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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender interior—baked at high heat for golden tops and a reliable 165°F finish. This easy baked chicken breast recipe is ideal for weeknight chicken and delivers moist slices every time.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Baked chicken breasts
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and lightly grease a baking dish or sheet pan with a thin film of oil.
  2. Pound the chicken breasts to an even 3/4-inch thickness if they vary in size, for consistent cooking.
  3. Brush both sides of each chicken breast with olive oil.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, then rub the seasoning evenly over both sides of the chicken (a well-coated surface should be visible).
Bake
  1. Bake at 425°F for 18–22 minutes, until the internal temperature reaches 165°F and the tops look golden; avoid overbaking (no pale tops).
Rest and serve
  1. Rest the chicken for 5 minutes before slicing so the juices redistribute.
  2. Garnish with fresh parsley and lemon wedges right before serving, then slice to show a juicy interior.

Notes

For extra moisture, confirm doneness with an instant-read thermometer and pull the chicken as soon as it hits 165°F. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended for best texture. For a lower-sodium option, use a reduced-salt Italian seasoning or cut the added salt in half.