Oven Baked Chicken Breasts (Print Version)

Tender, juicy herb-seasoned chicken breasts baked to golden perfection in the oven.

# What You'll Need:

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

02 - 2 tbsp olive oil

03 - 1 tsp salt

04 - 1/2 tsp black pepper

05 - 1 tsp garlic powder

06 - 1 tsp paprika

07 - 1/2 tsp dried thyme (or Italian seasoning)

08 - 1/2 tsp onion powder

09 - 2 tbsp fresh parsley, chopped

10 - Lemon wedges

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

02 - Pat the chicken breasts dry with paper towels to ensure proper seasoning adhesion.

03 - In a small bowl, combine olive oil, salt, pepper, garlic powder, paprika, thyme, and onion powder until well blended.

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

05 - Place the seasoned chicken breasts on the prepared baking sheet, leaving space between each piece for even air circulation.

06 - Bake for 20–25 minutes, or until the internal temperature reaches 165°F and juices run clear.

07 - Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.

08 - Garnish with chopped parsley and serve with lemon wedges if desired.

01 -

The spice rub creates a flavor packed crust without needing a marinade overnight.
Each breast comes out incredibly juicy if you follow the resting step, which most people skip entirely.

02 -

Skipping the rest period means you will lose half your juiciness onto the cutting board the moment you slice.
Pounding the chicken to an even thickness before seasoning was a game changer I discovered after years of dealing with dry edges and undercooked centers.

03 -

An instant read thermometer is the single tool that will save you from dry chicken forever, so invest in one if you have not already.
Letting the seasoned chicken sit at room temperature for 15 minutes before baking helps it cook more evenly from edge to center.