Spicy Chicken
A flavorful and spicy chicken dish with a hint of garlic and a tangy note, perfect for spice lovers.
Nutrition
Calories: 310cal
Carbohydrate: 3g
Protein: 42g
Fat: 14g
Cholesterol: 85mg
Sodium: 680mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (reduce if less heat is desired)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh cilantro for garnish
- 1 lime, sliced for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the salt, black pepper, chili powder, cayenne pepper, paprika, garlic powder, and onion powder. This will be your spice rub.
- Pat the chicken breasts dry with paper towels. This helps the seasoning to stick better.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts.
- Sear the chicken for about 3-4 minutes on each side, or until golden brown. Do not worry about cooking the chicken all the way through at this point, as it will finish cooking in the oven.
- Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Squeeze the lemon juice over the chicken.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. This ensures that the chicken is fully cooked and safe to eat.
- Once done, carefully remove the skillet from the oven using oven mitts—it’s hot! Let the chicken rest for a couple of minutes to retain its juices.
- Garnish with fresh cilantro and serve with lime wedges on the side. Squeezing a bit of lime juice before eating adds a nice tangy flavor.
- Tip: If you prefer milder heat, reduce the cayenne pepper to 1/2 teaspoon or omit it entirely.
