Description
Simple, flavorful baked chicken breast seasoned with herbs and spices. Perfect for a quick, healthy weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary (optional)
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Pound the chicken breasts (optional but recommended): Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
- Pat the chicken dry: Use paper towels to thoroughly pat the chicken breasts dry.
- Prepare the seasoning blend: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, thyme, oregano, and rosemary (if using). Mix well.
- Season the chicken: Drizzle the olive oil over the chicken breasts. Sprinkle the seasoning blend generously over both sides of each chicken breast. Rub the seasoning into the chicken.
- Marinate (optional): For even more flavor, you can let the seasoned chicken breasts marinate in the refrigerator for at least 30 minutes, or up to a few hours.
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the baking dish: Lightly grease a baking dish with olive oil or cooking spray. You can also line the baking dish with parchment paper for easy cleanup.
- Arrange the chicken: Place the seasoned chicken breasts in the prepared baking dish, making sure they are not overlapping.
- Bake the chicken: Bake the chicken in the preheated oven for 20-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Check for doneness: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken breast, being careful not to touch any bones. The chicken is done when the thermometer reads 165°F (74°C).
- Optional Broiling (for extra browning): If you want a little extra browning on your chicken, you can broil it for the last 1-2 minutes of cooking. Keep a close eye on it, as it can burn quickly under the broiler.
- Rest the chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before slicing and serving. Tent the chicken loosely with foil while it rests.
- Garnish (optional): Sprinkle with fresh parsley before serving.
Notes
- Pounding the chicken ensures even cooking.
- Patting the chicken dry helps it brown nicely.
- Use a meat thermometer to ensure the chicken is cooked through.
- Marinating the chicken enhances flavor and tenderness.
- Don’t overcrowd the baking dish.
- Resting the chicken after baking allows the juices to redistribute, resulting in a more tender and juicy final product.
- Experiment with different seasonings to create your own unique flavor combinations.
- Add a sauce for extra flavor and moisture.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes