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Baked chicken breast served with herbs and vegetables on a plate

Oven-Baked Chicken Breast

A simple and comforting oven-baked chicken breast recipe that's juicy, well-seasoned, and enhanced with fresh herbs and a citrus finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each)
  • 2 tablespoons extra-virgin olive oil or melted butter
  • 1 unit lemon (zest and juice)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika or sweet paprika
  • ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • ½ teaspoon dried oregano or 1 tablespoon fresh oregano
  • 1 tablespoon Dijon mustard (optional) for a touch of tang
  • ¼ cup low-sodium chicken broth or white wine (optional) for pan sauce
  • Fresh herbs for finishing: parsley, basil, or more thyme
  • 1 teaspoon honey or maple syrup (optional) for a hint of sweetness

Method
 

Preparation and Marination
  1. Pat the chicken breasts dry with paper towels.
  2. In a medium bowl, whisk together olive oil (or melted butter), lemon zest and juice, minced garlic, Dijon mustard (if using), salt, pepper, paprika, thyme, oregano, and honey/maple syrup if desired.
  3. Add the chicken breasts to the bowl and toss to coat. Let them sit at room temperature for 10–20 minutes, or refrigerate for up to 2 hours.
Oven-Baking Method
  1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment or foil and lightly oil it.
  2. Arrange the chicken breasts on the tray, leaving space between them. Spoon any remaining marinade over the tops.
  3. Bake for 18–22 minutes, checking for an internal temperature of 165°F (74°C). For juicy results, remove them at 160–162°F and let them rest.
Alternative Cooking Methods
  1. Method B: Pan-Sear + Oven Finish. Sear chicken breasts 2–3 minutes per side in a skillet before finishing them in the oven.
  2. Method C: Quick Poach/Boil. Cook chicken in broth or water for 12–18 minutes until tender.
Making a Pan Sauce (Optional)
  1. After cooking, transfer chicken to a cutting board to rest for 5–8 minutes. Deglaze the pan with broth or wine, add fresh herbs, and simmer for 1–2 minutes.

Notes

For best results, avoid overcooking and use a meat thermometer. Various herbs and flavor variations are offered for personal preference. Leftovers can be refrigerated or frozen for later use.