Oven Baked Chicken Breast
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
262 kcal
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Course
Main Course, Dinner
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Cuisine
American
Oven Baked Chicken Breast
Description
This method involves pounding the chicken breasts to about a quarter inch thickness for even cooking. A blend of paprika, garlic powder, oregano, onion powder, salt, pepper, and olive oil coats the meat thoroughly before baking at 425°F. Baking for 15 to 17 minutes cooks the chicken through, and optional broiling adds a golden brown finish.
The result is moist chicken breasts with a balanced savory and slightly smoky seasoning layer. Resting the chicken after baking allows the juices to redistribute, preserving tenderness. Garnishing with freshly chopped parsley adds freshness and color to the presentation.
This chicken breast can be served sliced in salads, alongside vegetables or grains, or incorporated into sandwiches. Leftover cooked chicken stores well in an airtight container for up to three days, maintaining flavor and texture.
Ingredients
- 4 (6-ounce) chicken breast boneless, skinless
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- parsley chopped, for serving, fresh
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Pound chicken using a rolling pin or meat mallet so they have even thickness, about ¼-inch thick.
- Combine the paprika, garlic powder, oregano, onion powder, salt, pepper and olive oil in a large bowl. Place the chicken in the bowl and toss to combine so the chicken is evenly coated with the seasoning all around.
- Bake the chicken for 15-17 minutes, or until the internal temperature reaches 165°F.
- For more golden brown color, broil on high heat for 2 minutes. Allow chicken to rest on the baking sheet for 5 minutes before serving or cutting.
- To serve, drizzle the pan juices over the chicken and garnish with freshly chopped parsley.
Notes
- Store leftovers in an airtight container; they keep well for up to 3 days in the refrigerator.
- Use a meat mallet or rolling pin to pound chicken evenly for consistent cooking.
- Rest chicken 5 minutes after baking before slicing to retain juices.
- Broiling briefly after baking enhances color but watch closely to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 262kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 489mg | 20% |
| Potassium | 659mg | 14% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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