Juicy Oven Baked Chicken Breast

Photo from Cafe
Delites

I baked more times this week then I think I have in months. I rarely bake chicken. I'm more of a grill your chicken kind of girl. Yet, I did bake this chicken. 

This rub was just ok. Nothing special. If I made it again, I'd not put in the chili powder. It really overtook the flavor of the rub. 

I also didn't do the optional step with the butter, though in hindsight I wish I had. 

Juicy Oven Baked Chicken Breast

Recipe from Cafe Delites

Serves 4

• 1 T brown sugar, packed
• 1 1/2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cracked black pepper, to taste
• 1 tsp chili powder
• 4 large chicken breasts
• 1 T olive oil

OPTIONAL:

• 3 T butter
• 2 cloves garlic, minced or finely chopped
• 2 tsp fresh chopped parsley

Preheat oven to 425°F

Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch 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 aluminum 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 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 flavors together.

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.