Baked Chicken Breasts
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
We rarely cook chicken breasts out of love, more often out of frugality or health reasons. And there seems to be no reason to love them: in nine out of ten cases, the breast turns out dry, tough, and tasteless, like a strict school principal. But that only means you haven't found the right approach; with the right technique, even lean white chicken meat can become tender, flavorful, and juicy. For example, in this case—by camouflaging it in paprika, brown sugar, and oregano, this 'spice coat' keeps the breast juicy and adds flavor.
Ingredients
- Chicken fillet - 4 pieces
- Brown Sugar - 1 tablespoon
- Paprika - 1 tablespoon
- Oregano - 1 tablespoon
- Ground Dried Garlic - ½ spoons
- Dried onion powder - ½ spoons
- Mild Chili Spice - to taste
- Olive Oil - 1 fl oz
- Butter - 1.8 oz
- Garlic - 2 cloves
- Parsley - 1 sprig
- Salt - 1 tablespoon
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Lightly pound the chicken breasts with a meat mallet or rolling pin until the thickest part of the meat is about 2 cm thick. All fillets should be of uniform thickness.
Step 2
Mix together sugar, pepper, oregano, salt, onion powder, garlic powder, chili, and paprika.
Step 3
Line the baking dish with parchment paper. Transfer the chicken to the dish and sprinkle with the spice mixture.
Step 4
Drizzle the chicken with oil and rub it in to ensure the meat is evenly coated with the seasoning. Place the meat in an oven preheated to 428°F (428 degrees Fahrenheit) for 16–18 minutes.
Step 5
Brush the breasts with the juices that have released and return them to the oven, switching it to the grill mode for another 2-3 minutes.
Step 6
Remove the cooked meat from the oven and let it rest for 5 minutes before serving.
Step 7
Chop the garlic and parsley for the sauce.
Step 8
In a saucepan, melt the butter and sauté the garlic until fragrant, then remove from heat.
Step 9
Add the parsley and the juices released from roasting the chicken breasts, and mix with a whisk. Drizzle this sauce over the chicken and the side dish.
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