Oven Grilled Chicken

Two baked chicken breasts seasoned with herbs on a white scalloped plate.

This oven baked chicken breast gets a golden, crispy crust from a simple garlic-cayenne seasoning. It is ready in under 30 minutes with no marinade needed, making it an easy choice for a quick chicken dinner.

Course Main Course, Main Dishes

Cuisine American, International

Keyword bake chicken, bake chicken breasts, boneless, breast in the oven, chicken breast, chicken breast recipes, chicken recipes, cooked chicken, cooking time, grill chicken, juicy chicken, oven baked chicken, oven baked chicken breasts, preheat, seasoning, skinless, skinless chicken, skinless chicken breasts, temp, thermometer

Prep Time 10

Cook Time 20

Servings Portions

Calories 346kcal

Author Zuzana Paar

Equipment

1 Baking Tray
1 Silicone Brush
1 Small Bowl
1 Tongs

Ingredients

3 Large Chicken Breasts
2 Tablespoons Olive Oil
3 teaspoons Minced Garlic
1 teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper
Fresh Parsley for garnish
Dill for garnish

US Customary - Metric

Instructions

Preheat the oven to broil, line a baking tray, slice the chicken, coat with olive oil, and season.
Broil the chicken for 10 minutes, then flip.
Broil another 10 minutes, flip again, and return to the oven.
Cook for 5 more minutes until temperature reaches 165°Fahrenheit (74°Celsius), rest for 3–5 minutes, and garnish with fresh herbs.

Notes

Take the chicken out of the fridge 15 to 20 minutes before cooking so it reaches room temperature. Cold chicken needs longer to cook, and the outside can over-color before the center reaches 165°Fahrenheit.
Use a meat thermometer at the thickest point to confirm doneness rather than relying on color alone. The cayenne and high heat make the surface look done faster than the center.
If you want to marinate first, whisk the olive oil, garlic, salt, pepper, and cayenne together, then leave the slices in the mixture in the fridge for 30 minutes before baking. Thinner slices absorb marinade much faster than a whole breast.
Line the tray with foil, not parchment, when using the broiler function. Parchment can scorch at very high temperatures, and foil holds up through all three flips with no risk.

Nutrition