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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy interior. Oven baked chicken breast results in golden tops and tender slices with moisture at every cut.
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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 and seasoning
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 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

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and lightly grease a baking dish so it’s ready for the chicken. Aim for a hot oven before the breasts go in, for fast browning and a fragrant crust.
  2. Pound the chicken breasts to an even 3/4-inch thickness if they vary in size. This helps the centers reach 165°F at the same time the tops turn golden.
  3. Brush both sides of each chicken breast with olive oil. Use a thin, even coat so the spices cling and crisp.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper. Rub the spice mixture evenly over both sides of the chicken for balanced flavor.
Bake and finish
  1. Bake for 18–22 minutes until the internal temperature reaches 165°F and the tops are golden; do not overbake. Look for a firm, browned surface as the visible cue.
  2. Rest the chicken for 5 minutes before slicing to keep it juicy. Garnish with fresh parsley and lemon wedges for serving right before you eat.

Notes

For the juiciest results, keep the chicken at a consistent 3/4-inch thickness and start checking after 18 minutes so you don’t overbake. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat gently in the oven or microwave until just warm. Freezing is not recommended due to moisture loss when reheated, but you can prep and season the breasts in advance. Dietary swap: substitute a dairy-free, oil-based herb rub is unnecessary here—keeping it as written is already gluten-free if your seasonings are.