Oven Baked Chicken Breast
This oven baked chicken breast recipe is juicy, tender, and full of flavor, featuring a simple herb seasoning blend.
Equipment
- oven
- baking tray
- meat thermometer
- Rolling Pin
Ingredients
Chicken
- 4 pieces chicken breasts 150 – 180g / 5 – 6 oz each
Oil
- 2 teaspoon olive oil
Seasoning
- 1.5 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried oregano or thyme or other herb of choice
- 0.25 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Garnish
- finely chopped parsley optional
Instructions
Cooking Instructions
- Preheat oven to 425°F/220°C (200°C fan).
- Pound chicken to 1.5cm / 0.6″ at the thickest part using a rolling pin, meat mallet or fist.
- Mix Seasoning.
- Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with 1 teaspoon oil. Rub over with fingers. Sprinkle with seasoning.
- Flip chicken. Drizzle with 1 teaspoon oil, rub with fingers, sprinkle with seasoning, covering as much surface area as possible.
- Bake for 18 minutes, or until surface is golden or internal temperature reaches 165°F/75°C.
- Remove from oven and transfer chicken to serving plates.
- Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired.
Notes
If the chicken breast is quite large (eg 250g / 8oz+), cut them in half horizontally to form 2 thin steaks and skip the pounding. This recipe can also be made with thigh fillets (boneless, skinless). Cook for 25 minutes for small/medium thighs and 30 minutes for larger ones.
Nutrition
Serving: 158gCalories: 286kcalCarbohydrates: 4gProtein: 46gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 127mgSodium: 403mgPotassium: 397mgSugar: 4gVitamin A: 325IUVitamin C: 1.7mgCalcium: 11mgIron: 0.6mg
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