Savory Herb Baked Chicken Breasts

Savory Herb Baked Chicken Breasts

Yields: 6 servings Prep time: 10 minutes Cook time: 15-25 minutes (depending on size) Calories: Approx. 217 kcal per serving

Achieve juicy, flavorful baked chicken breasts every time with this simple method and savory herb rub. High-temperature baking ensures a nicely browned exterior while keeping the inside tender.

Ingredients

  • 6 boneless, skinless chicken breasts (approx. 6-8 oz each / total ~2.25 lbs or 1kg)
  • 1 1/2 tablespoons olive oil

Savory Herb Rub:

  • 2 tablespoons paprika (sweet or smoked)
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons dried thyme (New Addition)
  • (Note: Brown sugar removed from original rub)

Equipment:

  • Sturdy baking sheet
  • Small bowl (for rub)
  • Tongs
  • Meat thermometer
  • Aluminum foil

Instructions

  1. Preheat Oven: Set your oven rack to the middle position and preheat to 450°F (230°C).
  2. Prepare Chicken: Pat the chicken breasts thoroughly dry with paper towels (this helps the rub adhere and skin brown better if skin-on, or surface brown if skinless). Place the chicken breasts in a large bowl or directly onto the baking sheet. Drizzle with the 1 1/2 tablespoons of olive oil and toss or rub to ensure each breast is lightly coated.
  3. Mix and Apply Rub: In a small bowl, combine all the Savory Herb Rub ingredients: paprika, onion powder, garlic powder, black pepper, salt, and dried thyme. Stir well to mix evenly. Sprinkle the rub generously over all sides of the oiled chicken breasts, pressing gently so the seasoning adheres.
  4. Arrange for Baking: Place the seasoned chicken breasts onto the sturdy baking sheet, ensuring there is some space (at least 1 inch) between each piece for even heat circulation.
  5. Bake: Place the baking sheet into the fully preheated oven. Bake for approximately 10 minutes, then use tongs to carefully flip each chicken breast over. Continue baking for another 5-15 minutes. The total baking time will depend heavily on the thickness of the chicken breasts (e.g., ~15-18 min total for 6oz, ~20-25 min total for 8oz+). The chicken is done when it is no longer pink in the center and, most importantly, an instant-read meat thermometer inserted into the thickest part registers 165°F (74°C).    
     
  6. Rest Chicken (Crucial): Once the chicken reaches the correct internal temperature, immediately remove the baking sheet from the oven. Loosely tent the chicken breasts with aluminum foil directly on the baking sheet and let them rest for 5-10 minutes. Do not skip this step – resting allows the juices to redistribute, resulting in much juicier chicken.
  7. Slice and Serve: Transfer the rested chicken breasts to a cutting board. Slice against the grain into desired thickness and serve immediately.

Storage: Cooled leftover baked chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1-2 months.

Estimated Nutritional Information (Per Serving – 1 Breast, approx. 6oz cooked)

  • Calories: approx. 217 kcal
  • Total Fat: approx. 7.3g
    • Saturated Fat: approx. 1.5g
  • Total Carbohydrates: approx. 2g (Mainly from spices)
    • Dietary Fiber: approx. 1g
    • Total Sugars: approx. 0.5g
  • Protein: approx. 37.5g
  • Sodium: approx. 583mg (estimate, primarily from added salt)

(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming average boneless skinless chicken breast nutritional values. Actual values may vary based on chicken size, exact salt measurement, and paprika type. The original recipe’s calorie count seemed low, possibly assuming smaller serving sizes.)