We’ll bet you didn’t know that chicken breasts could be so JUICY! These are simply the best, great in flavour and moist and, the seasoning combination is just a bomb that gives just the right depth of flavour and not so much heat.
0h 10m prep
0h 30m total
easy difficulty
Preheat the oven to 425°F or 220°C (standard ovens). If cooking in a fan-forced or convection oven set the temperature to 390°F or 200°C.
To ensure even cooking throughout the fillet, pound each chicken breast to 0.8-inch ~ 2cm at its thickest point with a meat mallet or rolling pin.
Mix together sugar, paprika, oregano, salt, powders, pepper and chilli (if using).
Place the chicken on an aluminium foil or parchment-lined baking pan. Then, drizzle with oil and rub the spices onto it to evenly coat.
Bake the chicken in a preheated oven for 16 — 18 minutes until it is golden with crisp edges. The chicken is cooked when its internal temperature is 165°F or 75°C (use a meat thermometer to check).
Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
Remove the pan from the oven and transfer the chicken to serving plates. Let rest for 5 minutes before serving.
Optional step: while the chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant for about 30 seconds. Then, remove the pan from heat. Stir in parsley, then add butter mixture to pan juices. Stir well to combine all of the flavours together.
Serve the chicken topped with the pan juices and garnished with freshly chopped parsley. Enjoy!
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