Tender, juicy, and buttery baked chicken breast with a light spice rub that adds just the right amount of flavor without overpowering the natural taste of the chicken. I love making this dish because it’s simple, quick, and always delivers a satisfying meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
Directions
I preheat my oven to 400°F (200°C).
I place the chicken breasts on a baking sheet lined with parchment paper.
I drizzle olive oil over the chicken breasts and rub it in evenly.
In a small bowl, I combine garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
I sprinkle the spice mixture evenly over both sides of the chicken breasts.
I brush melted butter over the top of each chicken breast for extra richness.
I bake the chicken for 20–25 minutes, or until it reaches an internal temperature of 165°F (75°C).
I let the chicken rest for 5 minutes before serving.
Servings and timing
This recipe makes 4 servings. It takes about 5 minutes to prep and 25 minutes to cook, for a total of 30 minutes. Each serving is around 210 kcal, making it a healthy and filling option for a weeknight dinner.
Variations
I sometimes swap the smoked paprika for chili powder when I want a bit more heat. If I feel like adding freshness, I sprinkle lemon zest over the chicken before baking. For a creamier version, I drizzle a little heavy cream or use garlic butter instead of plain melted butter.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to use the oven at 325°F (165°C) to keep the chicken juicy, or I quickly warm it in a skillet with a splash of broth. For longer storage, I freeze the baked chicken in individual portions for up to 2 months.
FAQs
How do I keep baked chicken breasts from drying out?
I coat the chicken with olive oil and butter, and I always make sure not to overcook it. Using a meat thermometer is the best way to ensure juicy chicken.
Can I use bone-in chicken breasts for this recipe?
Yes, I can, but I need to increase the baking time since bone-in cuts take longer to cook.
Can I marinate the chicken beforehand?
Absolutely. I sometimes marinate it in olive oil, lemon juice, and herbs for a few hours before baking to add even more flavor.
What sides go well with baked chicken breasts?
I like serving mine with roasted vegetables, mashed potatoes, or a simple green salad. It pairs well with almost anything.
Can I meal prep this recipe?
Yes, I often bake a batch and use the chicken for salads, wraps, or sandwiches throughout the week.
Conclusion
This baked chicken breast recipe is one of my go-to meals because it’s simple, flavorful, and versatile. With minimal effort, I get a tender and juicy chicken dish that works for both weeknight dinners and meal prep. I enjoy how easily I can switch up the spices or sides to keep it exciting every time I make it.
📖 Recipe:
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Baked Chicken Breast
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Tender, juicy, and buttery baked chicken breasts with a light spice rub that enhances the natural flavor of the chicken. A quick, simple, and healthy weeknight dinner option.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a baking sheet lined with parchment paper.
- Drizzle olive oil over chicken breasts and rub evenly.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
- Sprinkle spice mixture evenly over both sides of the chicken breasts.
- Brush melted butter over the top of each chicken breast.
- Bake for 20–25 minutes, or until internal temperature reaches 165°F (75°C).
- Let rest for 5 minutes before serving.
Notes
Swap smoked paprika with chili powder for extra heat.
Add lemon zest before baking for freshness.
For creamier flavor, drizzle with heavy cream or use garlic butter instead.
Store leftovers in the fridge for up to 3 days or freeze up to 2 months.
Reheat gently in oven or skillet with broth to retain juiciness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 210
- Sugar: 0g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 95mg
