Baked Chicken Breasts Recipe
Juicy, flavorful, and incredibly simple to prepare, baked chicken breasts are a go-to recipe for busy weeknights and healthy meal preps. Master this foolproof method for perfectly tender results every time.
With just a handful of pantry staples and a few pro tips, baked chicken breasts become anything but boring. This quick dish proves that healthy doesn’t have to mean bland.
Key Ingredients That Make These Baked Chicken Breasts Shine
- Boneless skinless chicken breasts – The lean protein base of this dish, tender and quick-cooking when pounded to an even thickness.
- Olive oil or melted butter – Adds richness and helps the seasoning stick, creating a light crust during baking.
- Kosher salt – Enhances moisture and intensifies flavor, especially when used in a quick brine.
- Freshly-ground black pepper – Brings subtle heat and balance to the seasoning blend.
- Garlic powder – Adds a mellow, savory depth that complements the chicken without overpowering it.
- Smoked paprika – Infuses gentle smokiness and gorgeous color for a flavor-packed finish.
Let’s Bake! How to Make Baked Chicken Breasts
Start by brining the chicken in a saltwater solution—just 15 minutes makes a big difference in moisture and texture. While the chicken soaks, preheat the oven to 450°F to ensure even, fast roasting.
After brining, pat the chicken dry and brush each piece with olive oil or melted butter. Whisk together the seasonings, then sprinkle them evenly over both sides of the chicken.
Bake for 15–18 minutes, or until the internal temperature reaches 165°F at the thickest part. Want a slightly crisp top? Pop the chicken under the broiler for 3–5 minutes at the end.
Let the chicken rest under foil for 5–10 minutes before serving. This step is key to keeping all that juiciness locked inside.
Tips for the Juiciest Chicken Ever
Don’t skip the brine—it’s a small step with big rewards, helping the chicken stay moist even if you accidentally overbake. Pound the chicken to even thickness so it cooks uniformly, and always use a meat thermometer for perfect doneness.
For a flavor twist, swap smoked paprika for lemon zest and thyme, or add a pinch of cayenne for heat. This recipe is versatile enough to suit any cuisine—from Mediterranean to BBQ.
Leftovers That Actually Taste Good
Store leftover chicken breasts in an airtight container in the fridge for up to three days. For longer storage, freeze them for up to three months, ideally wrapped in foil and sealed in a freezer-safe bag.
To reheat, warm gently in the oven at 300°F or in a covered skillet with a splash of broth. This keeps the chicken moist and prevents it from drying out.
Baked Chicken Breasts
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon melted butter or olive oil
- ½ teaspoon freshly ground black pepper
- 4 boneless skinless chicken breasts, pounded to an even thickness
- 1 teaspoon kosher salt
Instructions
- Begin by brining the chicken. Unless the label indicates the breasts are pre-brined, dissolve ¼ cup kosher salt in 2 cups of lukewarm water in a large mixing bowl. Stir until the salt is mostly dissolved, then incorporate 2 cups of cold water or a handful of ice to cool the mixture. Submerge the chicken breasts in this solution and allow them to soak for 15 minutes, or cover and refrigerate for up to 6 hours. After brining, rinse the chicken under cold water and thoroughly pat dry with paper towels.
- Preheat the oven to 450°F to ensure it is adequately hot when the chicken is ready to bake.
- Arrange the chicken breasts in a single layer within a large baking dish. Using a brush, coat both sides evenly with melted butter or olive oil. Combine the kosher salt, freshly ground black pepper, garlic powder, and smoked paprika in a small bowl, then sprinkle this seasoning blend uniformly across both sides of the chicken.
- Place the baking dish in the oven and bake for 15–18 minutes, or until the internal temperature at the thickest part of the breast registers 165°F on a cooking thermometer. For a crispier top, switch to the broiler on high for the final 3–5 minutes, carefully monitoring to prevent burning.
- Remove the baking dish from the oven and transfer the chicken to a clean plate. Tent loosely with aluminum foil and allow it to rest for 5–10 minutes before serving.
