Baked Italian Chicken Breast – Simple, Juicy, And Full Of Flavor

If you’re craving a no-fuss dinner that feels special, this Baked Italian Chicken Breast hits the spot. It’s juicy, aromatic, and ready with just a handful of pantry staples. You’ll get bold Italian flavors without spending all night in the kitchen.

Pair it with a crisp salad, roasted veggies, or pasta, and you’ve got a complete meal. This is the kind of recipe you’ll keep coming back to on busy weeknights and relaxed weekends alike.

Baked Italian Chicken Breast - Simple, Juicy, And Full Of Flavor

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (or red wine vinegar)
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)
• Optional toppings: 1/2 cup cherry tomatoes (halved), 1/4 cup sliced black olives, 1/4 cup shredded mozzarella

Instructions

 

• Prep the chicken: Pat chicken breasts dry with paper towels. If they’re very thick, pound them to an even 3/4-inch thickness for even cooking.
• Make the marinade: In a bowl, whisk olive oil, lemon juice, garlic, Italian seasoning, oregano, basil, onion powder, red pepper flakes, salt, and pepper.
• Coat and rest: Add the chicken to the bowl and toss to coat. Marinate at least 20–30 minutes at room temperature, or up to 8 hours in the fridge. Tip: Longer marinating means deeper flavor.
• Preheat the oven: Set to 425°F (220°C). Line a baking sheet with parchment or lightly oil a baking dish.
• Arrange the chicken: Lay breasts in a single layer. Sprinkle Parmesan evenly over the top. Add cherry tomatoes and olives if using.
• Bake: Cook for 18–22 minutes, depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear.
• Optional melt: Add mozzarella in the last 3–4 minutes for a cheesy finish.
• Rest and serve: Let the chicken rest 5 minutes before slicing. Garnish with parsley and serve with your favorite sides.

What Makes This Special

This recipe keeps things simple while delivering that classic Italian taste—think garlic, herbs, and a touch of tang. It uses a quick marinade to lock in moisture, so the chicken stays tender even with lean breasts.

You don’t need fancy tools or hard-to-find ingredients, and it bakes in under 25 minutes. It’s versatile, meal-prep friendly, and easy to scale for a crowd.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice (or red wine vinegar)
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (for garnish)
• Optional toppings: 1/2 cup cherry tomatoes (halved), 1/4 cup sliced black olives, 1/4 cup shredded mozzarella

Step-by-Step Instructions

1. Prep the chicken: Pat chicken breasts dry with paper towels. If they’re very thick, pound them to an even 3/4-inch thickness for even cooking.
2. Make the marinade: In a bowl, whisk olive oil, lemon juice, garlic, Italian seasoning, oregano, basil, onion powder, red pepper flakes, salt, and pepper.
3. Coat and rest: Add the chicken to the bowl and toss to coat.

   Marinate at least 20–30 minutes at room temperature, or up to 8 hours in the fridge. Tip: Longer marinating means deeper flavor.

4. Preheat the oven: Set to 425°F (220°C). Line a baking sheet with parchment or lightly oil a baking dish.
5. Arrange the chicken: Lay breasts in a single layer. Sprinkle Parmesan evenly over the top.

   Add cherry tomatoes and olives if using.

6. Bake: Cook for 18–22 minutes, depending on thickness. The chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear.
7. Optional melt: Add mozzarella in the last 3–4 minutes for a cheesy finish.
8. Rest and serve: Let the chicken rest 5 minutes before slicing. Garnish with parsley and serve with your favorite sides.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently in a 300°F oven or in a covered skillet over low heat with a splash of broth to keep it moist. You can also slice the chicken and enjoy it cold over salads for quick lunches.

To freeze, wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as above.

Avoid microwaving on high, which can dry out lean chicken quickly.

Health Benefits

• Lean protein: Chicken breast is naturally low in fat and high in protein, which supports muscle repair and helps keep you full.
• Heart-friendly fats: Olive oil provides monounsaturated fats that support heart health when used in place of saturated fats.
• Antioxidant-rich herbs: Garlic, oregano, and basil bring antioxidants and big flavor without extra calories.
• Balanced meal: Pair with veggies and whole grains for fiber, vitamins, and longer-lasting energy.

Common Mistakes to Avoid

• Skipping the marinade: Even a short soak boosts moisture and flavor. Don’t rush this step.
• Uneven thickness: Thick ends cook slower and can leave the thin parts dry. Pound to an even thickness.
• Overbaking: Chicken breast dries out fast.

  Use a thermometer and pull it at 165°F.

• Not resting the meat: A quick 5-minute rest keeps juices from spilling out when you slice.
• Overloading with toppings: Too much cheese or wet toppings can steam the chicken. Keep it balanced.

Recipe Variations

• Caprese Style: Top with sliced tomatoes, fresh mozzarella, and a drizzle of balsamic glaze after baking. Add fresh basil.
• Lemon-Herb Boost: Increase lemon juice and add lemon zest for a brighter, zippier flavor.
• Sun-Dried Tomato + Olive: Mix chopped sun-dried tomatoes and olives into the marinade for a savory punch.
• Roasted Pepper Twist: Add strips of roasted red pepper and a sprinkle of smoked paprika.
• Breadcrumb Crunch: Combine 1/3 cup seasoned breadcrumbs with Parmesan and a little olive oil.

  Press on top before baking for a crisp finish.

• Creamy Spinach: In the last minutes of baking, spoon a small amount of sautéed spinach mixed with a touch of ricotta on top.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work well and are more forgiving. Bake at the same temperature for 20–25 minutes, or until they reach 175°F for the best texture.

Do I have to marinate the chicken?

It’s not mandatory, but it makes a big difference.

Even 20 minutes helps the seasonings penetrate and keeps the chicken juicy.

What sides go well with this?

Keep it Italian and simple: roasted broccoli, green beans, or asparagus; a mixed greens salad; garlic bread; or a small serving of pasta or farro tossed with olive oil and herbs.

How do I know the chicken is done without a thermometer?

Pierce the thickest part—juices should run clear, not pink—and the center should be opaque. Still, a thermometer is the most reliable way to avoid overcooking.

Can I make this dairy-free?

Absolutely. Skip the Parmesan and mozzarella.

The marinade alone delivers plenty of flavor.

Can I grill instead of bake?

Yes. Grill over medium-high heat for 5–7 minutes per side, depending on thickness, until it reaches 165°F. Let it rest before slicing.

Is there a way to make it spicier?

Increase the crushed red pepper, add a pinch of cayenne, or finish with a drizzle of Calabrian chili oil.

Can I prep this ahead?

Marinate up to 8 hours ahead and keep it chilled.

You can also bake, cool, and slice for meal prep bowls and salads throughout the week.

Final Thoughts

Baked Italian Chicken Breast is the kind of recipe that makes dinner easier and tastier. It’s reliable, flavorful, and flexible enough to suit whatever you have on hand. With a quick marinade, a hot oven, and a few simple add-ins, you’ll have a satisfying meal that feels restaurant-worthy without the fuss.

Keep this one in your rotation, and weeknight cooking gets a whole lot smoother.