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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust for juicy, tender slices. Oven baked chicken breast is fast, simple, and cooked to 165°F for a moist interior.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better browning.
Seasoning and oil
  • 2 tbsp olive oil Use to coat and help the herbs brown.
  • 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 Garnish and finish right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish, so the chicken starts browning right away.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size for consistent cooking.
  3. Brush both sides of each chicken breast with olive oil to promote golden color.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper; rub evenly over both sides of each chicken.
Bake and finish
  1. Bake for 18-22 minutes at 425°F until internal temperature reaches 165°F and the tops are golden; do not overbake to keep the center juicy.
  2. Rest the chicken for 5 minutes before slicing so juices settle, then garnish with fresh parsley and lemon wedges.

Notes

For the most moist chicken, pull it at 165°F and let it rest the full 5 minutes before slicing; carryover heat finishes the center. Refrigerate leftovers up to 3 days; freeze cooked chicken up to 2 months. For a lower-sodium option, use reduced-salt seasoning blends and keep the pepper.