Description
This oven baked chicken breast is juicy, tender, and seasoned to perfection. It’s quick and easy to make for a weeknight dinner to serve as a main, or use in chicken wraps, soups, as a salad topper, or nachos.
Ingredients
Scale
- 4 boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1/2 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest (NOT lemon juice)
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Lightly pound the chicken to flatten the large bump at one end to make it even thickness. This will help the chicken cook more evenly.
- In a medium bowl, add the chicken, olive oil, Dijon mustard, fresh lemon zest, sweet paprika, dried oregano, garlic powder, salt, and freshly ground black pepper. Mix well to coat the chicken.
- Transfer the chicken to the lined baking sheet and bake in the preheated oven for 18 to 25 minutes, or until the internal temperature reads 165°F in the thickest part of the chicken.
- Transfer the chicken to a cutting board and let rest for 5 minutes before slicing. Serve garnished with fresh chopped parsley if desired.
Notes
- Use similar size chicken breast. This will make sure the chicken is done cooking at the same time. If you cook a large chicken breast next to a small breast, the smaller one will get tough and dry before the bigger one finishes cooking.
- Use a meat thermometer for the best results. I got my thermometer from Amazon for $15. It prevents overcooking and removes the guesswork, so you’ll get perfect results every time when cooking chicken.
- Oregano substitute: Herbs de provence, dried thyme, rosemary or basil would also taste great.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American