Juicy Oven Baked Chicken Breast

5 from 271 votes

Juicy Oven Baked Chicken Breast

Tender baked chicken breasts are so JUICY and full-flavored! Forget dry chicken with our simple and easy-winning recipe. Deliciously seasoned before being baked in the oven until golden with mouthwatering crisp edges!

Prep Time10

Cook Time16

Total Time26

Course: Dinner

Cuisine: American

Keyword: chicken breast, Oven Baked Chicken Breast

Servings: people

Author: Karina Carrel

Ingredients

3 teaspoons brown sugar (for keto - use a brown sugar substitute)
1 ½ teaspoons paprika smoked or sweet
1 teaspoon chili powder or 1/2 teaspoon cayenne pepper, optional
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoons salt for extra flavor use seasoned salt, Adobo, or chicken salt (if using add additional ½ teaspoon)
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cracked black pepper, to taste
4 large chicken breasts
1 tablespoon olive oil

OPTIONAL:

3 tablespoons butter
2 cloves garlic minced or finely chopped
2 teaspoons parsley fresh, chopped
½ teaspoon dried parsley

US - Metric

Instructions

Preheat oven to 425°F | 220°C (standard oven) or 390°F | 200°C (fan forced/convection).

Pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
Combine sugar, paprika, chili, herbs, salt, powders and pepper. Set aside.
Line a baking pan with aluminum foil. Transfer chicken to the pan, drizzle with the oil, and rub seasoning into the chicken to evenly coat.
Bake chicken in preheated oven for 16 minutes. Broil (grill) on high heat during the last 2 minutes until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.
Remove pan from oven, transfer chicken to serving plates, and let rest for 5 minutes before serving.

OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour the butter mixture into pan juices, stirring well to combine all of the flavors.

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Video

Notes

Storage, Freezing, and Reheating

Leftover chicken breast oven dinners keep well if you seal in the pan juices before putting them away. Always let the chicken cool down for about 20 minutes after baking, then transfer the pieces and any leftover pan juices straight into an airtight container.

In the Fridge: Store the sealed container in the fridge for up to 4 days. Spoon the pan juices over the meat before closing the lid so the slices stay moist in the refrigerator.
In the Freezer: Wrap individual cooked fillets tightly in freezer wrap or place them in a heavy-duty freezer bag and freeze for up to 3 months. Thaw them overnight in the refrigerator before warming them up.
How to Reheat Without Drying It Out: To warm it up in the microwave, place the slices on a plate with a splash of water or pan juices, cover them with a damp paper towel, and heat in 30-second bursts just until warm. You can also warm whole fillets in a 350°F (175°C) oven for 8 to 10 minutes covered in foil with a spoonful of water.
Make Ahead: You can rub the fillets with the olive oil and spice blend up to 24 hours ahead of time. Keep them covered on a plate in the fridge, then let them sit on the counter for 15 minutes to take the chill off before baking.

Happy cooking! Xx

Check the grocery store label before buying your chicken. Many packages are injected with up to 15% salt water, which pools in the pan and stops the spice rub from caramelizing. Grab "air-chilled" chicken if you can, or skip the brine and cut the salt in the rub by half if yours has added water!

Nutrition