Description
A quick and easy recipe for juicy oven-baked chicken breasts that are seasoned to perfection and ready in just 20 minutes.
Ingredients
Scale
- 3 pounds boneless skinless chicken breasts, 4 extra-large breasts or 6 average
- 3 to 4 tablespoons olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- 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 finely minced fresh herbs, optional for garnishing (parsley, cilantro, basil)
Instructions
- Preheat oven to 425F (use convection if you have it) and line a baking sheet with foil for easier cleanup.
- Place the chicken on the baking sheet, and pound to an even thickness.
- Evenly drizzle the chicken with olive oil and generously season with salt and pepper; set aside.
- In 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.
- 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. Garnish with fresh herbs before serving if desired.
Notes
- Line the baking sheet with foil for easier cleanup.
- Pound the chicken to a uniform thickness for even cooking.
- Resting the chicken after baking helps lock in juices.
- Chicken can be stored airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg