Go Back Email Link
–+ servings
Pan juices spooned over oven baked chicken on a plate.
soulfully made logo
No ratings yet

Oven Baked Chicken Breasts

The secret to perfectly baked chicken breasts is a well-seasoned spice blend and knowing when to take them out of the oven. A combination of paprika, oregano, parsley, seasoned salt, and black pepper coats every inch of the chicken, while a high-heat bake locks in the juices and keeps things tender all the way through. This is the kind of recipe that comes together in about 30 minutes with almost no effort, and it works equally well as a simple weeknight dinner or a batch-cook protein you can pull from all week long.
Author: Nikki Lee
Servings: 4 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

Ingredients 

  • 1.5 pounds chicken breast 4 boneless skinless 6 ounce chicken breasts
  • ¾ teaspoon dried oregano leaves
  • ¾ teaspoon dried parsley
  • ¾ teaspoon seasoned salt
  • 1 ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 2 tablespoons avocado or olive oil

Instructions

  • Preheat the oven to 400°F. Lightly grease a rimmed baking pan or line it with parchment paper.
  • In a medium to large bowl, whisk together oregano, parsley, seasoned salt, paprika, and black pepper. Add in avocado or olive oil and mix to combine.
  • Add the chicken and toss to completely coat all sides of the chicken.
  • Transfer the chicken to the prepared pan and bake uncovered for 20 to 25 minutes or until the chicken breasts reach an internal temperature of 165°F.
  • Transfer to a plate or cutting board and rest for 5 minutes before slicing.
  • Serve whole or cut into slices and drizzle with pan juices if desired.

Notes

For boneless skinless chicken thighs at 400°F, plan on 25 to 30 minutes depending on size. They are done when they reach an internal temperature of 165°F, though many people prefer them taken to 175°F for the best texture since thighs have more connective tissue that breaks down better at a slightly higher temp.
Bone-in skin-on thighs will need a bit more time, closer to 35 to 45 minutes at the same temperature. Again, always go by the thermometer rather than the clock.

TIPS: 

  • Season generously. Coat every piece fully before it goes in the oven. That spice blend is what makes this chicken stand out.
  • Watch your chicken size. Larger breasts over 8 ounces may need a few extra minutes. Always go by temperature, not just time.
  • Use a thermometer. Pull the chicken at 165°F. That is where juicy lives.
  • Let it rest. Five minutes on the cutting board before slicing makes a real difference.
  • Pat the chicken dry. A quick pat with paper towels before seasoning helps the spices cling and allows for browning rather than steaming.
  • Do not crowd the pan. Leave space between each breast so the heat can circulate, and you get that beautiful color on the outside.

Nutrition

Serving: 1 serving | Calories: 260 kcal | Carbohydrates: 1 g | Protein: 36 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.02 g | Cholesterol: 109 mg | Sodium: 634 mg | Potassium: 655 mg | Fiber: 0.5 g | Sugar: 0.1 g | Vitamin A: 429 IU | Vitamin C: 2 mg | Calcium: 18 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/oven-baked-chicken-breasts/