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Juicy oven-baked chicken breasts with golden paprika crust, one sliced, with lemon

Juicy Baked Chicken Breast

Tender, juicy oven-baked chicken breasts with a simple paprika and garlic seasoning. Hot and fast, ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 2 lb (900 g)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika or regular paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • lemon wedges and chopped parsley to serve
Optional quick brine
  • 4 cups warm water 1 litre
  • 2 tbsp salt

Equipment

  • 1 Baking dish
  • 1 Meat thermometer

Method
 

  1. Optional: stir the brine salt into the warm water until dissolved, add the chicken and soak for 15 minutes. Rinse and pat very dry. (If you brine, use only 1/2 teaspoon of salt in the seasoning.)
  2. Heat the oven to 425°F (220°C). Place the chicken between two sheets of parchment and pound the thick end with a rolling pin or the bottom of a pan until the breasts are an even 3/4 inch (2 cm) thick.
  3. Mix the salt, pepper, paprika, garlic powder, onion powder and oregano. Rub the chicken with the oil, then the seasoning, and place it in a baking dish without crowding.
  4. Bake for 18 to 22 minutes, until a thermometer in the thickest part reads 165°F (74°C). Start checking at 16 minutes; thinner breasts cook faster.
  5. Rest for 5 minutes before slicing so the juices stay inside. Serve with lemon wedges and parsley.

Notes

Meal prep: keeps in the fridge for 4 days. Slice it for salads, wraps, rice bowls or our creamy garlic chicken pasta.
Flavour swaps: try lemon pepper, Italian seasoning, or 1 tsp garam masala with 1/2 tsp cumin for an Indian-spiced version.
Why a thermometer: it is the only reliable way to avoid both dry and undercooked chicken.