Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender slices. Oven baked chicken breast comes out golden on top while releasing moisture at every cut after a short rest.

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Prep Time 10

Cook Time 22

resting 5

Total Time 37

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Chicken and seasonings

4 boneless skinless chicken breasts Patted dry for better browning.
2 tbsp olive oil Helps the herb crust caramelize.
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 Use parsley and lemon wedges to finish right before serving.

Equipment

1 sheet pan

Method

Bake the chicken

Preheat the oven to 425°F and lightly grease a baking dish so the chicken can brown quickly.
Pound the chicken breasts to an even 3/4-inch thickness if they vary in size to promote even cooking.
Brush both sides of each chicken breast with olive oil for a golden, fragrant crust.
Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, then rub the mixture evenly over both sides.
Bake at 425°F for 18-22 minutes until the internal temperature reaches 165°F and the tops are golden; do not overbake.
Rest the baked chicken breasts for 5 minutes before slicing to keep the juices in the meat.
Garnish with fresh parsley and lemon wedges for serving and slice to show the juicy interior.

Notes

For the juiciest oven baked chicken breast, keep an eye on the temperature: pull at 165°F and let the meat rest 5 minutes so slices stay tender and moist. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2 months (thaw overnight in the fridge). For a lower-sodium option, reduce the salt to 1/4 tsp and increase cracked black pepper slightly for flavor.