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Easy Delish Chicken

Simple baked chicken breasts seasoned with garlic powder, smoked paprika, and olive oil for a high-protein, low-calorie dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 6-8 oz each, similar in size
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika smoked paprika preferred
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground preferred

Equipment

  • baking sheet
  • small mixing bowl
  • Silicone brush or spoon
  • Meat Thermometer
  • Parchment paper (optional)

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper until the spices are evenly distributed. The mixture will be thick and paste-like.
  3. Pat the chicken breasts completely dry with paper towels, pressing firmly to remove all surface moisture.
  4. Brush the oil and spice mixture evenly over both sides of each chicken breast using a silicone brush or the back of a spoon. Make sure to coat the entire surface including edges, leaving no bare spots.
  5. Place the seasoned chicken breasts on a baking sheet lined with parchment paper or lightly greased. Leave at least 1 inch of space between each piece.
  6. Bake for 25 minutes, or until the internal temperature reaches 165°F on a meat thermometer inserted into the thickest part. The juices should run clear and the meat should feel firm, not squishy.
  7. Remove from the oven and let the chicken rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
  8. Slice and serve, or store for later use.

Notes

Storage: Store in airtight container in the fridge for up to 3 days. Store whole or sliced depending on planned use. Freezing: Wrap each breast individually in plastic wrap, then place in freezer bag for up to 3 months. Thaw overnight in fridge before reheating. Reheating: Microwave on medium power for 1-2 minutes just until heated through. For oven, wrap in foil with 1 tbsp chicken broth or water and heat at 325°F for 10-12 minutes. Don't overheat or chicken will dry out. Meal Prep: Make a batch on Sunday and portion with sides for lunches/dinners all week. Stays moist for several days when stored properly. Works cold in sandwiches, wraps, or salads. Variations: Sweet & Savory Glaze - skip dry rub and brush with mixture of 2 tbsp soy sauce, 2 tbsp pineapple juice, 1 tsp sesame oil, and 1 minced garlic clove. Baste once halfway through baking. Chicken Thighs - use boneless skinless thighs for juicier meat. Increase baking time to 30-35 minutes. Add Herbs - mix in 1/2 tsp dried thyme, oregano, or rosemary to spice blend. Lemon Finish - squeeze fresh lemon juice over chicken after baking. Spicy Version - add 1/2 tsp cayenne or red pepper flakes to seasoning. Pro Tips: Pound thick portions to create even thickness (about 3/4 inch) for uniform cooking. Don't overbake - pull from oven right at 165°F as chicken continues cooking during rest. Always let rest 5 minutes before cutting. Pat chicken completely dry before seasoning for better adherence and browning. Use meat thermometer for accuracy.