This simple chicken recipe is a weekly staple in our home. The chicken turns out flavorful and can be paired with several different meals, including pasta, salads, and roasted veggies. Leftovers can be added to soup, tacos, lunch bowls, and more, so feel free to double it!
Ingredients You’ll Need
Just 4 easy pantry spices bring out a big flavor in these juicy chicken breasts. Add any extra herbs you like, such as oregano, thyme, or sage. There’s no marinade required for this recipe, so you can cook the chicken breasts right away. Just rub them with olive oil and a few seasonings, then they are ready to bake. As an alternative, you can use store-bought or homemade poultry seasoning, for more of a Thanksgiving flavor. (Don’t forget to season with salt in this case, too, as most poultry seasoning does not contain it.) You can also use Italian seasoning or taco seasoning, depending on what you plan on serving the chicken with.
How to Bake Chicken Breasts
Preheat the oven to 400ºF. Before cooking chicken breast let it rest at room temperature for 15 minutes. This will promote more even cooking. If you don’t have time to do this, it will still turn out okay. (I’ve done this in a hurry! The results just aren’t quite as evenly cooked throughout.) Drizzle the extra virgin olive oil on a small rimmed baking sheet, or into a glass baking dish. Place the boneless skinless chicken breasts on the pan, and rub both sides of the chicken with the oil, so they are well coated. In a small bowl, combine the salt, black pepper, garlic powder, and paprika. Stir well, so the seasonings are evenly mixed. Sprinkle half of the seasoning over the chicken breasts on the pan. Rub the seasoning into the top of the chicken, then flip them over and season the other side with the remaining seasoning. Rub well, so the seasoning evenly coats the chicken. Place the pan in the oven to cook for 20 minutes, then remove the chicken and test it for doneness with a meat thermometer. It may not be done yet unless you’re using very thin or small chicken breasts, but it’s always best to check since no one wants overcooked chicken. If your chicken breasts are thicker, closer to 1 1/2 inches thick, they will most likely need 2 to 6 more minutes, for a total cooking time of 22 to 26 minutes. Pro Tip: When cooking chicken, be sure to use an instant-read thermometer. The USDA recommends chicken be cooked to an internal temperature of 165ºF, but the chicken will continue to cook as it rests on the pan once you pull it out of the oven. So, you can take it out of the oven when the temperature is 160ºF (test in the thickest part of the chicken breast) and the chicken will continue to cook for the next 5 to 10 minutes as it rests. You can cover the chicken with foil during this time, but I don’t usually do that and it’s still cooked to perfection. Once the chicken has rested on the pan, it’s ready to slice and serve. Enjoy it as a main course served with your favorite side (like potato salad!) or try it as a topping for a salad or quinoa bowl. Leftover cooked chicken can be stored in an airtight container in the fridge for 3 to 4 days. The leftovers can be used to make a delicious chicken salad later! Wondering what pairs well with oven-baked chicken breasts? Try serving them with Instant Pot mashed potatoes, cooked rice drizzled with pesto dressing, or over an Italian Salad. If you try this baked chicken breast recipe, please leave a comment and star rating below letting me know how you like it!
