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Delicious golden brown Baked Chicken, perfect for a comforting and easy dinner.

Best Baked Chicken Ever

This recipe delivers perfectly seasoned, incredibly juicy baked chicken with minimal effort. It's a foolproof method for achieving restaurant-quality results right in your own oven, banishing bland chicken forever. Enjoy tender and flavorful chicken every single time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil for marinade, optional
  • 2 tablespoons lemon juice for marinade, optional
  • 2 cloves garlic, minced for marinade, optional
  • 1 teaspoon dried Italian herbs for marinade, optional

Equipment

  • Oven
  • Baking dish (glass or metal)
  • small bowl
  • Whisk (optional, for marinade)
  • Shallow dish (optional, for marinade)
  • paper towels
  • Meat thermometer
  • Meat mallet or rolling pin (optional, for pounding chicken)
  • Plastic wrap (optional, for pounding chicken)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry with paper towels.
  3. In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and pepper.
  4. If using the marinade, whisk together the olive oil, lemon juice, garlic, and Italian herbs in a shallow dish. Add the chicken breasts and turn to coat. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  5. If you marinated the chicken, remove it from the marinade and discard the marinade. Drizzle the chicken breasts with olive oil.
  6. Sprinkle the dry rub evenly over both sides of the chicken breasts, pressing it gently to adhere.
  7. Place the chicken breasts in a baking dish, ensuring they aren't overcrowded.
  8. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature.
  9. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.

Notes

Don't overcook the chicken; use a meat thermometer. Let the chicken rest after baking to redistribute juices. Leftover baked chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, oven, or pan-fry with a little water or broth to prevent drying out. Variations include: Lemon Herb Chicken (add lemon slices and fresh herbs), Garlic Parmesan Chicken (mix grated Parmesan with dry rub), and Balsamic Glazed Chicken (drizzle with balsamic glaze during the last few minutes of baking).