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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust for a juicy, tender interior. Oven-baked until golden and finished with a short rest so each slice stays moist.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast, 4 servings
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent doneness.
  • 2 tbsp olive oil Helps the herb crust brown and keeps the surface moist.
  • 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
  • Fresh parsley and lemon wedges for serving Garnish after resting.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and lightly grease a baking dish.
  2. Pound the chicken breasts to an even 3/4-inch thickness if they vary in size.
  3. Brush both sides of each chicken breast with olive oil.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper; rub evenly over both sides of the chicken.
Bake, rest, and serve
  1. Bake at 425°F for 18-22 minutes until the internal temperature reaches 165°F and the tops are golden; do not overbake.
  2. Rest for 5 minutes before slicing; garnish with fresh parsley and lemon wedges (golden exterior with juicy interior visible at the cut).

Notes

Pro tip: pound to a consistent thickness so every breast reaches 165°F at the same time—this is the key to juicy, not dry, oven baked chicken. Refrigerate leftovers up to 3 days in a sealed container; reheat gently at 350°F until just warmed through. Freezing is yes for cooked chicken; thaw in the fridge and reheat to avoid toughness. For a lower-sodium option, use reduced-salt seasoning and cut the added salt in half.