Perfect 20-Minute Oven-Baked Chicken Breasts
User Reviews
4.5
Perfect 20-Minute Oven-Baked Chicken Breasts
Description
By evenly pounding the chicken breasts, the recipe ensures even cooking throughout. The olive oil and salt season the meat simply before the application of a spice rub that includes brown sugar for subtle sweetness and spices that contribute mild heat and earthiness. Baking at 425°F for about 20 minutes cooks the chicken quickly while retaining moisture.
Once baked, resting the chicken for several minutes helps redistribute juices, maintaining tenderness upon slicing. It can be sliced for serving alongside sides or used in salads and sandwiches.
Using foil on the baking sheet aids cleanup as the brown sugar can cause sticky drippings. Even though the rub can darken, careful timing prevents burning, focusing cleanup efforts on the pan rather than the chicken.
Ingredients
- 3 pounds chicken breast 4 extra-large breasts or 6 average, boneless skinless
- 3 to 4 tablespoons olive oil
- kosher salt to taste
- black pepper to taste, freshly ground
- ¼ cup light brown sugar packed
- 2 to 3 tablespoons chili powder
- 1 to 2 teaspoons paprika or smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper optional and to taste
- 1 to 2 teaspoons fresh herbs optional for garnishing (parsley, cilantro, basil, finely minced
Instructions
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil (optional but highly recommended, see Notes below)) for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness. I use an empty wine bottle, but a meat pounder or tenderizing tool, a rolling pin, or a heavy frying pan all work. The chicken doesn't need to be pounded 'thin', but it needs to be of pounded to a uniform thickness so it all cooks through at the same time.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- To a small bowl, add the remaining ingredients (except the fresh herbs), stir to combine, and evenly spoon the dry rub over the chicken on both sides. I add a bit more to the side that's facing up than the side that's on the bottom in contact with the baking sheet.
- Bake for about 20 minutes, or until chicken is cooked through (165F) and done. Allow chicken to rest for 5 to 10 minutes before slicing into it (cover with foil if desired to keep it warmer). Resting the chicken really helps lock in the juices and moisture so don't skip this step. Optionally garnish with fresh herbs before serving. Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- Line the baking sheet with foil to ease cleanup from sticky drippings caused by the brown sugar in the rub.
- The brown sugar may darken during baking but won't burn on the chicken itself if cooked for the recommended time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 375kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 53g | 106% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 145mg | 48% |
| Sodium | 288mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
