This oven-baked chicken breast is a weeknight lifesaver: juicy, lightly sweetened with brown sugar, and seasoned with garlic, onion, paprika, and Italian herbs. It’s quick to pull together, needs just a single pan, and finishes with a golden top if you choose to broil. For another simple finish-the-weeknight meal idea, try this simple chicken breast recipe to compare techniques and seasoning approaches.
Why you’ll love this dish
This version balances a touch of sweetness from light brown sugar with savory spices so the chicken stays moist without heavy sauces. It’s ideal for nights when you want protein that’s:
- Fast to prep (pound, season, bake)
- Low-effort for cleanup (one casserole dish)
- Versatile for meal prep, salads, or family dinners
“Perfectly tender and quick—my go-to when time’s short and the family needs dinner fast.” — Home cook review
Benefits at a glance: kid-friendly flavors, budget-friendly ingredients, and flexible serving options from sandwiches to plated dinners.
How this recipe comes together
This is a simple sear-free bake: you pound the breasts to even thickness so they cook evenly, rub them with oil, coat with a dry rub that includes brown sugar and spices, and top each piece with a bit of butter before baking. The butter melts and bastes the chicken during the bake, encouraging a glossy finish. If you want a more browned surface, finish under the broiler for 1–3 minutes. Expect active hands-on time of about 10–15 minutes and bake time of roughly 18–20 minutes.
What you’ll need
- 2 pounds boneless, skinless chicken breast (about 4 medium breasts)
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter, diced
Substitutions and notes: swap light brown sugar for coconut sugar or omit for lower sugar (add a pinch more paprika for color). Use boneless thighs if you prefer darker meat; cook time will change. If you’d like a spicy side idea, consider pairing leftovers with bold flavors like those in this buffalo chicken bombs recipe.
Step-by-step instructions
- Preheat the oven to 400°F and lightly grease a 9×13-inch casserole dish.
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 0.5–0.75 inches. This prevents thin edges from overcooking while the center finishes.
- Rub the olive oil over the pounded chicken so the dry seasonings adhere.
- In a bowl, mix the brown sugar, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper until uniform.
- Coat each chicken breast evenly with the seasoning mix, pressing it in to stick.
- Arrange the seasoned breasts in the prepared dish and top each with a few small cubes of butter.
- Bake, uncovered, for 18–20 minutes or until an instant-read thermometer inserted into the thickest part reads 165°F.
- Optional: broil for 1–3 minutes to achieve a golden-brown finish—watch closely to avoid burning.
- Rest the chicken 3–5 minutes before slicing so juices redistribute.
Best ways to enjoy it
- Slice and serve over mixed greens or a grain bowl for lunch prep.
- Use in sandwiches or wraps with crisp lettuce and a smear of mayo or mustard.
- Plate with roasted vegetables and mashed potatoes for a classic dinner.
- Cube and toss into pasta with a light cream or tomato sauce.
For plating, slice across the grain and fan the pieces over a bed of herbed rice, drizzling any pan juices for extra flavor.
Storage and reheating tips
- Refrigerate: Store cooked chicken in an airtight container in the fridge for up to 3–4 days.
- Freeze: Freeze portions in a freezer-safe container or vacuum bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat in a 325°F oven for 10–15 minutes (covered) or microwave in short bursts to avoid drying. For best texture, reheat in a skillet with a splash of water or broth and a lid to steam briefly.
- Safety: Always reheat until steaming hot and discard any cooked chicken left out at room temperature for more than 2 hours.
Pro chef tips
- Even thickness is everything: pounding to a uniform 0.5–0.75 inch ensures consistent doneness.
- Use an instant-read thermometer: 165°F is the safe, finished internal temperature for poultry.
- Don’t skip the rest: letting chicken relax for several minutes keeps it juicy.
- Pan juices are flavor: spoon them over sliced chicken, or reduce briefly on the stovetop with a splash of broth for a quick pan sauce.
Creative twists
- Lemon-herb: add 1 teaspoon lemon zest and swap Italian seasoning for fresh chopped thyme and rosemary.
- Smoky-sweet: replace paprika with smoked paprika and add a pinch of cayenne.
- Mediterranean: top with sliced olives and cherry tomatoes during the last 5 minutes of baking and finish with feta.
- Low-sodium: reduce added salt and increase garlic and herbs for flavor without sodium.
Common questions
Q: How long does prep and total cook time take?
A: Prep (pounding, seasoning) takes about 10–15 minutes; bake time is 18–20 minutes. Total active time ≈ 30 minutes including resting.
Q: Can I skip pounding the chicken?
A: You can, but thicker parts will take longer and risk overcooking edges while the center reaches 165°F. Pounding gives the most even, tender result.
Q: What if my chicken is frozen?
A: Thaw fully in the refrigerator before pounding and seasoning. Baking from frozen will produce uneven cooking and is not recommended for this method.
Q: Is there a low-fat option?
A: Reduce butter to a small dab or omit it and drizzle a teaspoon of olive oil over each breast. Keep an eye on doneness to avoid dryness.
Q: Can this be grilled instead?
A: Yes—grill over medium heat about 6–8 minutes per side depending on thickness, but watch for flare-ups from the sugar in the rub.
If you want other easy chicken ideas or more baking techniques, I can suggest ways to adapt this recipe for different diets or appliances.
Oven-Baked Chicken Breast
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breast About 4 medium breasts
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar Can substitute with coconut sugar or omit
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter, diced To top the chicken
Instructions
Preparation
- Preheat the oven to 400°F and lightly grease a 9x13-inch casserole dish.
- Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 0.5–0.75 inches.
- Rub the olive oil over the pounded chicken.
- In a bowl, mix the brown sugar, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper until uniform.
- Coat each chicken breast evenly with the seasoning mix.
- Arrange the seasoned breasts in the prepared dish and top each with a few small cubes of butter.
Cooking
- Bake, uncovered, for 18–20 minutes or until an instant-read thermometer reads 165°F.
- Optional: broil for 1–3 minutes to achieve a golden-brown finish.
Resting
- Rest the chicken 3–5 minutes before slicing.