Try this Baked Chicken Breast in 3 Easy Steps recipe.
- Carbohydrate 1.20881604048341 g
- Cholesterol 283.508749996379 mg
- Fat 38.8575435381123 g
- Fiber 0.408000016450882 g
- Protein 83.294198125 g
- Saturated Fat 15.0842804154676 g
- Serving Size 1 1 Serving (408g)
- Sodium 427.373824961036 mg
- Sugar 0.80081602403253 g
- Trans Fat 3.63342645811873 g
- Calories 707 calories
Step-by-step
- Preheat oven to 325F
- Prepare the rub by mixing salt, sugar, cayenne pepper and paprika. Cover the chicken breasts with a thin layer of vegetable or olive oil first to ensure that the rub adheres properly. Cover each chicken breast with an even layer of the rub.
- Place chicken breasts in a deep baking dish. Stick butter pats to the sides of the baking dish. Pour chicken broth into the baking dish carefully so as not to wash away the rub.
- Bake at 325F uncovered for about 60 minutes until the internal temperature reaches 165F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken breasts in the juices 30-40 minutes into baking.
- Remove from the oven, let rest for 5 minutes and serve your perfectly baked chicken breast.
Swapping bone-in breasts for boneless cuts alters moisture retention entirely, often resulting in dry protein unless protected by added fat. Boneless meat lacks insulating bone marrow and skin protection, making strict temperature control mandatory. Without precise monitoring, lean poultry surrenders moisture rapidly past the ideal thermal threshold.
Achieving Optimal Texture
Coating the meat with a thin film of oil creates a hydrophobic barrier. This barrier traps interior juices while giving the dry rub a physical surface to anchor onto. Butter pats positioned along the dish melt slowly into the surrounding broth, creating a basting liquid with high fat content. Basting at the thirty-minute mark reintroduces rendered fats to the exposed surface, encouraging Maillard browning without boiling the exterior. Pull the meat from the oven precisely when an instant-read thermometer registers 165F in the thickest part. Rest the protein for five minutes before slicing to allow internal juices to redistribute through the muscle fibers.
- Refrigerate cooked leftovers in an airtight container within two hours for up to four days.
- Freeze cooked portions wrapped tightly in foil for up to two months, though textural degradation may occur upon thawing.
- Reheat refrigerated chicken gently at 325F with a splash of broth to prevent further moisture loss.
