Juicy Tender Baked Chicken (Printable Version)

Tender chicken breasts seasoned with herbs and oven-baked for a flavorful, healthy main dish.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried Italian herbs (oregano, thyme, or basil)
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Optional Garnish

08 - Fresh parsley, chopped
09 - Lemon wedges

# How to Make It:

01 - Heat oven to 425°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat chicken breasts dry with paper towels to remove excess moisture.
03 - In a small bowl, blend olive oil, garlic powder, paprika, Italian herbs, salt, and black pepper.
04 - Evenly coat both sides of each chicken breast with the spice mixture.
05 - Place the seasoned chicken breasts on the prepared baking tray in a single layer.
06 - Bake for 18 to 25 minutes until the internal temperature reaches 165°F and juices run clear.
07 - Allow the chicken to rest for 5 minutes before slicing to retain juices.
08 - Optionally, garnish with chopped fresh parsley and serve alongside lemon wedges.

# Expert Insights:

01 -
  • It's genuinely foolproof, even if you've had chicken disasters before, and that's not just hopeful thinking, it's real kitchen experience talking
  • The result is so juicy and tender that people always ask if you've somehow evolved as a cook, when really you've just learned the rhythm
  • It fits seamlessly into any week, any meal plan, any dietary goal without feeling like compromise
02 -
  • The most important lesson is that removing the chicken from the oven when it just barely reaches temperature is better than leaving it in too long, because carryover cooking will finish it perfectly while you rest it
  • Patting the chicken dry before seasoning isn't just a suggestion, it's the difference between chicken that tastes seasoned and chicken that tastes like you actually understand what you're doing
  • If your chicken breasts are significantly thicker than others in the package, gently pound them to even thickness before seasoning, because uniform cooking is the whole game
03 -
  • If you have time, brine your chicken breasts in salted water for 20 minutes before seasoning, because the salt water helps the chicken retain moisture during cooking in a way that's almost magical
  • A meat thermometer removes all guessing and becomes one of those kitchen investments that pays dividends every single time you cook chicken

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