Baked Chicken Breasts

Baked chicken breasts with an oven-baked, caramelized herb crust and juicy interior every time. This easy baked chicken breast recipe bakes at 425°F for golden tops and tender, sliceable meat.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

boneless skinless chicken breasts

4 boneless skinless chicken breasts

herb seasoning and baking base

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

serving

1 Fresh parsley and lemon wedges for serving

Equipment

1 sheet pan
1 baking dish

Method

Preheat and prep the pan

Preheat the oven to 425°F and lightly grease a baking dish so the chicken won’t stick and the crust can brown.

Even thickness for even baking

Pound the chicken breasts to an even 3/4-inch thickness if they vary in size, so they cook through at the same rate.

Oil the chicken

Brush both sides of each chicken breast with olive oil to help seasonings adhere and promote browning.

Season the chicken

Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper, then rub evenly over both sides of the chicken.

Bake until golden and cooked through

Bake for 18–22 minutes at 425°F until the internal temperature reaches 165°F and the tops are golden; do not overbake to keep the centers juicy.

Rest and garnish

Rest for 5 minutes before slicing, then garnish with fresh parsley and lemon wedges for bright, herb-fresh flavor.

Notes

For the juiciest slices, start checking at 18 minutes and pull the chicken as soon as it hits 165°F, then rest 5 minutes so juices redistribute. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze cooked chicken up to 2 months. Dietary swap: use a salt-free Italian seasoning blend and increase cracked black pepper slightly for a lower-sodium version.