Oven Baked Chicken Breasts (Printer-friendly)
Tender, juicy chicken breasts seasoned with herbs and spices, baked to perfection in the oven for a healthy main course.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - ½ tsp dried thyme (or Italian seasoning)
08 - ½ tsp onion powder
→ Optional Garnish
09 - 2 tbsp fresh parsley, chopped
10 - Lemon wedges
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion.
03 - In a small bowl, combine olive oil, salt, pepper, garlic powder, paprika, thyme, and onion powder until well blended.
04 - Rub the seasoning mixture evenly over both sides of each chicken breast, coating thoroughly.
05 - Place seasoned chicken breasts on the prepared baking sheet, leaving space between each piece for even air circulation.
06 - Bake for 20–25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer and juices run clear.
07 - Remove from oven and let the chicken rest for 5 minutes before slicing to retain juices.
08 - Garnish with chopped fresh parsley and serve with lemon wedges alongside roasted vegetables, mashed potatoes, or a crisp salad.
# Expert Tips:
01 -
- The spice rub comes together from ingredients you probably already have in your pantry, which means no emergency grocery runs on a weeknight.
- Every single person at the table will ask for seconds, and you will have dinner on the table in about thirty five minutes from start to finish.
02 -
- An instant read thermometer is the single tool that will save you from overcooked, dry chicken, and it is worth every penny if you do not already own one.
- Pounding the chicken to an even thickness before seasoning is the difference between one end being raw and the other end being leather, and it takes about thirty seconds with a mallet or a heavy pan.
03 -
- Take the chicken out of the fridge about fifteen minutes before seasoning so it loses some of its chill, because cold chicken straight from the fridge cooks unevenly every single time.
- Brush the seasoning on rather than dumping it if you want more even coverage, and always do the presentation side first so it gets the best crust in the oven.