Oven Baked Chicken Breasts (Printable)
Tender chicken breasts baked with olive oil, paprika, and herbs for a flavorful, easy meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 6 ounces each)
→ Marinade / Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon cayenne pepper
→ Garnish (Optional)
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat the chicken breasts dry with paper towels. Place them in a large bowl or zip-top bag.
03 - Drizzle olive oil over the chicken and toss to coat evenly.
04 - In a small bowl, combine salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne pepper.
05 - Sprinkle the seasoning mix evenly over both sides of the chicken breasts and rub in thoroughly.
06 - Arrange the chicken breasts in a single layer on the prepared baking sheet, spacing them slightly apart.
07 - Bake for 18 to 25 minutes, depending on thickness, until the internal temperature reaches 165°F.
08 - Remove from oven, cover loosely with foil, and let rest for 5 minutes before slicing.
09 - Garnish with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- Its nearly impossible to mess up once you know the temperature sweet spot
- The seasoning blend hits every savory note while keeping prep under fifteen minutes
02 -
- Pounding thicker ends to match thinner sections ensures every bite stays juicy
- A reliable meat thermometer eliminates all the guesswork about doneness
03 -
- Letting the chicken come to room temperature for twenty minutes before cooking promotes even cooking
- Skip the foil directly on the baking sheet if you want the bottom to develop more color and crunch