Juicy Baked Chicken Breasts (Print Version)

Achieve perfectly cooked, flavorful chicken breasts with easy oven baking method and simple seasonings.

# What You Need:

→ Chicken

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

→ Marinade / 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 (Optional)

10 - 2 tablespoons fresh parsley chopped
11 - Lemon wedges

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
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 - Mix salt, pepper, garlic powder, smoked paprika, onion powder, thyme, and cayenne in a small bowl. Sprinkle seasoning mix evenly over both sides of chicken breasts and rub in well.
05 - Arrange chicken breasts in a single layer on the prepared baking sheet, spacing them slightly apart.
06 - Bake for 18-25 minutes, depending on thickness, until internal temperature reaches 165°F.
07 - Remove from oven, cover loosely with foil, and let rest for 5 minutes before slicing.
08 - Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The spice blend creates this incredible crust that seals in all the juices
  • It comes together in under 10 minutes of active work
  • The leftovers are perfect for meal prep lunches all week long
02 -
  • A meat thermometer is the only way to guarantee perfectly cooked chicken every time
  • Pounding thicker breasts to even thickness prevents dry edges and undercooked centers
  • The resting period lets the juices redistribute, cutting into it too soon will leave you with dry meat
03 -
  • Let your chicken sit at room temperature for 20 minutes before cooking for more even results
  • Cast iron or stainless steel baking sheets produce a slightly better crust than aluminum

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