Oven-Baked Chicken Breast Recipe

Four golden-brown oven baked chicken breasts sprinkled with finely chopped fresh parsley and arranged in a row on a parchment-lined gold baking sheet.

4.92 from 25 votes

Oven-Baked Chicken Breast Recipe

These juicy oven baked chicken breasts are seasoned with olive oil, Cajun seasoning, and paprika, then baked at 425°F until tender and flavorful. No pounding, brining, or marinating required! My tested method uses 6-ounce chicken breasts and takes approximately 23 minutes to bake. Perfect for easy weeknight dinners and meal prep.

For perfectly cooked chicken breasts, use an instant-read thermometer to check that the thickest part reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing and serving.

Prep Time10

Cook Time23

Resting Time5

Total Time38

Servings: chicken breasts

Calories: 232kcal

Chef: Jessica Randhawa

Ingredients

▢ 4 boneless skinless chicken breasts - (6 ounces each, approximately 1½ pounds total)
▢ 1 tablespoon olive oil - plus more for finishing (optional)
▢ 2 teaspoons Cajun seasoning
▢ 2 teaspoons sweet paprika
▢ ½ teaspoon salt - plus more to taste
▢ ½ teaspoon freshly ground black pepper
▢ 2 tablespoons finely chopped fresh parsley - (optional)

Instructions

Set the oven to 425°F (220°C). Cover a large rimmed baking sheet with aluminum foil or parchment paper rated for this temperature. Use paper towels to pat the chicken breasts dry, then place them in a large bowl. Leave the breasts whole without pounding.
Add the Cajun seasoning, sweet paprika, salt, and black pepper to a small bowl. Stir until the spices are thoroughly mixed.
Pour 1 tablespoon of olive oil over the chicken breasts and turn them to coat. Add the seasoning mixture and use your hands to distribute it evenly over the entire surface of each breast, including the sides.
Transfer the seasoned chicken breasts to the prepared baking sheet in a single layer. Leave a little space between the pieces so they are not touching or overlapping.
Place the baking sheet in the preheated oven and bake, uncovered, for approximately 20-25 minutes, or until the thickest part of each chicken breast registers 165°F (74°C) on an instant-read thermometer. Begin checking around 18-20 minutes. If some breasts finish before others, remove them individually and allow the remaining chicken to continue cooking.
Transfer the chicken from the oven and allow it to rest for 5 minutes before cutting. If desired, combine the chopped parsley with a little additional olive oil and a pinch of salt, then brush over the chicken. Serve whole or sliced.

Notes

Pounded vs. non-pounded chicken: I tested both methods using 6-ounce chicken breasts baked at 425°F. The pounded chicken reached 165°F after 18 minutes, while the non-pounded chicken took 23 minutes. Both were juicy and flavorful, but I preferred the softer, more tender texture of the non-pounded chicken.
Cooking times will vary. These times are based on my 6-ounce chicken breasts. Smaller or thinner breasts may finish sooner, while larger or thicker ones may take longer. Always use a meat thermometer and remove each breast when it reaches 165°F.
Seasoning: Cajun seasoning blends vary in salt content and spiciness. Adjust the additional salt accordingly. For a milder flavor, substitute garlic powder, onion powder, and paprika for the Cajun seasoning.
Optional herb oil: For extra flavor, mix a little olive oil with finely chopped fresh parsley and a pinch of salt. Brush it over the chicken after baking. Basil, thyme, oregano, or rosemary are delicious alternatives.
Storage and reheating: Refrigerate leftover chicken in an airtight container for 3-4 days or freeze for 2-3 months for best quality. I recommend keeping leftover chicken breasts whole until you're ready to serve them. When reheating, slice into thick pieces, add a splash of water or broth, cover loosely, and microwave until heated through to 165°F.

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.