Juicy and flavorful oven-baked chicken breast that’s never dry. Perfect for meal prep, quick dinners, and versatile dishes.

Scale

4 boneless, skinless chicken breasts (6–7 oz each)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

Optional: juice of ½ lemon for freshness

Preheat Oven: Heat oven to 425°F (220°C).

Prepare Chicken: Pat breasts dry with paper towels.

Flatten: Pound each breast to about ¾ inch thickness for even cooking.

Season: Brush with olive oil, then coat with spice blend (garlic powder, onion powder, paprika, oregano, salt, pepper).

Arrange: Place breasts in a greased baking dish or lined sheet pan without overlapping.

Bake: Cook 18–22 minutes until internal temp reaches 165°F (74°C).

Rest: Let rest 5 minutes before slicing.

Use a meat thermometer to avoid overcooking.

Resting prevents juice loss.

Add cayenne for spice, or herbs like rosemary for variety.

Pounding ensures tenderness and even cooking.

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