Oven Baked Chicken Breasts (Printable Version)
Tender, flavorful chicken breasts baked to perfection with aromatic seasonings and minimal effort.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken breasts (approximately 6 ounces each)
→ Marinade and Seasoning
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon onion powder
08 - ½ teaspoon dried thyme
09 - ¼ teaspoon cayenne pepper (optional)
→ Garnish
10 - 2 tablespoons fresh parsley chopped
11 - Lemon wedges
# Step-by-Step Instructions:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken breasts thoroughly dry with paper towels. Place them in a large bowl or sealable plastic bag.
03 - Drizzle the olive oil over the chicken breasts and toss to coat evenly on all sides.
04 - In a small bowl, combine the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, dried thyme, and cayenne pepper if using. Mix thoroughly to combine.
05 - Sprinkle the seasoning mixture evenly over both sides of each chicken breast. Rub the seasoning into the meat gently to ensure adherence.
06 - Place the seasoned chicken breasts on the prepared baking sheet in a single layer, leaving slight space between each piece for proper air circulation.
07 - Bake for 18 to 25 minutes, depending on breast thickness, until the internal temperature reaches 165°F when measured with a meat thermometer.
08 - Remove the chicken from the oven and cover loosely with aluminum foil. Allow the meat to rest for 5 minutes to redistribute juices before slicing.
09 - Sprinkle the chopped fresh parsley over the rested chicken. Serve immediately with lemon wedges on the side if desired.
# Tips from hearthlykitchen:
01 -
- The spice rub creates this incredible crust that makes people think you spent way more effort than you actually did
- You can double the batch and have protein ready for three days worth of lunches without any reheating drama
02 -
- A meat thermometer eliminates all the guesswork and anxiety about undercooked meat
- Pounding chicken to uniform thickness changed everything about my baked chicken game forever
03 -
- Let the chicken sit at room temperature for 20 minutes before cooking for more even results
- Double the spice blend and keep it in a jar for instant weeknight flavor