Go Back

Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and a juicy interior. Oven baked chicken breast comes out golden and fragrant, with a tender cut that releases moisture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Trim to similar size if needed.
  • 2 tbsp olive oil Use for brushing both sides.
  • 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 Garnish after resting.

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: keep the chicken at a uniform 3/4-inch thickness so the thickest part hits 165°F at the same time the tops turn golden. Refrigerate leftovers in an airtight container for up to 3-4 days. Freezing is not recommended because the texture can soften after thawing. For a lower-sodium option, use reduced-salt seasoning and reduce the added salt to 1/4 tsp.