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Perfectly Baked Chicken Breasts

This baked chicken breast recipe involves seasoning lean chicken with olive oil, salt, pepper, and smoked paprika, then roasting until golden and juicy. The method emphasizes gentle handling and precise temperature control to achieve tender, well-cooked meat with a pleasing appearance. The final dish is tender, moist, and beautifully browned, ready to serve with a squeeze of lemon or your favorite herbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts skinless or skin-on as preferred
  • 2 tablespoons olive oil extra virgin recommended
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or chili powder for heat
  • 1 lemon lemon for squeezing after baking

Equipment

  • Baking sheet
  • Meat thermometer
  • Paper towels
  • Pastry brush

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Pat the chicken breasts dry with paper towels until they feel firm and the surface is slightly tacky, which helps the seasonings adhere better.
  3. Use a pastry brush to evenly coat each chicken breast with olive oil, covering all sides.
  4. Sprinkle salt, black pepper, and smoked paprika generously over both sides of each chicken breast, pressing lightly to help the spices stick.
  5. Place the seasoned chicken breasts on the prepared baking sheet, skin-side up if skin-on, ensuring they are spaced apart for even cooking.
  6. Bake in the preheated oven for about 20-25 minutes, until the chicken is golden brown and firm to the touch.
  7. Check the internal temperature with a meat thermometer; it should read 75°C (165°F) at the thickest part.
  8. Once cooked through, remove the chicken from the oven and let it rest for about 5 minutes, tented loosely with foil, to keep the juices inside.
  9. Squeeze fresh lemon juice over the rested chicken for a bright, zesty finish, and serve hot.