Juicy Oven Baked Chicken Breasts (Printable View)

Tender chicken breasts baked with flavorful spices for a healthy, quick main dish.

# Ingredient List:

→ Chicken

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

→ Marinade and Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon cayenne pepper

→ Garnish

10 - 2 tablespoons fresh parsley chopped
11 - Lemon wedges

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat chicken breasts dry with paper towels. Place in a large bowl or zip-top bag.
03 - Drizzle olive oil over chicken and toss to coat evenly.
04 - In a small bowl, combine salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne pepper.
05 - Sprinkle seasoning mix evenly over both sides of chicken breasts and rub in well.
06 - Place chicken breasts in a single layer on prepared baking sheet, spacing slightly apart.
07 - Bake for 18 to 25 minutes depending on thickness, until internal temperature reaches 165°F.
08 - Remove from oven, cover loosely with foil, and let rest for 5 minutes before slicing. Garnish with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Its practically impossible to mess up yet tastes like something from a nice restaurant
  • The spice rub creates a beautiful crust while keeping the inside incredibly moist
  • Ready in under 40 minutes with most of that being hands-off oven time
02 -
  • Pounding the chicken to an even thickness before cooking is the single biggest secret to uniform results
  • A meat thermometer takes all the guesswork out and ensures you never overcook it again
  • The resting period is not optional if you want juicy chicken instead of a dry disappointment
03 -
  • Room temperature chicken cooks more evenly so take it out 20 minutes before you plan to start
  • Double the spice blend and store the extra in an airtight container for next time
  • The parchment paper is not just for cleanup, it prevents the bottom from getting too dark

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