20-Minute Oven Baked Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts, about 2 pounds total, trimmed and evenly pounded (900 g)
• 1 tablespoon extra-virgin olive oil, for lightly coating chicken (15 g)
• 1 teaspoon Diamond Crystal kosher salt (6 g)
• 1 teaspoon sweet ground paprika (3 g)
• 1 teaspoon garlic powder, not fresh (3 g)
• 1 teaspoon dried oregano leaves (1 g)
• 1/2 teaspoon freshly ground black pepper (1 g)
• 1 medium lemon, cut into serving wedges (120 g)

Instructions

1. Heat the pan. Set a center rack and heat oven to 425°F. Place a rimmed sheet pan inside for 10 minutes. Keep it unlined; hot metal starts browning underneath.
2. Flatten thicker ends. Pat chicken dry with paper towels. Put each breast between parchment and gently pound the thickest areas until pieces are about three-quarters inch thick. Stop when shapes are even, without flattening narrow edges into cutlets.
3. Oil and season. Stir salt, paprika, garlic powder, oregano, and pepper in a bowl. Rub oil over both sides, sprinkle on seasoning, and press gently until the coating is even.
4. Bake on hot pan. Carefully remove the pan and set it on a stable surface. Arrange chicken apart, then bake 12 to 15 minutes. Check at 12 minutes for small or thin breasts; do not repeatedly open the door.
5. Verify and rest. Insert an instant-read thermometer into the thickest center without touching the pan. At 165°F, move chicken to a clean plate. Rest uncovered 5 minutes so juices settle before slicing or storing.
6. Slice and portion. Slice across the grain for tender strips, or leave breasts whole for dinner. Spoon plate juices over servings and offer lemon wedges. Cool leftovers until no longer steaming heavily, then pack meal-sized containers.

Notes

• Pound only thick ends for even cooking; flattening the entire breast too thin can dry the narrow edges before centers finish.
• Breasts under 7 ounces may finish near 10 minutes, while thicker pieces need longer. Trust a 165°F center reading rather than the clock.
• Refrigerate cooled leftovers up to 3 days, or freeze portions up to 2 months. Store breasts whole for sandwiches, salads, and grain bowls.

Nutrition Facts