Description
Oven Baked Chicken Breast Easy Dinner is juicy, tender, and fuss-free. This simple recipe makes weeknights a breeze with minimal effort.
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tbsp olive oil
- Flavor Boosters:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Finishing Touches:
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prep Your Oven Baked Chicken Breast:: First things first, preheat your oven to 400°F (200°C). Then, grab those chicken breasts. I like to pat them really, really dry with paper towels – this is a game-changer for getting a nice sear and crust, trust me. If they’re too wet, they’ll steam instead of roast, and we want roasted, not steamed! I usually put them on a cutting board, cover with another paper towel, and press down. Honestly, it makes such a difference.
- Season the Chicken Right:: In a small bowl, whisk together your olive oil, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Give it a good mix until it’s a well-combined paste. I remember one time I just sprinkled everything directly on the chicken, and some parts were super seasoned, others not so much. Mixing it first ensures every bite gets that delicious flavor!
- Coat and Arrange for Your Easy Dinner:: Now, slather that seasoning mixture all over the chicken breasts. Get in there with your hands (gloves if you’re squeamish, but I just wash up after!). Make sure every inch is coated evenly. Place the seasoned chicken breasts in a single layer on a baking sheet. I usually line mine with parchment paper for easy cleanup, because who needs more dishes, right? Give them a little space so they can bake evenly.
- Time to Bake:: Pop that baking sheet into your preheated oven. Bake for about 18-25 minutes. The exact time depends on the thickness of your chicken breasts, so don’t fret if yours take a little longer or shorter. What you’re looking for is an internal temperature of 165°F (74°C) when checked with a meat thermometer at the thickest part. I’ve definitely undercooked chicken before, oops, so a thermometer is your best friend here.
- Rest for Juiciness:: Once your chicken hits that magical 165°F, pull it out of the oven. This is the crucial part that I used to skip! Let the chicken rest on the baking sheet, or transfer it to a cutting board, for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it incredibly tender and moist. If you slice it too soon, all those lovely juices will just run out onto your board!
- Serve Your Easy Dinner:: Slice your beautifully baked chicken breasts against the grain for maximum tenderness. Garnish with some fresh parsley if you’re feeling fancy, and a squeeze of lemon juice adds a wonderful brightness. The aroma at this point is just incredible – a warm, savory smell that tells you dinner is ready. Honestly, it’s so satisfying to see that golden-brown crust and juicy interior.