I get perfectly juicy oven baked chicken breast every time, with bold seasoning and tender slices that never turn out dry. This is the chicken dinner I keep coming back to because it’s simple, flavorful, and always a winner.

Jump to Recipe

I’m obsessed with this oven baked chicken breast because it actually tastes like something I want to eat, not sad diet food. The seasoning grabs onto the chicken, the edges get a little savory, and the center stays ridiculously juicy.

I love how olive oil helps everything cling, while paprika brings that gorgeous color and smoky little kick. And the leftovers?

I’m not mad at them. I’ll slice this over salads, tuck it into wraps, or eat it straight from the fridge when patience is gone.

Simple, bold, reliable. The kind of chicken I keep coming back to again and again.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts are lean, filling, and perfect when you don’t want dinner feeling heavy.
Olive oil helps keep everything juicy and gives the seasoning something to grab onto.
Kosher salt wakes up the chicken, because bland chicken is just sad.
Black pepper adds a little bite without taking over the whole plate.
Garlic powder brings that cozy, savory flavor you’ll notice right away.
Onion powder adds quiet background flavor that makes the chicken taste more complete.
Paprika gives a warm color and a mild, smoky-ish vibe.
Dried thyme or Italian seasoning makes it taste herby, simple, and homey.
Lemon juice brightens things up so the chicken doesn’t taste flat.
Plus, melted butter adds richness if you’re feeling a little extra.
Basically, parsley makes it look fresh and less like plain meal prep.

Ingredient Quantities

4 boneless skinless chicken breasts, about 6 to 8 ounces each

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried thyme or 1 teaspoon Italian seasoning

1 tablespoon fresh lemon juice

1 tablespoon melted butter (optional)

1 tablespoon chopped fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup.

2. Pat the 4 boneless skinless chicken breasts dry with paper towels and, if needed, pound to an even thickness about 1/2 to 3/4 inch so they cook evenly.

3. In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice and 1 tablespoon melted butter if using.

4. In another small bowl combine 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1 teaspoon dried thyme or Italian seasoning.

5. Brush both sides of each chicken breast with the oil and lemon mixture, reserving a little for basting if desired.

6. Evenly sprinkle and rub the seasoning mixture onto both sides of each breast so they are generously coated.

7. Arrange the seasoned breasts on the prepared baking sheet spaced apart and place in the preheated oven.

8. Bake until the internal temperature reaches 165°F when checked at the thickest part with an instant read thermometer, about 18 to 22 minutes depending on thickness.

9. Remove the chicken from the oven and let rest on a cutting board for 5 to 10 minutes to allow juices to redistribute.

10. Slice or serve whole, garnish with 1 tablespoon chopped fresh parsley if desired, and spoon any pan juices over the chicken before serving.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper or foil
3. Meat mallet or rolling pin (for pounding chicken to even thickness)
4. Instant read thermometer
5. Cutting board
6. Chef knife
7. Small mixing bowls (2)
8. Whisk and a pastry brush (or silicone brush)
9. Paper towels

FAQ

Q: What oven temperature and baking time should I use for evenly cooked chicken breasts? A: Preheat oven to 400°F. Bake 6 to 8 ounce boneless skinless breasts 20 to 25 minutes, larger ones up to 30 minutes, until internal temperature reaches 165°F.

Q: How can I tell the chicken is done without a thermometer? A: Slice into the thickest part; juices should run clear and meat should be opaque with no pink. For best accuracy use a meat thermometer.

Q: How do I keep the breasts moist and juicy? A: Pound thicker parts for even thickness, brush with olive oil or melted butter, and avoid overbaking. Let chicken rest 5 minutes after baking so juices redistribute.

Q: Can I marinate or brine the chicken for extra flavor? A: Yes. A 30 minute simple brine or a 1 to 2 hour marinade adds flavor and moisture. If using a salty wet marinade, reduce the added kosher salt in the recipe.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container up to 4 days. Reheat gently in a 300°F oven until warmed through or slice and warm in a skillet with a splash of broth to prevent drying.

Q: Can I substitute spices or use bone in chicken? A: Yes. Swap dried herbs for your favorites or fresh herbs at the end. Bone in breasts require longer baking time, typically 35 to 45 minutes at 400°F, and should reach 165°F internal.

Oven Baked Chicken Breast Recipe Substitutions and Variations

Olive oil: use avocado oil, canola oil, or melted coconut oil for similar cooking and moisture.
Kosher salt: use 3/4 teaspoon table salt or 1 teaspoon sea salt per 1 1/2 teaspoons kosher salt.
Fresh lemon juice: substitute equal parts white wine vinegar, apple cider vinegar, or a squeeze of bottled lemon juice.
Paprika: swap smoked paprika for a smoky flavor, sweet paprika for milder taste, or a pinch of cayenne for heat.

Pro Tips

1. Quick brine for juiciness: dissolve 1 tablespoon kosher salt in 2 cups of cold water and soak the breasts for 15 to 30 minutes before cooking. Pat them very dry afterward so the seasoning sticks and the exterior browns nicely.

2. Even thickness matters: if one end is much thicker, loosely fold the thin end under or gently pound to a uniform thickness so all pieces finish at the same time. This prevents overcooked thin edges.

3. Rely on a thermometer, not the clock: check the thickest part and pull the chicken at 160 to 162°F. Carryover heat will bring it to 165°F while it rests, keeping the meat tender instead of dry.

4. Rest and finish with flavor: let the breasts rest 5 to 10 minutes on a warm plate, and while they rest spoon any pan juices back over them. A small pat of butter or an extra squeeze of lemon at the end brightens the flavor and adds silkiness.

Oven Baked Chicken Breast Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

412

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper or foil
3. Meat mallet or rolling pin (for pounding chicken to even thickness)
4. Instant read thermometer
5. Cutting board
6. Chef knife
7. Small mixing bowls (2)
8. Whisk and a pastry brush (or silicone brush)
9. Paper towels

Ingredients

4 boneless skinless chicken breasts, about 6 to 8 ounces each
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme or 1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
1 tablespoon melted butter (optional)
1 tablespoon chopped fresh parsley for garnish (optional)

Directions

Preheat oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup.
Pat the 4 boneless skinless chicken breasts dry with paper towels and, if needed, pound to an even thickness about 1/2 to 3/4 inch so they cook evenly.
In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice and 1 tablespoon melted butter if using.
In another small bowl combine 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika and 1 teaspoon dried thyme or Italian seasoning.
Brush both sides of each chicken breast with the oil and lemon mixture, reserving a little for basting if desired.
Evenly sprinkle and rub the seasoning mixture onto both sides of each breast so they are generously coated.
Arrange the seasoned breasts on the prepared baking sheet spaced apart and place in the preheated oven.
Bake until the internal temperature reaches 165°F when checked at the thickest part with an instant read thermometer, about 18 to 22 minutes depending on thickness.
Remove the chicken from the oven and let rest on a cutting board for 5 to 10 minutes to allow juices to redistribute.
Slice or serve whole, garnish with 1 tablespoon chopped fresh parsley if desired, and spoon any pan juices over the chicken before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.