Description
Want the secret to the juiciest Oven-Baked Chicken Breast you’ve ever tasted? It comes down to two game-changing tips. I always add a hint of brown sugar to my seasoning, which magically helps the chicken create its own savory “sauce” as it bakes. Then, I cook it fast and hot! Roasting at a high temperature gives you a beautifully golden crust, which is your signal that the chicken is perfectly tender and cooked through inside.
Ingredients
- 4 chicken breasts , 150 – 180g / 5 – 6 oz each (Note 1)
- 2 tsp olive oil
Seasoning:
- 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 each salt and pepper
Garnish, optional:
- Finely chopped parsley
Instructions
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Preheat oven to 425°F/220°C (200°C fan).
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Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
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Mix Seasoning.
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Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
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Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
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Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
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Remove from oven and immediately transfer chicken to serving plates.
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Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired.