Name: The Best Baked Chicken Recipe
Prep time: 10 min
Cook time: PT-484956H28M31S
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; Optional: 1/4 teaspoon onion powder or dried herbs (thyme or oregano)

This is my go-to baked chicken recipe when I want something simple, juicy, and full of flavor. It’s perfectly seasoned, super tender, and comes out golden every time. Whether I’m pairing it with vegetables, tossing it into salads, or slicing it for meal prep, it’s always a hit. The Best Baked Chicken Recipe

Why I Love This Recipe

I love how this baked chicken turns out so moist and flavorful with barely any effort. The seasoning is simple but hits all the right notes—savory, a little smoky, and just enough to make the chicken shine without overpowering it. Plus, I can serve it with just about anything, which makes dinner planning super easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Optional: 1/4 teaspoon onion powder or dried herbs (like thyme or oregano)

Directions

I preheat the oven to 425°F (220°C).
I pat the chicken dry with paper towels to help it brown better.
I rub each piece with olive oil, then season both sides evenly with salt, pepper, garlic powder, paprika, and any other seasonings I’m using.
I place the chicken breasts in a baking dish or on a sheet pan lined with parchment paper.
I bake for 18–22 minutes, depending on thickness, or until the internal temperature reaches 165°F (74°C).
I remove the chicken from the oven and let it rest for 5 minutes before slicing.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30 minutes

Variations

I swap in chicken thighs when I want something even juicier.
I add a splash of lemon juice or a bit of zest for brightness.
For extra kick, I add a pinch of cayenne or red pepper flakes.
Sometimes I mix a little honey and mustard into the olive oil for a sweet-savory coating.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat or warm it in the oven at 350°F until heated through. If I’m in a rush, the microwave works, too—I just cover it and use medium power to keep it from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes! They’re super flavorful and don’t dry out as easily. I just bake them a little longer, around 25–30 minutes.

How do I keep the chicken from drying out?

I make sure not to overbake it and use a meat thermometer. I take it out as soon as it hits 165°F, then let it rest so the juices redistribute.

Do I need to marinate the chicken?

Not at all. The seasoning does the job, but if I have time, marinating adds even more flavor.

Can I make this ahead of time?

Yes, I often season the chicken the night before and store it in the fridge. That way it’s ready to pop in the oven when I need it.

What can I serve with baked chicken?

I love it with roasted veggies, mashed potatoes, salad, or rice. It’s also great sliced into wraps, grain bowls, or pasta dishes.

Conclusion

This baked chicken recipe is simple, reliable, and packed with flavor. It’s one of those staples I come back to again and again—great on its own or as the base for countless meals. It’s quick, fuss-free, and always turns out just right.