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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy interior—oven baked at 425°F until golden and tender. Simple chicken recipe that stays moist with a quick 5-minute rest before slicing.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 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 and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish to create a hot surface for even browning.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size so they finish cooking at the same time.
  3. Brush both sides of each chicken breast with olive oil to help the crust brown.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and cracked black pepper, then rub evenly over both sides of the chicken for fragrant, golden seasoning coverage.
Bake and slice
  1. Bake for 18-22 minutes at 425°F until internal temperature reaches 165°F and the tops are golden; do not overbake to keep the interior juicy.
  2. Rest for 5 minutes before slicing, then garnish with fresh parsley and lemon wedges for a bright finish.

Notes

For the juiciest results, start checking at 18 minutes and pull the chicken at 165°F—overbaking dries breasts quickly. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat gently until just warm. Freezing is not recommended because chicken breasts can lose moisture after thawing. For a lower-sodium option, use reduced-salt seasoning and keep pepper and herbs the same.