Dry rub for chicken breast in oven

This recipe is SO SALTY - there needs to be an adjustment to the amount. I thought it sounded like an awful lot of salt, but against my better judgement, decided to follow the recipe exactly. I used boneless, skinless chicken so we had to peel off the top layer of meat to be able to eat it. The reason I gave the recipe 3 stars is because I believe that it would have been spectacular if the salt had been in proportion. The rub helps to seal in the juices & the rest of the flavours seemed really good together.

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Debbb

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Oof.... Way easy way too much salt.

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Ian S.

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There's not much salt in this recipe at all. Unless you're using garlic salt instead of garlic powder, and onion salt instead of onion powder. I made the recipe and rubbed my chicken very well with it and it wasn't very salty. Now I did add my own little thing I sprinkled it very lightly with Progresso bread crumbs before I put the aluminum foil on. But that's doesn't make any difference either it wasn't more than a couple tablespoons of breadcrumbs. Mine came out really good but the cooking time was about 10 minutes short but the breasts I used were quite large and I don't pound chicken breast. It ruins the meat to hit it with a hammer. Good combination of spices though.

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jimmyclarkis

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I am giving this two stars because I think if the proportions of spices were adjusted, this could be a good recipe. I used 75% less salt and 75% less oregano than the recipe called for and while that amount of salt worked well, the oregano was still incredibly overpowering. My husband, who usually tries to eat my meals even if they aren't great, had to admit defeat and we both threw it out. I would recommend mixing the spices and saving the oregano until the end, then adding based on smell.

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picklewtf

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We liked this very much. We didn't think this was too salty. We basically used a whole chicken skin-on and bone-in, sectioned into large pieces, making sure that the rub went under the skin, so that the meat itself was adequately coated. Then let it just sit for a few hours to marinade. Cooked for 45 minutes in our toaster oven covered with aluminum foil. Then for an additional 30 minutes uncovered on broil so that the outside was golden brown and crispy, but inside is still juicy and tender. We used the bottom of the pan drippings flavored with the rub as a gravy for our rice. It was great! I really don't know if this recipe would work with boneless skinless beasts - like I mentioned we used this recipe on a whole chicken.

This Oven Baked Chicken Breast Recipe makes the best, easiest, juiciest chicken breasts, deliciously seasoned then baked to perfection! An easy weeknight meal that can be served along any side dish, best of all it’s ready in only 30 minutes!

The Juiciest Baked Chicken Breast!

A lot of people shy away from boneless, skinless baked chicken because they think it’s dry, flavorless and boring. But you know what? Baked chicken does not have to be boring, it can be juicy, moist, tender and pretty darn delicious!

It all starts with a great and simple seasoning and then baking it just right. No dried breast ever again!

Best, most juicy chicken breasts ever. Great recipe and it even makes tasty sauce/gravy.

Ingredients You’ll Need

• Spices – I love making a simple dry rub with some great spices such as smoked paprika, Italian seasoning, onion powder, garlic powder, pepper flakes, salt and pepper. Feel free to modify this dry spice rub to your liking and preference. This is where you can be as creative as you want.
• Chicken Breast – I used boneless skinless chicken breast. You can also use bone in chicken breast with skin on but it will take a little bit longer to cook, about 30 to 40 minutes.
• Olive oil – you just need a little bit to brush over the bottom of a baking dish and the remaining over the chicken breast. This will ensure the dry rub sticks to the chicken better.
• Butter – I always use unsalted butter so I can control the sodium in my recipes. You don’t want to skip this step of adding a pat of butter over each breast because this adds to the juiciness of the chicken and the beautiful crispy top.

How To Bake Chicken Breast

1. Preheat oven and baking dish: Preheat the oven to 450 F degrees. Brush about 1 tbsp of the olive oil over the bottom of a baking dish.
2. Prepare the dry rub: In a small bowl whisk all the dry rub ingredients together; set aside.
3. Prepare the chicken: Pat the chicken breast dry with a paper towel. Place the chicken breasts in the baking dish and brush the remaining olive oil over both sides of the chicken. Sprinkle half of the rub over one side of the chicken breasts then flip them over and sprinkle the other side with the remaining rub. Use your hands if necessary to make sure the entire breasts are seasoned. Place a piece of butter on each chicken breast.
4. Bake: Transfer the baking dish to the oven and bake for 18 to 25 minutes. The baking time could differ depending on the thickness of the chicken breast. The breast is cooked when it’s completely opaque all the way through and registers 165 to 170 F on an instant-read thermometer.
5. Rest and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. Serve with your favorite side dish.

Some Tips

1. Always season your chicken breast, not just salt and pepper but choose your favorite spices and herbs. Make sure to pat the chicken dry first before seasoning because moisture causes steam which will prevent your chicken from browning.
2. Don’t be afraid to add a little bit of fat like olive oil or butter. Chicken breasts need some fat to keep them juicy and flavorful.
3. If you’ve got the time, brine your chicken for 2 to 4 hours in a solution made with water, salt and other things you may prefer like soy sauce or beer. Basic brine ratio is 1 tbsp salt to 1 cup of water.
4. Baking time can vary depending on the thickness of the breasts, so invest in an instant-read thermometer for best results. Cooking time is generally 20 to 30 minutes, or until the internal temperature registers 165 F degrees.
5. Save the pan drippings and use them to drizzle over the chicken for extra flavor!

How Long To Cook Chicken Breast

Nobody loves a dried out breast. Trust me, I know how tasteless they can be. My mom always cooked her chicken to death! The secret to moist and juicy chicken is the hot oven. And I mean hot! 450 F degrees hot. A medium chicken breast will only take about 18 to 25 minutes to bake at this temperature.

However, keep in mind that cooking times can vary greatly based on many different factors such as thickness of chicken, all ovens are different, etc. The best way to always tell if your chicken is done, is by using an instant-read thermometer.

How To Serve

I love serving my chicken with a simple side salad, especially if trying to eat low carb. This chicken is perfect for shredding and serving it on tacos or burritos, however here are some other great suggestions:

• Mashed Potatoes
• Potato Salad
• Roasted Fingerling Potatoes
• Macaroni Salad
• Roasted Potatoes
• Easy Tossed Salad

Leftovers

Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.

Freezing

Freeze chicken breast stored in airtight containers for up to 3 months!

Why this recipe works

1. Minimal prep required!
2. No marinating required!
3. Great results every single time! Juicy, tender, delicious chicken!

More Related Recipes:

• Seasoning Salt
• Instant Pot Chicken Breast
• Bacon Wrapped Chicken Bites
• BBQ Dry Rub
• Instant Pot Turkey Breast
• Crispy Chicken Cutlets
• Easy Grilled Chicken Breast

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.54 from 681 votes

Baked Chicken Breast

Prep 10 minutes

Cook 20 minutes

Total 30 minutes

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