Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken sweat while it bakes so it creates a semi « sauce », and cooking fast on a high temp! Go by the colour of the crust to know when it’s baked.
So today, I’m sharing my recipe for how I make Oven Baked Chicken Breast.
“We can never have too many really great quick chicken breast recipes!”
Instructions
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Preheat oven to 425F/220C (standard) or 390F/200C (fan / convection).
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Pound chicken to 1.5cm / 0.6″ at the thickest part – using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken).
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Mix Seasoning.
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Line tray with foil and baking paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
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Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
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Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165F/75C using a meat thermometer.
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Remove from oven and immediately transfer chicken to serving plates.
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Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired. Pictured with a side of Garlic Butter Rice .
Recipe Notes:
1. If your breast is quite large eg 250g / 8oz+ each, cut them in half horizontally to form 2 thin steaks and skip the pounding. Make sure they are no thicker than 1.5cm / 0.6″ thick at the thickest point – if they are, pound using fist.
This can also be made with thigh fillets (boneless, skinless). Follow the recipe but cook for 25 minutes for small / medium thighs and 30 minutes for larger ones.
2. 150g/5oz chicken breast/person.