Oven Baked Chicken Breast

Juicy, tender, and perfectly seasoned, oven baked chicken breast is a go-to recipe for anyone looking for a reliable, delicious, and healthy dinner. It’s easy to prepare, uses simple ingredients, and is ready in under 30 minutes making it perfect for weeknights, meal prep, or anytime you need a versatile protein to pair with your favorite sides.

This recipe ensures your chicken turns out moist and flavorful every single time, never dry or bland. Whether you serve it with veggies, salad, rice, or pasta, this dish will earn a permanent spot in your dinner rotation.

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Why This Recipe Works

• Quick & Easy: Minimal prep, pantry ingredients, and bakes in less than 25 minutes.
• Juicy Every Time: A few key steps guarantee tender, flavorful chicken.
• Healthy & Clean: Low in fat, high in protein, and gluten-free.
• Versatile: Great for lunch boxes, salads, wraps, or main course dinners.

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Ingredients

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme or Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: pinch of cayenne for heat

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How to Make Oven Baked Chicken Breast

Step 1: Preheat the Oven

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Flatten the Chicken

Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound to an even thickness (about ¾ inch). This helps it cook evenly and stay juicy throughout.

Step 3: Pat Dry and Season

Pat the chicken dry with paper towels. Drizzle both sides with olive oil. In a small bowl, mix all the seasonings. Rub the mixture evenly over both sides of the chicken.

Step 4: Bake

Place the seasoned chicken breasts on your prepared baking sheet. Bake for 18 to 22 minutes, depending on thickness. Chicken is done when it reaches an internal temperature of 165°F (74°C).

Step 5: Rest and Slice

Remove the chicken from the oven and let it rest for 5 minutes before slicing. This step is essential to lock in the juices and keep the meat tender.

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Pro Tips for Perfect Baked Chicken

• Use a meat thermometer: It’s the most accurate way to prevent overcooking.
• Let it rest: Don’t skip this! resting allows juices to redistribute inside the meat.
• Pound evenly: Thinner, even pieces cook faster and more uniformly.
• High heat: Baking at 425°F gives the exterior a golden finish without drying the inside.
• Broil at the end: For crispier edges, broil for the last 2-3 minutes.

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Flavor Variations

Want to mix it up? Try these simple twists:

• Lemon Pepper: Add lemon zest and a squeeze of lemon juice before baking.
• BBQ: Brush with barbecue sauce in the last 5 minutes.
• Parmesan Crusted: Add 2 tablespoons of grated Parmesan to your seasoning.
• Herb Garlic: Mix chopped fresh rosemary or parsley into the olive oil.

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What to Serve with Oven Baked Chicken

This dish is highly versatile and goes well with:

• Roasted vegetables (broccoli, carrots, bell peppers)
• Garlic mashed potatoes or herb roasted potatoes
• Quinoa, brown rice, or wild rice pilaf
• Fresh salad with vinaigrette
• Steamed green beans or sautéed spinach

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Mistakes to Avoid

• Overcooking: This is the biggest cause of dry chicken. Always check with a thermometer.
• Skipping the rest: Slicing too soon lets juices escape. Rest at least 5 minutes.
• Uneven thickness: Always pound your chicken to ensure it cooks evenly.
• Not enough seasoning: Chicken breast is mild bold seasoning makes a difference.

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Storage Tips

Refrigerator: Store leftover baked chicken in an airtight container for up to 4 days.
Freezer: Freeze cooked, sliced chicken for up to 3 months. Wrap tightly and use freezer-safe containers.
Reheating: Reheat in the microwave or oven with a splash of broth to keep it moist. Avoid overcooking when reheating.

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Meal Prep Uses

This baked chicken is perfect for:

• Grain bowls: Add to rice, quinoa, or couscous with veggies and dressing.
• Wraps & sandwiches: Toss slices into tortillas, pita, or ciabatta.
• Salads: Top any salad for added protein.
• Stir-fries: Slice and add to sautéed vegetables and sauces.
• Quick pasta dishes: Combine with penne, garlic, and olive oil for a fast meal.

Make a batch on Sunday and enjoy all week!

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Nutrition Estimate (Per Serving)

• Calories: 220
• Protein: 30g
• Fat: 10g
• Carbs: 1g
• Sugar: 0g
• Sodium: 300mg

Note: Values may vary depending on chicken size and exact ingredients.

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FAQs

Can I use frozen chicken?

Yes, but thaw completely before baking. Never bake chicken directly from frozen—it cooks unevenly and may stay raw in the center.

Should I marinate the chicken?

Optional! The seasoning alone makes it flavorful. But you can marinate in olive oil, lemon juice, and herbs for 2–6 hours for extra tenderness.

How do I make it low sodium?

Use salt-free spice blends and reduce added salt. Herbs like thyme, oregano, rosemary, and black pepper add bold flavor naturally.

Can I bake it in foil?

Yes. Baking in foil locks in moisture. Just open the foil for the last 5 minutes to allow browning on the surface.

Whether you’re a beginner in the kitchen or a seasoned cook, this oven baked chicken breast recipe is foolproof. It’s healthy, quick, and incredibly versatile perfect for busy nights, meal prep, or impressing guests without breaking a sweat.

With just a handful of ingredients and a few simple techniques, you’ll have juicy, flavorful chicken every time. No more dry, boring chicken breast just tender bites full of flavor.

Once you try this, it’ll be your new go-to!