Oven Baked Chicken Breast

My neighbor knocked on my door one Thursday holding a plate of the driest chicken I'd ever seen. She laughed and said she'd give up cooking if I didn't help. That afternoon, we stood side by side in my kitchen with four chicken breasts, olive oil, and a handful of spices. What came out of the oven 25 minutes later made her actually gasp. Sometimes the simplest recipes are the ones that change everything.

I started making this on Sundays when my kids were little and complained about everything. They'd eat it without a single protest, tucked into wraps or next to rice. Now they text me from college asking how long to bake chicken and what temp, and I smile every time. It became our quiet weeknight anchor, the thing I could always count on.

Ingredients

• Boneless, skinless chicken breasts (6 to 8 oz each): Look for breasts that are similar in size so they cook evenly, and always pat them completely dry or the seasoning won't stick.
• Olive oil: This is what helps the spices cling and creates a golden exterior without any butter or breading.
• Garlic powder: I prefer powder over fresh garlic here because it distributes evenly and won't burn in the oven.
• Onion powder: It adds a sweet, savory depth that fresh onion can't match when you're working with dry heat.
• Paprika (smoked or sweet): Smoked paprika brings a subtle campfire flavor, sweet paprika keeps it mild and bright.
• Dried oregano or Italian seasoning: A little herby note that makes the whole dish smell like something special is happening.
• Salt and black pepper: Always season more than you think, chicken needs it to really shine.
• Lemon slices and fresh parsley or cilantro: Optional, but a squeeze of lemon at the end wakes up every bite.
• Simple Marinade ingredients: If you have 30 extra minutes, this mix of olive oil, lemon juice, soy sauce, honey, Dijon, and garlic takes it to another level.

Instructions

Preheat and Prep Your Pan:

Set your oven to 400°F and line a baking sheet with parchment paper or give a baking dish a light coat of oil. This keeps cleanup easy and prevents sticking.

Even Out the Chicken:

Pat the breasts completely dry with paper towels, then place them between two sheets of parchment or plastic wrap and gently pound them to about three quarters of an inch thick. This step is the secret to juicy, evenly cooked meat.

Mix Your Seasoning:

In a small bowl, stir together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until it looks like a fragrant paste.

Coat the Chicken:

Rub the seasoning mixture all over both sides of each breast, making sure every bit is covered. If you're using the marinade, let the chicken sit in it for 30 minutes to 2 hours in the fridge, then pat dry before adding the spice rub.

Arrange and Bake:

Lay the chicken in a single layer on your prepared pan with a little space between each piece. Bake for 18 to 22 minutes, until an instant read thermometer hits 165°F in the thickest part.

Rest and Serve:

Pull the pan from the oven and let the chicken rest for 5 minutes so the juices settle back in. Slice, garnish with lemon and herbs if you like, and serve warm.

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One night I served this with roasted sweet potatoes and green beans, and my friend who never cooks asked if she could take a photo of her plate. She said it looked like something from a cookbook. I didn't tell her it took me less than half an hour. Sometimes it's nice to let people think you worked harder than you did.

Make It Your Own

Add a pinch of cayenne or red pepper flakes to the spice mix if you want a little heat that sneaks up on you. You can also swap in bone in, skin on thighs for even more flavor and forgiveness, just add 5 to 7 minutes to the baking time. I've tossed leftovers into grain bowls, sliced them over Caesar salad, and tucked them into pita pockets with tzatziki.

Storing and Reheating

Let the chicken cool completely, then store it in airtight containers in the fridge for up to 4 days. I usually slice it before storing so it's ready to grab and go. Reheat gently in the microwave with a damp paper towel over the top, or warm it in a skillet over low heat with a splash of broth to keep it from drying out.

What You'll Need in Your Kitchen

You don't need anything fancy for this. A rimmed baking sheet or a 9 by 13 inch dish, some parchment paper or foil, a meat mallet or even a heavy skillet for pounding, a couple of mixing bowls, measuring spoons, and an instant read thermometer are all it takes. The thermometer is the one tool I won't skip, it's the difference between guessing and knowing.

• If you use the marinade, check your soy sauce label to make sure it's gluten free if that matters to you.
• Fresh herbs at the end aren't required, but they make it feel like you put in twice the effort.
• This recipe is naturally dairy free and high in protein, which makes it great for all kinds of eating styles.

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This is the kind of recipe you'll make without thinking after a while, the one that saves you on busy nights and impresses people on calm ones. Keep it in your back pocket and you'll always have dinner figured out.

Recipe FAQ

→ How do I keep chicken breast from drying out?

Pounding the chicken to even thickness ensures uniform cooking, while the olive oil rub helps retain moisture. Avoid overcooking by using a meat thermometer—remove at exactly 165°F. Letting the chicken rest for 5 minutes allows juices to redistribute throughout the meat.

→ What temperature should I bake chicken breast?

Bake at 400°F (200°C) for 18–22 minutes. This high heat creates a nice exterior while cooking the interior quickly to prevent drying. Always verify doneness with an instant-read thermometer inserted into the thickest portion.

→ Can I use frozen chicken breasts?

Yes, but thaw completely first. Defrost in the refrigerator overnight or use the cold water method. Pat thoroughly dry before seasoning, as excess moisture prevents proper browning and seasoning adherence.

→ How long does cooked chicken keep in the refrigerator?

Store cooled chicken in airtight containers for up to 4 days. For longer storage, freeze for 2–3 months. Slice before freezing for easier portioning later. Reheat gently to maintain tenderness.

→ What sides pair well with baked chicken breast?

Roasted vegetables like broccoli, carrots, or Brussels sprouts complement the savory flavors. For lighter meals, serve over mixed greens with vinaigrette. Grains like quinoa, rice, or roasted potatoes make for hearty, satisfying plates.

→ Can I substitute chicken thighs?

Absolutely. Thighs offer more natural fat and stay juicy even with longer cooking. Increase baking time by 5–7 minutes and verify internal temperature reaches 165°F. The seasoning blend works perfectly with dark meat.