Baked Chicken Breast in 3 Easy Steps
Note: try using the juices from the pan as a dipping sauce for the chicken. It's delightful.
Note: try using the juices from the pan as a dipping sauce for the chicken. It's delightful.
- Carbohydrate 1.20034104048341 g
- Cholesterol 116.259999996379 mg
- Fat 24.4743560381122 g
- Fiber 0.408000016450882 g
- Protein 28.681735625 g
- Saturated Fat 7.04975041546755 g
- Serving Size 1 1 Serving (158g)
- Sodium 272.420074961036 mg
- Sugar 0.79234102403253 g
- Trans Fat 2.05260895811873 g
- Calories 346 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.
The Role of Butter and Broth
Unsalted butter and chicken broth create a micro-environment inside the baking dish that prevents the lean meat from drying out. Slicing the butter into eight thin pats allows the fat to melt steadily into the surrounding liquid rather than pooling in one spot. Pour the broth around the edges of the dish. Pouring liquid directly over the meat washes away the paprika and cayenne crust. A 325F oven temperature provides gentle heat. This moderate heat safeguards the exterior spices from scorching before the interior reaches doneness.
Timing and Basting Technique
Baking boneless breasts requires watching the internal temperature rather than relying solely on the clock. Insert a digital probe thermometer into the thickest part of the meat without touching bone or the bottom of the dish. Pull the chicken when the internal reading hits 165F. Basting the surface thirty to forty minutes into the bake redistributes the rendered fats and pan juices over the exposed top surfaces. Resting the meat for five minutes post-bake allows muscle fibers to relax and reabsorb moisture. Doubling this setup for larger crowds requires a second baking dish rather than overcrowding a single pan. Crowding lowers the ambient temperature around the meat and traps steam.
