Juicy Chicken Breasts · Oven-Baked
Easy Oven-Baked Chicken Breasts
Hands-off chicken breasts baked hot and fast with a simple brown sugar and paprika rub. Bake a pan on Sunday and you have chicken for the week.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 4 boneless skinless chicken breasts, about 6 to 8 oz each
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp brown sugar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
Cook to 165°F inside (check with a thermometer).
Steps
- Heat the oven to 425°F with a rack in the middle position.
- Pound the thick end of each breast with a meat mallet until the breasts are an even 3/4 inch thick.
- Pat the chicken dry and set it in a 9x13 baking dish or on a lined sheet pan. Drizzle with the oil and turn to coat.
- Stir the salt, brown sugar, smoked paprika, garlic powder, onion powder, oregano and pepper together, then sprinkle it over both sides of the chicken.
- Bake until the thickest part reads 165°F (74°C). Start checking at 16 minutes.
- Let the chicken rest in the pan before slicing so it keeps its juices.
Tip: Very large breasts (10 oz or more) can take 25 minutes. Trust the thermometer, not the clock.
Tip: Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.
Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Slice cold for salads and wraps, or reheat gently until 165°F.
Make ahead: Rub the chicken with the oil and spices, cover and refrigerate up to 24 hours before baking.
Estimated nutrition per serving: 280 calories · protein 45 g · carbohydrates 2 g · fiber 0 g · sugars 1 g · fat 9 g (saturated 1.5 g) · sodium 530 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.