Description
Juicy, tender chicken breast with minimal effort? This no-fail oven method delivers restaurant-quality results every time without the fuss. Perfect for busy weeknights when you need dinner on the table fast.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C). Pat chicken breasts dry with paper towels.
- If chicken breasts are uneven in thickness, place between plastic wrap and pound to an even ¾-inch thickness.
- Allow chicken to come to room temperature for 15 minutes.
- In a small bowl, mix garlic powder, paprika, oregano, salt, black pepper, and cayenne (if using).
- Drizzle olive oil over both sides of the chicken breasts, then rub with the seasoning mixture.
- Line a baking sheet with parchment paper or foil and arrange the seasoned chicken, leaving space between pieces.
- Squeeze fresh lemon juice over the chicken just before baking.
- Bake on the middle rack for 16-22 minutes, until internal temperature reaches 165°F (74°C).
- For more color, broil for the final 1-2 minutes if desired, watching carefully.
- Remove from oven, transfer to a cutting board, and tent loosely with foil.
- Let rest for 5-10 minutes before slicing against the grain and serving.