I love these dry rub chicken breasts! They make such a versatile, light meal, perfect with a fresh salad, tucked into wraps or sandwiches, and delicious served hot or cold. You don’t need any special cooking skills to make them either. Just mix the spices, rub them on the chicken, and let the meat marinate for a few hours to soak up all that flavor.
I usually prepare two chicken breasts at a time, enjoy some while they’re still warm, and store the rest in the fridge. They’re great to add to a quick salad on busy days when I need something filling and nutritious.
If you are looking for more Mediterranean easy meat recipes ideas, take a look at my pork shoulder country-style ribs or my Greek lemon chicke with potatoes recipe.
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Why you should try my recipe
- Easy to prepare without requiring any special cooking skills.
- Prepping time is only 5 minutes and then you only have to leave the meat to marinate and let the oven do all the work.
- Great served hot or cold on the next day.
- Meat is juicy and tender if you follow the instructions and don’t overcook it.
- You can store it in the fridge for up to 3-4 days.
- Goes well with mashed potatoes, fries, boiled veggies and potatoes and salads.
- Can be added to wraps, sandwiches and pita bread.
Ingredients & How-to
To make these baked chicken breasts, we are going to need 2 chicken breasts, paprika, oregano, onion powder, garlic powder, olive oil, yogurt, salt and black pepper.
For full quantities check the recipe down below. So let’s get started!
01. In big bowl or tray, I add first all the spices and mix them up to combine them.
02. Then I add the olive oil and yogurt. I mix everything with a spoon until I get a thick paste.
03. Next, I add the chicken breasts and rub the spices and seasoning to coat well all sides. I close the container with a lid or use some cling film, and place it in the fridge to rest for at least 2 hours.
04. When it’s ready to go in the oven, I place the chicken breasts on a tray leaving some space between them for the air to flow.
05. I like to use a thermometer to check the internal temperature so the meat comes out juicy and safe to eat. The internal temperature for chicken breast should reach 165°F, and it’s best to check the thickest part of the meat. After about 40 minutes, I turn on the broil setting and cook it for 5 more minutes to get a nice color on the outside. If you don’t have a broil setting, you can increase the oven temperature to a higher setting, but keep an eye on the chicken so it doesn’t burn or become too dry.
06. When the rubbed spices chicken breasts are ready, you could cut them into slices about an inch thick and serve them with your preferred side and then store any remaining in the fridge.
Mamazilla's Product Recommendations
Easy to clean stainless steel trays. I have a couple of those for roasting veggies or baking cookies.
Buy On AmazonServing suggestions
You could serve these rubbed spices chicken breasts with a refreshing salad like tomatoes, cucumbers and bulgur salad or Greek potato salad for a light meal with a balance of carbs and protein. We also like to add it to wraps or pita bread with a yogurt sauce or tzatziki.
Storage
If you have any leftovers from the dry-rub baked chicken breasts, store them in the fridge and consume within 3–4 days. I like to slice the chicken beforehand so I can easily grab what I need. You can warm the slices in a pan or enjoy them cold in a wrap with some salad and veggies.
FAQ
Yes you could use the seasoning and spices with boneless chicken thighs or chicken tenders but you will have to adjust the baking time for different chicken parts.
Pair it With Recipes
If you tried my Baked Chicken Breasts Rubbed With Spices or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Baked Chicken Breasts Rubbed With Spices
These baked chicken breasts rubbed with spices, yogurt and olive oil are juicy and tender. Cut them into slices and add them to salads, wraps or just have them for lunch with a side dish of steamed veggies or potatoes. Enjoy!
5.0 from 1 votes
2 servings
5 minutes
Ingredients
- 2 chicken breasts ( 1.5lbs / 700gr)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons Greek yogurt
- 2 tablespoons olive oil
Equipment
- baking tray (paid link)
Instructions
- In a small bowl, mix the onion powder, garlic powder, oregano, paprika, salt and ground black pepper.
- Add the yogurt and olive oil. Mix to combine.
- Add the chicken breasts and rub all the sides with the marinade.
- Cover and rest in the fridge for at least 2 hours.
- Place the chicken breasts on a tray.
- Bake for 40-45 minutes in a preheated oven to 375F / 190C or until the internal temperature is 165°F. Optionally, broil in high for 5 minutes to get a nice color.
Notes
- Cut the baked chicken breasts into slices to be ready to add into wraps and salads.
- Instead of oregano, you could use dried mixed herbs.
Storage
Store any leftover of the chicken breasts in the fridge and consume within 3-4 days. Serve it cold or warm it up in a pan.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia - Mamazilla
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