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Baked Chicken Breasts

Baked chicken breasts with an oven-baked, herb-seasoned crust that turns golden while the interior stays juicy and moist. This easy weeknight chicken recipe bakes at high heat and finishes with a short rest for clean slices.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts About 6–8 oz each
  • 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
  • 1 fresh parsley For serving
  • 1 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 the chicken starts cooking immediately.
  2. Pound the chicken breasts to an even 3/4-inch thickness if they vary in size, aiming for uniform cooking throughout.
  3. Brush both sides of each chicken breast with olive oil to help the crust brown.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper, then rub evenly over both sides and cover any dry spots.
Bake and rest
  1. Bake at 425°F for 18-22 minutes until the internal temperature reaches 165°F and the tops look golden.
  2. Rest the chicken for 5 minutes before slicing so the juices settle, then garnish with fresh parsley and lemon wedges for serving.

Notes

Pro tip: check doneness at 18 minutes—thin breasts can overshoot quickly at 425°F. Store leftovers in the refrigerator up to 3 days in a sealed container. Freeze yes: cool fully, wrap tightly, and freeze up to 2 months; thaw in the fridge overnight and reheat gently. For a lower-sodium option, reduce the added salt and rely on the seasonings for flavor.