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Baked Chicken Breasts

Baked chicken breasts with a caramelized herb-seasoned crust and juicy, tender interior—baked hot at 425°F until golden. Pound for even thickness and bake just until the centers hit 165°F for moist results every cut.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning rub
  • 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

Method
 

Prep and season
  1. Preheat oven to 425°F and lightly grease a baking dish. Use a hot oven so the herb crust browns quickly.
  2. Pound chicken breasts to an even 3/4-inch thickness if they vary in size. Keeping thickness consistent helps the centers reach 165°F without drying out.
  3. Brush both sides of each chicken breast with olive oil. This creates a glossy surface for seasoning to cling and brown.
  4. Mix together garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Rub the mixture evenly over both sides of the chicken.
Bake
  1. Bake for 18-22 minutes until internal temperature reaches 165°F and the tops are golden; do not overbake. Look for a fragrant, golden surface and cuttable doneness at the center.
Rest and serve
  1. Rest for 5 minutes before slicing. This lets juices redistribute so the interior stays moist at every cut.
  2. Garnish with fresh parsley and lemon wedges. The bright herbs and lemon add a fresh finish to the caramelized crust.

Notes

For the juiciest baked chicken breasts, aim for 165°F right at the low end of the bake window (around 18 minutes) and avoid overbaking—carryover heat finishes the center. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven until warmed through. Freezing is not recommended for best texture, but you can freeze cooled slices for up to 1 month. For a lower-sodium option, use half the salt and keep the pepper and herbs as written.