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.
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.
Baked Chicken Breasts
- 2 ½ pounds chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 1/2 tablespoons olive oil
- 1 tablespoon spicy brown mustard
- 1 tablespoon balsamic vinegar
- 1 teaspoon packed brown sugar
- 4 cloves garlic, minced
- ½ teaspoon chili powder or red pepper flakes
- 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.
Photography: Jenna Sparks