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Juicy Oven Roasted Chicken Breast

This juicy oven roasted chicken breast is perfectly seasoned, tender, and packed with flavor. Roasting at a high temperature creates a lightly golden crust while keeping the inside moist and juicy. Ready in just 30 minutes, this easy recipe is ideal for weeknight dinners, meal prep, salads, sandwiches, or wraps.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter melted (optional)
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Lemon wedges for serving (optional)

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness for even cooking.
  3. In a small bowl, combine the paprika, garlic powder, onion powder, Italian seasoning, dried thyme, salt, and black pepper.
  4. Rub the chicken breasts with olive oil, then coat them evenly with the seasoning mixture.
  5. Place the chicken breasts in a lightly greased baking dish or on a parchment-lined baking sheet.
  6. Brush the tops with melted butter if using.
  7. Roast for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
  9. Garnish with chopped parsley and serve with lemon wedges if desired.

Notes

  • Use a meat thermometer to ensure perfectly cooked, juicy chicken.
  • Bringing the chicken to room temperature for 15 minutes before roasting helps it cook more evenly.
  • Let the chicken rest before slicing to lock in the juices.
  • For extra color, broil for 1 to 2 minutes after roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with roasted vegetables, mashed potatoes, rice, pasta, or slice it for salads and sandwiches.