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juicy oven baked chicken breast

forget dry chicken with our juicy oven baked chicken breast recipe! deliciously seasoned before being cooked in the oven until golden with mouthwatering crisp edges!

Tender and full flavoured, our simple and easy baked chicken breast recipe uses skinless and boneless chicken breasts baked in the oven until golden and caramelised. For extra flavour, garlic butter mixes through the cooked pan juices to serve your chicken drizzled in the best sauce!

the juiciest oven baked chicken breast right here!

For years I tried so many recipes and techniques for a juicy baked chicken breast. Disappointed every single time and having to chew though mouthful of dry chicken, dipping each forkful in mayonnaise just to get through it. If you love food as much as I do, this is usually a completely heartbreaking experience.

Enter our recipe: easy, fast and simple. No weird steps, no wrapping, tenting, brining or marinating needed. Just a good flavoured seasoning rubbed all over our chicken and let your oven do all the work.

This is how I make the most incredible baked chicken breast that retain all of their natural juices!

INGREDIENTS

• 1 tablespoon brown sugar, packed -- FOR KETO: use brown sugar substitute
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano, (or thyme, parsley, rosemary)
• 1 teaspoon salt, (use seasoned salt, Adobo or chicken salt for extra flavour)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cracked black pepper, to taste
• 1 teaspoon chili powder, (or 1/2 teaspoon cayenne pepper) -- optional for a kick of heat
• 4 large chicken breasts (7oz | 200g each)
• 1 tablespoon olive oil

INSTRUCTIONS

• Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
• Using a meat mallet or rolling pin, 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.
• Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
• Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 
• • Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
  • Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
  • Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
  • 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 butter mixture into pan juices, stirring well to combine all of the flavours together.
  • Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
  • Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
  • Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
  • 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 butter mixture into pan juices, stirring well to combine all of the flavours together.
  • To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.