Boneless Chicken Breast Recipe
Oven Baked Chicken Breast is a fast, flavorful main dish that delivers juicy results with minimal effort. This recipe uses brown sugar and high heat for an irresistible crust.
Perfect for weeknight dinners or meal prep, this simple technique turns plain chicken breasts into a golden, juicy favorite in just 23 minutes.
Ingredients That Make Oven Baked Chicken Breast Delicious
Chicken breasts – Boneless and skinless, pounded for even cooking, they’re lean and quick to bake.
Olive oil – Adds richness and helps the seasoning adhere while encouraging a golden, caramelized finish.
Brown sugar – The secret ingredient that melts and mingles with the juices, creating a glossy, slightly sticky coating.
Paprika – Brings warmth and a subtle smokiness that enhances the crust’s color and flavor.
Dried oregano or thyme – Adds a herby aroma and depth, customizable to your favorite dried herbs.
Garlic powder – Provides a mellow garlic essence that permeates each bite.
Salt and pepper – Fundamental for balancing the sweet and savory notes in the seasoning mix.
Parsley (optional) – A fresh, green garnish that adds color and a light herbal touch.
How to Prepare Oven Baked Chicken Breast Step-by-Step
This oven method combines high heat with a sugar-based rub for a quick cook time and naturally juicy finish. Pounding ensures even baking, while flipping and seasoning both sides maximizes flavor. Bake until golden and let rest briefly to seal in the juices before serving.
Recipe Tips for Oven Baked Chicken Breast
For best results, use a meat thermometer to confirm doneness at 165°F (75°C), but also watch for a golden crust as a visual cue. If your chicken breasts are extra large, slice them horizontally instead of pounding. The brown sugar in the seasoning is key—it subtly melts and mixes with pan juices to create a light sauce-like finish.
How to Store Leftover Oven Baked Chicken Breast
Leftovers should be cooled, then stored in an airtight container in the refrigerator for up to four days. For freezing, wrap each portion tightly before placing in freezer-safe bags for up to two months. Reheat gently in the oven at 325°F (160°C) covered with foil, or microwave in short intervals to retain moisture.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. Adjust the baking time to 25–30 minutes depending on size.
How do I keep the chicken from drying out?
Pound the chicken evenly, bake at high heat, and don’t skip the resting time before slicing—it helps retain juices.
Is the brown sugar necessary?
While optional, brown sugar enhances flavor and contributes to the caramelized finish. It’s highly recommended.
Can I make this recipe ahead of time?
Yes, you can prep the chicken with seasoning and refrigerate it a few hours before baking. Bake fresh for best texture.
Oven Baked Chicken Breast
Ingredients
- Ingredients
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 chicken breasts 150–180g / 5–6 oz each
- 1/2 teaspoon salt
- 1 teaspoon dried oregano or thyme or preferred herb
- 1 1/2 tablespoons brown sugar
- Finely chopped parsley optional, for garnish
Instructions
- Preheat the oven to 425°F (220°C), or 200°C if using a fan-forced oven. Flatten each chicken breast to a uniform thickness of approximately 1.5cm (0.6 inches) at its thickest point by gently pounding with a rolling pin, mallet, or even your fist to ensure even cooking and tenderness. Combine all seasoning ingredients in a small bowl. Line a baking tray with foil and parchment paper. Lay the chicken smooth side down on the tray, drizzle with 1 teaspoon olive oil, and rub it in thoroughly. Sprinkle half of the seasoning blend over the surface. Flip the chicken, repeat the oil drizzle and rub, then coat with the remaining seasoning, ensuring an even layer across all visible surfaces. Bake for approximately 18 minutes until the top appears golden or the internal temperature reaches 165°F (75°C). Once done, remove the tray from the oven and transfer the chicken directly to serving plates. Let it rest for 3 to 5 minutes before serving. Optionally, finish with a sprinkle of finely chopped parsley.
