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.
The seasoning:
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
If you like this recipe, you might like:
Easiest Chicken Broccoli Pasta Bake
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Jamie says
This recipe sounds AMAZING and I can’t wait to try it but mustard gives me a rash so is there a substitute you could recommend for me please? Thank you so much!
~Jamie~
Farah Abumaizar says
Yes you could totally omit! Just gives this little hint of flavor but the rest of the marinade is so packed with flavor you can leave it out with no problem!
Mohammad Mulla says
My wife made this and we loved it
Farah Abumaizar says
You have an amazing wife 😇
David says
This looks like a nice flavorful chicken recipe! I cook a batch of chicken breasts at the start of every week, leaving extras for sandwiches. Will have to try your version.
Farah Abumaizar says
Oh nothing like meal prep to make the week easier!
Adrianne says
What a great easy recipe for these chicken breasts. I can see so many uses for the chicken!! Am thinking I would love to cut them up and use them in a salad. The Chicken Cobb Salad sounds perfect. Thanks, can’t wait to try them.
Adrianne says
What a great easy recipe for these chicken breasts. I can see so many uses for the chicken!! Am thinking I would love to cut them up and use them in a salad. The Chicken Cobb Salad sounds perfect. Thanks
Farah Abumaizar says
Yes I love food grilled chicken on a salad!
Emma says
Sometimes the most simple recipes really are the best. I’d never have thought of using sugar!
Farah Abumaizar says
I have a theory sugar makes everything better! Legendary sweet tooth hehe
Dannii says
Such a simple and delicious meal. So much you can do with them too.
Farah Abumaizar says
Right! I use these in everything and love having a batch in the freezer
Emmeline says
These chicken breasts look so delicious! I bet the brown sugar & dijon make the flavor just pop. Def on the list to try!
Farah Abumaizar says
Its the perfect sweet and tangy combo! Hope you like it!