Confession: I hate cooking chicken breast. With the exception of wings, I’d rather cook (and eat!) dark meat. It’s more juicy and has more flavor. But sometimes chicken breast is on sale, so I buy it.
It was time to cook the dreaded chicken breast and I didn’t want a stove-top recipe because Kiddo needed some attention. I found this recipe that claimed to make a moist baked chicken. I was skeptical, but decided to try anyway.
I added a bit more flavor, but it came out moist and pretty tasty! I let Kiddo pick the side for this meal, so we had couscous and braised carrots along with the chicken. Yum!
- 4 chicken breasts
- 2 tsp olive oil
- 1 1/2 TBS brown sugar
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp dried onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- Heat oven to 425 degrees Fahrenheit.
- Mix the sugar and spices in a bowl and set aside.
- Pound chicken to slightly thicker than 1/2 an inch. Kiddo and I used rolling pins because I only have one mallet and I knew she would want us to match. This step was probably her favorite.
- Line a baking dish with foil and parchment paper. We only used parchment and clean up was a little taxing; don’t skip the foil!
- Drizzle the oil over chicken and rub it in.
- Sprinkle the seasoning mixture evenly over top and bottom of chicken (if it’s thin enough you will also coat the sides in this process).
- Bake 18 minutes, or until chicken is golden on the outside and clear juices come out when cut.
- Remove chicken immediately and let rest on plates for 3-5 minutes before serving.