This Chicken Breast recipe is for anyone who has ever asked themselves the following:
*How do I make the best oven baked chicken breast?
*How to keep chicken breast juicy?
*What is the secret to a good marinade?
*What is the amount of chicken breast calories?
*What is the best chicken breast cooking temp?
*What is the amount of protein in chicken breast?
Welcome Guys! Today we’re gonna break it down for you. After this, you’ll know how to prepare this popular dish perfectly with your eyes closed.
We wanted to share this recipe for some time now. Why? As simple as chicken breast sounds, we’ve all been chewing our way through dry chicken that our mother or friend has made with love. So we cover it with any type of sauce that’s within reach to compensate. That ends right here. Enter – this never disappointing chicken seasoning hack:
The secret ingredient is to add brown sugar into a simple seasoning… it makes the chicken sweat while it bakes, the result: Very juicy chicken breast!
Two more reasons why this particular ingredient is the gold to make any version of this popular recipe a success:
– It makes more seasoning, so you can coat the breast thoroughly. What you’ll get is a beautiful crust without overpowering it with spices that need longer to cook than the chicken does.
– The subtle added sweetness complements and brings out all the savory flavors
We’ll leave you with 2 extra tips that make you a oven baked chicken expert:
– Pound the breasts to even thickness, using a rolling pin, meat mallet or even with your fist (kind of therapeutic) Why? It has a double effect of even cooking as well as making the breast even more tender.
– Cook fast at a high temp. You might be concerned that in the short cook time of this recipe, your chicken is not cooked through. But remember, the breasts keeps cooking while resting!
Ok, enough talk let’s put this new tasty knowledge to good use.
If you’d like to know how to cook chicken breast in a pan, drizzled with mouthwatering cranberry sauce get your new recipe here.
4 chicken breasts 150 - 180g each
2 teaspoons olive oil
1 1/2 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon dried oregano or thyme
1/4 teaspoon garlic powder
salt and pepper to taste
Finely chopped parsley
Preheat oven to 220°C / 425°F standard or 200°C / 390°F fan / convection.
Pound chicken to 1.5cm / 0.6" at the thickest part - using a rolling pin or meat mallet
Mix Seasoning. Line tray with foil and baking paper* Place chicken upside down on tray. Drizzle chicken with 1 teaspoon oil. Rub over using fingers. Sprinkle with Seasoning.
Flip the chicken. Drizzle with 1 teaspoon oil, rub over with fingers, sprinkle with Seasoning. (try to cover as much of the surface area as you can)
Bake 18 minutes until surface is golden or internal temperature is 75°C / 165°F using a meat thermometer.
Remove from oven and immediately transfer chicken to serving plates. Wait 3 - 5 minutes before serving, garnished if desired.
*Sugar caramelizes, when you use baking paper your tray stays clean.
If your chicken breast is quite large eg 250g / 8oz+ each, cut them in half horizontally to form 2 thin steaks and skip the pounding. Make sure they are no thicker than 1.5cm / 0.6″ thick at the thickest point – if they are, you can pound using fist.
1 serving 158g/5oz chicken breast
47g Protein | 7.7g Fat | 0.9g Fiber | 4.5g Carbs | 4.1g Sugar | 285 Calories
Vitamine A 3.6%