Juicy Oven Baked Chicken Breast Recipe
This ultra juicy Oven Baked Chicken Breast Recipe only takes a few minutes of prep, resulting in tender, juicy chicken breast every time!
This ultra juicy Oven Baked Chicken Breast Recipe only takes a few minutes of prep, resulting in tender, juicy chicken breast every time!
- Carbohydrate 21.1827097493405 g
- Cholesterol 0 mg
- Fat 0.7652877598482 g
- Fiber 0.435606777127588 g
- Protein 0.261347500253131 g
- Saturated Fat 0.109672932225809 g
- Serving Size 1 1 to 6 (23g)
- Sodium 16.5384479391042 mg
- Sugar 20.7471029722129 g
- Trans Fat 0.0484340729471876 g
- Calories 89 calories
Step-by-step
- Pre heat oven to 425 degrees F.
- Line a baking sheet with foil and spray with non stick spray.
- Place the chicken breasts between two sheets of parchment paper and pound to an even thickness.
- Drizzle both sides of chicken with olive oil.
- Combine seasonings and sprinkle generously over both sides of the chicken breasts.
- Bake for 20 minutes.
- Remove from oven and cover loosely with foil for 5 minutes before slicing.
- Enjoy!
The ingredient list leaves out the physics of poultry. Unprepared chicken breasts feature a thick lobe and a thin tapered tail, meaning the thin end overcooks long before the center reaches safe internal temperature. Pounding the meat between parchment paper to a uniform three-quarters of an inch eliminates this disparity, ensuring simultaneous heat penetration across the entire surface. High-heat roasting at 425 degrees Fahrenheit creates a rapid thermal shock that sets the exterior while sealing internal moisture within the muscle fibers. A heavy-duty baking sheet lined with aluminum foil conducts heat efficiently and simplifies cleanup when sugars from the rub caramelize during the twenty-minute bake. Resting the baked meat loosely under foil for five minutes allows muscle tension to relax, preventing the juices from pooling uncontrollably on the cutting board when sliced. While scaling this method for a larger crowd, maintain a single layer on the sheet pan rather than crowding the pieces, which traps steam and prevents proper roasting. Small kitchens without specialized meat mallets can easily achieve uniform thickness by pressing firmly with the flat base of a heavy cast-iron skillet.
