Slow Baked Chicken Breast (Moist & Tender)
A recipe for a very tender and succulent oven baked chicken breast.
- 4 skinless boneless chicken breasts
- 1/2 tsp kosher salt
- 1/2 tsp cane sugar
- 1/8 tsp cayenne pepper
- 2 tsp paprika
- 2 tsp olive oil (or vegetable oil)
- 4 Tbsp butter (unsalted; 1/2 stick sliced into 8 thin pats)
- 1/2 cup chicken broth
Preheat oven to 325F
Prepare the rub by mixing salt, sugar, cayenne pepper and paprika. Cover the chicken breasts with a thin layer of vegetable or olive oil first to ensure that the rub adheres properly. Cover each chicken breast with an even layer of the rub.
Place chicken breasts in a deep baking dish. Stick butter pats to the sides of the baking dish. Pour chicken broth into the baking dish carefully so as not to wash away the rub.
Bake at 325F uncovered for about 60 minutes until the internal temperature reaches 165F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken breasts in the juices 30-40 minutes into baking.
Remove from the oven, let rest for 5 minutes and serve your perfectly baked chicken breast.
You may also want to try baking the chicken to 162F internal for optimal results. If you cook the meat to 162F and let it rest for 5 minutes, the temperature will rise by 3-4 degrees based on my experiments and the chicken will reach the safe temperature of 165F.
Try using the juices from the pan as a dipping sauce for the chicken. It's delightful.
Calories: 257kcal | Carbohydrates: 1g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 631mg | Potassium: 467mg | Fiber: 0g | Sugar: 0g | Vitamin A: 980IU | Vitamin C: 3.4mg | Calcium: 12mg | Iron: 0.7mg