Juicy, tender, and perfectly seasoned, this baked chicken breast is a weeknight hero that’s ready in just 33 minutes. With a golden, herb-kissed crust and a melt-in-your-mouth interior, it’s a dish that delivers both flavor and simplicity. The blend of savory spices and a hint of garlic creates a comforting aroma that fills your kitchen, promising a meal that’s as satisfying as it is wholesome.
Packed with 36g of protein and only 246 calories per serving, this recipe is a guilt-free way to fuel your day. The chicken stays incredibly moist, thanks to a quick prep and precise baking time, while the light seasoning lets its natural richness shine. Whether paired with roasted veggies or a crisp salad, it’s a versatile dish that’s sure to become a staple in your rotation.
What You’ll Need
- 1½ pounds boneless, skinless chicken breasts (pounded to even thickness for even cooking)
- 1½ Tablespoons olive oil (extra virgin recommended for flavor)
- 1½ teaspoons salt (adjust to taste, or use sea salt for a cleaner flavor)
- ½ teaspoon black pepper (freshly ground preferred)
- 1 teaspoon garlic powder (or substitute with 2 minced garlic cloves for a fresher taste)
- ½ Tablespoon dried oregano (or 1 Tablespoon fresh oregano if available)
- ½ Tablespoon dried thyme (or 1 Tablespoon fresh thyme for a brighter flavor)
How to Make It
- Preheat the oven to 425°F (220°C). Line a baking tray with aluminum foil for easy cleanup.
- Prepare the chicken: Place the chicken breasts between sheets of plastic wrap. Using a rolling pin, gently pound them to an even thickness (about ½ inch thick). This ensures even cooking.
- Season the chicken: In a mixing bowl, drizzle the chicken with olive oil. Sprinkle evenly with salt, pepper, garlic powder, oregano, and thyme. Toss to coat thoroughly.
- Arrange and bake: Place the chicken on the prepared baking sheet in a single layer. Bake for 18 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes to lock in juices. Slice and serve warm.
Delicious Sauce and Topping Ideas
Elevate your baked chicken breast with a drizzle of lemon garlic butter or a spoonful of creamy mushroom sauce. For a fresh twist, top with a zesty salsa made from diced tomatoes, red onion, cilantro, and lime juice. If you’re craving something creamy, try a dollop of tzatziki or avocado lime dressing for a burst of flavor.
Perfect Pairings: Serving Suggestions
Pair your baked chicken breast with roasted vegetables like asparagus, broccoli, or sweet potatoes for a balanced meal. For a lighter option, serve it over a fresh garden salad or alongside quinoa or wild rice. If you’re in the mood for comfort food, mashed potatoes or garlic butter noodles make a hearty companion.
Storage and Reheating Tips
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven for 10-15 minutes. For a quick option, microwave on medium power with a damp paper towel to keep it moist. Avoid overcooking to maintain juiciness!
Time-Saving Tricks for Busy Cooks
Save time by prepping chicken in advance—season and store it in the fridge for up to 24 hours before baking. Use a meat thermometer to avoid guesswork and ensure perfectly cooked chicken every time. If you’re short on time, skip pounding the chicken and simply slice thicker breasts in half horizontally for even cooking.
Equipment You’ll Need
For this recipe, a rolling pin or meat mallet is handy for pounding the chicken to an even thickness. A rimmed baking sheet lined with aluminum foil makes cleanup a breeze. Don’t forget a meat thermometer to check for doneness—165°F is the magic number for juicy, safe-to-eat chicken!
Baked Chicken Breast Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1½ Tablespoons olive oil
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ Tablespoon dried oregano
- ½ Tablespoon dried thyme
Instructions
- Preheat the oven to 425 degrees F and line a baking tray with aluminum foil.
- Cover the chicken with plastic wrap and, using a rolling pin, pound the breasts so they are all the same thickness.
- In a mixing bowl, drizzle the chicken with olive oil and sprinkle with salt, pepper, garlic powder, oregano, and thyme. Toss to coat the chicken evenly.
- Arrange the chicken on the prepared baking sheet and bake for 18 minutes or until a meat thermometer inserted into the center of the largest breasts reads 165 degrees F.
- Allow the chicken to rest for 5 minutes outside of the oven before slicing and serving.