Baked Chicken Breasts
Ingredients
- 4boneless skinless chicken breasts
pounded to even thickness
- 1 tbspmelted butter or olive oil
- 1 tspkosher salt
- ½ tspfreshly-ground black pepper
- ½ tspgarlic powder
- ½ tspsmoked paprika
Directions
- 1
(Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
- 2
Preheat oven to 450°F.
- 3
Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
- 4
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
- 5
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- 6
Serve warm and enjoy!
Baked Chicken Breasts
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About this Recipe
Unlock the secret to perfectly juicy, tender baked chicken breasts every time, transforming a simple ingredient into a delicious meal that's anything but boring.
This recipe works by focusing on a critical technique: pounding the chicken breasts to an even thickness. This simple step ensures every part of the chicken cooks at the same rate, preventing dry edges and yielding consistently moist, tender results that rival your favorite restaurant.
What you'll get is chicken that's succulent and flavorful, permeated with a savory blend of garlic and a hint of smoky warmth from the paprika. It's incredibly straightforward to prepare, making it a reliable choice for busy weeknights or a simple, satisfying weekend dinner. The exterior achieves a beautiful, golden hue while the interior remains wonderfully moist.
Customization is simple with these baked chicken breasts. You can easily adjust the seasoning blend to your preference—try adding a pinch of onion powder or dried oregano for an herbal twist. The recipe offers the flexibility of using melted butter or olive oil, allowing you to choose based on taste or dietary needs. For a touch of brightness, a squeeze of fresh lemon juice after baking is always welcome.
These versatile baked chicken breasts are perfect for a family dinner, meal prep, or as the star of a healthy lunch. They pair beautifully with roasted vegetables, a fresh green salad, or your favorite grain.