If there's one recipe I always have in my weekly meal prep rotation, it's this baked chicken. It's simple, dependable, and incredibly versatile. Instead of picking up a rotisserie chicken from the grocery store every week, I can bake a batch at home with ingredients I already have.
The seasoning is mild enough to work with almost any meal while still adding plenty of flavor. I use this chicken on salads, layered onto sandwiches, tossed into pasta, added to grain bowls, or shredded for soups and casseroles. Having cooked chicken ready in the fridge makes putting together lunches and quick dinners so much easier.
One of my favorite things about this recipe is how hands-off it is. Once the chicken is seasoned and in the oven, there's very little active cooking involved.
Ingredients
3 large chicken breasts (about 2 pounds)
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon oregano or thyme
¼ teaspoon black pepper
½ teaspoon salt
Olive oil
Instructions
Preheat the oven to 425°F.
Lightly coat both sides of the chicken breasts with olive oil.
Mix together the paprika, garlic powder, onion powder, oregano or thyme, pepper, and salt. Sprinkle evenly over both sides of the chicken.
Place the chicken in a baking dish and cover tightly with aluminum foil.
Bake for 20 minutes.
Remove the foil and continue baking for another 20 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 5–10 minutes before slicing or shredding.
Store leftovers in an airtight container in the refrigerator for up to four days (or Freeze for 3 months), and enjoy throughout the week in your favorite meals.
