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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust—golden on the outside and juicy in the center. Oven-baked for a moist interior, finished with fresh parsley and lemon for bright flavor.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Seasoning and baking base
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
To serve
  • 1 fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and lightly grease a baking dish with a thin film of oil.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size, so they bake uniformly.
Season and bake
  1. Brush both sides of each chicken breast with olive oil to help the herbs caramelize.
  2. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, then rub evenly over both sides of the chicken.
  3. Bake for 18-22 minutes at 425°F until internal temperature reaches 165°F and the tops are golden; do not overbake.
Rest and serve
  1. Rest baked chicken breasts for 5 minutes before slicing to keep the juices from spilling out.
  2. Garnish with fresh parsley and lemon wedges and serve while hot.

Notes

For the juiciest results, use an instant-read thermometer and pull the chicken at 165°F (carryover will finish the bake). Store leftovers in an airtight container in the refrigerator up to 3 days; freeze up to 2 months, thaw overnight in the fridge and reheat gently. For a lower-sodium option, reduce salt to 1/4 tsp and consider using a no-salt seasoning blend for the herbs and spices.