Easy Baked Chicken Breasts

Juicy, Tender Baked Chicken Breasts

Snippet – A simple spice rub enhances flavor and a few easy tricks ensure tender, juicy chicken in quick time!

Simple seasoning and the following technique guarantee perfectly baked chicken breasts every single time. No more dry, uninspired chicken! You could vary the seasonings if desired (think curry powder or paste, Italian or Greek seasoning, or chili, cumin, and a hint of oregano for a Tex-Mex twist!)

The following two tips will be what ultimately deliver tender, juicy chicken each and every time: It’s nearly impossible to provide an exact cooking time for chicken, as the size of the breasts varies widely. 1. Using a quick-read thermometer will guarantee perfectly cooked chicken no matter what the size/weight of the breasts. If your oven has a temperature probe feature and you’ve never used it, try it. If you do, I’m pretty sure you’ll become a fan! 2. Food safety guidelines recommend an internal temperature of 165℉, so taking the chicken out of the hot oven when the temperature reads 155℉ will ensure that the carry-over heat takes the chicken to the recommended temperature rather than overcooking it.

Yield: 4 servings (easy to make more or less)

Ready in 30 minutes start to finish

Ingredients

• 4 boneless skinless chicken breasts halves (about 1½ pounds total chicken)
• 1 teaspoon kosher salt
• ½ teaspoon each garlic powder, onion powder, smoked paprika, and freshly ground pepper
• 1 tablespoon (14ml) olive or avocado oil

Instructions

Preheat the oven to 425℉. Spray a rimmed baking sheet or dish with non-stick cooking spray or line with parchment paper.

In a small bowl stir together the salt, garlic powder, onion powder, smoked paprika, and pepper.

Place the chicken on a large plate and brush or rub both sides with the olive oil. Sprinkle both sides of the chicken with the spice mixture, rubbing in to ensure even coverage. Prep ahead tip: at this point, you may let the chicken marinate in the mixture on the counter for 30 minutes or so, or cover and refrigerate until ready to cook (up to overnight).

Transfer the chicken to the prepared baking sheet and roast until the center of chicken breasts registers 155℉ on an instant read thermometer, about 16 – 20 minutes.

Remove from oven and let rest 5 minutes before serving and slicing.

Notes:

*If your chicken breasts are especially large, simply round the spoons lightly when measuring the seasonings. I don’t pound the chicken, but if the breasts are especially large, you may wish to pound to even out the thicker side to encourage even cooking.