Tender, juicy, and simply seasoned, these baked chicken breasts are the kind of easy dinner recipe that’s worth keeping in your back pocket. Serve them warm with roasted vegetables and potatoes, slice them onto a salad, or make a batch ahead of time for quick meals throughout the week.
Chicken breasts are one of those ingredients I always want to be easy, but they can be surprisingly tricky in the oven. A few extra minutes of cooking can take them from tender and juicy to dry and tough.
That’s why I love the method in this recipe. The chicken gets a quick brine before it goes into a hot oven, which helps it stay moist and tender. A simple mixture of smoked paprika, garlic powder, salt, and pepper adds plenty of savory flavor without making the chicken difficult to pair with other dishes.
And the best part? The chicken only needs about 15 to 18 minutes in the oven. Let it rest for a few minutes afterward, and you’ll have juicy baked chicken breasts ready for dinner!
Why You’ll Love This Recipe
We’ve been loving these baked chicken breasts for easy dinners and meal prep. They’re simple enough to make on a busy weeknight, but the quick brine and seasonings make them much more flavorful than plain baked chicken.
They stay juicy. The quick saltwater brine is the little extra step that makes a big difference here. It helps the chicken retain moisture as it cooks, giving you tender meat instead of dry chicken breasts.
They’re quick to cook. Baking at 450°F means the chicken only needs about 15 to 18 minutes in the oven, depending on its thickness.
The seasoning is simple. Smoked paprika, garlic powder, salt, and freshly ground black pepper give the chicken a warm, savory flavor without overpowering it.
They go with almost anything. Serve the chicken as a main dish tonight, then slice or shred leftovers for salads, grain bowls, pasta, wraps, tacos, or soups later in the week.
Let’s cook!
Baked Chicken Breast Ingredients
You only need a handful of simple ingredients to make these juicy baked chicken breasts:
- Chicken breasts – Use 4 boneless skinless chicken breasts. Pound them to an even thickness so they cook at roughly the same rate and stay tender throughout.
- Butter or olive oil – Either works well here. Melted butter adds a little extra richness, while olive oil is a great everyday option. It also helps the seasonings coat the chicken evenly.
- Kosher salt – Salt is used to season the chicken and is also an important part of the quick brine, which helps the chicken breasts stay juicy as they bake.
- Freshly-ground black pepper – Adds a simple peppery bite that complements the other seasonings without overpowering the chicken.
- Garlic powder – Gives the chicken an easy savory, garlicky flavor and distributes more evenly over the breasts than fresh garlic would.
- Smoked paprika – Adds warm, smoky flavor and gives the outside of the chicken a beautiful color as it bakes.
For the Brine
- Water – You’ll use lukewarm water to dissolve the salt, followed by cold water or a few ice cubes to cool the brine before adding the chicken.
- Kosher salt – Combined with the water to make the quick brine. If your chicken breasts are already pre-brined in a sodium solution, skip this step as directed in the recipe.
Step-by-Step Instructions
First, brine the chicken.
(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.
This quick soak is what sets this recipe up for especially juicy chicken. Just remember to check the package first, because chicken that has already been treated with a sodium solution doesn’t need another brine.
Next, heat the oven.
Preheat oven to 450°F.
The high temperature gives the chicken a relatively short cooking time, which is one reason this recipe works so well for an easy dinner.
Then, season the chicken.
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.
I love this seasoning combination because it’s simple but definitely not boring. The garlic powder adds savory flavor, while the smoked paprika brings a little warmth and color.
Bake.
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.)
Chicken breasts can vary quite a bit in size, so think of the cooking time as a guide. The thermometer is the best way to know when they’re ready.
Let the chicken rest.
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.
It’s tempting to slice into the chicken immediately, especially when dinner is waiting, but give it those few extra minutes. The resting time is an important part of keeping the finished chicken juicy.
Finally, serve.
Serve warm and enjoy!
Slice the breasts just before serving, or leave them whole and let everyone cut their own at the table.
Expert Tips
Start with evenly thick chicken breasts. The recipe calls for the breasts to be pounded to an even thickness, and this really matters. When the chicken is roughly the same thickness from end to end, it cooks more evenly.
Check the package before brining. If your chicken breasts are already pre-brined in a sodium solution, skip the brining step as directed in the recipe.
Pat the chicken dry. After rinsing off the brine, use paper towels to dry the breasts well. This gives you a better surface for the butter or olive oil and seasonings.
Use a thermometer. If there’s one tip I’d emphasize for baked chicken, it’s this one. Instead of repeatedly cutting into a breast to see whether it’s done, check the thickest section with an instant-read thermometer. You’re looking for 165°F.
Don’t forget the rest. Give the cooked chicken at least 5 to 10 minutes under loosely tented foil before slicing.
Check your baking dish. This recipe uses a hot 450°F oven, so make sure your baking dish is rated for that temperature. Glass dishes such as Pyrex usually have a maximum recommended temperature of 425°F, so they are not recommended for this recipe. A thick metal baking sheet can also be used.
Recipe Variations
I love the smoked paprika and garlic seasoning here because it makes the chicken flavorful while still keeping it versatile. But once you know the basic method, there are plenty of ways to take the flavor in a different direction.
