Preheat your oven to 400°F (200°C). While it’s heating up, pat the chicken breasts dry with paper towels. This step is crucial for getting that golden crust.
Season the Chicken:
Rub the chicken breasts with olive oil, then sprinkle them with garlic powder, onion powder, paprika, salt, and pepper. Feel free to get creative here—add some chili powder for heat or lemon zest for freshness. If you’ve got fresh herbs, rub them on too.
Bake the Chicken:
Place the chicken breasts on a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 165°F (75°C). If you don’t have a meat thermometer, cut into the thickest part of the breast to make sure it’s no longer pink.
Rest and Slice:
Once the chicken is done, let it rest for 5 minutes before slicing. This helps lock in the juices. Trust me, your chicken will thank you.
Serve and Store:
Serve immediately, or store in an airtight container in the fridge for up to 4 days. You can also slice it up for salads, wraps, or add it to your favorite pasta dishes.
