About the Recipe
This is a great recipe for a beginner. When I made chicken breast when I first learned to cook it was bone dry. It's one of my favorite (and healthy) cuts of protein. This will not be dry at all!
Ingredients
1 tablespoon brown sugar
1 ½ teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon seasoned salt
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
4 large chicken breasts
1 tablespoon olive oil
1 teaspoon butter per chicken piece
fresh or dried parsley
Preparation
Preheat oven to 425°.
Pound each chicken breast thin or use thin cutlets. All chicken should be the same thickness.
Combine sugar, paprika, chili, herbs, salt, powders and pepper in a bowl.
Line a sheet pan with tin foil. Place chicken on the pan, drizzle with olive oil, and rub seasoning from the bowl into the chicken to evenly coat.
Bake chicken in preheated oven for 16 minutes. Broil in oven (turn knob to broil or 450° on high heat) for another 2 minutes. If you have a meat thermometer, it should measure 165°.
Let chicken rest for 5 minutes to cool down a little, and this will make it juicy too!
Drizzle any pan juices over the chicken and garnish with freshly chopped parsley and a dab of butter - the butter will melt. If you want to be fancy, you can add a sprinkle of garlic on top of the butter.