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A juicy Baked Chicken Breast sits ready to be served, showcasing its golden-brown crust and tender interior.

Perfect Baked Chicken Breast

This recipe guarantees juicy and tender baked chicken breasts every time. With a simple brine (optional) and a flavorful seasoning blend, this foolproof method will become your new go-to for weeknight dinners. Say goodbye to dry, bland chicken forever!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 tablespoon black peppercorns
  • 2 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Equipment

  • Large bowl or container
  • Whisk
  • Baking dish
  • Meat thermometer
  • Paper towels
  • Cutting board
  • Small bowl

Method
 

  1. In a large bowl, combine water, salt, sugar, peppercorns, and garlic for the brine. Stir until salt and sugar are dissolved.
  2. Place chicken breasts in the brine, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Preheat oven to 400°F (200°C).
  4. If brined, remove chicken from the brine and pat it completely dry with paper towels.
  5. In a small bowl, whisk together olive oil, paprika, garlic powder, onion powder, thyme, oregano, pepper, and salt.
  6. Place chicken breasts on a cutting board and brush them generously with the seasoning mixture, coating both sides evenly.
  7. Place the seasoned chicken breasts in a baking dish.
  8. Bake for 20-30 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure they are cooked through.
  9. Let the chicken rest for 5-10 minutes before slicing and serving.

Notes

Don't overcook the chicken; it's safe to eat at 165°F (74°C). If chicken breasts are uneven in thickness, pound them out before cooking. Letting the chicken rest after cooking is crucial for juicy results. Season generously. Leftover baked chicken breast can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Brining and seasoning can be done up to 24 hours in advance. For Lemon Herb Chicken, add the zest and juice of one lemon to the seasoning mixture, along with a tablespoon of chopped fresh herbs. For Spicy Southwestern Chicken, add 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper to the seasoning mixture. For Garlic Parmesan Chicken, add 2 cloves of minced garlic and 1/4 cup of grated Parmesan cheese to the seasoning mixture. For Honey Mustard Chicken, whisk together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and 1 tablespoon of olive oil and brush on chicken.