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Oven Baked Chicken Breast Recipe

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3.9 from 10 reviews

This Oven Baked Chicken Breast recipe delivers juicy, tender chicken breasts seasoned with a flavorful blend of brown sugar, paprika, and herbs. The chicken is pounded to an even thickness for consistent cooking, then baked at a high temperature to achieve a golden, slightly caramelized crust. Perfect for a quick and healthy dinner, it pairs beautifully with a side of garlic butter rice and kale.

Ingredients

Chicken

  • 4 chicken breasts, 150-180g (5-6 oz) each
  • 2 tsp olive oil

Seasoning

  • 1 1/2 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp dried oregano or thyme (or herb of choice)
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Garnish

  • Finely chopped parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) or 200°C fan-forced to ensure it’s hot enough for a perfectly baked chicken breast.
  2. Pound Chicken: Using a rolling pin, meat mallet, or even your fist, gently pound each chicken breast to an even thickness of approximately 1.5 cm (0.6 inches). This step ensures even cooking and tenderizes the meat.
  3. Prepare Seasoning: In a small bowl, combine brown sugar, paprika, dried oregano or thyme, garlic powder, salt, and black pepper to create the flavorful seasoning mix.
  4. Prepare Baking Tray: Line a baking tray with foil and then cover with parchment paper to prevent sticking and simplify cleanup.
  5. Season the Chicken (Side One): Place the chicken breasts upside down on the prepared tray. Drizzle about 1 teaspoon of olive oil over them, rubbing it evenly with your fingers. Sprinkle generously with the seasoning mix.
  6. Season the Chicken (Side Two): Flip the chicken breasts over. Again, drizzle 1 teaspoon olive oil, rub it in evenly, and sprinkle the seasoning mix covering as much surface area as possible to maximize flavor.
  7. Bake: Bake in the preheated oven for 18 minutes, or until the surface is golden brown and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
  8. Rest and Serve: Remove the chicken from the oven and immediately transfer to serving plates. Let the chicken rest for 3 to 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley if desired before serving.

Notes

  • Use a meat thermometer to confirm doneness for best results.
  • Pounding the chicken to an even thickness is crucial to avoid uneven cooking.
  • Feel free to substitute dried oregano or thyme with your favorite herbs such as rosemary or basil.
  • Serve with garlic butter rice and kale or your preferred side.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/oven-baked-chicken-breast-recipe/