Oven Baked Chicken Breasts

The smell of paprika and garlic hitting hot olive oil still takes me back to my first apartment kitchen, where I learned that simple chicken could actually be something to look forward to after a long day.

I made this for my skeptical brother who swore he only liked grilled chicken, and watching him go back for seconds while casually asking what I did differently was such a quiet victory moment.

Ingredients

• 4 boneless skinless chicken breasts: Even thickness is the secret here so they cook at the same rate
• 2 tablespoons olive oil: Helps those spices cling and creates a beautiful golden exterior
• 1 teaspoon kosher salt: Essential for flavor penetration into the meat
• ½ teaspoon freshly ground black pepper: Freshly ground really does make a noticeable difference
• 1 teaspoon garlic powder: Distributed way more evenly than fresh garlic would
• 1 teaspoon paprika: Gives that appealing golden color and subtle sweetness
• ½ teaspoon dried oregano: Earthy notes that complement everything else
• ½ teaspoon dried thyme: Adds a gentle aromatic backdrop
• Fresh parsley and lemon wedges: Brightens everything up right before serving

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for the easiest cleanup ever

Prep the chicken:

Pat those chicken breasts completely dry with paper towels so the seasoning actually sticks

Mix your magic blend:

Combine olive oil, salt, pepper, garlic powder, paprika, oregano, and thyme in a small bowl until it forms a paste

Season generously:

Rub that mixture all over both sides of each chicken breast, getting into every nook and cranny

Arrange and bake:

Space the chicken breasts apart on your baking sheet and bake for 18 to 22 minutes until they hit 165°F internally

Rest before serving:

Let them sit for 5 minutes so those juices redistribute instead of running all over your cutting board

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This recipe became my weeknight safety net during graduate school, the thing I could make without thinking while my brain was exhausted from seminars and research papers.

Making It Your Own

Sometimes I swap smoked paprika for regular when I want that subtle bacon like flavor without actually using bacon, or add a pinch of red pepper flakes when I need something to wake up my palate.

What Goes With It

The beauty of this chicken is how it plays nice with literally whatever sides you have on hand, from roasted vegetables to a simple green salad or even just some crusty bread to soak up the juices.

Make Ahead Magic

You can season the chicken the night before and keep it in the refrigerator, which actually intensifies the flavor and makes those weeknight dinners feel like they come together by magic.

• Double the recipe and you have protein for salads or sandwiches all week
• The leftover chicken reheats beautifully without getting rubbery
• Freeze cooked portions for those emergency I cannot cook tonight moments

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Some of the best meals are the simplest ones, the ones that become part of your muscle memory and comfort food rotation without you even realizing it happened.

Recipe Q&A

→ How do I ensure chicken breasts stay juicy?

Pound chicken breasts to even thickness before seasoning, and let them rest for 5 minutes after baking. This allows juices to redistribute throughout the meat.

→ Can I use different herbs in this dish?

Yes! Feel free to substitute dried herbs with fresh ones, or try adding rosemary, basil, or a pinch of chili flakes for extra flavor.

→ What's the best way to check doneness?

Use a meat thermometer inserted into the thickest part of the breast. The internal temperature should reach 165°F (74°C) for food safety.

→ How should I serve these chicken breasts?

Slice and serve with roasted vegetables, a fresh salad, or your favorite grains. Garnish with chopped parsley and lemon wedges for added brightness.

→ Can I make this ahead of time?

You can prepare the seasoned chicken breasts ahead and refrigerate until ready to bake. Let them come to room temperature for 20 minutes before baking for even cooking.