Go Back

Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and a juicy, tender interior. Oven baked chicken breast slices stay moist with a 5-minute rest for clean, juicy cuts.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 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
  • 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, so the chicken begins cooking immediately when it goes in.
  2. Pound the chicken breasts to an even 3/4-inch thickness if they vary in size, keeping the thickness consistent for even cooking.
  3. Brush both sides of each chicken breast with olive oil, giving the crust a glossy base for seasoning to cling.
  4. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken for a fragrant herb crust.
Bake and finish
  1. Bake at 425°F for 18-22 minutes until the internal temperature reaches 165°F, with tops turning golden as a visual cue. Do not overbake to protect the juicy interior.
  2. Rest the chicken for 5 minutes before slicing to help redistribute moisture. Garnish with fresh parsley and lemon wedges and serve warm.

Notes

For best juiciness, use an instant-read thermometer and pull the chicken as soon as it hits 165°F—carryover will finish the center. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a 325°F oven or microwave until just warmed. Freezing cooked chicken is okay for up to 2 months; thaw in the fridge overnight. If you want a lower-sodium option, reduce or use low-sodium salt while keeping the pepper and spices.