Baked Chicken Breasts
Whole chicken breasts bake on a sheet pan with a thin coating of olive oil, paprika, garlic, and oregano. The tops turn golden and spice-speckled, while a little parsley adds a fresh finish. Because breast meat can dry out quickly, start checking before the estimated bake time is up. The chicken is done when the thickest part of each breast reaches 165°F, not when the surface looks browned.
Ingredients for Baked Chicken Breasts
- 3 boneless, skinless chicken breasts, about 8 ounces each (1½ pounds/680g total)
- 1½ tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¾ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
Choose breasts of similar size when possible. If substituting kosher salt for fine salt, adjust the amount according to the brand rather than using the same teaspoon measure.
How to Bake Chicken Breasts
- Preheat the oven: Place a rack near the center and heat to 425°F (220°C). Line a rimmed baking sheet with parchment rated for that temperature, or lightly oil the bare sheet. Do not broil parchment.
- Prepare the chicken: Pat the breasts dry. If one has an unusually thick portion, gently press that area with a meat mallet to even it out. Keep each breast intact and plump rather than flattening it into a cutlet.
- Season and arrange: Lightly coat the chicken with olive oil. Mix the paprika, garlic powder, salt, pepper, and oregano, then rub the mixture over all sides. Arrange the breasts smooth sides up, with space between them.
- Bake and check: Bake uncovered, without flipping or basting. Begin checking the thickest part of each breast at 18–20 minutes, or sooner for smaller or noticeably thin pieces. Continue baking until each reaches 165°F (75°C). Breasts around 8 ounces typically take 20–28 minutes, but thickness can change that range. Remove any breast that finishes ahead of the others.
- Rest and serve: Let the chicken rest for 5 minutes. Scatter parsley over the tops and serve the breasts whole with any pan juices. If slicing, wait until after the rest.
How to Tell When the Chicken Is Done
Insert an instant-read thermometer into the thickest part of each breast without touching the baking sheet. If a piece is below 165°F, return it to the oven and check again after a few minutes. Golden tops and dark paprika speckles show browning, not whether the center is cooked.
Why Baking Time Varies
The 20–28-minute estimate is for boneless, skinless breasts weighing about 8 ounces each; it does not apply to thin cutlets or bone-in pieces. A thick center can take longer to cook even when two breasts weigh the same. Gently evening out an unusually thick portion helps the pieces finish more consistently while preserving their whole-breast shape.
Serving and Storing Leftovers
Serve with roasted vegetables and rice, or mashed potatoes and a vegetable side. For a different chicken dinner, try this garlic butter chicken and zucchini.
Refrigerate leftover chicken promptly in an airtight container for up to 3 days. Reheat gently, covered, until hot throughout; prolonged reheating can dry out the meat.
For longer storage, freeze cooled chicken airtight for up to 3 months. Thaw overnight in the refrigerator before reheating. It may be less juicy after freezing.
Nutrition
Approximate nutrition per serving (one breast): 335 calories, 51g protein, 13g fat, and 2g carbohydrates. Approximate nutrition per 100g of cooked chicken: 185 calories, 28g protein, 7g fat, and 1g carbohydrates. Values vary with breast size, moisture lost during baking, and how much oil remains on the pan.
Equipment
- Oven
- Rimmed baking sheet
- Parchment paper
- Instant-read thermometer
- Meat mallet
Ingredients
For the Chicken
- 3 boneless, skinless chicken breasts, about 8 ounces each (1½ pounds/680 g total)
- 1½ tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¾ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) with a rack near the center. Line a rimmed baking sheet with parchment rated for that temperature, or lightly oil the bare sheet. Do not broil parchment.
- Pat the chicken breasts dry. If a breast has an unusually thick portion, gently press it with a meat mallet to even it out while keeping the breast whole.
- Lightly coat the chicken with olive oil.
- Mix the paprika, garlic powder, salt, pepper, and oregano, then rub the seasoning over all sides of the chicken.
- Arrange the breasts smooth sides up on the baking sheet, leaving space between them.
- Bake uncovered without flipping or basting. Begin checking the thickest part of each breast at 18–20 minutes, or sooner for smaller or thinner pieces.
- Continue baking until each breast reaches 165°F (75°C). Remove any breast that finishes before the others. Breasts around 8 ounces typically take 20–28 minutes.
- Rest the chicken for 5 minutes. Sprinkle with parsley and serve whole with any pan juices; slice after resting if desired.
Tips
- Choose breasts of similar size so they cook more evenly.
- Check each breast separately with an instant-read thermometer inserted into its thickest part without touching the baking sheet.
- Start checking early, especially for smaller or thinner breasts.
- If substituting kosher salt for fine salt, adjust the amount for the brand rather than using the same teaspoon measure.