bag.
03 - Drizzle olive oil over the chicken and toss to coat evenly.
04 - In a small bowl, mix together salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne (if using). Sprinkle the seasoning mix evenly over both sides of the chicken breasts and rub in well.
05 - Arrange the chicken breasts in a single layer on the prepared baking sheet, spacing them slightly apart.
06 - Bake for 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F.
07 - Remove from oven, cover loosely with foil, and let rest for 5 minutes before slicing.
08 - Garnish with chopped parsley and serve with lemon wedges if desired.

# Helpful Tips:

01 -
  • The high heat creates a beautiful golden crust while keeping the inside impossibly moist
  • One bowl, one pan, and practically zero cleanup means you can actually relax after cooking
02 -
  • Pounding the chicken to an even thickness before cooking prevents the thinner parts from drying out
  • A meat thermometer is absolutely worth the small investment—it takes the guesswork completely out of the equation
03 -
  • Let your chicken sit at room temperature for 20 minutes before cooking for more even results
  • If you're out of smoked paprika, regular paprika plus a tiny pinch of liquid smoke works in a pinch

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