I don’t know about you guys but I kind of hate cooking chicken breasts. They’re hard to get right, and they’re usually pretty boring. But I finally found a way to make them taste good and most importantly, hard to screw up.
The key here is the brown sugar and high heat (425), but don’t worry, it won’t be overly sweet! It just adds a nice caramelization factor and creates a delicious sauce that you can spoon over the chicken when it’s done. Win win!
The other thing that’s great about this recipe is you can add in whatever herbs you like. I tend to use dried oregano, but you can use dried thyme or a blend of Italian dried herbs.
Easy Brown Sugar Baked Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp Kosher salt
- Black pepper to taste
- Preheat oven to 425. Pound the chicken with a heavy spoon or meat mallet to make them even thickness all around.
- Line a baking sheet with tin foil or parchment paper to make cleanup easier! Place the chicken on the baking sheet and drizzle with olive oil, rub on both sides, then mix the seasoning and rub all over chicken.
- Bake at 425 for 18-22 mins. Depends on the size of your chicken breasts, but you can tell when it’s done when the tops look all golden brown and caramelized!
- Remove from oven and let sit for a few minutes to retain juices. Serve immediately with rice, and drizzle the extra sauce over the tops. Yum!