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Perfect Baked Chicken Breast Recipe for Beginners - Simple, Juicy, and Reliable

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2–4 boneless, skinless chicken breasts (6–8 ounces each, about 1–1.5 inches thick)
  • 1–2 tablespoons olive oil (or melted butter for richer flavor)
  • 1 teaspoon kosher salt (use a little less if using table salt)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked or sweet, your choice)
  • Optional: 1/2 teaspoon dried Italian seasoning or dried thyme
  • Optional finish: Lemon wedges and chopped fresh parsley

Instructions

  • Preheat the oven. Set to 425°F (220°C). A hotter oven helps lock in moisture and promotes quick cooking.
  • Prep the chicken. Pat the breasts dry with paper towels. Removing surface moisture helps the oil and seasoning stick and improves browning.
  • Even out the thickness. If one end is much thicker, gently pound the chicken to an even 3/4–1 inch using a meat mallet or the bottom of a skillet. Even thickness = even cooking.
  • Oil and season. Rub each breast with olive oil. Mix salt, pepper, garlic powder, onion powder, paprika, and optional herbs. Sprinkle the seasoning on both sides and press it in lightly.
  • Arrange on a sheet pan. Line a baking sheet with foil or parchment for easy cleanup. Space the chicken so the pieces aren’t touching.
  • Bake. Cook for 16–20 minutes, depending on thickness. Start checking at 15 minutes. If using an instant-read thermometer, pull the chicken at 160°F (71°C). It will rise to 165°F as it rests.
  • Rest. Transfer to a plate and tent loosely with foil. Rest 5–10 minutes. This step is key—resting lets the juices redistribute so the meat stays moist.
  • Finish and serve. Squeeze a little lemon over the top and sprinkle with parsley, if you like. Slice against the grain for the most tender bites.