With our delicious oven-baked chicken breast recipe, you can forget about dry chicken. Before being baked to brown with scrumptious crisp edges, the food is delectably seasoned!
Our straightforward recipe for baked chicken breast uses skinless, boneless chicken breasts that are roasted in the oven until golden and caramelized to produce a dish that is tender and flavorful.
Garlic butter is incorporated into the cooked pan juices for added flavor, and the best sauce is then drizzled over the chicken.
Right here, the moistest baked chicken breast is in the oven!
I spent years experimenting with different recipes and methods to get juicy chicken breasts.
Every time, I’m let down and forced to eat a mouthful of dry chicken while dipping each forkful in mayonnaise to get by. This is typically a painful experience if you enjoy food as much as I do.
Here’s our recipe: it’s quick, easy, and uncomplicated. No strange procedures, tenting, brining, or marinating are required. Simply spread a flavorful seasoning all over the chicken and let your oven do the rest of the work.
I produce the best-baked chicken breast with all of its natural juices using this method.
The pan juices that combine with the spice in this dish to give you a little extra to drizzle over them when serving are its finest feature.
Chicken Breast Seasoning
Paprika (mild, sweet, or smokey), brown sugar (or a brown sugar substitute for Keto readers), oregano (or thyme), onion powder, garlic powder, salt, and pepper are the only flavoring components you’ll need for this recipe.
The combination of all these spices spread liberally over chicken breasts creates MAGIC and the ideal harmony.
Our baked chicken breast becomes even juicier since the brown sugar allows the meat to sweat while baking! similar to our popular Chili Lime Chicken.
Chicken Breast cooking time
Cooking time for large chicken breasts (7oz or 200g) is 20 to 22 minutes. It takes roughly 18 to 20 minutes to cook medium-sized breasts (5 to 6 oz, or 150 to 180g). For crispier edges, you can also turn on the broiler in the final two minutes.
High heat cooking ensures the caramelized, crispy edges while maintaining the incredibly juicy inside of your chicken.
The chicken is ready when it turns golden and caramelized. Allowing it to rest will allow the meat’s natural juices to be distributed throughout it again.
Cooked Chicken Temperature
Use a meat thermometer if you’re unclear whether your chicken is fully done. When put into the center of the thickest piece of meat, it should read 165°F (75°C).
What are the things that are served with Baked Chicken?
- Mashed potatoes
- Mashed cauliflower for a low-carb option
- Simple tomato salad
- Black beans and rice
- Smashed potatoes
- 1 tablespoon brown sugar, packed — FOR KETO: use a brown sugar substitute, dried oregano
- 1 1/2 teaspoons paprika
- 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, teaspoon salt, (use seasoned salt, Adobo, or chicken salt for extra flavor)
- 3 tablespoons butter
- 2 cloves garlic, minced or finely chopped
- 2 teaspoons fresh chopped parsley
- Heat the oven to 390°F (200°C) or 425°F (standard ovens) (fan forced or convection ovens).
- Each chicken breast should be pounded to a maximum thickness of 0.8 inches (2 cm) using a meat mallet or rolling pin. To guarantee consistent cooking, make sure your fillets are all the same thickness.
- Combine sugar, oregano, paprika, salt, pepper, and chili powder (if using).
- Aluminum foil (or parchment/baking paper) should be used to line a baking sheet. Add the chicken to the pan and season with the herbs and spices. Sprinkle with oil, then rub seasoning all over to coat uniformly.
- Using a meat thermometer, bake the chicken in the preheated oven for 16–18 minutes, or until the internal temperature reaches 165°F (75°C). Crisp edges and golden color are ideal. *
- Take the parchment paper out. During the final two to three minutes of cooking, broil (grill) on high heat until golden and crisp.
- The chicken should rest for five minutes before being served once the pan has been taken out of the oven.
- Melt butter in a small skillet while the chicken bakes (optional step). Remove the skillet from heat after 30 seconds of garlic frying to release its fragrance. After adding the parsley and whisking thoroughly to incorporate all the flavors, pour the butter mixture into the pan juices.
- Pour pan juices over the chicken before serving, then top with finely chopped parsley.
Calories: 166kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 713mg | Potassium: 435mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg