Description
This recipe delivers perfectly cooked, juicy oven-baked chicken breasts in just 20 minutes. Featuring a flavorful dry rub of brown sugar, chili powder, paprika, cumin, and garlic powder, it's ideal for a quick and delicious main course that is easy to prepare and clean up.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless skinless chicken breasts (4 extra-large or 6 average breasts)
- 3 to 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dry Rub
- ¼ cup light brown sugar, packed
- 3 tablespoons chili powder
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, optional and to taste
Optional Garnish
- 1 to 2 teaspoons finely minced fresh herbs (parsley, cilantro, basil)
Instructions
- Preheat Oven: Preheat your oven to 425°F, using convection mode if available, and line a baking sheet with foil to make cleanup easier.
- Prepare Chicken: Place the chicken breasts on the baking sheet and pound them to an even thickness using a wine bottle, meat pounder, rolling pin, or heavy skillet; this ensures even cooking but does not require making the chicken very thin.
- Season Chicken: Drizzle the chicken evenly with olive oil, then generously season both sides with kosher salt and freshly ground black pepper.
- Apply Dry Rub: In a small bowl, mix the brown sugar, chili powder, paprika, cumin, garlic powder, and cayenne pepper. Spoon and spread the dry rub evenly over both sides of the chicken, applying a little more on the top side.
- Bake: Place the chicken in the oven and bake for about 20 minutes or until the internal temperature reaches 165°F and the chicken is fully cooked through.
- Rest: Remove the chicken and allow it to rest for 5 to 10 minutes, optionally covering with foil to keep warm; this resting locks in juices for moist and tender chicken.
- Garnish and Serve: Optionally sprinkle with finely minced fresh herbs before serving. Store leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Notes
- Brown sugar in the rub can burn if it drips onto the pan, but the chicken itself should cook just as it finishes browning. Using foil on the pan catches drips and eases cleanup.
- Using a meat pounder, rolling pin, or heavy pan to pound chicken ensures even thickness and consistent cooking.
- Resting the chicken after baking helps retain moisture and juiciness, so do not skip this step.
- Fresh herbs as garnish are optional but add a nice fresh flavor and color contrast.
- Chicken keeps well sealed in the fridge for up to 5 days or in the freezer for up to 4 months for meal prepping convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 95 mg
