Oven Baked Chicken Breast
Oven Baked Chicken Breast seasons chicken well, cooks it until juicy, and finishes with a browned exterior.
About This Recipe
Oven Baked Chicken Breast needs dry surfaces, even seasoning, and steady heat.
Rest the chicken briefly after cooking so the juices settle before serving.
Ingredients
- ✓3 teaspoons brown sugar, ((for keto - use a brown sugar substitute))
- ✓1 ½ teaspoons paprika (smoked or sweet)
- ✓1 teaspoon chili powder (or 1/2 teaspoon cayenne pepper, optional)
- ✓1 teaspoon dried oregano
- ✓½ teaspoon dried thyme
- ✓1 teaspoons salt (for extra flavor use seasoned salt, Adobo, or chicken salt (if using add additional ½ teaspoon))
- ✓1 teaspoon garlic powder
- ✓½ teaspoon onion powder
- ✓¼ teaspoon cracked black pepper, (to taste)
- ✓4 large chicken breasts
- ✓1 tablespoon olive oil
- ✓3 tablespoons butter
- ✓2 cloves garlic (minced or finely chopped)
- ✓2 teaspoons parsley (fresh, chopped)
- ✓½ teaspoon dried parsley
Ingredient Notes
- Chicken: Pat dry before seasoning so the exterior browns well.
- Seasoning: Use enough seasoning on all sides.
- Heat: Steady heat keeps the inside juicy while the outside browns.
- Resting: Rest briefly before carving or serving.
Instructions
- 1
Preheat oven to 425°F | 220°C (standard oven) or 390°F | 200°C (fan forced/convection).
- 2
Pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
- 3
Combine sugar, paprika, chili, herbs, salt, powders and pepper. Set aside.
- 4
Line a baking pan with aluminum foil. Transfer chicken to the pan, drizzle with the oil, and rub seasoning into the chicken to evenly coat.
- 5
Bake chicken in preheated oven for 16 minutes. Broil (grill) on high heat during the last 2 minutes until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.
- 6
Remove pan from oven, transfer chicken to serving plates, and let rest for 5 minutes before serving.
- 7
OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour the butter mixture into pan juices, stirring well to combine all of the flavors.
- 8
To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.
Katy’s Kitchen Tips
- Pat chicken dry before cooking.
- Season all sides evenly.
- Use a thermometer for doneness.
- Rest briefly before cutting.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Oven Baked Chicken Breast
Serve Oven Baked Chicken Breast with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Oven Baked Chicken Breast ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 424 kcal
- Carbohydrates: 6 g
- Cholesterol: 145 mg
- Fiber: 1 g
- Protein: 49 g
- Sodium: 997 mg
- Sugar: 3 g
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.03 g