Baked chicken breast is one of my favorite go-to proteins for lunch, dinner and meal prep! They are super versatile and can be added to salads, sandwiches or served with your favorite roasted vegetables. And I'm letting you in on a little secret…prepare your chicken breasts before baking them in the oven Seriously Take them to a whole new level! The brine adds extra flavor and is my favorite trick to get juicy, tender breasts every time. Feel free to customize the seasoning to your liking, but I promise you won't regret adding this baked chicken breast recipe to your Sunday dinner prep or weeknight dinner rotation!
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to bring Chicken
Now hear me out, I used to think this extra step of preparing the chicken breast wasn't necessary, but what a difference it made when we realized it. Grilled Chicken BreastI was sold! Of course, one could argue that brining is more necessary than grilling, but trust me; You'll be surprised at how juicy and flavorful these roasted chicken breasts become with a quick brine. If you decide to skip it, don't worry. No one will know but me.😉
Here's what you need to make this delicious baked chicken breast recipe:
- Chicken Breast: I always use skinless, boneless chicken breasts when making this recipe. You will need 4 chicken breasts, 2 pounds total, which should be pounded to an even thickness for faster and more even cooking.
- Olive Oil: Before baking, cover the chicken in a light coating of olive oil so that the spices adhere.
- Sea: I make an easy marinade using kosher salt, granulated sugar and cold water. This helps keep the chicken moist and tender while baking in the oven (no dry chicken breasts here!). Be sure to use kosher salt, as table salt will make the brine too salty.
- Seasoning: I like to keep the mixture simple with smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne pepper. But what really makes this spice stand out is the addition of brown sugar. It adds a little sweetness and helps create a delicious crust on the chicken.
Change the seasoning
Feel free to play around with different spice blends when baking chicken breasts in the oven. Another great option is the steak seasoning mix I use Air Fryer Chicken Breast Recipe! Here are some other seasoning changes that my family and I love:
How long to bake chicken breast in the oven?
In this recipe, I use large, skinless, boneless chicken breasts (2 pounds total), which I slice about 1/2 to 3/4 inch thick. I bake them in a 425°F oven for about 18-20 minutes until the internal temperature reaches 160-165°F (they will continue to cook and reach a safe temperature of 165°F while resting outside the oven covered in foil) . Smaller chicken breasts will of course take less time to cook, while larger ones will take longer. I check the smaller chicken breasts for about 15 minutes and the larger ones for closer to 20 minutes.
The best way to ensure a perfect, juicy oven baked chicken breast is to use a meat thermometer. Once the chicken reaches a safe internal temperature of 165°F, remove it from the oven and let it rest for a few minutes before slicing or serving!
- This recipe makes four large chicken breasts, which can easily be divided into 8 servings (½ chicken breast per serving). I always do this when I have a few more mouths than usual, but I want to stick to my budget! Add some easy sides and you've got a healthy and budget-friendly meal.
- Pound your chicken breasts with a meat mallet or rolling pin to a uniform thickness before seasoning. I pound mine 1/2 to 3/4 inch thick on the breast side. This helps the chicken cook more evenly and ensures a juicy, tender result.
- Be careful not to over-brine your chicken breasts. Letting the chicken sit in the sea for too long will make it so a lot Salted chicken will also have a very poor texture and end up being mushy. So, set a timer and remove the chicken breast from the brine immediately, within 30 minutes, and no more than 1 hour. Be sure to rinse off the brine before baking too!
- Give them a break! Resting is an important final step to allow the juices to redistribute throughout the chicken breast.
- Try boneless, skinless chicken thighs instead of chicken breasts for a cost-saving option. They will take longer to cook, so be sure to adjust the cooking time accordingly. our Garlic Butter Roasted Chicken Thighs This recipe is a great reference for cooking boneless, skinless chicken thighs in the oven.
giving instructions
When I make this recipe I always lean towards simple sides that don't require a lot of effort Roasted Butternut Squash And Roasted Broccoli Having two favorites of mine. Mashed potatoes There are winners, too, with this baked chicken breast Twice Baked Sweet Potatoes. But they are also delicious in one Chicken salad For an easy lunch option!
