Oven Baked Chicken Breast
A Chicken Story, Not Just a Recipe
If you’re ever at my place on a weeknight, there’s a solid chance the smell of oven baked chicken breast is wafting around. I started making it when I moved out (mostly because I couldn’t handle another bowl of instant noodles) and, honestly, it’s become kind of a comfort food. My sister once called it “the only thing you don’t burn” — which is a fair dig, but hey, we all start somewhere. I will say, if you’re expecting a perfect recipe… well, buckle up.
Why I Keep Coming Back to This
I make this honestly because it doesn’t make a huge mess; some nights, cleaning a single dish feels like a small miracle. My family goes a bit wild for it when I use extra garlic (or maybe they’re just excited it’s not take-out again). There have been days when the chicken comes out juicier than I thought possible — and days when it’s somehow lemony even though I forgot the lemon? Go figure. Oh, and one time I tried marinating overnight, but then forgot about it, so it went two nights — turns out, it was even better! Happy accidents all around.
Stuff You’ll Need (and What You Can Swap)
- 2 boneless, skinless chicken breasts (I sometimes grab thighs instead if they’re on sale, just cook ’em a bit longer)
- 1 big glug of olive oil (vegetable oil honestly works fine — or even melted butter if you’re feeling dangerous)
- 1 heaping teaspoon garlic powder (or toss in a couple minced fresh cloves, which is what I do when I’ve actually remembered to buy garlic)
- 1 teaspoon paprika (smoked, sweet — whatever’s kicking around)
- Salt and pepper (my gran says to measure, but I just wing it, really)
- Optional: a squeeze of lemon, a pinch of dried herbs (thyme, oregano, even that Italian mix that’s always at the back of the cupboard)
How I Do It (Sometimes Exactly, Sometimes Not)
- Preheat the oven to 220°C (428°F). Or 210°C if your oven runs hot. Actually, I probably just bump it to max and hope for the best some days.
- Pat the chicken dry. This is where I used to skip, but trust me, don’t. Makes a difference. Put ’em in a baking dish (mine’s chipped — still works!)
- Drizzle the olive oil over both sides. Sprinkle with garlic powder, paprika, salt, pepper, and whatever herbs you like. Give them a little massage. If you get chicken on your fingers and then scratch your nose — oops — story of my life.
- Pop the dish in the oven. Bake for 18–22 minutes, depending on the size (I usually poke it at 20, and check if the juices run clear. Or use a thermometer — 75°C is ideal, but sometimes I just go with vibes). Don’t worry if it sizzles weirdly for a sec, always does. This is where I hover and sneak a quick taste if I sliced off a tiny bit for testing — cook’s privilege!
- Take them out, cover loosely with foil. Let ‘em rest 5–10 minutes — I know, I know, but trust me, juicier that way (I once skipped and regretted it. Dry chicken, yikes.)
Notes from the Slightly Messy Trenches
- I think it tastes even better the next day, straight from the fridge — and cold chicken sandwiches? Proper treat.
- Watch out for super-thick chicken breasts; sometimes I pound them out a little, or butterfly. Makes ‘em cook even — but don’t stress if you forget; just check the thickest bit is done.
- If you use a glass baking dish, it can take a tick longer. Metal ones crisp the edges a bit — I’m partial to the crispy bits, not going to lie.
Experiments, For Better or Worse
I’ve swapped garlic for a bit of curry powder — that was great. Tried breading it once, but the crust went soggy (my fault, rushed it, possibly not destined to succeed). Once I even laid some bacon strips on top for a Sunday treat, and holy smokes, that was a hit. Just don’t try to bake it in a slow cooker… unless you like lifeless chicken, in which case, you do you.
What You’ll Need… Or Not
- Baking dish — anything oven-safe. I use a battered old roasting tin, but even a big cake tin will do if you line it. No baking dish? I once used a giant pie plate. Worked well enough!
- Meat thermometer — helpful, but not a deal-breaker. If you’re old school, cut and peek in the middle — just don’t burn your fingers.
How to Store the Leftovers (If They Exist)
Store any leftovers in the fridge, covered or in an airtight box. Should last 2–3 days, technically. But, let’s face it, I can’t remember the last time we had leftovers, the kids inhale this stuff.
How I Like to Serve It
Usually just slice it up and toss it on top of salad or stuff a warm roll (bit of mayo, squeeze of lemon, bingo). Sometimes, if I’ve got even less energy, just on a plate with some microwaved frozen peas — which isn’t fancy, but hits the spot. And, okay, sometimes gravy from a packet, when I’m feeling lazy (don’t tell the food snobs).
‘Lessons Learned’ — AKA Pro Tips
- Never skip the resting time; I did once and it was all stringy, like chewing a wellington boot.
- Don’t overload your baking dish or crowd the chicken; they steam instead of roasting — learned that the soggy way.
- If something smells like it’s burning, check your oven for runaway crumbs (I learned that the smokey way… don’t ask).
Questions Real People Have Actually Asked Me
Can I marinate the chicken overnight? Totally — I actually think it’s nicer if you do, but even 30 minutes helps. Don’t panic if you forget, just season well.
Mine turns out dry sometimes — what gives? Usually it’s overbaking or skipping the rest (guilty as charged). If you’re not sure, that meat thermometer comes in handy, but honestly, confidence comes with practice.
Is it okay to use frozen chicken? Once, I tried baking it from frozen — not my best idea. Defrost first; or, on second thought, buy the fresh stuff if you can.
Why does my chicken look a bit pale? That’s fine! Color isn’t everything. Sometimes if you want it extra golden, broil it for a couple of minutes at the end — but watch it doesn’t go from golden to burnt (been there).
By the way, if you ever need help with potatoes on the side, don’t ask me before coffee or all bets are off. Happy cooking, mate — and remember, chicken forgives a lot of mistakes (but not all of them).
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
-
1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
-
2Pat the chicken breasts dry with paper towels. Place them on the prepared baking sheet.
-
3Brush both sides of the chicken breasts with olive oil.
-
4In a small bowl, mix together garlic powder, paprika, dried thyme, salt, and black pepper. Sprinkle the seasoning evenly over both sides of the chicken.
-
5Bake in the preheated oven for 20–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
-
6Remove the chicken from the oven and let it rest for 5 minutes before slicing. Garnish with fresh parsley if desired and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
