We all know that brown meat is better than white in having more flavor and more juiciness and this is greatly seen in chicken breast. Today we will see a recipe for making oven-baked chicken breast.
We recommend you follow the recipe thoroughly because if you just throw the chicken breast in the oven, it might result in dry chicken. This is a nightmare if you have never experienced it before and not even a surplus amount of ketchup could save you. We will see how you can season the chicken breast in a detailed yet simple manner, so don’t worry.
A little about the seasoning
The seasoning used here is made from brown sugar, paprika, oregano, garlic powder, salt, and pepper. The main player in the seasoning is brown sugar and it is used for mainly two reasons:
making it juicier and more seasoning. Brown sugar tends to make chicken sweat while cooking which will create more sauce.
What is the best time and temperature to cook chicken breast?
It will take you roughly 20 minutes to cook a medium chicken breast baked at 220C / 425F. The best advice we can give you in cooking chicken breast is to cook it hard and fast at a high temperature. You won’t be bothered with dry chickens in the aftermath.
Make sure to pound the chicken for better thickness. This will increase the chance of having tenderized meat. The last tip would be to caramelize the surface of the chicken if you want a perfect result.
- • Chicken Breasts
- • Olive Oil
- • Brown sugar
- • Paprika
- • Dried oregano or thyme
- • Garlic powder
- • Salt and pepper
- • Parsley
Making of the oven-baked chicken breast
As mentioned above, the best temperature to cook this dish is 425°F / 220°C, so make sure your oven is preheated to that temperature. Then pound the chicken to 1.5 cm in the thickest part to tenderize it. You can use many things to pound the chicken like a rolling pin, meat mallet, or even your hand fist.
The pounding is a part you don’t want to skip if you want the perfect result. One important thing to mention about the chicken is that we will be using 4 chicken breasts. This chicken breast is usually 5 to 6 ounces or 150 to 180 grams in weight. This is something you shouldn’t skip over.
The next step in making this dish is the making of the seasoning. Now, we listed the above ingredients which we will use for the seasoning. Some are optional and some are must ingredients.
To make the sauce, prepare a bowl for mixing.
The seasoning starts with putting 1 and a half tablespoon of brown sugar. Next, add 1 tablespoon of paprika and follow it with 1 tablespoon of dried oregano or thyme. The dried oregano or thyme can be substituted for a herb of your choice.
The next ingredient is a quarter tablespoon of garlic powder. We mentioned brown sugar is the main ingredient in the recipe and garlic powder is the runner-up. Lastly, add a half tablespoon of salt and pepper each and that will conclude the making of the seasoning. We advise you to stress on making it perfect as this is the important step in making oven-baked chicken breast.
Cooking the Oven-baked chicken breast
Since we will use an oven, line a tray and add foil and parchment paper. This is a mandatory tool for cooking anything oven-based. After you place the foil on the tray, place the chicken in the tray in an upside-down position. Drizzle the surface of the chicken with a tablespoon of olive oil before adding the seasonings.
Add the seasoning and rub the chicken well and flip the chicken to the side that isn’t seasoned. Repeat the same process of adding a tablespoon of oil and adding seasoning on this side as well. Then put the tray in the oven add cook it for 18 to 20 minutes in a preheated oven at 425°F / 220°C.
Bake the chicken till you see the surface turn golden, that is how you know it is ready. Once you see that, remove the chicken and place the chicken on the serving plate. You should wait for 3 to 5 minutes before serving, add the last ingredient freshly chopped parsley.
An expert tip in cooking oven-based chicken breast
• If you purchased or have a large chicken breast, cut it in half to form a thin steak. In this case, pounding isn’t necessary. Pound them only if they are thicker than 0.6 inches.
• If you want to use thigh, use the same recipe and ingredient but make the time 25 for medium size and 30 minutes for large size thighs.
- • Serving: 158g
- • Calories: 286cal (14%)
- • Carbohydrates: 4g (1%)
- • Protein: 46g (92%)
- • Fat: 7g (11%)
- • Saturated Fat: 1g (6%)
- • Polyunsaturated Fat: 1g
- • Monounsaturated Fat: 1g
- • Cholesterol: 127mg (42%)
- • Sodium: 403mg (18%)
- • Potassium: 397mg (11%)
- • Sugar: 4g (4%)
- • Vitamin A: 325IU (7%)
- • Vitamin C: 1.7mg (2%)
- • Calcium: 11mg (1%)
- • Iron: 0.6mg (3%)