Baked Boneless Chicken Breast

Name: Baked Boneless Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 Boneless and skinless Chicken Breasts; 2 Tbsp Olive oil; 2 Tbsp Lemon Juice; 1 tsp dried Oregano; 1 tsp Paprika; 1 tsp ground Cumin; ½ tsp Mustard powder; Salt and Pepper

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Your perfect go-to baked chicken breast recipe has arrived! You’re welcome.

Baked Boneless Chicken Breast featured image

For many of us, chicken breast is the go-to protein of choice. Sometimes, though, it can come out dry and a bit bland, but not here. A flavorful rub and a high-heat cooking method yield deliciously juicy results without the need for barbecue sauce or other sweet glazes that can add unnecessary calories to your dish.

The rub consists of spices and herbs found in chili powder, without any of the spiciness we associate with chili. Using a meat hammer can relieve some latent aggression, but its main purpose is to create an even thickness to the chicken so that the skinny end doesn’t dry out while you wait for the thicker end to get cooked through.

It’s also incredibly versatile. You can serve it as shown here for a balanced dinner, or you can slice it onto a salad or use it to make sandwiches. In fact, we think you’ll want to make a couple of extra pieces to stick in the fridge for just that purpose.

Cooking Chicken Breast

Chicken breast is arguably the most popular cut on the bird. Lower in fat and calories, boneless, skinless chicken breast has about half the calories of a skin-on chicken leg. It’s a meaty, versatile cut that lends itself to many recipes and, cooked correctly, it’s tender, juicy and tasty. The trick is to make sure it’s not overcooked. There are methods that professional chefs use to assess the doneness of chicken, and with enough experience anyone can learn them. For home cooks, though, a meat thermometer is your best friend. Chicken is done when a meat thermometer inserted into the thickest part of the breast registers 165F. Let the chicken rest for five minutes before cutting into it – that’ll allow the juices to redistribute themselves throughout the meat and will give you the best result.

Ingredients

4 Boneless and skinless Chicken Breasts
2 Tbsp Olive oil
2 Tbsp Lemon Juice
1 tsp dried Oregano
1 tsp Paprika
1 tsp ground Cumin
½ tsp Mustard powder
Salt and Pepper

How to Make Baked Boneless Chicken Breast

Step 1: Preheat the oven to 425F and then use a meat tenderizer to pound the chicken breasts into 1 inch thickness.

Step 2: To make the rub mix the olive oil, lemon juice, oregano, paprika, cumin, mustard powder, salt, and pepper together.

Step 3: Cover the chicken breasts in the rub and spread it to coat the whole breast.

Step 4: Lay the chicken into a casserole dish or onto a baking tray lined with parchment paper. Place the dish into the heated oven to bake for 15 minutes, or until the internal temperature reads 165F.

FAQs & Tips

How to Make Ahead and Store?

Chicken breast is a low-fat meat, so if you’re planning on eating it hot we suggest you prepare this dish just before dinnertime. If you plan on refrigerating it for other uses, it can be prepared in advance and stored in the fridge for three days. It’ll also freeze really well – we like to pre-portion it and pull out just what we need when we need it. It makes meals-on-the-go a snap!

How do I keep it from drying out?

There are two tricks we use here to make the chicken tender and juicy every time. First, we pound it out to an even thickness, and second we cook it at high heat to seal in the juices. It’ll still release a little juice while it rests – don’t waste those juices, just drizzle them over the cooked meat when you plate it.

Can I do this with other cuts of chicken?

You most certainly can! this method works great with skinless, boneless thighs, too. They can also be uneven in thickness, so pounding them out helps, too.

How can I make less mess pounding out the chicken?

It’s a good idea to pat your chicken dry with paper towel before you start. You can also cover the chicken in plastic wrap before you work on it – that’ll prevent any stray splatter.

How do I make this spicier?

Add a little cayenne for a little kick, or replace the paprika entirely with cayenne for a more fiery result. For deeper flavor, you can marinate the chicken in the rub for up to 24 hours in the fridge.

Serving Suggestions

Try serving this with a simple steamed rice mix and your green vegetable of choice. That way you’ll include a range of food groups and create a deliciously balanced meal. In the warmer months (or warmer parts of the country) we love this chicken with a green salad or this delightful corn creation.