This is one of my all time favorite recipes. It’s easy to make, quick and best of all: tasty. I like to make this chicken when I have a lot of people coming over. It’s one of those things that pairs well with any veggie or carb side. I like to serve this next to big bowls of spinach mac and cheese and lemon dill scalloped potatoes. It’s a quick way to feed the whole family.
While it goes great with other dishes, this chicken is easily the star of the show. It’s something simple that just about everyone will enjoy. Juicy and tasty are certainly words I’d like describing chicken, and this recipe creates the most flavorful, melt-in-your-mouth, succulent breasts. No pun intended 😉
As someone who works quite a bit, despite my love for doing nothing, this is such a lovely thing to have planned for dinner. It won’t make you sweat from standing over the hot stove.
Let’s get into the recipe:
This is one of my all time favorite recipes. It’s easy to make, quick and best of all: tasty. I like to make this chicken when I have a lot of people coming over. It’s one of those things that pairs well with any veggie or carb side. I like to serve this next to big bowls of spinach mac and cheese and lemon dill scalloped potatoes. It’s a quick way to feed the whole family.
While it goes great with other dishes, this chicken is easily the star of the show. It’s something simple that just about everyone will enjoy. Juicy and tasty are certainly words I’d like describing chicken, and this recipe creates the most flavorful, melt-in-your-mouth, succulent breasts. (No pun intended 😉 lol)
As someone who works quite a bit, despite my love for doing nothing, this is such a lovely thing to have planned for dinner. It won’t make you sweat from standing over the hot stove.
Let’s get into the recipe:
%
Difficulty: Soooo easy
Nutrition
- Protien 94%
- Carbs 5%
- Fat 1%
sugar, spice and everything nice
In order to get that gorgeous, vibrant caramelization on these breasts, I added a tablespoon of brown sugar to the dry rub. When broiled, these sugar crystals melt evenly over the chicken and create a delightful crisp.
Nothing goes better with sweet than spicy, which is why this recipe also calls for crushed red pepper. The perfect balance of savory, sweet and spicy will leave everyone impressed.
Be sure to whisk the dry rub well in a small bowl before patting it onto the chicken breasts. This way, each breast will have an equal amount of each ingredient. Preventing any clumps of salty, sweet, or spicy. Trust me, no one wants a mouthful of crushed red pepper.
sugar, spice and everything nice
In order to get that gorgeous, vibrant caramelization on these breasts, I added a tablespoon of brown sugar to the dry rub. When broiled, these sugar crystals melt evenly over the chicken and create a delightful crisp.
Nothing goes better with sweet than spicy, which is why this recipe also calls for crushed red pepper. The perfect balance of savory, sweet and spicy will leave everyone impressed.
Be sure to whisk the dry rub well in a small bowl before patting it onto the chicken breasts. This way, each breast will have an equal amount of each ingredient. Preventing any clumps of salty, sweet, or spicy. Trust me, no one wants a mouthful of crushed red pepper.
juicy breasts
Absolutely nothing can ruin a meal like dry chicken. And unfortunately, because the breasts are white meat and have a lower fat to muscle ratio, they are prone to dryness. See, the fat is what melts in darker or red meets during cooking, which makes the meat nice and juicy, as long as it is not overcooked.
Chicken breasts do have enough fat to be juicy, you just have to know how to cook them right. I would say to never cook a chicken breast above 425, and make sure to stop cooking as soon as your thermometer reads safe. If not, any juices inside the chicken will be released and evaporated.
juicy breasts
Absolutely nothing can ruin a meal like dry chicken. And unfortunately, because the breasts are white meat and have a lower fat to muscle ratio, they are prone to dryness. See, the fat is what melts in darker or red meets during cooking, which makes the meat nice and juicy, as long as it is not overcooked.
Chicken breasts do have enough fat to be juicy, you just have to know how to cook them right. I would say to never cook a chicken breast above 425, and make sure to stop cooking as soon as your thermometer reads safe. If not, any juices inside the chicken will be released and evaporated.
Ingredients
- 2 chicken breasts, sliced into 4, thin breasts.
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 2 tablespoons minced garlic
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
servings
Step by Step Instructions
Step 1
On a large baking sheet covered with parchment paper, lay out the chicken and pound with a mallet until less than 1/4 thick. Pat chicken dry.
Step 2
Preheat your oven to 42o degrees Fahrenheit. Spread half of a tablespoon of minced garlic on each of the breasts, this is what will hold the dry rub in place.
Step 3
In a small bowl, combine all of the dry ingredients. Whisk well. Then, cover the top and sides of the breasts with the entire mixture.
Step 4
Bake for 15 to 17 minutes. Then, set oven to broil, remove parchment paper and let broil for 3-5 minutes, or until the chicken is a nice golden brown.
