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Juicy Italian Herb Chicken

Juicy Italian Herb Chicken with a garlic-herb Parmesan coating baked at high heat until tender and juicy. Oven-baked breasts finish at 165°F for a simple weeknight dinner you can prep ahead.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Italian herb chicken base
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 0.5 tsp thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup grated Parmesan cheese
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the chicken
  1. Preheat the oven to 400°F (205°C) and set up a lightly greased baking dish or sheet pan for the chicken.
  2. Pat the chicken breasts dry with paper towels so the seasoning and oil cling well.
  3. Drizzle the olive oil over the chicken.
  4. Combine garlic powder, onion powder, dried oregano, dried basil, dried parsley, thyme, salt, black pepper, and Parmesan cheese until evenly mixed.
  5. Coat both sides of the chicken with the seasoning mixture, pressing lightly so it adheres.
  6. Place the chicken in a lightly greased baking dish.
  7. Bake at 400°F (205°C) for 22–25 minutes, until the internal temperature reaches 165°F.
  8. Let the chicken rest for 5 minutes before serving to keep the juices inside.
  9. Garnish with fresh parsley and serve with vegetables, rice, or potatoes.

Notes

For juicier results, use an instant-read thermometer and pull the chicken right at 165°F, then rest the full 5 minutes. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken up to 2 months. For a lower-sodium option, reduce salt to 1/2 tsp and increase pepper or add extra herbs for flavor.