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Baked Chicken Breasts

Baked chicken breasts with a golden, herb-seasoned crust and juicy interior—baked at 425°F until the tops turn golden. This easy baked chicken recipe keeps moisture in for tender 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: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 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
  • 1 baking dish

Method
 

Bake the chicken
  1. Preheat oven to 425°F and lightly grease a baking dish so the chicken browns evenly with minimal sticking.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size for uniform cooking through the center.
  3. Brush both sides of each chicken breast with olive oil to help the herb seasonings adhere and promote browning.
  4. Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper, then rub the spice blend evenly over both sides.
  5. Bake for 18-22 minutes until internal temperature reaches 165°F and the tops are golden; do not overbake to keep the interior juicy.
  6. Rest for 5 minutes before slicing so juices redistribute, then garnish with fresh parsley and lemon wedges for a bright finish.

Notes

For the juiciest results, use a meat thermometer and pull the chicken exactly at 165°F—carryover cooking finishes the texture. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently to avoid drying. Freezing is yes—freeze in portions up to 2 months and thaw in the fridge overnight. For a dairy-free or gluten-free variation, all ingredients here are naturally compatible as written.