Perfect Baked Chicken Breast Recipe | Best Chicken Breast Recipe
Have you ever tried the Perfect Baked Chicken Breast? Let’s be honest: chicken breasts are quite tasteless. Especially without the skin (i.e. fat and taste). And baked chicken breasts have a bad reputation as well! When you don’t sear it at all on the burner, you lose texture as well. This does not have to be the case. There are ways to transform this innately dull cut of meat into something truly tasty that will wow the entire family. No, it does not usually imply stuffing the chicken.
What temperature should I bake the chicken at?
A 375° works fine for us. You’ll get some lovely color and caramelization from the spice rub, and the chicken will cook through evenly.
How can I improve the flavor of my baked chicken?
Create a spice rub! It’s remarkable what a difference brown sugar, garlic powder, and paprika (all of which you presumably already have in your cupboard) can make. It not only adds a somewhat smokey, sweet flavor, but it also makes your chicken look better. (Naked salt-and-pepper chicken breasts are a depressing sight.)
|PREP TIME||5 mins|
|TOTAL TIME||40 mins|
how to make perfect baked chicken breast
perfect baked chicken breast recipe: Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- Drizzle with extra-virgin olive oil
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 lemon, sliced into thin slices
- Optional garnish: fresh chopped parsley
perfect baked chicken breast recipe: Directions
Preheat the oven to 375°F. Combine brown sugar, garlic powder, paprika, salt, and pepper in a small bowl. Drizzle oil over chicken and coat generously with seasoning mixture, shaking off excess. Place the chicken on top of the lemon slices in the baking dish.
Bake for 25 minutes, or until the chicken is cooked through and has an internal temperature of 165o.
Cover loosely with foil and set aside for at least 5 minutes. If using, garnish with parsley. REF.
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