Juicy Oven Baked Chicken Breast (Printable Version)

Tender, juicy chicken breasts baked with savory spices. Perfect for meal prep and quick weeknight dinners.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, 6 to 8 ounces each

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika, smoked or sweet
06 - 1 teaspoon dried oregano or Italian seasoning
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Garnish

09 - Lemon slices
10 - Chopped fresh parsley or cilantro

→ Simple Marinade

11 - ¼ cup olive oil
12 - 2 tablespoons lemon juice
13 - 2 tablespoons soy sauce
14 - 1 tablespoon honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - 1 clove garlic, minced
17 - ¼ teaspoon black pepper

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat chicken breasts dry with paper towels. Place between two sheets of plastic wrap or parchment paper and gently pound to even thickness of approximately ¾ inch using a meat mallet or rolling pin.
03 - In a small bowl, mix olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until well combined.
04 - Rub seasoning mixture evenly over both sides of each chicken breast. Alternatively, marinate chicken in the simple marinade for 30 minutes to 2 hours in the refrigerator, then pat dry before seasoning.
05 - Arrange chicken breasts in a single layer on the prepared baking sheet, ensuring they are not crowded.
06 - Bake for 18 to 22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
07 - Remove from oven and let rest for 5 minutes before slicing.
08 - Garnish with lemon slices and chopped parsley or cilantro if desired. Serve warm.

# Additional Tips::

01 -
  • The chicken stays juicy because you're not overthinking it—just seasoning, baking, and walking away.
  • Weeknight dinners suddenly feel intentional instead of rushed, and leftovers reheat beautifully for lunches.
  • It's a blank canvas that plays well with whatever vegetables, grains, or sauces you're craving that day.
02 -
  • Don't skip the resting step—it's the difference between slicing into dry chicken and chicken that's still juicy in the middle.
  • The instant-read thermometer is worth its weight in gold; checking by color or touch is just guessing and usually leads to overcooking.
03 -
  • Room temperature chicken cooks more evenly than straight-from-the-fridge chicken, so pull it out fifteen minutes before the oven preheats if you have time.
  • Invest in a good instant-read thermometer—it removes all the guesswork and is honestly one of the best kitchen purchases you can make.
Go Back