Ingredients
Equipment
Method
- Begin by preheating your oven to 400°F (200°C). Select a baking dish that is large enough to hold your chicken breasts in a single layer without them touching. Alternatively, you can line a baking sheet with parchment paper for even easier cleanup. This initial step ensures your oven is at the optimal temperature for even cooking.
- Pat your chicken breasts completely dry with paper towels. This is a crucial step for achieving a nice sear and preventing the chicken from steaming instead of baking. If your chicken breasts are very thick, you can gently pound them to an even thickness using a meat mallet or the bottom of a heavy pan. Aim for about 3/4-inch thickness throughout. This ensures they cook at the same rate and prevents dry, overcooked edges.
- In a small bowl, combine the olive oil, salt, black pepper, garlic powder, and paprika. If using, add the Italian seasoning or your chosen herbs. Whisk everything together until well combined. Place the dried chicken breasts into the baking dish or onto your prepared baking sheet. Drizzle the olive oil and spice mixture evenly over both sides of each chicken breast, ensuring they are thoroughly coated. Use your hands or a brush to massage the seasoning into the meat. Don't be shy with the seasoning; it's what will infuse your chicken with fantastic flavor.2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 0.5 teaspoon dried Italian seasoning or your favorite herb blend
- Place the baking dish or sheet into the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken breast reaches 165°F (74°C) when measured with an instant-read thermometer. The cooking time will vary slightly depending on the thickness of your chicken breasts. Avoid overcooking, as this is the primary reason for dry chicken.
- Once the chicken has reached the desired internal temperature, carefully remove the baking dish from the oven. Tent the chicken loosely with aluminum foil and let it rest for 5-10 minutes before slicing or serving. This resting period is essential as it allows the juices to redistribute throughout the meat, resulting in incredibly moist and tender chicken. If you skip this step, the juices will run out onto the plate, leaving your chicken dry.
Notes
For longer storage, freeze wrapped chicken breasts tightly in plastic wrap and then in a freezer-safe bag for up to 2-3 months.
Reheat in oven at 325°F (160°C) with liquid, covered, for 10-15 minutes. Or on stovetop in skillet over medium-low heat with oil/broth for a few minutes. Or in microwave in 30-60 second intervals on medium power with a splash of water/broth.