Oven Baked Chicken Breast

A JUICY Baked Chicken Breast!

I do want to add that, although good as is, next time I can do even better…by adding more seasoning right before putting it under broiler 😉 I had a slide off or runoff if you will 🤣🤭 still… it was tasty, tender and juicy! Yumm 😋 Even my picky granddaughter liked it, going back for more when she’s trying to not eat before going out with friends for sushi 😜 it was good. Reminds me of the popular honey garlic chicken; but brown sugar instead & less garlic. Also, I did marinate my chicken over night, in a mixture of yogurt, buttermilk (to thin it out), and seasonings. Before cooking I rinsed & patted dry with paper towel. Jus’ sayin’ 

Ingredients

  • 4 chicken breasts 
  • 2 tsp olive oil

SEASONING:

  • 1 1/2 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp dried oregano or thyme , or other herb of choice
  • 1/4 tsp garlic powder
  • 1/2 tsp each salt and pepper

GARNISH, OPTIONAL:

  • Finely chopped parsley

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 even your fist (key tip for even cooking + tender chicken).
  • Mix Seasoning.
  • Line tray with foil and baking / parchment paper. Place chicken upside down on tray. Drizzle chicken with about 1 tsp oil. Rub over with fingers. Sprinkle with Seasoning.
  • Flip chicken. Drizzle with 1 tsp oil, rub with fingers, sprinkle with Seasoning, covering as much of the surface area as you can.
  • Bake 18 minutes, or until surface is golden per photos and video, or internal temperature is 165°F/75°C using a meat thermometer.
  • Remove from oven and immediately transfer chicken to serving plates.
  • Wait 3 – 5 minutes before serving, garnished with freshly chopped parsley if desired.
Juicy

 

 

 

Removed parchment paper & put it under broiler until desired browning/color, after baking at 425° for 15 minutes.

 

Published by dawn

http://about.me/dawn_spitfire

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