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Meal Instructions
Specimen #0129·OVEN·Easy

Juicy Oven Baked Chicken Breast

High-heat 425°F sheet pan chicken with an olive oil brown sugar rub — 22 minutes, no flip, pulled at 160°F for perfect carryover.

Cook temp
425°F
Total time
27m
REST
5m
Serves
4
PULL AT
165°F
Ingredients
4 Boneless Skinless Chicken Breasts — 6-8 oz each, roughly 1-inch thick
2 tbsp Olive Oil
1 tbsp Brown Sugar — light or dark
2 tsp Paprika — smoked or sweet
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Kosher Salt
1/2 tsp Cracked Black Pepper
Equipment
Half Sheet Pan
Instant-Read Thermometer
Small Mixing Bowl
DirectionsGet to the point
1Preheat oven to 425°F and pat 4 chicken breasts bone-dry with paper towels.
2Rub with olive oil, then coat with brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
3Bake on sheet pan 22 minutes with no flip until internal temp hits 160°F.
4Rest 5 minutes tented with foil to carry over to 165°F and lock in the juices.
Dad pro tip

Buy breasts that are all within an ounce of each other. Mixed sizes on the same sheet pan means the little ones dry out while you wait for the big ones to hit temp — worth a five-second scan at the meat counter to weed out the giant lobes.

Kid adjustment

Skip the black pepper and cut the finished breast into 1-inch dippable strips served with ranch or honey mustard.

Reheat

Reheat sliced chicken covered in a 300°F oven for 8 minutes with a splash of chicken broth in the dish to prevent drying.

BASIS: Tested on 4 boneless skinless chicken breasts (6-8 oz, ~1-inch thick) on a half sheet pan in a 425°F conventional oven.280 kcal · 42g protein · 4g carbs · 10g fat
USDA FoodData Central #171077
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