Incredible Baked Chicken Breasts Recipe

I share a simple seasoning trick for Oven Baked Chicken Breasts that lets your oven do the work and keeps the chicken juicy with no brining, wrapping, or marinating required.

I never believed oven chicken could taste this good, until I kept messing with little things and finally stopped overcomplicating it. This is my attempt at Juicy Baked Chicken, and honestly it’s kind of magic.

A simple rub, a bit of olive oil to help the seasoning stick, a hint of smoked paprika for that smoky nod, then the oven does the heavy lifting. No weird steps, no wrapping, no long waits, just straightforward flavors that somehow stay juicy every time.

I still get nervous watching the timer, but it almost always comes out better than I expect.

Ingredients

• Lean protein, low carb, builds muscle, keeps you full, mild flavor, cooks fast gonna
• Healthy fats for heart, adds moisture and rich mouthfeel, dont overdo it
• Smoky, slightly sweet, deep color, brings warm earthy flavor and subtle heat
• Savory punch, concentrated garlic aroma, boosts umami without fresh garlic fuss, easy
• Herbaceous, slightly bitter, Mediterranean vibe, brightens baked chicken, pairs well with lemon
• Salt enhances flavors, helps seasoning penetrate, draws out moisture for better texture
• Adds subtle heat and floral aroma, wakes up spices, simple but essential
• Mild sweet onion flavor, adds depth without texture, works well in dry rubs

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/2 to 2 lbs total)
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano

How to Make this

1. Preheat oven to 425°F (220°C) and set a rack in the middle, pat chicken breasts dry with paper towels, dry chicken gives better browning.

2. If breasts are uneven, put each between plastic wrap and gently pound to an even thickness about 3/4 inch so they cook evenly, you can use a rolling pin or heavy pan.

3. In a small bowl mix 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 1/2 tsp dried oregano.

4. Rub 2 tbsp olive oil all over the chicken, then sprinkle the seasoning mix over both sides and press it in with your hands so it sticks, don’t be shy.

5. Place breasts on a rimmed baking sheet or shallow baking dish lined with parchment or foil for easy cleanup, leave a little space between each piece.

6. Bake on the center rack for about 18 to 22 minutes depending on thickness, start checking at 16 minutes if they’re thin, aim for an internal temperature of 165°F (74°C) at the thickest part.

7. If you want a bit more color, switch oven to broil for 1 to 2 minutes at the end, watch it like a hawk so it doesn’t burn.

8. Remove chicken and let rest 5 minutes on a cutting board before slicing, this helps keep the juices inside even though we’re not tenting.

9. Slice against the grain or serve whole, taste and add a tiny pinch more salt or pepper if needed, then enjoy.

Equipment Needed

1. Rimmed baking sheet or shallow baking dish (line with parchment or foil for easy clean up)
2. Instant-read meat thermometer (to hit 165°F / 74°C)
3. Plastic wrap or a zip-top bag (to cover breasts while you pound them)
4. Rolling pin or heavy skillet (for pounding to even thickness)
5. Paper towels (pat the chicken dry)
6. Small mixing bowl and measuring spoons (for the spice mix)
7. Silicone brush or clean hands (to rub on the olive oil)
8. Tongs (to place and remove the breasts from the pan)
9. Cutting board and sharp chefs knife (let chicken rest, then slice)

FAQ

Incredible Baked Chicken Breasts Recipe Substitutions and Variations

• Olive oil: swap with avocado oil or melted butter (same amount, 2 tbsp). Butter gives richer flavor and better browning but dont let it scorch.
• Kosher salt: if you only have fine table salt, use about half the amount — ~3/4 tsp instead of 1 1/2 tsp, start there and taste.
• Smoked paprika: use regular (sweet) paprika plus 1/8 to 1/4 tsp ground cumin or a tiny splash of liquid smoke to mimic the smokiness, or try a pinch of smoked salt.
• Dried oregano: substitute 1 tsp dried thyme or 1 tsp Italian seasoning; if using fresh oregano use about 1 tbsp in place of the 1 tsp dried.

Pro Tips

1) Dry-brine first. Sprinkle salt on the breasts and leave them uncovered in the fridge for 30 minutes to overnight, it seasons deeper and firms the meat so it holds juices better. Pat dry again just before cooking.

2) Sear for extra color and flavor. Heat a skillet till very hot, add a little oil and sear each side 1 to 90 seconds, then finish in the oven, you get a nicer crust without overcooking the inside.

3) Pull at 160°F not 165°F. The chicken will carryover cook to 165 while it rests so you avoid dry, chalky meat; rest at least 5 minutes, longer if the pieces are thick.

4) Use a rack and save the juices. Bake on a wire rack over the sheet pan so hot air circulates and you get browning all over, and spoon any pan juices or make a quick butter-herb smear to boost flavor when serving.