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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.