Simple, easy and delicious, this recipe will give you perfect oven baked chicken breasts for two that are juicy and packed with flavor. You can obviously double this to serve more, but I often make this amount for my husband and I for a quick weekday lunch or dinner.
I’ve made many a chicken breast, and have never found myself fully satisfied. The chicken comes out either too rubbery, or too dry. Everyone says chicken with bones have more flavor and that chicken thigh is juicier, but I don’t like chicken thigh, and I hate having to deal with bones. I knew I needed to perfect chicken breasts, and came across this recipe from Recipe Tin Eats that pretty much nailed it. I just changed a few things for preference and came up with the perfect chicken breast recipe for me.
Preparing the chicken breasts:
I like my chicken breasts a little on the thinner side, not too thick and clumpy. Purchasing them, I get them cleaned from the butcher, and go over them again at home. I remove any traces of fat or blood with a knife to leave clean appetizing pink meat.
To get the chicken breasts to an even thickness, I pound them with a wooden rolling pin. This is actually Layla’s job and she adores it. She wears plastic gloves, wields the rolling pin and whacks away like a pro. You can even use your fists! All you need is for the chicken to be an even thickness throughout so that it cooks evenly.
Combine the herbs with salt and pepper, brown sugar for sweetness and to add moisture to the chicken. Dijon mustard gives a little kick, and olive oil coats the chicken and allow it to brown in the oven. Mix this into a paste which you evenly spread over the chicken breasts on both sides.
Baking the chicken:
The oven needs to be really hot- 220 C/450 F. Because of this high heat, the chicken cooks fasts without drying out, and gets a lovely caramelized brown crust. This gives you juicy chicken but with a nice crusty exterior.
What should I serve the chicken with?
You can serve it with simple steamed vegetables, or this incredible mashed potato recipe . You can use the chicken to top a variety of salads, like this healthier chicken cobb salad, or one of my favorites, the strawberry halloumi salad .
Freezing oven baked chicken breasts:
After baking these, you can put them in a freezer safe bag, squeeze as much air out as possible and freeze for up to 3 months. They are a very useful thing to find in your freezer! Just thaw overnight in the fridge before using.
Oven Baked Chicken Breast for Two
- 2 chicken breasts
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon mixed herbs, oregano, or thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon olive oil
- Preheat the oven to 220 C (425 F). Flatten the chicken breasts slightly by pounding them with a rolling pin until the whole breast is of the same thickness.
- In a small bow, mix together all the dry ingredients, mustard, and olive oil until a paste forms.
- Line a baking sheet with parchment paper, place chicken breasts on parchment paper, and spread the spice and oil paste evenly all over the chicken breasts, bottom and top.
- Bake the chicken for 18-20 minutes, until cooked through. For the final 1-2 minutes of cooking, if chicken hasn't browned, use the broil function of your oven to give it a touch of color. Watch carefully!
- Allow chicken to rest for a few minutes before serving.
If you like this recipe, you might like: