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Cooked chicken breast coated in herbs, on white plate with rice.
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4.67 from 6 votes

Rosemary Oven Baked Chicken Breast Recipe

Say goodbye to dry chicken! This easy oven baked chicken breast recipe, starring a sweet and savory rub, produces the most tender and juicy chicken. Serve it with rice and veggies, or on top of a salad.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entrees
Cuisine: American, Canadian
Keyword: Baked Chicken Breast, Chicken Recipes
Servings: 4 Servings
Calories: 129.1kcal


  • 2 (8 oz. each) skinless, boneless chicken breasts (see Note below)
  • 1 tablespoon brown sugar
  • 1 teaspoon dried rosemary crushed
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ to ¼ teaspoon cayenne pepper
  • Olive oil spray
  • 2 tablespoons minced flat-leaf parsley


  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil.
  • Cut the chicken breasts in half horizontally. Cover the breasts with plastic wrap and, using the flat side of a meat mallet or a rolling pin, lightly pound any thick sections so that the thickness of the breasts is as even as possible. The breasts should be about ¾-inch thick.
  • In small bowl, stir together the brown sugar, rosemary, salt, garlic powder, onion powder and cayenne pepper.
  • Place the breasts on the prepared baking sheet. Spray one side with olive oil spray, then sprinkle with half of the brown sugar mixture. Turn over the breasts, spray with olive oil spray and sprinkle over the remaining brown sugar mixture.
  • Bake until the chicken juices run clear. Chicken should reach an internal temperature of 165 degrees F, but remember that the temperature will increase by about 5 degrees after the chicken is removed from the oven. Since these chicken breasts are thin, the cook time is about 12 to 15 minutes.
  • Let rest for a few minutes. Sprinkle with parsley. Serve.


Weight Watchers Points: 2 (Blue - Freestyle SP) / 3 (Green) / 1 (Purple)
* If using smaller chicken breasts (5 ounces), use four of them. Whether you’re using large breasts that are cut in half or small breasts, you’ll need to even out the thickness so that they cook evenly by pounding them slightly, as outlined in Step 2.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1piece | Calories: 129.1kcal | Carbohydrates: 4.5g | Protein: 23.1g | Fat: 3.2g | Saturated Fat: 0.7g | Cholesterol: 65mg | Sodium: 321.5mg | Fiber: 0.2g | Sugar: 2.8g