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Baked Chicken Breasts
- 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 flavor)
- 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) -- optional for a kick of heat
- 4 large chicken breasts (7oz | 200g each)
- 1 tablespoon olive oil
- Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
- 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.
- 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, drizzle with the oil and rub seasoning into the chicken to evenly coat.
- Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) 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.