Oven Baked Chicken Breast
My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi "sauce", and cooking fast on a high temp! Go by the colour of the crust to know when it's cooked through.
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
Instructions
- Preheat oven to 425°F/220°C (200°C fan).
- 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).
- Mix Seasoning.
- 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.
- Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
- Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
- Remove from oven and immediately transfer chicken to serving plates.
- Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice with Kale.
Notes
This recipe is sponsored by Mediterranean Supermarket