Baked Chicken Breast
There’s something timeless about a simple baked chicken breast—it’s the kind of recipe that works every time. Just a few pantry staples, a hot oven, and you’ve got a meal that feels special without being complicated.
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For years, chicken breasts felt tricky—too dry, too bland. But once you learn the balance of seasoning and oven timing, everything changes. This recipe is juicy, golden, and versatile enough for weeknights, Sunday dinners, or meal prep.
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🍗 Easy Baked Chicken Breast
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (500–600 g total) | About 1‑inch thick |
| Olive oil | 2 tbsp | |
| Kosher salt | 1 tsp | |
| Black pepper | ½ tsp | Freshly ground |
| Garlic powder | 1 tsp | |
| Paprika | 1 tsp | |
| Dried oregano or Italian seasoning | ½ tsp | |
| Onion powder | ½ tsp | |
| Chili flakes | ½ tsp | Optional, for heat |
| Fresh lemon juice | 1–2 tbsp | Optional, for finishing |
Instructions
- Preheat Oven
Heat oven to 200°C (400°F). Lightly grease a baking dish or line with parchment. - Prepare Chicken
Pat breasts dry. If thick, pound gently to even thickness for consistent cooking. - Season
Rub with olive oil, then coat evenly with salt, pepper, garlic powder, paprika, oregano, and onion powder. - Bake
Place in baking dish. Bake uncovered for 18–22 minutes, depending on thickness. - Check Doneness
Chicken is ready when internal temperature reaches 75°C (165°F) or juices run clear. - Rest
Let rest 5 minutes before slicing to keep juices locked in. - Optional Finish
Drizzle with lemon juice or sprinkle fresh herbs before serving.
✨ Golden, juicy, and full of flavor—this baked chicken breast is proof that the simplest recipes are often the most reliable.
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