Baked Chicken Breasts

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Baked chicken breasts

Chicken breasts are always on my grocery list – it’s my go-to protein. I try and cook it in advance and have it sliced or shredded in the fridge for easy salads and lunch wraps for the entire week.

I think it’s safe to say that chicken breasts do not have very much flavor and can be dry if not cooked properly. White meat has less fat than dark-meat parts of a chicken, and so that is why I usually purchase it, but there is a way to keep it juicy and flavorful.

I recently found this blog post on TheKitchn.com: How To Cook Boneless, Skinless Chicken Thighs in the Oven and this recipe with a few minor tweaks is perfect for chicken breasts too.

Baked chicken breasts

The tangy and spicy sauce on this chicken is a new family favorite and the best part is I have all the ingredients in my pantry and fridge.

How To Cook Boneless, Skinless Chicken Breasts in the Oven

Baked Chicken Breasts

The tangy and spicy sauce on this baked chicken breast recipe is a new family favorite and the best part is you might have all the ingredients in your pantry and fridge already.
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Ingredients

  • 2 ½ pounds chicken breasts
  • Kosher salt
  • freshly ground black pepper
  • 2 1/2  tablespoons  olive oil
  • tablespoon  spicy brown mustard
  • tablespoon  balsamic vinegar
  • teaspoon  packed brown sugar
  • cloves garlic, minced
  • ½ teaspoon chili powder or red pepper flakes

Instructions

  • Preheat oven to 425 degrees F.
  • Lightly salt and pepper the chicken breasts.
  • Whisk olive oil, mustard, balsamic vinegar, sugar, garlic, and chili in a bowl.
  • Pour the sauce over the chicken and toss to combine.
  • Place the chicken in a single layer on a foil-lined baking sheet.
  • Roast until the chicken has an internal temperature of 165 degrees F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
  • Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes.

Notes

  • You can store it sliced or shredded in the fridge for easy salads and lunch wraps for the entire week.

Nutrition

Calories: 415.54kcal, Carbohydrates: 2.98g, Protein: 60.59g, Fat: 16.29g, Saturated Fat: 2.83g, Cholesterol: 181.44mg, Sodium: 377.4mg, Potassium: 1060.96mg, Fiber: 0.28g, Sugar: 1.65g, Vitamin A: 159.17IU, Vitamin C: 4.34mg, Calcium: 19.61mg, Iron: 1.21mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks 

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