Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender interior. Oven-baked at 425°F until golden on top and cooked to 165°F for moist slices every time.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts Boneless, skinless; choose similar thickness for even baking.

Seasoned oil and spices

2 tbsp olive oil Helps the herbs and spices brown and adds moisture.
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

For serving

1 Fresh parsley Optional garnish for freshness and color.
1 lemon wedges Serve for brightness over the sliced chicken.

Equipment

1 sheet pan

Method

Preheat and prep

Preheat the oven to 425°F and lightly grease a baking dish.
Pound the chicken breasts to an even 3/4-inch thickness if they vary in size.

Season the chicken

Brush both sides of each chicken breast with olive oil.
Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper, then rub evenly over both sides of the chicken.

Bake and finish

Bake for 18-22 minutes, until the internal temperature reaches 165°F and the tops are golden; do not overbake.
Rest for 5 minutes before slicing, then garnish with fresh parsley and lemon wedges.

Notes

Pro tip: use a meat thermometer and pull the chicken at 165°F so it stays juicy rather than drying out. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months. For a dietary swap, you can use low-sodium salt while keeping the same seasoning blend for flavor with less sodium.