Honestly, it’s kind of amazing how much of a difference brown sugar, garlic powder, and paprika (all ingredients that you probably already have in your pantry) can do. Not only does it add a slightly smoky, sweet taste, but it makes your dish look way prettier. (Naked salt-and-pepper breasts are a very sad sight to behold.)
Duh. But for people without a ton of kitchen confidence, it can be tricky to tell if the chicken is cooked through unless you slice into it, which can cause all those flavorful (lemony) juices to escape. You’ll get the hang of being able to tell just by feel (it should be firm but not rock solid) but until then, we recommend using a thermometer. 165° is your magic number for cooked-through chicken.
Regardless of how hungry you are, let the baked chicken rest for at least 5 minutes before serving. Cut too early, and you might end up a dry and bland chicken breast atop a messy pool of juices.