Juicy Oven-Baked Chicken Breasts
Tender chicken breasts can be surprisingly simple to make in the oven. A quick saltwater brine helps the meat retain moisture, while high-temperature baking cooks it quickly and develops a flavorful exterior. Finish with a short resting period before slicing so the juices stay where they belong.
Print Pin Servings: 4
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.
