Oven Baked Chicken Breasts Recipe
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5 from 6 votes

Oven Baked Chicken Breast Recipe

Welcome to today’s oven baked chicken breasts recipe. It is no secret that chicken is a popular go-to protein choice for many home cooks. The lean protein is quick to cook, affordable, versatile, and is very quick and easy to incorporate into a diversity of family favourites. Let’s learn how to cook these easy baked chicken breasts.
Prep Time10 mins
Cook Time30 mins
Inactive Time50 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: bake chicken breast, baked chicken, baked chicken breast, baked chicken recipes, chicken, oven baked chicken
Servings: 4 servings
Calories: 466kcal
Author: Luna Regina


  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp oregano
  • 24 oz skinless boneless chicken breast 4 medium
  • 2 tbsp olive oil
  • 1 lb russet potatoes 2 medium, cut into 1-inch pieces
  • 2 tbsp unsalted butter melted, divided
  • 1.5 oz lemon 4 slices
  • 1 lb fresh asparagus
  • 0.88 oz grated Parmesan cheese
  • 2 tbsp chopped parsley optional



  • In a small bowl, combine paprika, garlic powder, black pepper, salt, and oregano. Mix to make a spice blend. Set aside.
  • Place the chicken breasts on baking pan. Using a sharp knife, cut three-quarters of the way into the chicken breast to create a pocket on the side. Repeat with the remaining chicken breasts.
  • Season the chicken with one-third of the spice blend. Sprinkle evenly on the top and inside the pockets.
  • Drizzle olive oil over the chicken. Rub the oil into the pockets as well.
  • Arrange potatoes around the chicken. Drizzle 1 tablespoon of melted unsalted butter over the potatoes and season them with half of the remaining spice blend. Toss to coat the seasoning evenly.
  • Cover the baking pan in cling film and let the chicken and potatoes to marinate for 45 minutes.


  • When the chicken has been marinating for 35 minutes, preheat the oven to 375°F.
  • After 45 minutes, unwrap the pan of chicken and potatoes and put it in the oven. Bake for 20 minutes.
  • Take the pan out of the oven. Move the potatoes to one side of the pan.
  • Put lemon slices on the chicken (this will help prevent the chicken from drying out).
  • Arrange asparagus on the other side of the pan. Brush the remaining 1 tablespoon of melted butter and sprinkle the rest of the spice blend on the asparagus. Toss to coat the seasoning evenly.
  • Put the pan back in the oven and bake for 7 minutes.
  • After 7 minutes, take the pan out. Transfer the lemon slices to asparagus. Sprinkle grated Parmesan cheese on the chicken and potatoes.
  • Return the baking pan in the oven and bake for another 3 minutes or until the cheese is golden brown.
  • Once the time is up, remove the chicken from the oven. Sprinkle chopped parsley. Allow to rest for 2-5 minutes. Transfer to a plate and serve.



Serving: 1serving | Calories: 466kcal | Carbohydrates: 29g | Protein: 46g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 491mg | Potassium: 1338mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1761IU | Vitamin C: 21mg | Calcium: 117mg | Iron: 5mg