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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender interior—baked at high heat until the tops turn golden and the center hits 165°F. Simple seasoning rub, quick prep, and a short rest for clean slices and flavorful pan-ready chicken.
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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
  

Baked chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 2 tbsp olive oil Helps herbs and spices adhere and promotes golden color.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika Adds mild smoky warmth to the crust.
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • Fresh parsley and lemon wedges for serving Serve alongside sliced chicken.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish. Keep the dish ready so the chicken can go in as soon as it’s coated.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size. Aim for uniform thickness so every cut reaches 165°F at the same time.
  3. Brush both sides of each chicken breast with olive oil. You should see a light, shiny coating across the surface.
  4. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper; rub evenly over both sides of the chicken. The spice blend should look fully distributed, with no bare patches.
Bake and serve
  1. Bake for 18-22 minutes until internal temperature reaches 165°F and the tops are golden; do not overbake. Look for a deep golden surface and juices that look clear when pierced.
  2. Rest for 5 minutes before slicing; garnish with fresh parsley and lemon wedges. The chicken should hold its juices during the first cut.

Notes

For the juiciest oven baked chicken breast, use a meat thermometer and pull the chicken as soon as it reaches 165°F (carryover cooking finishes the rest). Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently so the exterior doesn’t dry out. Freezing is not recommended for best texture. For a lower-sodium option, reduce salt to 1/4 tsp and use low-sodium seasoning mixes if desired.