Food preparation and storage
Meal prep is always a winner in my house. Cooking this baked chicken breast on Sunday and using it throughout the week for quick meals has saved me Therefore A lot of time and effort. They are good for about 3-4 days if kept in an airtight container in the fridge. You can reheat it in the microwave or oven until warm if desired. I often use this to make chicken Chicken and vegetable cooking potBut it also works well as a wrap, on top of a salad, or mixed into a pasta dish.
For longer storage, you can freeze cooked chicken breasts in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
Baked Chicken Breast Recipe
These easy baked chicken breasts are marinated in a simple brine before being baked to perfection and baked in the oven until golden, tender and juicy!
Prevent your screen from going dark
Brine Ingredients:
- ¼ Cup Kosher salt ($0.14)
- ¼ Cup granulated sugar ($0.18)
- 2 quarts cold water ($0.00)
Chicken Breast Ingredients:
- 4 boneless, skinless chicken breasts (about 2 lbs.) ($10.92)
- 2 ½ teaspoon Smoked paprika ($0.25)
- 2 teaspoon Brown sugar ($0.04)
- 1 ½ teaspoon salt ($0.08)
- 1 ½ teaspoon Garlic powder ($0.15)
- 1 teaspoon Onion powder ($0.10)
- ½ teaspoon Freshly cracked black pepper ($0.05)
- ½ teaspoon red pepper ($0.05)
- 1 tbsp olive oil ($0.12)
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Start by making the sea. Add kosher salt, granulated sugar and water to a large bowl. Whisk until the salt and sugar are completely dissolved.
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Place the chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or meat mallet to gently pound the chicken breasts until the entire breast is an even thickness from end to end (about 1/2 to 3/4 inch thick). .
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Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and refrigerate the bowl for 30 minutes.
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Preheat oven to 425°F. In a small bowl, mix the smoked paprika, brown sugar, salt, garlic powder, onion powder, freshly cracked black pepper and cayenne pepper.
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After 30 minutes, remove the chicken breasts from the brine and rinse under cold water. Pat the chicken dry with a paper towel and let it come to room temperature for at least 10 minutes.
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Now drizzle olive oil on both sides of the chicken breasts, then coat both sides with the seasoning mixture. Rub the seasoning into the breasts with your hands, making sure the entire chicken breast is evenly coated with the seasoning.
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Place seasoned chicken breasts in a large 9×13-inch baking dish. Bake for 18-20 minutes or until internal temperature reaches 165°F.*
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Remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute throughout the breast. Serve and enjoy!
Let's see how Calculate the cost of the recipe here.
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9×13 baking dish
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Meat thermometer
- You can remove the chicken from the oven when it reaches an internal temperature between 160-165°F. I like to cover the chicken with aluminum foil to keep it warm. The chicken will continue to cook naturally while resting. Make sure it reaches a final internal temperature of 165°F before serving.
Serving: 1servingCalories: 178kcalCarbohydrates: 4gProtein: 24gFat: 7gSodium: 1006mgFiber: 1g
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How to Make Baked Chicken Breast – Step by Step Photo
Start by making the sea. In a large bowl, add ¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water. Whisk until the salt and sugar are completely dissolved.
Place 4 boneless, skinless chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or meat mallet to gently press the chicken breasts together until they are of uniform thickness from end to end (about 1/2 to 3/4 in. thickness).
Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and refrigerate the bowl for 30 minutes.
Preheat oven to 425°F. In a small bowl, mix 2 ½ teaspoons smoked paprika, 2 teaspoons brown sugar, 1 ½ teaspoons salt, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, ½ teaspoon freshly cracked black pepper, and ½ teaspoon cayenne pepper.
After 30 minutes, remove the chicken breasts from the brine and rinse under cold water. Pat the chicken dry with a paper towel and let it come to room temperature for at least 10 minutes. Now drizzle 1 tsp olive oil over both sides of the chicken breasts, then coat both sides with the seasoning mixture. Rub the seasoning into the breasts with your hands, making sure the entire chicken breast is evenly coated with the seasoning.
Place seasoned chicken breasts in a large 9×13-inch baking dish. Bake for 18-20 minutes or until internal temperature reaches 165°F.*
Remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute throughout the breast. Serve and enjoy!
