Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Small baking dish
- Parchment, mallet or rolling pin and thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use fully thawed chicken; frozen breasts require a different method.
- The recipe is for medium breasts around 200 g each after trimming.
Make it work
- Dry chicken: begin checking earlier and make the thickness even before cooking.
- Pale color does not imply undercooking; use the measured internal temperature.
Prep 10 min · Cook 25 min · Waiting 5 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- Two skinless boneless chicken breasts, 14 oz (400 g total)
- 2 tsp (10 ml) olive oil
- 1 tsp (2.5 g) sweet paprika
- 1/2 tsp (0.5 g) dried oregano
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Make the thickness even
Heat the oven to 425°F (220°C). Pat breasts dry. Place between sheets of parchment and gently flatten the thick end to about 3/4 inch (2 cm); do not pound them paper-thin. - Season both sides
Mix oil, paprika, oregano, salt and pepper and rub over chicken. Place in a small baking dish with space between pieces. No long marinade is required. - Roast without turning
Bake 18–25 minutes, checking the smaller piece first. Thickness and oven temperature matter more than the purchased weight alone. - Use a thermometer
Insert the probe from the side into the thickest center. Remove each breast when it reaches 165°F (74°C); give an underdone piece extra time rather than removing both together. - Rest and slice
Rest on a clean plate for 5 minutes, then slice across the grain. The waiting time includes this rest. Serve one breast per person; vegetables, rice and other sides are not included.
Cook’s notes
An uncomplicated oven chicken breast with paprika and oregano. Even thickness and a short rest help produce consistent slices.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 285 kcal · Protein 45 g · Carbohydrates 1 g · Fat 10 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.