Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender interiors. Oven baked chicken breast method gives golden tops and a moist slice every time.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts Use similar sizes so they finish at the same time.

Seasoning and oil

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

Serving

1 Fresh parsley and lemon wedges for serving Serve alongside after resting.

Equipment

1 sheet pan

Method

Preheat and prep

Preheat the oven to 425°F and lightly grease a baking dish so the chicken browns without sticking.
Pound the chicken breasts to an even 3/4-inch thickness if they vary in size, which helps them cook evenly.
Brush both sides of each chicken breast with olive oil for a fragrant, golden crust.

Season and bake

Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, then rub evenly over both sides of the chicken.
Bake for 18-22 minutes at 425°F until the internal temperature reaches 165°F and the tops are golden; do not overbake.

Rest, slice, and serve

Rest the baked chicken breasts for 5 minutes before slicing so juices settle and stay in the meat.
Garnish with fresh parsley and lemon wedges for serving so the finished chicken is bright and fragrant at the cut.

Notes

For the juiciest result, measure doneness with a thermometer at the thickest part and pull the chicken as soon as it hits 165°F. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze for up to 2 months if you slice after thawing. For a lighter option, use 1 tbsp olive oil total and consider salt-free herb seasoning blends to reduce sodium.