Oven Baked Chicken Breasts Recipe
The tangy and spicy sauce on this baked chicken breast recipe is a new family favorite. You probably already have all the ingredients in your pantry and fridge!
Servings: 4
Ingredients
- 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
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 beet avocado chicken salads and chicken strawberry salad wraps for the entire week.
- Line your baking sheet with foil or parchment paper for easy cleanup!
- This recipe also works well with boneless, skinless chicken thighs if you prefer—they’re often thinner and cook a bit faster than breasts, usually around 18 to 20 minutes. Just make sure the internal temperature reaches 165°F.
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