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- My Oven Baked Chicken Breast Recipe Is So Good!
- Ingredients to Make Oven Baked Chicken Breast
- Popular Additions
- How to Bake Chicken Breast in the Oven
- Tips for Making the Best Oven Baked Chicken Breast
- What to Serve with Oven Baked Chicken
- Frequently Asked Questions
- More Chicken Recipes
- Oven Baked Chicken Breast Recipe
My Oven Baked Chicken Breast Recipe Is So Good!
Most weeknights, I’m looking for a simple, quick recipe my whole family will love. This Oven Baked Chicken Breast is exactly that! (And it’s ready in just 20 minutes!)
My secret to keeping chicken juicy when baking in the oven is pounding the chicken so it’s all the same thickness before coating it in spices and olive oil. That way, the chicken cooks quickly and stays moist!
I love seasoning it with paprika, garlic and onion powder, and oregano, but you can use all sorts of spice blends (I have more ideas below!). Served with a simple side or two—I love crispy broccoli and roasted potatoes—I can’t wait to hear what you think of it.
Ingredients to Make Oven Baked Chicken Breast
- Chicken breast: I like to flatten the chicken breast until it’s about 1/4-inch thick, which helps it cook quickly!
- Oil: Olive oil or avocado oil works well.
- Seasonings: Paprika, garlic powder, oregano, onion powder, salt, and black pepper are my go-to seasoning blends.
- Fresh parsley: Topping this easy oven baked chicken breast with chopped, fresh parsley adds flavor!
Popular Additions
- Use different spices. Try BBQ or ranch seasoning or a mix of cumin, paprika, and coriander.
- Make it zesty. Add a spoonful of Dijon mustard to the oil-spice mixture!
- Serve it with a sauce. Tzatziki, cilantro yogurt, or BBQ sauce would be delicious with the chicken.
- Switch up the herbs. Cilantro, dill, or chives would be great swaps for the parsley!
How to Bake Chicken Breast in the Oven
Tips for Making the Best Oven Baked Chicken Breast
- Pound the chicken evenly before coating it in the spices. Flattening the chicken helps it cook evenly and quickly and tenderizes the meat! I like to use a meat mallet or rolling pan for this.
- Space out the chicken breast on the baking sheet. You don’t want the chicken touching, or else it won’t get evenly browned all over!
- Bring the chicken to room temperature before cooking it. I like to take the chicken out of the fridge 30 minutes before I want to cook it. If the chicken is cold, it will take longer to bake and the outside can even overcook before the inside’s done!
- Let the chicken rest for 10 minutes before slicing or serving. This allows the juices to redistribute (no one wants dry chicken).
What to Serve with Oven Baked Chicken
This is such a great way to cook chicken and versatile enough to add to roasted veggies, potatoes, rice, quinoa, or a large salad. Try it with:
Frequently Asked Questions
If you don’t plan on eating the chicken straight away, or you have leftovers, it will keep in an airtight container in the fridge for up to 3 days. I love to add the leftovers to a fresh green salad for an easy lunch!
Yes, you can! I like to do so at a low temperature so it doesn’t dry out. Cook it in a preheated oven to 220°F for about 20 minutes until warmed through or reheat it in the microwave on low.
The easiest way to tell when the chicken breast is cooked through is to use an instant-read thermometer. It should register at 165°F when the chicken’s done!
More Chicken Recipes
- Chicken Burger
- Grilled Chicken Gyros
- Chicken and Quinoa Bowl
- Air Fryer Chicken Thighs
- Chicken Shawarma
- Air Fryer Chicken Wings
- Lebanese Freekeh with Chicken
- Buffalo Chicken Salad
- Chicken Taco Cups
- Mediterranean Stuffed Chicken
- Thai Peanut Chicken Stir Fry
If you try this feel good Oven Baked Chicken Breast recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This oven baked chicken breast recipe was originally published on July 28, 2020 and has recently been updated with new photography, step-by-step images, and recipe tips to help make it.
Oven Baked Chicken Breast
Ingredients
- 4 (6-ounce) boneless skinless chicken breast
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley chopped, for serving
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Pound chicken using a rolling pin or meat mallet so they have even thickness, about ¼-inch thick.
- Combine the paprika, garlic powder, oregano, onion powder, salt, pepper and olive oil in a large bowl. Place the chicken in the bowl and toss to combine so the chicken is evenly coated with the seasoning all around.
- Bake the chicken for 15-17 minutes, or until the internal temperature reaches 165°F.
- For more golden brown color, broil on high heat for 2 minutes. Allow chicken to rest on the baking sheet for 5 minutes before serving or cutting.
- To serve, drizzle the pan juices over the chicken and garnish with freshly chopped parsley.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Delicious and so easy!
Thank you, Clara!!
Delicious. Made it with parsley potatoes and green beans. Great!!!
Yum! Sounds like a great dinner!
Easy to make and turn out amazing!
Got two meals — dinner & leftovers for lunch the next day. 🙂
Yay! So glad you liked the chicken breast, Patti!
What temperature should you bake the chicken . Also what temp for broiling.
Hi Jean, you can find the temperature and full instructions in the recipe card, right above the comment section. I hope you enjoy!
Wow great & so easy I could do it(challenged at cooking husband). Wife was impressed!
I messed up only once by adding 1/2 teaspoon of Italian seasoning instead of oregano(same looking bottle so got confused). I then used 2X portion of chicken & added all the listed ingredients and marinated for like 8 hours. Still came out great despite the error in adding Italian seasoning. Will do it again in future w/o Italian seasoning & I know it will be even better! TY for the win tonight with the kids & especially the wife! Was a great evening!
You’re so welcome, Colin! Cooking really isn’t too difficult and soon enough you’ll be impressing the family with a beef wellington!
Very tasty & easy to make! This is going in our weekly rotation! Thanks for sharing!
You’re so welcome! Flattered to have made it onto your weekly rotation!!
This chicken is absolutely amazing! This is my third time making it and it is foolproof. The only changes I make is I reduce the black pepper to less than half the amount- the full amount is too spicy for me. I also don’t broil it at the end because my chicken became a little over cooked the first time when I did that. This is a keeper!
Thanks so much, Jenn! Glad you like it!
This is how I was planning on baking my chicken (how I normally do it) but didn’t add the oregano. Tried it this time and it’s good. I roasted some red potatoes and another pan with cabbage, carrots and grape tomatoes. So good!
Yum! The red potato side dish sounds amazing with this chicken. I am glad you liked the addition of the oregano!
Seriously so easy, and somehow, the best chicken I’ve ever baked.
My husband devoured it.
Wow, thank you so much! I’m so, so happy to hear that!
Where in there world Is the oven temp. I have looked everywhere
425°F. The full recipe is at the bottom of the page in the recipe card.
Disappointed. Too salty, too spicy (paprika?), too much oregano.
Followed directions exactly.
Thank you for your feedback! I’ve received many comments saying this is a super flavorful chicken recipe, so feel free to adjust the quantities of seasonings to your liking!