Simple Baked Chicken

Perfectly juicy baked chicken breasts with a golden exterior and tender interior. This foolproof recipe is your go-to solution for easy weeknight dinners.

⏱️ Prep: 10 mins 🍳 Cook: 40 mins 👥 Serves: 4
A plate of baked chicken breasts

Ingredients

  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Optional: 2 tablespoons butter for extra richness
  • Optional: Fresh lemon wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C). This high temperature helps create a golden exterior while keeping the inside juicy.
  2. Pat the chicken breasts dry with paper towels. This is crucial for getting a good sear and preventing steaming.
  3. If your chicken breasts are very thick (more than 1 inch), pound them to an even thickness using a meat mallet. This ensures even cooking.
  4. In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, thyme, and oregano. Mix well to create your seasoning blend.
  5. Brush both sides of each chicken breast with olive oil, making sure to coat them evenly.
  6. Sprinkle the seasoning mixture generously over both sides of the chicken, rubbing it in gently to help it adhere.
  7. Place the chicken breasts in a lightly greased 9x13-inch baking dish or on a rimmed baking sheet lined with parchment paper. Make sure they're not touching each other.
  8. If using butter, place small pats of butter on top of each chicken breast for extra flavor and moisture.
  9. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
  10. Remove from the oven and let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat.
  11. Serve hot with your favorite sides. Squeeze fresh lemon juice over the top if desired for a bright finish.

Chef's Tips

Perfect temperature: Use a meat thermometer to ensure accuracy. Chicken is done at 165°F. Overcooking makes it dry, so remove it right when it hits temperature.

Even thickness matters: Pounding chicken breasts to an even thickness (about ¾ inch) is key to preventing thin parts from overcooking while thick parts are still raw.

Don't skip the rest: Letting chicken rest for 5 minutes after baking allows the juices to redistribute, making every bite more tender and flavorful.

Marinate for more flavor: For extra juicy chicken, marinate in olive oil, lemon juice, and herbs for 30 minutes to 2 hours before baking.

Bone-in alternative: Bone-in, skin-on chicken breasts or thighs stay more moist but need 35-45 minutes at 375°F. The bone adds flavor and prevents drying.

Seasoning variations: Try Italian herbs, Cajun spices, lemon pepper, or a simple salt and pepper with fresh herbs for different flavor profiles.

Meal prep friendly: This chicken is perfect for meal prep. Store sliced chicken in airtight containers for up to 4 days and use in salads, sandwiches, or grain bowls.

Serving suggestions: Pair with roasted vegetables, rice pilaf, mashed potatoes, a fresh salad, or steamed broccoli for a complete meal.