Something as simple as Oven Baked Chicken Breast can be exceptionally spectacular with a few simple prep ahead steps. This Baked Chicken Breast Recipe is a fabulous on it’s own as a main course or as the first step for a variety of my favorite recipes.
- 1/4 cup brown sugar
- 3 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp cayenne pepper, optional
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 whole boneless, skinless chicken breasts
- 1/4 cup butter
In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
Preheat oven to 425 degrees.
Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
Bake the chicken in the oven for 20-30 minutes (or according to the chart above) until an instant read thermometer shows 165 degrees F.
Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.
Chicken can be rubbed with the spice blend and stored in an airtight container refrigerated for up to 24 hours.
You can also FREEZE your chicken for up to 3 months.