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Juicy Baked Chicken Breast

Stop settling for dry, 'pencil-eraser' chicken. This is my foolproof professional method for tender, golden chicken breasts using a simple high-heat roast and a secret seasoning blend. Perfect for meal prep or a 25-minute weeknight dinner that actually tastes like real comfort food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Protein
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

THE CHICKEN
  • 4 boneless, skinless chicken breasts Try to get them around 6-8 oz each for even cooking.
  • 2 tbsp olive oil Promotes browning and helps spices stick.
THE SOFIA SEASONING BLEND
  • 1 tbsp brown sugar The secret to moisture and caramelization—it won't make it 'sweet'.
  • 1 tsp paprika Smoked or sweet both work beautifully.
  • 1 tsp garlic powder Essential savory base.
  • 1 tsp onion powder Rounds out the garlic perfectly.
  • 0.75 tsp fine sea salt Adjust to your taste preference.
  • 0.5 tsp black pepper Freshly ground for a little warmth.
  • 0.25 tsp cayenne pepper Optional; just a hint of heat.

Equipment

  • Baking Dish or Sheet Pan
  • Meat Mallet
  • Instant-Read Meat Thermometer

Method
 

  1. Preheat your oven to 425°F. Pat the chicken completely dry with paper towels. If they are uneven, pound the thickest part with a mallet until they are a uniform 3/4-inch thickness.
  2. In a small bowl, mix all your dry seasonings together. Drizzle the chicken with olive oil and rub the spice mix onto both sides of the breasts until fully coated.
  3. Place chicken in a lightly greased baking dish. Bake for 18-22 minutes. The magic happens at 165°F internal temperature—don't go over or you'll lose the moisture!
  4. Remove from oven and move to a plate. Tent loosely with foil and let it rest for at least 5-10 minutes. This is the most important step; don't skip it!
  5. Slice against the grain and serve. For your photos, lift a 'Single Bite' on a fork to showcase that glistening, juicy texture.

Notes

Sofia's Real Tips: 1. Pull the chicken at 160°F—carryover cooking will bring it to 165°F under the foil. 2. Use air-chilled chicken for better texture. 3. Zero-waste hack: Pour the pan juices over your sliced chicken for extra flavor. 4. If you're meal prepping, keep the breasts whole in the fridge to preserve juiciness and slice only when ready to eat.