Dinner,  Easy,  Great for kids,  Lunch,  Refined sugar free

Super juicy chicken breast

Juicy chicken breast on a plate with raw vegetables.

Here’s the thing. I don’t cook with chicken breast. EVER. If I want to make a nice juicy chicken meal, I choose chicken thighs. So the fact that I bought and cooked with chicken breast is pretty big deal. And kinda weird.

That said, the other day when I was browsing Pinterest, I saw a photo of this gorgeously baked chicken breast and thought I’d give it a go. There are quite a few posts that popped up but I chose to follow a recipe from RecipeTinEats, given the number of ratings attached to that recipe (at last count, nearly 5,000, wow!).

It was a great choice. The chicken breast is super easy to make and it is, in fact, delicious and juicy.

Juicy chicken breasts in a baking pan.

How I changed the recipe

Only very little. I replaced brown sugar with coconut sugar, but otherwise used the same ingredients as the original recipe.

Somehow I ended up buying super large chicken breast, so although I pounded it thin, it took me a little longer to cook through and reach the desired temperature on the meat thermometer.

How we served it

The first lunch is pictured above – we ate the freshly baked juicy chicken breast with raw veggies of all colours. It was so delicious!

We saved the rest of the cooked breasts (I made three giant ones!) in the fridge and devoured them with zoodles, with this beautiful apple and fennel salad and even by themselves with some kimchi over the next couple of days. Beautiful. I will definitely be making them again!

Juicy chicken breast on a plate with raw vegetables.

Recipe notes

As noted above,  I used a recipe from RecipeTinEats with some minor changes. You can find the original recipe here.

For best results, you will need a meat thermometer. This is the one I use and it works great.

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Super juicy chicken breast

Author: Katerina | Once a Foodie

Equipment

  • Meat thermometer

Ingredients

  • 4 chicken breasts , 150 – 180g / 5 – 6 oz each
  • 2 tsp olive oil

Spice mix

  • 1.5 tbsp brown sugar or coconut sugar
  • 1 tsp paprika
  • 1 tsp dried oregano or thyme
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Preheat oven to 220C or 200C (fan).
  • Pound chicken to 1.5cm at the thickest part using a rolling pin or meat mallet. This is going to help make your chicken cook evenly and make it juicy.
  • Mix all the Spice mix ingredients in a small bowl.
  • Place the chicken breasts next to each other and upside down on a baking tray. Drizzle the chicken with about 1 tsp oil and spread over the breasts with your fingers. Sprinkle with about half of the Spice mix and rub it in.
  • Turn the chicken breasts over and, again, drizzle the other (top) side of the breasts with 1 tsp of oil and rub in the remainder of the Spice mix.
  • Position the breasts next to each other on the baking tray, without overlapping, as they won't cook evenly otherwise.
  • Bake for 18 minutes, or until the internal temperature is 165F/75C using a meat thermometer.
  • Remove from oven and wait for 3 to 5 minutes before serving – this also helps increase the juiciness factor.

Notes

As noted above,  I used a recipe from RecipeTinEats with some minor changes. You can find the original recipe here.
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.

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