Juicy Oven Baked Chicken Breast
Tender baked chicken breasts are so JUICY and full flavoured! 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: 10min
Total: 26min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 166 kcal, Carbohydrate 1 g, Protein 24 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 72 mg, Sodium 713 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1 tablespoon brown sugar, packed (– FOR KETO: use brown sugar substitute)
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano, ((or thyme, parsley, rosemary))
- 1 teaspoon salt, ((use seasoned salt, Adobo or chicken salt for extra flavour))
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cracked black pepper, (to taste)
- 1 teaspoon chili powder, ((or 1/2 teaspoon cayenne pepper) — optional for a kick of heat)
- 4 large chicken breasts (7oz | 200g each)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 cloves garlic, (minced or finely chopped)
- 2 teaspoons fresh chopped parsley
Instruction:
- Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
- Using a meat mallet or rolling pin, 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, oregano, salt, powders, pepper and chili (if using).
- Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
- Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
- Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
- 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 butter mixture into pan juices, stirring well to combine all of the flavours together.
- To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.
BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!
FAQ
How to cook boneless chicken breast without drying it out?
Chicken breasts are susceptible to drying out when overcooked, so they’re best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting/baking, or grilling chicken breasts are the best routes. The stovetop is particularly easy because you can make a sauce in the same pan.
How to cook boneless skinless chicken breast and keep it moist?
Instructions
- Flatten the chicken breasts. …
- Season the chicken breasts. …
- Heat the pan. …
- Cook the chicken breasts over medium heat for 1 minute without moving. …
- Flip the chicken breasts. …
- Turn the heat down to low. …
- Cover the pan and cook on low for 10 minutes. …
- Turn off the heat and let sit for an additional 10 minutes.
How do restaurants make chicken so tender and juicy?
How do Chinese Restaurants tenderise chicken?
- marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry.
- egg whites – sometimes the above method is also done using egg whites.
- chemical tenderiser.
- simple baking soda / bi carbonate method.
Is it better to bake chicken at 350 or 400?
Chicken breasts cook faster at 400 F than 350 F, which is a benefit. However, baking chicken at a higher temperature will increase the risk of drying the chicken breast out. If you have less experience as a cook, baking chicken breast at 350 F will be easier to monitor and ensure you get perfectly cooked chicken.
