Description
This recipe delivers perfectly cooked, juicy oven-baked chicken breasts in just 20 minutes. With a flavorful dry rub featuring brown sugar, chili powder, and aromatic spices, this easy and quick dish is perfect for a wholesome weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless skinless chicken breasts (4 extra-large breasts or 6 average)
- 3 to 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dry Rub
- ¼ cup light brown sugar, packed
- 3 tablespoons chili powder
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional and to taste
Garnish (Optional)
- 1 to 2 teaspoons finely minced fresh herbs (parsley, cilantro, or basil)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit, using convection if available. Line a baking sheet with aluminum foil for easier cleanup.
- Prepare Chicken: Place the chicken breasts on the baking sheet and pound each to an even thickness using a wine bottle, meat pounder, rolling pin, or heavy frying pan. This ensures even cooking.
- Season Chicken: Drizzle the chicken evenly with olive oil, then generously season with kosher salt and freshly ground black pepper. Set aside.
- Make Dry Rub: In a small bowl, combine light brown sugar, chili powder, paprika, cumin, garlic powder, and cayenne pepper. Stir well to form the dry rub.
- Apply Dry Rub: Spoon and evenly spread the dry rub mixture over both sides of each chicken breast. Apply a little more on the side facing up than the bottom.
- Bake: Place the baking sheet in the oven and bake for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked.
- Rest Chicken: Remove chicken from the oven and let it rest covered loosely with foil for 5 to 10 minutes. Resting locks in juices and keeps the chicken moist.
- Garnish and Serve: Optionally sprinkle with finely minced fresh herbs before serving. Slice and enjoy your perfectly baked chicken breasts.
Notes
- The brown sugar in the dry rub can burn on the pan, but this typically coincides with the chicken being done. Use foil lining to ease cleanup from any burnt residue.
- Lining the baking sheet with foil is strongly recommended to catch juices and prevent sticky messes.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg
