Sometimes I feel like the the most daunting type of meat to cook are boneless chicken breasts. How do I make sure they’re juicy? How do I make sure they aren’t boring? All normal problems, and to be perfectly honest, I don’t cook them very often as a result. I like bone-in cuts because, well, skin tastes better. And I also don’t mind making chicken cutlets because my brain naturally understands what to do with them. But I finally decided to suck it up and work on a recipe for delicious baked boneless chicken breasts.
This Juicy Baked Boneless Chicken Breast recipe locks in the flavor and moisture with an olive oil coating, a delicious spice rub, and a high cook temp. Give it a try!
INGREDIENTS
- 2 Boneless Chicken Breasts, large (or 4 small)
- 1 tbsp Olive Oil
Spice Rub
- 2 tsp Paprika
- 2 tsp Chili Powder
- 4 tsp Brown Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
INSTRUCTIONS
Preheat oven to 450 degrees. Line a baking sheet with aluminum and coat with cooking spray. In a wide bowl mix together the rub ingredients. Set aside.
Brush the chicken breasts with olive oil on both sides.
Coat the chicken with the spice rub and place the coated chicken on the prepared pan.
Cook time will depend on the size of your chicken breasts. Mine were large (over 10 oz each) so I cooked for 15 minutes, flipped, and cooked for another 15 minutes. For smaller breasts, cook for 10 minutes, flip, cook for another 7 minutes and check the internal temperature. Once the internal temperature has reached 165 degrees, you’re good to go!
Let the cooked chicken rest on a cutting board for 5 minutes prior to serving or slicing. Serve this Juicy Baked Boneless Chicken Breast as is or slice and serve over a salad. NOTE: If you’re making this ahead, wait until you’re ready to serve the chicken to slice it to preserve the moisture.
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Juicy Baked Boneless Chicken Breast
Ingredients
- 2 Boneless Chicken Breasts large or 4 small
- 1 tbsp Olive Oil
Spice Rub
- 2 tsp Paprika
- 2 tsp Chili Powder
- 4 tsp Brown Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with aluminum and coat with cooking spray.
- In a wide bowl mix together the rub ingredients. Set aside.
- Brush the chicken breasts with olive oil on both sides. Coat the chicken with the spice rub and place the coated chicken on the prepared pan.
- Cook time will depend on the size of your chicken breasts. Mine were large (over 10 oz each) so I cooked for 15 minutes, flipped, and cooked for another 15 minutes. For smaller breasts, cook for 10 minutes, flip, cook for another 7 minutes and check the internal temperature. Once the internal temperature has reached 165 degrees, you’re good to go!
- Let the cooked chicken rest on a cutting board for 5 minutes prior to serving or slicing.
- Serve as is or slice and serve over a salad.
- NOTE: If you’re making this ahead, wait until you’re ready to serve the chicken to slice it to preserve the moisture.
