20-Minute Baked Chicken Breasts

Ingredients

• 4 boneless skinless chicken breasts (680 g total)
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (5 g) sweet paprika
• 1 teaspoon (4 g) light brown sugar
• 1 teaspoon (3 g) garlic powder
• 1/2 teaspoon (1 g) onion powder
• 1/2 teaspoon (0.5 g) dried oregano
• 3/4 teaspoon (4.5 g) fine salt
• 1/4 teaspoon (0.5 g) black pepper

Instructions

1. Heat the oven. Set an oven rack in the upper-middle position and heat to 450°F (230°C). Lightly oil a metal baking dish or rimmed sheet pan, spreading the oil thinly.
2. Flatten the chicken. Place chicken between parchment sheets. Pound the thick sections to an even 3/4 inch, then pat every piece dry on both sides. Arrange with space between each breast.
3. Season. Mix paprika, brown sugar, garlic powder, onion powder, oregano, salt, and pepper, breaking up any sugar lumps. Coat chicken with olive oil, then press the seasoning evenly over both sides.
4. Bake. Bake for 10 minutes without turning. Check the center of each thickest section from the side. Remove breasts as they reach 165°F (74°C); thicker pieces may need 2 minutes more.
5. Rest. Transfer chicken to a clean board and rest for 5 minutes. Slice across the grain for dinner, or keep meal-prep portions whole until reheating.
6. Serve. Spoon the baking juices over the sliced chicken. Divide into four servings and pair with rice, vegetables, salad, or another side that fits tonight’s meal.

Notes

• The 15-minute cook time includes a 10-minute bake and 5-minute rest.
• Breasts thicker than 3/4 inch may exceed the stated schedule, so flatten before seasoning.
• Refrigerate whole cooked portions for 4 days or freeze wrapped portions for 2 months. Thaw overnight before reheating.

Nutrition Facts