Baked Chicken Breast Recipe Seasoned with Dry Rub
Dry, bland baked chicken breast is one of the most common dinner complaints I hear, and it usually comes down to oven temperature and cooking method. This is my back-pocket weeknight recipe for chicken: a hot oven, a short bake time, and my ultimate dry rub as the chicken breast seasoning. Eat it plain, on salads, or in wraps, and with a batch of rub already mixed, dinner is really just two ingredients.
Servings: 3
Calories: 356kcal
Instructions
- Preheat oven to 450°F. You may need to cover a rimmed baking sheet with aluminum foil, especially if using an older baking sheet. If available, I recommend a thicker, heavier rimmed making sheet.
- Place chicken breasts in a mixing bowl and add Dry Rub seasoning.
- Rub each chicken beast with a generous amount of seasoning and massage it in. Make sure to get the seasoning all over each piece of meat.
- Spread a little bit of oil all over the prepared baking sheet.
- Place seasoned chicken breasts in the pan, about an inch apart.
- Bake for 14-18 minutes, depending on the thickness of chicken. Use a meat thermometer to check if the chicken is at 165°F.
Notes
- Spice level: The Dry Rub has a bit of heat from cayenne. If you're not a fan of spice, cut the cayenne in the rub to 1/2 tsp and adjust from there to taste.
- Even sizing: Try to pick chicken breasts that are close to the same size so they all finish around the same time. If sizes vary, pull the smaller pieces out first once they hit 165°F.
- Make ahead: Mix up a batch of Dry Rub ahead of time and keep it on hand so this really is a 2-ingredient dinner on busy nights.
Nutrition
Calories: 356kcal | Carbohydrates: 3g | Protein: 48g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 263mg | Potassium: 872mg | Vitamin A: 210IU | Vitamin C: 3.4mg | Calcium: 64mg | Iron: 2.7mg