Tender, juicy, and full of flavor – this oven-baked chicken breast recipe is the perfect combination of simplicity and taste, ready in just 20 minutes with minimal cleanup. Everyone loves this easy dish that cooks up on a single sheet pan!
- 3 pounds boneless, skinless chicken breasts (4 large or 6 average-sized breasts)
- 3-4 tbsp olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup packed light brown sugar
- 2-3 tbsp chili powder
- 1-2 tsp paprika or smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ⅛ tsp cayenne pepper (optional, to taste)
- 1-2 tsp fresh herbs (parsley, cilantro, basil) for garnish (optional)
Preheat your oven to 425°F (convection setting if available) and line a baking sheet with foil for easier cleanup.
Arrange the chicken breasts on the baking sheet. Use a meat mallet or a heavy object to gently pound the chicken to an even thickness. This ensures the chicken cooks evenly.
Drizzle the chicken with olive oil, then season generously with salt and pepper.
In a small bowl, combine the remaining ingredients (except for the fresh herbs). Stir the mixture well, then evenly coat both sides of the chicken breasts with the dry rub. Make sure to apply a bit more to the top side, which faces up, than the side in contact with the pan.
Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for 5-10 minutes after baking to allow the juices to redistribute. Optionally, cover the chicken with foil to keep it warm.
Garnish with fresh herbs before serving, if desired.
- Brown sugar in the rub can lead to slight burning, but the chicken will typically be done by the time this happens, so don't worry. The darkening usually occurs with the drippings in the pan, not the chicken itself.
- Lining the pan with foil is highly recommended for easy cleanup in case of any juice spillage.
- Store any leftover chicken in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.