Juicy Oven Roasted Chicken Breasts

These oven roasted chicken breasts turn out juicy and tender every time! They're perfectly seasoned and only take 5 minutes of prep to get in the oven.

Prep Time 5

Cook Time 18

Resting time 5

Total Time 28

Servings servings

Author Heather

Ingredients

2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon pepper

Instructions

Preheat oven to 425℉. Lightly grease a 9x13 (or any 3 quart) baking dish and set aside.
Slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel.
Place chicken in the prepared baking dish and drizzle on all sides with olive oil.
Mix spices together in a small bowl, then season chicken on all sides.
Bake uncovered until chicken reaches 165 degrees Fahrenheit in the center. Use a meat thermometer to ensure chicken turns out juicy. This should take about 18-22 minutes but times can vary. Using a meat thermometer ensures your chicken doesn't turn out dry.
Transfer chicken to a serving plate and allow to rest for 5 minutes before slicing and serving.

Notes

I highly recommend using a meat thermometer for best success with this recipe. Here are two of my favorites that I use: ThermoPro Oven Meat Thermometer and Digital Instant Read Thermometer
Leftover chicken will keep for 3 to 4 days in the refrigerator or up to 3 months in the freezer.
Don't have a meat thermometer? Test chicken by poking with a skewer. When the juices run clear, your chicken is done.

Nutrition