Description
Whip up a simple oven baked boneless chicken breast dinner! Get juicy, flavorful results every time with my easy recipe. Perfect for busy weeknights.
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 2 tbsp olive oil
- Flavor Boosters:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Finishing Touches:
- Fresh parsley, chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
- Prep Your Chicken: First up, grab those chicken breasts and pat them really, really dry with paper towels. Honestly, this is a non-negotiable step for that lovely browning! If they’re super thick, I sometimes put them between two pieces of plastic wrap and give them a gentle pound with a rolling pin. We’re aiming for even thickness here, maybe about an inch, so they cook consistently. This is where I used to rush, and my chicken would end up half-cooked, half-dry. Oops!
- Mix the Flavor Boosters: In a small bowl, whisk together your olive oil, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Give it a good stir until it forms a thick paste. I usually eyeball it, adding a little more paprika because I love that color. This is the magic potion, hon! I once forgot to add the oil first, and the spices just wouldn’t stick. Learn from my mistakes, mix it well!
- Coat and Season: Now, place your dry chicken breasts in a shallow dish or on a clean cutting board. Spoon that glorious spice mixture all over them, making sure to coat both sides evenly. Use your hands – yes, get in there! – to really rub that seasoning into every nook and cranny. You want those flavors to hug the chicken. This step always smells so good, like dinner is already half-done!
- Ready for the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Honestly, I used to skip the parchment and then spend ages scrubbing the pan. Don’t be like old me! Place the seasoned chicken breasts on the prepared baking sheet, making sure they’re not touching. We don’t want them steaming; we want them baking beautifully.
- Bake Until Golden: Pop that baking sheet into your preheated oven and bake for 18-25 minutes. Now, here’s the crucial part: cooking time really depends on the thickness of your chicken. I always use a meat thermometer – it’s my kitchen BFF! You’re looking for an internal temperature of 165°F (74°C) at the thickest part. No guessing games, please! Overcooking is the enemy of juicy chicken.
- Rest and Serve: Once your chicken hits that magical 165°F, pull it out of the oven. This next step is so important: let the chicken rest on the baking sheet for at least 5-10 minutes. Seriously, don’t skip this! This allows the juices to redistribute, keeping your chicken incredibly juicy and tender. Then, you can slice it or serve it whole, garnished with fresh parsley and a squeeze of lemon. The aroma when it comes out, oh my goodness!