Oven Baked Chicken Breasts (Printable Version)

Juicy herb-seasoned chicken breasts baked to golden perfection in the oven—ready in just 35 minutes.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts, about 5–6 oz each

02 - 2 tbsp olive oil

03 - 1 tsp garlic powder

04 - 1 tsp paprika

05 - 1 tsp dried Italian herb blend (oregano, basil, thyme)

06 - ½ tsp onion powder

07 - ½ tsp kosher salt

08 - ¼ tsp freshly ground black pepper

09 - 2 tbsp fresh parsley, chopped

10 - Lemon wedges for serving

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Pat chicken breasts dry with paper towels and place them on the prepared baking sheet.

03 - In a small bowl, combine olive oil, garlic powder, paprika, Italian herbs, onion powder, salt, and black pepper.

04 - Rub the seasoning mixture evenly over both sides of each chicken breast.

05 - Bake for 18–25 minutes depending on thickness, until the internal temperature reaches 165°F.

06 - Remove from oven and let rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

01 -

The seasoning rub forms a fragrant crust that locks in every drop of moisture without needing a marinade overnight.
Cleanup is almost nonexistent when you line your baking sheet with parchment paper.
It is genuinely difficult to mess up once you understand the resting step at the end.

02 -

Cutting into the chicken to check doneness releases juices and guarantees a drier result so invest in an instant read thermometer instead.
Brining the breasts in salted water for even twenty minutes before seasoning changed my results more than any other single technique I have tried.

03 -

Pound thicker chicken breasts to an even thickness before seasoning and you will never again face the panic of raw centers with burnt edges.
Let the seasoned chicken sit for five minutes on the counter before it goes in the oven so the oil has time to penetrate and the chill comes off slightly.