Oven Baked Chicken Breast

Say goodbye to dry, flavorless chicken! This foolproof method delivers incredibly juicy chicken breasts that are perfectly seasoned and tender every single time. No more hoping for the best – this is the technique professional chefs use for guaranteed results.

The secret lies in a quick brine and precise temperature control. You’ll get golden-brown chicken with a beautiful crust on the outside, while the inside stays moist and succulent. Best of all? It takes just 35 minutes from start to finish.

Ingredients

For the Brine:

• 2 cups lukewarm water
• 1/4 cup kosher salt
• 2 cups cold water

For the Chicken:

• 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

Steps

1. Prepare the brine by combining 2 cups lukewarm water with 1/4 cup kosher salt in a large bowl. Stir until salt dissolves, then add 2 cups cold water. Submerge chicken breasts and brine for 15 minutes (or up to 6 hours refrigerated). Skip this step if chicken is pre-brined. Rinse and pat completely dry with paper towels.
2. Preheat oven to 450°F (230°C). Position rack in the center of the oven for even cooking.
3. Arrange chicken breasts in a single layer in a large baking dish. Brush both sides evenly with melted butter or oil. Combine seasonings in a small bowl, then sprinkle evenly over both sides of chicken. The seasoning should form a complete coating with no bare spots.
4. Bake for 15-18 minutes until internal temperature reaches 165°F (74°C) at the thickest part. For extra browning, broil on high for final 3-5 minutes, watching carefully to prevent burning. The chicken should be golden brown with clear (not pink) juices when pierced.
5. Transfer chicken to a clean plate and tent loosely with foil. Let rest for 5-10 minutes to allow juices to redistribute. Cutting too early will result in dry chicken.
6. Slice against the grain and serve while still warm. The chicken should be visibly juicy with a tender, not rubbery texture.

Smart Swaps

• Use 1 tablespoon avocado oil instead of butter for dairy-free option
• Try 1/2 teaspoon Italian seasoning instead of paprika for variety

Make It Diabetes-Friendly

• Skip the brine and use a dry rub with 1/4 teaspoon salt per breast
• Serve with non-starchy vegetables to keep carbs under 5g per serving
• Consider smaller 4-ounce portions to manage protein intake

Pro Tips

• Always pound chicken to even 3/4-inch thickness for consistent cooking
• Let chicken come to room temperature for 15 minutes before cooking
• Use an instant-read thermometer for perfect doneness every time