Introduction

Oven baked chicken breast is a simple and flavorful dish perfect for a quick weeknight dinner. With a sweet and savory seasoning blend, it stays juicy and tender every time. This method ensures an even cook and a delicious golden crust.

The image shows three cooked chicken breasts arranged in a white baking dish on a white marbled surface. Each chicken breast is covered with a rich, dark brown spice rub, giving them a textured, slightly crispy skin look with visible char marks. The chicken pieces have a shiny, glazed appearance with some small scattered green herb bits on top, possibly parsley, adding a fresh touch. The middle chicken breast is being lifted by a metal spatula, emphasizing the juicy and well-seasoned texture. The background is softly blurred, focusing on the warm tones and appetizing detail of the chicken photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts (150 – 180g / 5 – 6 oz each)
2 tsp olive oil

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 pepper
Finely chopped parsley (for garnish)

Instructions

Step 1: Preheat the oven to 425°F (220°C) or 200°C fan.
Step 2: Pound each chicken breast to about 1.5cm (0.6″) thickness at the thickest part using a rolling pin, meat mallet, or your fist. This ensures even cooking and tender meat.
Step 3: In a small bowl, mix together the brown sugar, paprika, dried oregano or thyme, garlic powder, salt, and pepper to create the seasoning.

Step 4: Line a baking tray with foil and baking or parchment paper. Place the chicken breasts upside down on the tray. Drizzle about 1 teaspoon of olive oil over each breast, then rub it in with your fingers. Sprinkle half of the seasoning mixture evenly over the oiled side.
Step 5: Flip the chicken breasts over. Drizzle the remaining 1 teaspoon olive oil on this side and rub it in. Sprinkle the rest of the seasoning over the chicken, covering as much surface area as possible.
Step 6: Bake in the preheated oven for 18 minutes, or until the surface is golden and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.

Step 7: Remove the chicken from the oven and immediately transfer to serving plates.
Step 8: Let the chicken rest for 3 to 5 minutes before serving. Garnish with freshly chopped parsley if desired, and enjoy with your favorite sides.

Tips & Variations

For even juicier chicken, brine the breasts in salted water for 15-30 minutes before cooking.

Try swapping brown sugar for honey or maple syrup for a different sweetness profile.
Use herbs like rosemary or basil if you prefer a different aromatic flavor.
If you don’t have a meat thermometer, ensure the juices run clear when piercing the thickest part.

Storage

Store leftover cooked chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep them tender. Avoid overcooking during reheating to prevent dryness.

How to Serve

The dish shows a large piece of golden brown chicken breast with a slightly crispy and spiced surface, garnished with small green herb leaves on top. To the right of the chicken is a mix of white rice and dark green cooked spinach, sprinkled with chopped light brown nuts. The chicken is partially cut, revealing a white, tender inside. The meal is served on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts for even cooking. If you start with frozen chicken, thaw completely in the refrigerator before preparing.

What can I serve with oven baked chicken breast?

This chicken pairs well with rice, steamed vegetables, salads, or mashed potatoes. For a simple side, try garlic butter rice and sautéed kale as shown in the photos.