JUICY OVEN BAKED CHICKEN BREAST | CHICKEN BREAST RECIPE

Tender and full flavoured, 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!

Cooking them at high heat ensures the crispy, caramelised edges, while keeping your chicken super juicy on the inside. Once the chicken is golden and caramelised, it’s cooked!

INGREDIENTS -

• 1 tablespoon brown sugar, packed
• 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)
• 4 large chicken breasts (200g each)
• 1 tablespoon olive oil

 

OPTIONAL -

• 3 tablespoons butter
• 2 cloves garlic, minced or finely chopped
• 2 teaspoons fresh chopped parsley

 Also Read - MICROWAVE TANDOORI CHICKEN RECIPE

INSTRUCTIONS –

1. Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
2. 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.
3. Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
4. In a baking pan with parchment (or baking) paper.
5. Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
6. Bake chicken in preheated oven for 16-18 minutes. It should be golden with crisp edges. 
   
7. Grill on high heat during the last 2-3 minutes of cooking until golden and crisp.
8. 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.