By ShowMeStepByStepPublished Updated
Based on a video by Downshiftology.
Most baked chicken comes out dry because the recipe tells you to cook to 165°F in the oven. By the time it rests, you're at 175°F and the moisture is gone. The fix: pull at 160°F and let carry-over cooking finish the job. Pair that with a high oven temp and a quick dry rub, and you get something that actually tastes good.
Take the chicken out of the fridge 15 minutes before cooking. Cold chicken straight from the fridge cooks unevenly: outside overdone, middle undercooked. Letting it warm up while you mix the seasoning fixes the problem with zero effort.
Try to use breasts that are roughly the same weight. A 5-ounce breast next to a 9-ounce breast means the small one will be rubbery by the time the big one is done.
Optional but worth it. Place each breast between two sheets of plastic wrap and gently pound the thick end with a meat mallet (or the bottom of a heavy pan) until it matches the thinner end. Even thickness equals even cooking.
In a small bowl combine 1 tsp kosher salt, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp dried thyme, and 1/4 tsp fresh cracked black pepper. Stir to combine. This is enough seasoning for four 6-7 oz breasts.
Tip
Swap thyme for oregano, add a pinch of cayenne for heat, or use smoked paprika instead of regular - the proportions stay the same.
Drizzle about a tablespoon of olive oil or avocado oil over the chicken and rub it in on both sides. The oil helps the seasoning stick AND keeps moisture locked in during baking.
Sprinkle the dry rub over both sides of the chicken and use your hands to massage it in. Coat evenly. Wash your hands afterward (raw chicken).
Set the oven to 425°F. Place the seasoned chicken breasts in an oven-safe baking dish with a little space between each one. High heat cooks fast and locks in juiciness - low and slow tends to dry out chicken.
Bake for 18 to 25 minutes depending on size. Flip the chicken once halfway through - both sides get coated in pan juices and the outside stays moist. Pull when an instant-read thermometer reads 160°F at the thickest part. Carry-over cooking will bring it to a safe 165°F as it rests for 5 minutes.
Tip
If you don't have a thermometer, slice into the thickest part - the meat should be opaque all the way through with no pink, but still juicy. If juice runs clear it's done.
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