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Foolproof Juicy Oven Baked Chicken Breast

Close-up of a perfectly cooked baked chicken breast, sliced to show juicy white meat and a golden, herb-crusted exterior.
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This recipe provides simple steps to bake chicken breasts in the oven, resulting in moist and tender meat every time.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish or line it with parchment paper.
  2. Pat the chicken breasts completely dry using paper towels. This helps the seasoning adhere and promotes better searing.
  3. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, and thyme to create the dry rub.
  4. Rub the olive oil evenly over all sides of the chicken breasts.
  5. Sprinkle the dry rub mixture over the chicken, pressing gently to coat all surfaces.
  6. Place the seasoned chicken breasts in the prepared baking dish, ensuring they are not touching.
  7. Bake for 20 to 25 minutes. The exact time depends on the thickness of the chicken.
  8. Use a meat thermometer to check the internal temperature. The chicken is done when it reaches 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part.
  9. Remove the chicken from the oven and let it rest on a cutting board for 5 to 10 minutes before slicing or serving. This resting period keeps the juices inside the meat.

Notes

  • For extra moisture, you can add 1 tablespoon of melted butter over each breast right before baking.
  • If your chicken breasts are very thick (over 1.5 inches), pound them to an even thickness before seasoning.
  • For meal prepping, slice the cooled chicken and store it in airtight containers for up to four days.

Nutrition

Find it online: https://savoryskies.com/juicy-baked-chicken-breast-recipe/