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–+ servings

Baked Chicken Breasts

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. (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.
  2. Preheat oven to 450°F.
  3. 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.
  4. 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.)
  5. 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.
  6. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 280kcalProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 400mgVitamin A: 150IUCalcium: 10mgIron: 1mg

Notes

  • For perfectly cooked chicken, use a meat thermometer to check that the thickest part of the breast reaches 165°F; this ensures safety and moisture retention.
  • To prevent dryness, avoid overbaking chicken breasts; start checking for doneness at the 15-minute mark, especially if they're on the thinner side.
  • If you're short on time, a quick 15-minute brine in saltwater can significantly enhance juiciness, but don't exceed 6 hours to avoid overly salty chicken.
  • Feel free to customize the seasoning; adding a pinch of brown sugar can help balance flavors and keep the chicken moist while it bakes.
  • Leftover baked chicken can be stored in an airtight container in the fridge for up to 4 days; reheat gently in the oven or microwave to maintain texture.

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