Baked Chicken Breast

No ratings yet

This easy Baked Chicken Breast recipe makes juicy, flavorful chicken—perfect for any night of the week. You can use it for meal prep or enjoy it straight from the oven. Works in any dish that calls for cooked chicken!

Recipe adapted from @sammypur on TikTok!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Healthy

Keyword: Baked Chicken Breast

Servings: chicken breasts

Author: Chelsea Lords

Cost: $7.89

Equipment

Ingredients

1 pound boneless, skinless chicken breasts look for evenly sized fillets, see note 2
3 teaspoons olive oil divided
4 teaspoons light brown sugar
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper

US - Metric

Instructions

Preheat oven to 425°F, positioning rack in the center of the oven. In a small bowl, mix all seasonings with 1/2 teaspoon each of salt and pepper.
Use a meat mallet (or the bottom of a frying pan) to pound chicken at the thickest part to be even with the rest of the piece (filets should be just over 1/2-inch thick throughout). Pat filets dry with a paper towel.
Drizzle 1-1/2 teaspoons oil on 1 side of the chicken breasts. Gently rub in the oil. Sprinkle 1/2 of the seasoning mix on top and gently press in.
If you don’t have an oven-safe pan, see note 3. Place an empty, large cast-iron pan on the stove over medium-high heat for 1 minute. Use tongs to place seasoned chicken in the pan, seasoned side down. Immediately add remaining 1-1/2 teaspoon oil and remaining seasoning mix to the other side of the chicken filets. Cook exactly 5 minutes, then flip filets and place pan with chicken in the fully preheated oven for 9–15 minutes or until internal temperature hits 160°F (carryover heat will take it to 165°F).
Remove from oven and immediately transfer chicken from the pan to a cutting board to avoid overcooking. Let rest for 5 minutes before slicing, shredding, or serving.

Notes

Note 1: Invaluable tools for chicken that comes out perfectly every time:

1. Food scale: Weighing your chicken ensures that each piece cooks evenly since you can make sure all of the pieces are roughly the same size.
2. Meat mallet: Using a meat mallet to pound your chicken breasts is the secret for juicy chicken! Pounding the thicker parts of the chicken can help bring the whole piece to a more even thickness, which means that it will cook more evenly in the oven—preventing dry, overcooked chicken.
3. Cast-iron frying pan: Searing chicken in a cast-iron skillet gives you a flavorful crust that locks in moisture and flavor. Since it’s oven-safe, you can use the same pan from stovetop to oven.
4. Meat thermometer: A meat thermometer is an essential tool for ensuring that your chicken is cooked to the proper temperature.

Note 2: For even cooking, slice large chicken breasts in half. Four 6-ounce fillets cook for 5 minutes on the stovetop and about 10 minutes in the oven. Use a meat thermometer for accuracy.

Note 3: No oven-safe skillet? Skip searing and bake instead. Rub each side of the chicken with 1-1/2 teaspoons of oil, season evenly, and bake on a parchment-lined tray at 375°F for 15–20 minutes until chicken reaches 160°F (it’ll rise to 165°F after resting). Immediately remove chicken from pan and let rest 5 minutes before slicing or shredding.

Storage: Chicken can be stored for up to 4 days in the fridge or up to 2–3 months in the freezer. It’s best to shred or slice chicken before storing if you are planning on doing so.

Nutrition