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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender slices. Oven baked chicken breast is seasoned, baked hot, and rested so moisture stays in 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 breasts
  • 4 boneless skinless chicken breasts
Seasonings and cooking oil
  • 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
Serving
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and lightly grease a baking dish or sheet pan.
  2. Pound the chicken breasts to an even 3/4-inch thickness if they vary in size to help them cook evenly.
Season and bake
  1. Brush both sides of each chicken breast with olive oil so the seasoning adheres.
  2. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper.
  3. Rub the seasoning mixture evenly over both sides of the chicken and press lightly to form a fragrant crust.
  4. Bake for 18-22 minutes at 425°F until the internal temperature reaches 165°F and the tops are golden; do not overbake.
Rest and serve
  1. Rest the baked chicken breasts for 5 minutes before slicing so juices redistribute.
  2. Garnish with fresh parsley and lemon wedges and serve hot.

Notes

For the juiciest results, use a meat thermometer and pull the chicken at 165°F even if it looks slightly underdone—carryover heat finishes it. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until just warm. Freezing is not recommended for best texture. Dietary swap: use your preferred no-salt seasoning blend if you want to reduce sodium while keeping the herb-spice flavor profile.