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Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (oregano, thyme, or Italian seasoning)
Before you start
Equipment You'll Need
- Baking sheet
- Parchment paper
- Meat thermometer
- Small mixing bowl
- Paper towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Always use a meat thermometer to ensure chicken reaches 165°F internal temperature for food safety
- Don't skip the resting time - it helps keep the juices in the meat
- If chicken breasts are different sizes, check the thickest piece for doneness
Instructions
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Preheat your oven to 425°F (220°C).
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Pat the chicken breasts completely dry with paper towels.
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If chicken breasts are very thick, gently pound them to an even 3/4-inch thickness using a meat mallet or rolling pin.
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Rub olive oil all over both sides of the chicken breasts.
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In a small bowl, mix together salt, pepper, garlic powder, and dried herbs.
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Season both sides of the chicken evenly with the spice mixture.
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Place chicken breasts on a baking sheet lined with parchment paper, spacing them apart.
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Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
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Remove from oven and let rest for 5 minutes before slicing and serving.
Chef's notes
Cooked chicken can be stored in refrigerator for up to 4 days
This basic chicken pairs well with rice, vegetables, or salad
Leftover chicken is perfect for sandwiches, salads, or pasta dishes
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