How to Bake Juicy Chicken Breast in the Oven
Ingredients
- 2 boneless skinless chicken breasts – aka the star of the show.
- 2 tablespoons olive oil – because dry chicken is a crime.
- 1 teaspoon garlic powder – lazy garlic no peeling required.
- 1 teaspoon paprika – adds color so your chicken doesn’t look sad.
- ½ teaspoon onion powder – subtle but makes a difference.
- ½ teaspoon salt – don’t skip it unless you enjoy bland food.
- ½ teaspoon black pepper – optional if you’re a pepper-hater but I’ll judge you.
- Fresh parsley optional – for garnish, aka making it look fancy when it’s really not.
Instructions
- Preheat your oven to 425°F (220°C). Don’t skip this. Preheating is non-negotiable, like brushing your teeth.
- Pound your chicken breasts to even thickness. Don’t go full Hulk—just enough so they cook evenly. (Bonus: stress relief!)
- Rub the chicken with olive oil. This is the secret to keeping it moist and golden.
- Season generously with garlic powder, paprika, onion powder, salt, and pepper. Translation: don’t be stingy.
- Bake uncovered on a baking sheet for 18–20 minutes. No foil tenting, no babysitting.
- Rest for 5 minutes before slicing. Yes, I know you’re hungry, but patience = juiciness.