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–+ servings
Baked chicken breasts seasoned with spices and sautéed green beans nestle together in a round, black cast iron pot on a light gray surface.

Oven Baked Chicken Breasts with Brown Butter Pan Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Tender chicken breasts with a warm paprika rub, baked in brown butter and a splash of water for a buttery pan sauce. Pantry spices, one skillet, and dinner is done.

Ingredients

  • 1 tablespoon sweet paprika
  • 1 ½ teaspoons EACH: onion powder and garlic powder
  • 1 teaspoon EACH: chili powder, oregano, and sea salt
  • ½ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 4 medium boneless, skinless chicken breasts, about 6-8 ounces each
  • 2 tablespoons water

Instructions 

  • Position an oven rack in the top third of your oven and preheat it to 425 degrees Fahrenheit. In a small bowl, mix the paprika, onion powder, garlic powder, chili powder, oregano, salt, and pepper.
    1 tablespoon sweet paprika, 1 ½ teaspoons EACH: onion powder and garlic powder, 1 teaspoon EACH: chili powder, oregano, and sea salt, ½ teaspoon black pepper
    image for recipe instruction: A person mixes various spices in a white bowl with a fork on a marble surface, preparing the perfect blend for baked chicken breasts.
  • Heat a 9" cast iron pan over medium-high heat. Once it's hot, add the butter, let it melt, and let it brown for about 30 seconds (it browns very quickly at this heat).
    3 tablespoons unsalted butter
    image for recipe instruction: A non-stick frying pan with two dollops of butter, partially melted, on a marble countertop—perfect for starting your baked chicken breasts recipe.
  • Place the chicken breasts in a bowl and pour the browned butter over the top. Sprinkle the spices into the bowl and mix well - it will form a paste. Add the chicken to the pan, scrape any of the buttery paste from the bowl onto the chicken, then add the water.
    4 medium boneless, skinless chicken breasts, 2 tablespoons water
    image for recipe instruction: A hand uses a spatula to flip seasoned raw chicken breasts—perfect for baked chicken breasts—in a black frying pan on a marble surface.
  • Bake the chicken, uncovered, for 18-22 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. (Use an instant-read meat thermometer to check this.) Let the chicken breasts rest in the pan for 5 minutes. Spoon the juices from the bottom of the pan over the chicken and serve.
    image for recipe instruction: Four seasoned baked chicken breasts cook in a cast iron pan with just a touch of butter glistening in the pan.

Notes

Pan size: If you don't have a 9" pan, choose one that fits the chicken breasts the best. Don't use one that's too big, or the juices will evaporate.
Pan selection: If you don't have an ovenproof pan, use a small skillet to brown the butter, then transfer to a small baking dish to cook the chicken.
Cooking time: Medium-sized chicken breasts will cook in about 18 minutes, but the exact time depends on several factors, including the thickness of the chicken, your specific oven temperature (which can vary), altitude, and pan size. An instant-read thermometer is the best way to check whether the chicken is fully cooked. 
Leftovers: This chicken makes terrific leftovers. I sometimes make an extra to slice and serve cold over salad the next day. To store chicken breasts, place them in a sealed container in your fridge for up to four days.
Serving: 1 chicken breast, Calories: 335kcal, Carbohydrates: 2g, Protein: 31g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 95mg, Sodium: 716mg, Potassium: 477mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 1160IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg