Description
This Oven Baked Chicken Breast recipe delivers juicy, tender chicken breasts with a flavorful seasoning blend. The chicken is pounded to an even thickness for consistent cooking and baked at a high temperature to achieve a golden, delicious crust while keeping the inside moist.
Ingredients
Scale
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 other herb of choice)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Garnish
- Finely chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C), or 200°C if using a fan-assisted oven. This high temperature is key to achieving a golden crust on the chicken.
- Pound Chicken: Place each chicken breast between two pieces of cling film or parchment paper and gently pound to an even thickness of about 1.5cm (0.6 inches) using a rolling pin, meat mallet, or your fist. This ensures even cooking and tenderness.
- Mix Seasoning: In a small bowl, combine the brown sugar, paprika, dried oregano or thyme, garlic powder, salt, and black pepper. Stir well to create a consistent seasoning blend.
- Prepare Baking Tray: Line a baking tray with foil and then baking or parchment paper to prevent sticking and ease cleanup. Place the chicken breasts upside down on the tray.
- Season First Side: Drizzle about 1 teaspoon of olive oil over the chicken, rubbing it evenly over the surface. Sprinkle the seasoning blend generously over this side.
- Season Other Side: Flip the chicken breasts so the other side is up. Repeat the drizzling of 1 teaspoon olive oil and generously sprinkle the remaining seasoning blend, covering as much surface area as possible.
- Bake Chicken: Place the tray in the preheated oven and bake the chicken breasts for 18 minutes, or until the surface is golden brown and the internal temperature reaches 165°F (75°C) as measured by a meat thermometer.
- Rest and Serve: Remove the chicken from the oven and immediately transfer the breasts to serving plates. Let them rest for 3 to 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley if desired. This chicken pairs wonderfully with sides like Garlic Butter Rice and Kale.
Notes
- Ensure chicken breasts are of uniform size before pounding for even cooking.
- Using a meat thermometer guarantees perfectly cooked chicken without drying out.
- You can substitute dried oregano or thyme with other herbs such as rosemary or basil, depending on preference.
- Resting the chicken after baking helps maintain juiciness.
- The brown sugar adds a subtle caramelization and sweetness to balance the spices.
