Description
A quick and flavorful oven-baked chicken breasts recipe that’s perfect for busy weeknights.
Ingredients
- 4 boneless skinless chicken breasts (about 680 g / 1½ lb total)
- 1 tbsp olive oil (15 ml)
- 1 tsp kosher salt (or ¾ tsp fine salt)
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- ½ tsp onion powder
- ½ tsp dried oregano (or Italian seasoning)
- Optional: 1 tbsp butter (14 g) + 1 tsp lemon juice + chopped parsley
Instructions
- Preheat your oven to 220 °C / 425 °F. Line a sheet pan with foil and set a rack on top for even airflow.
- Lightly pound the thicker ends of the chicken breasts to an even thickness of about 2 cm (¾ in). Pat dry with paper towels.
- Rub the chicken breasts with olive oil. In a small bowl, combine the salt, pepper, garlic powder, paprika, onion powder, and oregano. Sprinkle this mixture generously over the breasts.
- Place the chicken on the rack and bake for 16–20 minutes or until the internal temperature reaches 74 °C (165 °F). Check the smallest/thinnest piece at around 16 minutes.
- Once out of the oven, optionally dot the chicken with butter, cover loosely with foil, and let it rest for 5 minutes.
- Splash some lemon juice over the chicken, garnish with chopped parsley, slice against the grain, and serve.
Notes
Pounding the chicken ensures even cooking; don’t skip the resting step for juicier meat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American