Description
This oven baked chicken breast recipe is a simple, flavorful, and healthy dish perfect for a quick weeknight dinner. Seasoned with a blend of garlic powder, paprika, onion powder, thyme, salt, and pepper, then baked to juicy perfection, it’s a versatile main course that pairs well with a variety of sides.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot enough to cook the chicken breasts quickly and lock in moisture.
- Pound the chicken (optional): Place each chicken breast between two sheets of plastic wrap or in a ziplock bag and gently pound with a meat mallet or rolling pin to even out thickness; this promotes uniform cooking.
- Season the chicken: Brush each chicken breast with olive oil and then evenly sprinkle the garlic powder, paprika, onion powder, thyme, salt, and black pepper on both sides to infuse robust flavor.
- Bake the chicken: Place the seasoned chicken breasts on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 18 to 22 minutes or until internal temperature reaches 165°F (74°C) and juices run clear.
- Rest the chicken: Remove from the oven and let the chicken breasts rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
Notes
- Use a meat thermometer to ensure chicken is cooked thoroughly without drying out.
- For extra flavor, marinate chicken with olive oil and spices for 30 minutes before baking.
- Pounding chicken to an even thickness is optional but helps achieve more consistent cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with steamed vegetables, salad, or your favorite side dish for a complete meal.
