Easiest Baked Chicken Breasts

December 21, 2015

Can we all agree that dry chicken is the worst? I used to get so sad when I was trying to pull together a quick weeknight meal only to cut into a flavorless chicken breast. (Boring with a capital B!) Thankfully you will never have to worry about that again because of this insanely easy recipe. It has been my go-to for years.


The Details

When I’m making a batch of this chicken, there is truly no measuring! I line a pan with foil, place the chicken breasts on top, then drizzle olive oil and season *generously* with the spices. That is the major deal-breaker here. Don’t skimp on the salt! See that gorgeous red-orange tint on the chicken? That’s from the paprika, which gives a subtle smokiness. Garlic powder is a classic and the oregano adds a nice herbal dimension, but you could leave off depending on how you’re going to use the chicken!

My latest favorite salad topped with chicken, halved grapes, sliced pear, gorgonzola cheese and a balsamic drizzle.

Just like that in about 20 minutes, you have the easiest and most flavorful chicken breasts for your week! You can use these baked chicken breasts chopped up for salads, sliced thinly for a sandwich or warmed up with a side of rice and veggies.

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Easiest Baked Chicken Breasts

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Recipe by Gabriela Rodiles Difficulty: Easy
Cooking time




  • 1 Chicken Breast

  • Olive oil

  • Kosher salt and pepper

  • Garlic powder

  • Paprika

  • Oregano


  • Preheat the oven to 425 degrees F. Line a pan with aluminum foil.
  • On a cutting board, trim any unnecessary fat off the chicken breasts. (Don’t forget to wash hands after!)
  • Drizzle the first side of each chicken breast with olive oil. Generously sprinkle each side with salt, pepper, garlic powder, paprika and oregano. Rub seasonings around on the chicken breast to distribute.
  • Place seasoned side of chicken breast down on the aluminum foil and repeat olive oil/seasoning combination on the other side of chicken.
  • Bake chicken breasts at 425 degrees F for 15-18 minutes until the chicken is cooked through. If you have a meat thermometer, check that the meat is 165 degree Fahrenheit.
  • Let the chicken rest for 5-10 minutes before slicing. This is one of the most important parts to ensures the juices stay inside the meat, which will keeps the chicken moist!


  1. […] what garnishes deviled eggs. It can have a role in so many other dishes, though. I add it to my baked chicken breast all the time for a subtle smokey flavor and a beautiful golden red color. It pairs very well with […]

  2. […] make my version of the salad, I added juicy, tender chicken from my go-to baked chicken recipe and farro. This grain is kind of a cross between orzo and brown rice. It’s chewy, a little […]

  3. Thomas says:

    The cooking time of seems short, be careful.

  4. […] sliced radishes, diced yellow pepper, shredded carrots and my absolute favorite and no-fail baked chicken. I topped with slivered almonds for a crunchy touch and voila! That was a super easy salad and I […]


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