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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy interior. Oven-baked at high heat for golden tops and a moist cut every time.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and oil
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
Seasonings
  • 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

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish. Keep the oven fully preheated before baking so the tops brown quickly.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size. Aim for uniform thickness so everything finishes at the same time.
  3. Brush both sides of each chicken breast with olive oil. The oil helps the herb crust caramelize in the oven.
  4. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Rub the seasoning evenly over both sides so no area is bare.
Bake and finish
  1. Bake at 425°F 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. This brief rest helps the juices settle for a moist interior.
  3. Slice and garnish with fresh parsley and lemon wedges. Serve while the herb crust is still fragrant.

Notes

For the juiciest results, pound to an even thickness and pull the chicken as soon as it hits 165°F—golden tops can happen before the timer does. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken up to 2 months. For a lower-sodium option, reduce the salt to 1/4 tsp and increase black pepper slightly.