Baked Chicken Breast
A sweet paprika rub, a hot oven and eighteen minutes. The caramelized crust does the rest.
Ingredients
Tap an ingredient to check it off as you prep.
Cooking steps
Preheat the oven to 220C (200C fan). Line a baking tray with foil and a sheet of baking paper.
Pound the chicken breasts with a rolling pin until they are an even 1.5 cm thick.
Mix the brown sugar, paprika, oregano, garlic powder, salt and pepper in a small bowl.
Place the chicken on the tray. Drizzle half the oil over, rub it in with your fingers, and sprinkle on half the seasoning. Flip, and repeat with the remaining oil and seasoning.
Bake for 18 minutes, until the surface is golden and caramelised and the thickest part reads 75C.
Move the chicken straight onto serving plates and wait 3 to 5 minutes before cutting. Scatter parsley over if using.
Baked Chicken Breast
- The sugar in the rub is what browns. Do not skip it and do not swap for a sweetener, it will not caramelise.
- High heat, short time. 220C for 18 minutes keeps the inside juicy. A lower oven for longer dries it out.
- Rest on the plate, not the tray. The hot tray keeps cooking it.
- The sugar in the rub is what browns. Do not skip it and do not swap for a sweetener, it will not caramelize.
- High heat, short time. 220C for 18 minutes keeps the inside juicy. A lower oven for longer dries it out.
- Rest on the plate, not the tray. The hot tray keeps cooking it.
- Air fryer: 200C for 12 to 14 minutes, flipping once. Same rub.
- Small OTG: same temperature, but move the rack to the middle and check at 16 minutes because small ovens run hot.
- Kashmiri chilli for paprika: same colour, slightly more heat, fully Indian pantry.
- Keeps 4 days in the fridge in a sealed box. Slice before storing so it reheats in seconds without drying out.
- Freezes well for 2 months. Thaw in the fridge, not on the counter.
Frequently Asked Questions
Can I use bone-in chicken?
Yes, but it is a different timing. Bone-in breast needs 30 to 35 minutes at the same temperature.
Do I need a thermometer?
It is the one tool that makes this foolproof. Without one, cut into the thickest part: the juices should run clear and the meat should be white with no pink.
Why is my baked chicken dry?
Oven too cool or breast too thick. Pound to 1.5 cm, bake at 220C, and pull it at 75C. The 3 minute rest finishes it.
