Description
Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.
Ingredients
Scale
- 4 boneless skinless chicken breasts (pounded to even thickness)
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Brine: Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine. Add 2 cups of cold water (or a few ice cubes) to lower the temperature. Add the chicken breasts and brine for 15 minutes (or refrigerate for up to 6 hours). Remove, rinse with cold water, and pat dry with paper towels.
- Heat: Preheat oven to 450°F.
- Season: Place the chicken breasts in a single layer in a large baking dish. Brush on both sides evenly with the melted butter or olive oil. Whisk the salt, pepper, garlic powder, and paprika in a small bowl, then sprinkle evenly over the chicken on both sides.
- Bake: Bake for 15-18 minutes, or until the thickest part of the breast measures 165°F.
- Rest: Remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Notes
Avoid using glass dishes (such as Pyrex) as they often have a maximum temperature of 425°F; a thick metal baking sheet is recommended. Cooked chicken can be stored in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280 kcal
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 95 mg