Featured Recipe

Spicy Oven-Baked Chicken

Name: Spicy Oven-Baked Chicken
Prep time: 7 min
Cook time: 22 min
Total time: 29 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon onion powder; Pinch cayenne pepper optional

By Kate

Created on 29 January 2026

Chicken breasts baked at a high temperature for even cooking and a browned finish, seasoned with garlic, smoked paprika, salt, and black pepper. Pounding chicken ensures uniform thickness. Olive oil coats the meat for moisture retention. Broiling at the end develops color and texture. Internal temp around 165°F signals doneness. Simple seasoning but swap smoked paprika for cayenne and add onion powder for depth. Time adjusted slightly for oven heat variations.

Prep: 7 min

Cook: 22 min

Total: 29 min

Serves: 4 servings

chicken baked spicy American easy

Introduction

Flat, juicy chicken breasts straight from the oven. No fuss, no mystery. Pound those thick spots to cook evenly—rescue dry edges and raw middles. Olive oil coats the meat surface, locking in moisture and helping the rub stick. Garlic powder carries savory notes; smoked paprika turns the spice into a smoky kiss without burning your mouth. Broiling last four minutes forms a crisp exterior, almost crackling with aroma. Key here: watch and listen for sizzle to get that color just right, nudge a little too long and bitterness rises. Oven temperatures can vary, so rely on feel and look instead of rigid minutes. Resting chicken? Non-negotiable for juicy, tender bites. Quick and convincing, no time wasted.

Ingredients

4 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

Pinch cayenne pepper optional

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About the ingredients

Use smoked paprika instead of cayenne pepper to add depth and smokiness instead of a sharp heat blow. Onion powder rounds out the savory notes, subtle but necessary for complexity. Olive oil is your go-to fat—avocado oil works as a neutral alternative with a high smoke point. Be cautious with salt amounts if chicken is already brined or pre-seasoned. Avoid overcrowding the pan; air circulation promotes browning rather than steaming. Parchment paper can be swapped for foil if you dislike sticking or prefer easy lifting. If fresh garlic is on hand, toss finely minced with oil but reduce garlic powder to prevent overpowering. Simple pantry tweaks, big flavor impact.

Method

Prep

Set oven to 405 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil to catch drips, makes cleanup faster.
Place chicken breasts on a cutting board. Flatten thick sections with a meat mallet or heavy pan. Don't pulverize; just even thickness gets faster, even cooking.

Seasoning

In a bowl, pour olive oil. Toss chicken in oil thoroughly, every side glossed, this seals moisture. In a smaller bowl, mix garlic powder, smoked paprika instead of cayenne, salt, black pepper, and onion powder.

Assembly

Lay chicken breasts skin side down (or the smoother side down) on foil. Sprinkle half the spice mix over meat side. Flip, season the other side with remaining spices. Notice the reddish paprika dust coat; it will turn deeper with heat.

Cooking

Slide tray in oven. Check around 17 minutes for juices running clear at thickest point, and a firm spring back when pressed. Use finger pressure test, finger is better than timer here.
If using a thermometer, 160°F near center means it’s time to broil quickly.
Switch oven to broil, top rack. Broil about 3-4 minutes watching closely; skin or surface should bubble and brown but not burn. Sizzle and smell signal caramelization of spices. You want browning, not char.
Remove from oven. Rest chicken 5 minutes loosely tented with foil—the juice redistributes. Cuts stay juicy, not dry.

Serving tips

Slice and reveal opaque white with faint rosy tint at center. Texture firm but juicy, not rubbery.
Substitution advice: If no smoked paprika, cayenne plus a hint of cumin works; boosts warmth without smokiness. Use avocado oil if olive oil flavor too strong.
Troubleshooting: If chicken dries out, probably flattened too thin or overcooked; slicing thin before baking can help. Too pale? Skip foil, cook directly on rack for air flow.
Use parchment paper instead of foil if non-stick surfaces are an issue.
Trying nonstick pans? Keep oil and broil step for best texture.
Chicken pounded evenly = cook time consistency, stops tail end overcooked, center raw.
Clean cut knife is key for neat slices and juice retention.
Avoid crowding pans; space allows heat to circulate and brown chicken instead of steaming.

Technique Tips

Preheat slightly higher than normal to compensate for heat lost during prep. Pound chicken gently; the goal isn’t mush but even cooking surfaces. Coat thoroughly with oil—this is more than flavor, it creates a thin barrier against drying oven heat. Spread seasoning in two stages to ensure every side gets covered without clumping. Place chicken with the smoother side down for even contact and less chance of sticking. Cook until juices run clear and feel for springiness; thermometer reading near 165°F confirms doneness but is last check, not timer replacement. Broil short and hot, smell and visual cues dictate timing, crackling spices prevent just drying. Resting allows tissue relaxation—skip this and prepare for dry bites. Slice against the grain with a sharp knife for best texture.

Chef's Notes

💡 Even thickness matters. Pound the chicken, not until mush, just enough for consistent cooking. Don't skip this; it prevents dry edges.
💡 Check juices not just time. Press with fingers; should spring back. Juices clear? You’re good. Internal temp needs to hit around 165°F.
💡 Broiling is key. Last minutes matter. Watch closely, sniff the aromatic spices bubble. Aim for brown, not burnt. Timing? Eye and ear test.
💡 If smoking too much, switch to lighter oils. Avocado is good. Can handle high heat without burning flavors. Taste less overpowering.
💡 Rest chicken after baking. Loosely tented with foil, let juices spread. Skip resting—dry chicken will follow. Good cuts need this step.