Oven Baked Chicken Breasts

My aunt taught me this recipe during a chaotic Sunday dinner where she was juggling three different dishes and still managed to get perfectly juicy chicken on the table. I watched her season the breasts with that confident shake of spices, and when she pulled them from the oven, the entire kitchen smelled incredible. That evening showed me that simple ingredients treated with respect can create something memorable. Now I make this whenever I need a reliable dinner that never disappoints.

Last Tuesday, my roommate walked in while these were baking and immediately asked what restaurant I ordered from. The smell of garlic and paprika had filled our entire apartment. When I told her it was just chicken breast, she looked genuinely shocked. That moment of watching someone take their first bite and seeing their eyes light up is exactly why this recipe stays in my regular rotation.

Ingredients

• 4 boneless, skinless chicken breasts: About 6 oz each, try to buy breasts that are similar in thickness for even cooking
• 2 tablespoons olive oil: This helps the spices adhere and creates a beautiful golden exterior
• 1 teaspoon kosher salt: Essential for seasoning throughout, not just on the surface
• ½ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in depth
• 1 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
• 1 teaspoon paprika: Adds subtle warmth and gorgeous color
• ½ teaspoon dried oregano: Earthy notes that complement the chicken beautifully
• ½ teaspoon dried thyme: Brings a subtle herbal complexity
• Fresh parsley and lemon wedges: Optional but recommended for a bright finish

Instructions

Preheat and prepare your baking surface:

Heat your oven to 425°F and line a baking sheet with parchment paper for easiest cleanup or give it a light coating of oil

Prep the chicken:

Pat each chicken breast thoroughly dry with paper towels, as excess moisture creates steam instead of a nice sear

Mix your spice blend:

Combine the olive oil, salt, pepper, garlic powder, paprika, oregano, and thyme in a small bowl until it forms a loose paste

Season generously:

Rub the mixture over both sides of each chicken breast, pressing gently to help the spices adhere and cover every surface

Arrange for baking:

Place the chicken on your prepared baking sheet with space between each piece so heat can circulate properly

Bake to perfection:

Cook for 18 to 22 minutes until a meat thermometer inserted into the thickest part reads 165°F

Let it rest:

Remove from the oven and let the chicken sit for 5 minutes, which allows the juices to redistribute throughout the meat

Add the finishing touches:

Sprinkle with fresh chopped parsley and serve with lemon wedges for squeezing over the top

Save

I served this at a small dinner party once when I was nervous about cooking for new people. My friend Sarah, who claims she hates dry chicken, went back for seconds and asked for the recipe before she even left. That night gave me confidence that simple techniques and quality ingredients really do speak for themselves.

Making It Your Own

The spice blend here is a fantastic starting point, but do not be afraid to experiment with flavors you love. I have swapped the paprika for smoked paprika when I wanted something deeper. Sometimes I add a pinch of cayenne when I am craving a little heat. The technique stays the same, but you can make it taste completely different with just a few adjustments.

Serving Suggestions That Work

A roasted vegetable medley makes this feel like a complete dinner with minimal effort. I also love slicing the leftovers over a mixed green salad with a vinaigrette the next day. When my nieces visit, I serve this with simple rice and steamed broccoli. The chicken carries the meal, so you can keep the sides straightforward.

Storage and Meal Prep Magic

This recipe is meal prep gold because the chicken stays tender in the refrigerator for days. I always make a double batch and portion it out for lunches throughout the week. The flavors actually develop a bit more after a day or two.

• Store in airtight containers for up to 4 days in the refrigerator
• Freeze individual portions with a drizzle of olive oil for up to 3 months
• Reheat gently in the microwave with a splash of water to maintain moisture

Save

Sometimes the most satisfying meals are the ones that come together effortlessly. This chicken has become my comfort zone recipe, the one I turn to when I want something homemade without the stress.

Recipe FAQs

→ How do I prevent chicken breasts from drying out?

The secret to moist chicken breasts is baking at high temperature (425°F) and not overcooking. Remove them from the oven when they reach 165°F internal temperature and let them rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat.

→ Can I use frozen chicken breasts?

For best results, thaw chicken breasts completely before cooking. If using frozen, increase cooking time by 10-15 minutes and use a meat thermometer to ensure they reach 165°F internal temperature.

→ What's the best way to check doneness?

Always use a meat thermometer inserted into the thickest part of the chicken breast. The safe internal temperature is 165°F (74°C). Visual cues like clear juices and no pink in the center are also good indicators.

→ Can I make this ahead of time?

Yes! Cooked chicken breasts can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently in the oven or microwave, being careful not to overcook and dry them out.

→ What seasonings work best with chicken?

This recipe uses classic herbs like garlic, paprika, oregano, and thyme. You can also try cumin, chili powder, Italian seasoning, or lemon pepper. Fresh herbs added after cooking provide bright flavor without affecting texture.