Oven Baked Chicken Breasts

My Tuesday nights used to be dominated by takeout menus until I discovered how ridiculously simple it is to bake chicken breasts that actually taste like something you'd order at a restaurant. The secret isn't some fancy technique or expensive ingredient—it's just knowing your oven temperature and giving the meat a moment to breathe before cutting into it. Now this recipe lives on a sticky note in my kitchen, right between the coffee maker and the window where I can watch my neighbor's cat while I wait for the timer to ding.

Last month my sister came over for dinner and watched me pull these chicken breasts from the oven, perfectly browned and smelling like garlic and paprika. She demanded the recipe immediately, and when I told her it was the same marinade I use for everything, she looked at me like I'd been holding out on her for years. We ate them on my back porch with a simple salad, and she kept saying she couldn't believe something so healthy could taste this good.

Ingredients

• 4 boneless skinless chicken breasts: I've learned that buying them all roughly the same thickness means they finish cooking at the same time, which saves you from that awkward moment where one piece is perfect while another's still raw inside
• 2 tablespoons olive oil: This helps all those spices stick to the meat and creates that gorgeous golden exterior that makes people think you know what you're doing
• 1 teaspoon kosher salt: Table salt works too but kosher salt distributes more evenly and gives you better control over the seasoning
• ½ teaspoon black pepper: Freshly ground makes a huge difference here, but if you're in a rush, the pre-ground stuff won't ruin anything
• 1 teaspoon garlic powder: I prefer powder over fresh garlic for baked chicken because it won't burn at high temperatures like fresh cloves sometimes do
• 1 teaspoon smoked paprika: This is the MVP ingredient that gives the chicken that slightly smoky flavor like it came off a grill
• ½ teaspoon onion powder: It adds this subtle depth that people notice but can't quite put their finger on
• ½ teaspoon dried Italian herbs: Whatever blend you have in your pantry works here, or even just dried oregano and basil mixed together
• 2 tablespoons chopped fresh parsley: Totally optional but makes everything look restaurant fancy and adds this fresh pop of green
• Lemon wedges: A squeeze of bright acid right before serving cuts through the richness and wakes up all the flavors

Instructions

Preheat your oven to 425°F:

This high temperature is what creates that beautiful golden crust while keeping the inside juicy

Pat the chicken completely dry:

The marinade won't stick properly if there's excess moisture, so really take your time with this step

Coat with olive oil and spices:

I usually throw everything in a zip-top bag and shake it around, which coats the chicken more evenly than a bowl and saves me from washing an extra dish

Arrange in a single layer:

Give each piece some breathing room so they bake evenly instead of steaming each other

Bake for 18 to 22 minutes:

The most reliable way to tell it's done is with an instant-read thermometer, but if you don't have one, check that the juices run completely clear

Let the chicken rest:

This five-minute wait feels like forever when you're hungry, but it's absolutely crucial for keeping the meat juicy

Save

This recipe became my go-to during that month when I decided to cook dinner at home every night instead of ordering takeout. By the end of the third week, I'd memorized the spice blend and could get everything into the oven without even looking at the recipe. My roommate started asking when I'd make it again, which is basically the highest compliment you can get in our apartment.

Making It Juicier

Brining the chicken for fifteen minutes in salted water before seasoning makes such a noticeable difference that I do it almost every time now. The meat stays moist even if you accidentally leave it in the oven for a few extra minutes, which has saved dinner more times than I care to admit.

Customizing The Heat

Sometimes I add a pinch of red pepper flakes to the spice blend when I want something with a little kick, especially on rainy days when comfort food feels essential. The heat is subtle but enough to make things interesting without overwhelming anyone at the table.

Serving Ideas

I've served this alongside everything from roasted vegetables to rice to a simple green salad, and it somehow works with all of them. The chicken is versatile enough that you can basically pair it with whatever side dishes you have on hand or whatever produce looks good at the grocery store that week.

• A squeeze of fresh lemon right before serving transforms the whole dish
• Leftovers make amazing chicken sandwiches for lunch the next day
• The seasoning blend works just as well on thighs or drumsticks if you prefer dark meat

Save

There's something deeply satisfying about pulling perfectly cooked chicken from the oven, especially when it requires so little effort for such delicious results. This recipe has earned its permanent spot in my weeknight rotation.

Recipe FAQs

→ How do I prevent dry chicken breasts when baking?

To prevent dry chicken breasts, avoid overcooking by using an instant-read thermometer to check for doneness at 165°F. Letting the chicken rest for 5 minutes after baking helps retain juices. You can also brine the chicken for 15 minutes in salted water before seasoning for extra moisture.

→ Can I use different herbs in this dish?

Absolutely! Feel free to swap the dried Italian herbs with your favorite dried herbs like thyme, rosemary, or oregano. You can also add fresh herbs during the last 5 minutes of baking for a brighter flavor. Chili flakes can be added for some heat if desired.

→ What's the best way to serve these chicken breasts?

These chicken breasts pair well with roasted vegetables, rice, quinoa, or a fresh salad. For extra flavor, serve with lemon wedges to squeeze over the top. The chicken can be sliced and used in sandwiches, wraps, or added to pasta dishes as well.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced with a knife. The baking time may vary depending on the thickness of your chicken breasts, so using a thermometer is the most reliable method.

→ Can I make this recipe ahead of time?

Yes, you can prepare the seasoned chicken and store it in the refrigerator for up to 24 hours before baking. You can also bake the chicken ahead of time and reheat it gently in the oven or microwave when ready to serve.