Description
This recipe delivers perfectly cooked, juicy oven-baked chicken breasts in just 20 minutes. Using a flavorful dry rub with brown sugar, chili powder, and paprika, these chicken breasts come out tender and delicious with a slightly smoky and spicy kick. The method ensures even cooking through pounding the chicken to a uniform thickness and baking at a high temperature. Ideal for a quick and easy main course that pairs well with many sides.
Ingredients
Scale
Chicken
- 3 pounds boneless skinless chicken breasts (4 extra-large or 6 average breasts)
Seasoning and Rub
- 3 to 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup light brown sugar, packed
- 2 to 3 tablespoons chili powder
- 1 to 2 teaspoons paprika or smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (optional, to taste)
- 1 to 2 teaspoons finely minced fresh herbs (parsley, cilantro, basil) for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F using the convection setting if available. Line a baking sheet with foil for easy cleanup.
- Prepare Chicken: Place the chicken breasts on the baking sheet and pound them to an even thickness using a wine bottle, meat tenderizer, rolling pin, or heavy pan. Ensure uniform thickness for even cooking.
- Season Chicken: Drizzle olive oil evenly over both sides of the chicken. Generously season with kosher salt and freshly ground black pepper. Set aside.
- Make Dry Rub: In a small bowl, mix the brown sugar, chili powder, paprika, cumin, garlic powder, and optional cayenne pepper. Stir well to combine.
- Apply Rub: Evenly spoon the dry rub over both sides of the chicken, applying slightly more on the top side that faces up.
- Bake Chicken: Place the baking sheet in the preheated oven and bake for about 20 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
- Rest and Serve: Remove chicken from the oven and let rest covered loosely with foil for 5 to 10 minutes to lock in juices. Garnish optionally with fresh minced herbs before serving.
Notes
- Brown sugar in the rub may darken or burn slightly due to high oven temperature; this generally happens around the time the chicken finishes cooking and mostly affects pan runoff rather than the chicken itself.
- Lining the baking sheet with foil is highly recommended for easier cleanup, as juices and rub runoff can become sticky and dark.
- Uniform pounding is important to ensure even cooking and prevent dry or undercooked pieces.
- Chicken breasts can be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