Make it Italian-inspired. Use an Italian dry seasoning blend for chicken that you plan to serve with pasta, roasted vegetables, or a simple green salad.
Give it some Cajun flavor. A Cajun seasoning blend is a great option when you want something warmer and a little bolder.
Make taco night easier. Season the breasts with taco seasoning, then slice or shred the cooked chicken for tacos, burritos, quesadillas, or rice bowls.
Try za’atar. Its herby, savory flavor works beautifully with chicken and makes this an easy protein to serve with pita, grains, salads, or roasted vegetables.
Just keep an eye on the salt when using prepared seasoning blends. Some already contain quite a bit, so you’ll want to take that into account when seasoning the chicken.
Storage & Reheating
These chicken breasts are especially handy to have in the refrigerator for quick meals. Once cooked, store the chicken in a sealed container in the refrigerator for up to 3 days.
You can also freeze it for up to 3 months. I like the idea of slicing, dicing, or shredding the chicken before freezing so that it’s ready to add to another meal later.
When you’re ready to eat leftovers, reheat them gently just until warmed through. Chicken breast is lean, so too much additional cooking can dry it out. If you’re reheating sliced chicken, adding a small splash of water or broth and covering it can help retain moisture.
For frozen chicken, thaw it in the refrigerator before reheating when possible.
Serving Suggestions
This chicken is simple enough to work with just about any side dish. For an easy dinner, serve it warm with roasted potatoes and vegetables such as broccoli, asparagus, Brussels sprouts, cauliflower, mushrooms, or zucchini.
I also love the idea of slicing it over a big salad or grain bowl. Add greens, your favorite cooked grain, fresh or roasted vegetables, and a good dressing, and you have an easy lunch or dinner.
Leftovers are just as useful. Shred the chicken into soup or chili, dice it for casseroles, or slice it for pasta and noodles. It also works beautifully tucked into tacos, enchiladas, wraps, or pita.
And if you want to keep dinner especially simple, pair a warm chicken breast with mashed potatoes, a crisp green salad, and some roasted vegetables. It’s an easy, comforting meal that you can come back to again and again.
Recipe FAQs
1. How do I keep baked chicken breasts from drying out?
The quick brine really helps keep the chicken tender and juicy. You’ll also want to pound the chicken breasts to an even thickness and avoid overbaking them. Once the thickest part reaches 165°F, they’re ready to come out of the oven.
2. How do I know when the chicken is done?
The easiest way is to use an instant-read thermometer. Insert it into the thickest part of the chicken breast, and once it reads 165°F, the chicken is fully cooked. This is much easier than cutting into the chicken and guessing.
3. Do I really need to brine the chicken?
Yes, I recommend it! The 15-minute brine is a simple extra step that helps the chicken stay moist while baking. Just check your package first. If the chicken has already been pre-brined in a sodium solution, you can skip this step.
4. Can I use olive oil instead of butter?
Yes! You can use 1 tablespoon melted butter or olive oil in this recipe. Butter adds a little more richness, while olive oil works just as well for coating the chicken and helping the seasonings stick.
5. Why do I need to pound the chicken breasts?
Pounding the chicken to an even thickness helps it cook evenly. Otherwise, the thinner end can become dry before the thicker part has finished cooking. It also makes the baking time much more consistent from one chicken breast to the next.
Juicy Oven-Baked Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tbsp melted butter or olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
Brine the chicken
- First, check the package to see whether the chicken breasts have already been brined in a sodium solution. If they have, skip this step.
- Pour 2 cups of lukewarm water into a large mixing bowl and add 1/4 cup kosher salt. Stir until most of the salt has dissolved. Add 2 cups of cold water, or use a few ice cubes, so the water becomes cool to the touch.
- Place the chicken breasts in the brine and leave them for 15 minutes. Alternatively, cover the bowl and refrigerate the chicken in the brine for up to 6 hours.
- Remove the chicken from the brine, rinse it under cold water, and thoroughly pat it dry with paper towels.
- Heat the oven to 450°F.
Season the chicken
- Arrange the chicken breasts in a single layer in a large baking dish.
- Brush both sides of each breast evenly with the melted butter or olive oil, turning the chicken once as needed.
- In a small bowl, combine the 1 teaspoon kosher salt, 1/2 teaspoon freshly-ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Distribute the seasoning mixture evenly over both sides of the chicken.
Bake
- Bake the chicken for 15–18 minutes, or until it is completely cooked and no longer pink inside. The exact baking time will vary according to the thickness of the breasts.
- For the most reliable result, check the thickest part of the chicken with a cooking thermometer. It should reach an internal temperature of 165°F.
- For a more browned and slightly crisp surface, turn the broiler to high during the final 3–5 minutes of cooking. Watch the chicken carefully during this step to prevent burning or overcooking.
Rest
- Remove the cooked chicken from the oven and transfer it to a clean plate.
- Loosely cover the plate with aluminum foil and allow the chicken to rest for at least 5–10 minutes before cutting or serving.
- Serve the chicken warm.
Notes
Recipe Notes
Nutrition
Calories: 156kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 746mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg Nutrition is an estimate and can vary depending on chicken-breast size, whether you use butter or olive oil, and how much sodium the chicken absorbs during brining.
