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20-Minute Oven-Baked Chicken Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews
  • Author: Lina
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Perfect 20-Minute Oven-Baked Chicken Breasts recipe delivers juicy, flavorful chicken quickly and easily. Featuring a delicious dry rub with brown sugar, chili powder, and paprika, it’s a simple meal that comes together in one pan and requires minimal prep. Ideal for a healthy dinner, the chicken is baked to tender perfection and can be garnished with fresh herbs for an extra touch.

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

Garnish (Optional)

  • 1 to 2 teaspoons finely minced fresh herbs (parsley, cilantro, basil)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F using the convection setting if available. Line a baking sheet with foil for easier cleanup.
  2. Prepare Chicken: Place chicken breasts on the baking sheet and pound them to an even thickness using a wine bottle, meat pounder, rolling pin, or heavy frying pan. The goal is uniform thickness to ensure even cooking.
  3. Season Chicken: Drizzle olive oil evenly over the chicken and generously season with kosher salt and freshly ground black pepper on both sides.
  4. Apply Dry Rub: In a small bowl, mix together brown sugar, chili powder, paprika, cumin, garlic powder, and cayenne pepper if using. Evenly spoon the dry rub over both sides of the chicken, adding a bit more to the top side.
  5. Bake: Bake chicken in the preheated oven for 20 minutes or until the internal temperature reaches 165°F and the chicken is cooked through.
  6. Rest and Garnish: Remove chicken from oven and let it rest for 5 to 10 minutes, optionally covering with foil to retain warmth. Resting helps lock in juices. Garnish with finely minced fresh herbs if desired before serving.

Notes

  • Brown sugar in the rub can cause parts of the pan runoff to burn or darken, but the chicken itself should not burn if cooked as directed.
  • Lining the baking sheet with foil is recommended to catch juices and prevent sticky residue, making cleanup easier.

Find it online: https://linadinner.com/20-minute-oven-baked-chicken-breast-recipe/