Tired of dry, bland chicken? This oven-baked chicken is a game changer! Tender, juicy, and packed with flavor, this easy recipe guarantees a perfectly cooked chicken every time.
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried oregano or Italian seasoning
- ½ teaspoon chili powder (optional for extra kick)
- 1 tablespoon butter (for extra juiciness)
- 1 teaspoon lemon juice
Instructions
1. Preheat & Prep
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Chicken
- Pound the chicken to an even thickness with a meat mallet or rolling pin.
- Pat dry with a paper towel to help the seasoning stick.
3. Season the Chicken
- In a bowl, mix salt, black pepper, garlic powder, onion powder, paprika, oregano, and chili powder.
- Rub olive oil over the chicken, then coat with the seasoning mix on all sides.
4. Bake the Chicken
- Place the chicken on the baking sheet.
- Bake for 18-22 minutes (depending on thickness).
- Tip: Use a meat thermometer and ensure the internal temperature reaches 165°F (75°C).
5. Rest & Serve
- Remove from the oven and top with butter.
- Cover loosely with foil and let it rest for 5 minutes to lock in the juices.
- Squeeze fresh lemon juice over the top before serving.
Serving Suggestions
Serve with roasted vegetables, mashed potatoes, or rice. Slice it for sandwiches, wraps, or salads. Drizzle with garlic butter or honey mustard sauce for extra flavor.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with butter. Freeze for up to 3 months and thaw overnight before reheating.
Pro Tips for Extra Juicy Chicken
Use a thermometer to avoid overcooking. Let the chicken rest before slicing to keep the juices inside. Marinate overnight for even more flavor!
Would you like a honey garlic or creamy parmesan sauce to go with it? 
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