Oven Baked Chicken Breast

Enjoy baked chicken breasts with green beans and veggies

Perfectly juicy, flavorful, and beautifully browned with minimal prep work and just a handful of ingredients. It's super easy and stress-free, ideal for your weekly rotation!

Course Main

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 284kcal

Author Imma

Ingredients

4 chicken breasts, skinless and boneless
Salt to taste (I used 1¼ teaspoon salt)
1 tablespoon (6g) dried Italian herbs
1½ tablespoon (10g) onion powder
1½ tablespoon (7g) garlic powder
1 teaspoon (2.5g) smoked paprika
1 teaspoon (2.5g) white pepper
½ teaspoon (1g) cayenne pepper
1 teaspoon (4.5g) bouillon powder (or replace with salt)

Instructions

Preheat oven to 425℉/218℃.
Wash the chicken breasts, then pound them to an even thickness before cooking.
Place the chicken on a chopping board, then cover it in plastic wrap (you don't want to spatter raw chicken in your kitchen). Use a mallet to pound the pieces until they are as even thickness as possible. While thickness between a ¼ and ½ inch is best, making it as uniform as possible will ensure even cooking.
Salt chicken. Then combine the seasonings (Italian herbs, onion and garlic powder, paprika, white pepper, and cayenne pepper). Mix well.
Sprinkle both sides of the breasts with a generous amount of spices, and place them on a parchment-paper-lined cookie sheet in a single layer.
Bake in a preheated oven for 16-18 minutes or until the juices run clear. An instant-read thermometer stuck in the thickest part of the breast will read 160-170℉/72-77℃. How long it takes depends on the thickness of your chicken. For safety, it's best to use a thermometer.
Let the chicken rest for 5-10 minutes before slicing so the juice has time to reabsorb into the meat. Remove and serve with rice or potatoes and veggies.

Notes

Pounding the chicken breasts makes them cook faster and absorb the seasonings better.
Covering the meat before pounding makes for easier cleanup.
Chicken needs to cook thoroughly, but you don't want it to dry out. An instant-read thermometer read 165-170℉/74-77℃.
Let chicken breasts rest for about 10 minutes after coming out of the oven so the juice reabsorbs into the meat.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition