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Baked Chicken Breasts

Baked chicken breasts with a golden herb-seasoned crust and juicy, tender slices. Oven baked chicken breast results in an evenly cooked interior that stays moist when you rest before cutting.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts about 1 lb total
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 fresh parsley and lemon wedges for serving optional garnish and serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and lightly grease a baking dish.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size.
Season
  1. Brush both sides of each chicken breast with olive oil.
  2. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper; rub evenly over both sides of the chicken.
Bake and finish
  1. Bake for 18-22 minutes until internal temperature reaches 165°F and the tops are golden; do not overbake.
  2. Rest for 5 minutes before slicing; garnish with fresh parsley and lemon wedges.

Notes

For the juiciest slices, use a thermometer and pull the chicken as soon as it hits 165°F, then rest the full 5 minutes to let juices redistribute. Refrigerate leftovers in a covered container for up to 3-4 days; freeze cooked chicken for up to 2 months. For a lighter option, use a no-salt seasoning blend and reduce added salt to taste.