Main Dishes

Oven-Baked Boneless Skinless Chicken Breast

Name: Oven-Baked Boneless Skinless Chicken Breast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; Salt and pepper to taste; Fresh herbs (optional, for garnish)

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This oven-baked boneless skinless chicken breast recipe is a simple, reliable way to get juicy, flavorful chicken with minimal fuss. The chicken browns lightly, smells savory from garlic and paprika, and stays tender inside. It’s a great weeknight main or meal-prep staple.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 340 kcal
Protein: 50 g
Carbohydrates: 1 g
Fat: 13 g
Fiber: 0 g
Sugar: 0 g
Sodium: 350 mg

Why Make This Oven-Baked Boneless Skinless Chicken Breast

This recipe is quick and foolproof. It gives a well-seasoned crust and a moist interior without frying. The flavors are mild and versatile, so the chicken pairs well with many sides. It’s great for busy nights, batch cooking, and picky eaters. The aroma of garlic and paprika baking makes the kitchen feel cozy and inviting.

How to Make Oven-Baked Boneless Skinless Chicken Breast

You’ll rub the breasts with olive oil and spices, bake them until the center reaches 165°F (75°C), then let them rest so juices redistribute. The method keeps things simple but delivers a juicy texture and a mild, savory taste. Use a thermometer for best results.

Ingredients:

4 boneless skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, Salt and pepper to taste, Fresh herbs (optional, for garnish)

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels so the oil and seasonings stick. If the breasts are very thick on one end, gently pound them to an even thickness (about 3/4 inch) so they cook evenly.

Step 2: Mixing

In a large bowl, mix the 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and salt and pepper to taste. Add the chicken breasts and toss or rub each piece until coated evenly with the seasoning mixture.

Step 3: Cooking

Place the seasoned chicken breasts in a single layer in a baking dish. Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (75°C) measured at the thickest part. The surface should be lightly golden and the juices should run clear when pierced.

Step 4: Finishing

Let the chicken rest for 5 minutes before slicing. This keeps the meat juicy and tender. Garnish with fresh herbs if desired and serve. Slice against the grain for a tender texture.

How to Serve Oven-Baked Boneless Skinless Chicken Breast

Slice and serve over steamed rice and roasted vegetables for a balanced dinner.
Chop and add to salads for a protein boost—try a Caesar or mixed-green salad.
Make sandwiches or wraps with lettuce, tomato, and a smear of mayo or mustard.
Use slices in fajitas, grain bowls, or pasta dishes.
The mild flavor pairs well with lemon, garlic, creamy sauces, or spicy condiments. For a bright finish, squeeze fresh lemon over the chicken before serving.

How to Store Oven-Baked Boneless Skinless Chicken Breast

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze in a sealed container or heavy-duty freezer bag for up to 3 months. Slice before freezing for easier thawing.
Reheating: Reheat gently in a 300°F (150°C) oven until warmed through, or microwave on medium power in 30-second intervals to avoid drying. Add a splash of broth or water to keep the meat moist.

Expert Tips for Perfect Oven-Baked Boneless Skinless Chicken Breast

Even thickness matters: Pound thicker ends to match thinner ones so all pieces finish at the same time.
Use a meat thermometer: 165°F (75°C) is the safe internal temperature. Check at the thickest point.
Don’t overbake: Remove from oven as soon as the temperature is reached. Carryover heat will finish cooking.
Brine for extra juiciness: A short brine (15–30 minutes in 1 tbsp salt per 2 cups water) adds moisture and flavor. Rinse and pat dry before seasoning.
Let it rest: Resting for 5 minutes keeps juices inside.
Flavor boosts: Add lemon zest, smoked paprika, or a pinch of cayenne for more complexity. Use fresh herbs at the end for aroma.

Delicious Variations

Lemon-Herb: Add 1 tsp lemon zest and 1 tbsp chopped fresh parsley or thyme to the seasoning.
Honey-Mustard: Brush with a 1:1 mix of honey and Dijon for the last 5–7 minutes of baking.
Garlic-Parmesan: Sprinkle 2 tbsp grated Parmesan over the chicken in the last 5 minutes until golden.
Spicy Cajun: Swap paprika for Cajun seasoning and add a pinch of cayenne.
Mediterranean: Add a drizzle of olive oil, chopped olives, and a sprinkle of oregano after baking.
BBQ Style: Brush with BBQ sauce in the final 5 minutes and broil briefly for a glaze.

Frequently Asked Questions

Q: How do I know when the chicken is done?
A: Use an instant-read thermometer. The center should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—juices should run clear and meat should be opaque.

Q: Can I use frozen chicken breasts?
A: It’s best to thaw fully in the refrigerator first. Frozen chicken will cook unevenly and may dry out on the outside while staying underdone inside.

Q: My chicken came out dry. What went wrong?
A: Likely overcooking. Check the temperature early. You can also brine the chicken beforehand or pound to even thickness to prevent dryness. Resting after baking helps redistribute juices.

Q: Can I reduce the oil or skip it?
A: You can use 1 tablespoon of oil or a light cooking spray, but a small amount of fat helps carry flavor and encourages browning. For a lower-fat option, brush with lemon juice and a spray of oil.

Q: How long will leftovers stay good?
A: Store in an airtight container in the fridge for 3–4 days. Freeze for up to 3 months. Reheat gently to avoid drying.

Q: Can I add vegetables to the baking dish?
A: Yes—root vegetables like carrots and potatoes or quicker-cooking vegetables like bell peppers can roast alongside the chicken. Cut them to similar sizes and toss with oil and seasonings.

Q: Is there a way to make this gluten-free or dairy-free?
A: This recipe is naturally gluten-free and dairy-free. Avoid adding any sauces or coatings that contain gluten or dairy if you need to be strict.

Conclusion

This oven-baked boneless skinless chicken breast recipe is simple, dependable, and tasty. It gives juicy meat with a light savory crust and pairs well with many sides. For another reliable method and extra tips on baking chicken breasts, see Baked Chicken Breast | Gimme Some Oven. Give it a try tonight—you’ll have a flexible, delicious protein ready in under an hour.