Easy Oven Baked Chicken Breast Recipes

This is my weeknight chicken that doesn’t try too hard and somehow comes out juicy, golden, and wildly useful. We’re talking simple oven-baked chicken breasts—no frying, no splatter—just a quick rub, high heat, and that little rest at the end that makes them so tender you’ll feel smug about leftovers. It’s the kind of recipe that tastes like you remembered to be an adult today, even if you ate cereal over the sink at noon.

My husband calls this “Tuesday Chicken,” which sounds boring until you watch him slice it over a pile of garlicky rice like it’s a steakhouse situation. The kids? They’ll eat it plain with ketchup (chaos) and then ask for seconds, so we pick our battles. I’ve packed it in lunchboxes, chopped it into taco bowls, and tossed it into pasta with butter and lemon when the fridge looked grim. We’ve eaten it on the couch, half-watching a show we’ll never finish. It’s become our default because it works, even when I’m distracted and the dog is stealing oven mitts.

Kitchen Talk

The time I forgot to dry the chicken before seasoning? Steamed it. Tasted fine, looked like it had stage fright. Pat it dry, always. I also learned the hard way that sprinkling sugar-heavy BBQ rubs and cranking the broiler means a smoky kitchen—open a window, or finish with broil for just a blink. If your chicken breasts are thick on one side and thin on the other, give them a quick pound so they cook evenly. I’ll sometimes rub a little butter or olive oil on top for that glossy, restaurant-y look and we all pretend I planned it. And yes, the rest matters—slice too soon and you’ll watch all the lovely juices run right onto the cutting board like your dinner plans disappearing. Ten minutes. Breathe, clean the counter, set the table-ish.

Shopping Tips

– Chicken breasts: Go for boneless, skinless, medium-thick cuts. Too thin and they dry out, too thick and they take forever.

– Olive oil: A decent everyday olive oil works fine here. Save the fancy bottle for salads.

– Seasonings: Garlic powder, paprika, salt, and pepper are the MVPs. Buy in bulk if you use them often—it’s cheaper and you won’t run out mid-recipe.

– Lemon: Fresh lemon juice makes a big difference. Skip the bottled stuff if you can.

– Fresh herbs: Parsley or thyme add brightness. Dried works too, but fresh makes it pop.

Prep Ahead Ideas

– Trim and pound the chicken to even thickness the night before; stash in a lidded container.
– Mix your spice blend and keep it in a small jar—label it so Future You doesn’t think it’s hot cocoa.
– Quick morning moves: rub with oil and spices, refrigerate; when you get home, it’s straight to the sheet pan.
– If marinating, keep it simple (citrus, garlic, herbs, a splash of soy/tamari). Pat dry before baking so it actually browns.
– Cook a batch for the week, slice after resting, and portion into containers with your favorite grain/veg. Lunch hero.

Time-Saving Tricks

– Even thickness = even cooking. A few gentle whacks with a rolling pin saves minutes and stress.
– Preheat the sheet pan so the underside gets a head start on browning.
– Make it a sheet-pan dinner: toss broccoli, green beans, or asparagus on the same tray (add halfway so they don’t overcook).
– Convection fans: drop the temp a touch and watch the time; it cooks faster.
– Don’t rush the rest. Pull it a smidge early, let carryover heat finish the job, and your chicken stays juicy.

Common Mistakes

– Overbaking “just to be safe.” Pull it when it’s done, not when it’s nervous. A thermometer saves dinner.
– Skipping the pat-dry step = pale chicken with no browning.
– Baking straight from fridge-cold. Let it shake off the chill for a few minutes so it cooks evenly.
– Crowd city: jammed pans steam. Give them space.
– Burned edges from sugary rubs? Tent with foil or lower the rack. If it happens, slice and toss with a squeeze of lemon and a knob of butter—magic fixer.

What to Serve It With

– Roasted potatoes and a big green salad with lemony dressing.
– Garlic rice or quinoa with a quick cucumber-tomato situation.
– Buttered noodles and steamed broccoli for kid nights.
– Warm pita, tzatziki, and a chopped Greek-ish salad.

✔Tips & Mistakes

– Season more than you think—you’re flavoring a whole piece of protein.
– Use a hot oven; color = flavor.
– Let it rest before slicing; thin slices across the grain stay tender.
– If it’s a little under, pop slices back on the hot pan for a minute. If it’s a little over, slice thin and add a quick pan sauce.

✔Storage Tips

Fridge: tuck leftovers into an airtight container for 3–4 days. Reheat gently (skillet with a splash of broth, or microwave with a damp paper towel). Freezer: wrap tightly and freeze up to 3 months; thaw overnight. Cold slices straight from the fridge in a sandwich? Absolutely. Breakfast chicken with eggs? No judgment. I do it too.

✔Variations and Substitutions

– Lemon-garlic-herb: olive oil, lemon zest, garlic, thyme/oregano.
– Smoky BBQ: paprika, brown sugar or honey, chili powder—watch the broiler so it doesn’t burn.
– Cajun heat: paprika, cayenne, garlic, onion, oregano—awesome over dirty rice.
– Honey ↔ maple syrup for sweetness; both love a sprinkle of chili flakes.
– Tamari ↔ soy sauce for gluten-free.
– Dairy-free? Use olive oil instead of butter.
– Using bone-in breasts or thighs: adjust time upward and aim for crisp skin; same seasoning rules apply.
– Air fryer option: works great—hot and fast, check early so it doesn’t overdo.

Frequently Asked Questions

Easy Oven Baked Chicken Breast Recipes

Juicy, tender oven-baked chicken breasts seasoned with a simple, flavorful spice rub—perfect for weeknight dinners, salads, or meal prep.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds boneless skinless chicken breasts
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoons kosher salt
• ▢ 0.5 teaspoons black pepper
• ▢ 1 teaspoons garlic powder
• ▢ 1 teaspoons paprika
• ▢ 0.5 teaspoons onion powder
• ▢ 0.5 teaspoons Italian seasoning optional
• ▢ 1 tablespoons lemon juice optional
• ▢ 1 tablespoons fresh parsley, chopped for garnish, optional

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment or foil and set a rack on top if you have one.
• Pound chicken to an even thickness (about 0.75 inches) for even cooking. Pat dry thoroughly with paper towels.
• In a small bowl, mix salt, pepper, garlic powder, paprika, onion powder, and Italian seasoning.
• Toss chicken with olive oil, then sprinkle the seasoning blend evenly on both sides. Press to adhere.
• Place chicken on the prepared pan with space between pieces. Drizzle lemon juice over the top if using.
• Bake for 18 to 22 minutes, depending on thickness, until the internal temperature reaches 165°F at the thickest part. Start checking at 16 minutes for smaller pieces.
• Rest chicken on the pan for 5 to 10 minutes, tented loosely with foil, to keep juices in.
• Slice against the grain and garnish with chopped parsley. Serve warm or cool for meal prep.

Notes

For extra juiciness, dry-brine the chicken: sprinkle 0.5 teaspoons kosher salt per pound and refrigerate uncovered for 30 to 60 minutes, then pat dry and season as directed (reduce added salt slightly). Cooking time varies by thickness—use an instant-read thermometer for best results. Leftovers keep up to 4 days refrigerated.