My go-to oven-baked chicken breast recipe! It’s foolproof every time, thanks to a simple 5-step method that’s easy to follow and customize with your favorite seasonings.
INGREDIENTS
- 4 boneless, skinless chicken breasts, pounded to an 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
INSTRUCTIONS
Step 1: Brine the chicken
(Check the packaging to see if the chicken has already been pre-brined in a sodium solution—if so, skip this step.)
Fill a large bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir until mostly dissolved. Add 2 cups of cold water (or a few ice cubes) to cool the mixture. Submerge the chicken breasts and let them brine for 15 minutes, or cover and refrigerate for up to 6 hours. Remove from the brine, rinse with cold water, and pat dry with paper towels.
Step 2: Preheat the oven
Set your oven to 450°F (232°C).
Step 3: Season the chicken
Arrange the chicken breasts in a single layer in a large baking dish. Brush both sides evenly with melted butter or olive oil. In a small bowl, mix the salt, pepper, garlic powder, and smoked paprika. Sprinkle the seasoning evenly on both sides of the chicken.
Step 4: Bake
Bake for 15-18 minutes, or until fully cooked and no longer pink. Use a meat thermometer to check doneness—the thickest part should reach 165°F (74°C). For a crispier, golden finish, turn the broiler on high for the last 3-5 minutes, keeping a close eye to prevent burning.
Step 5: Rest the chicken
Remove the pan from the oven and transfer the chicken to a clean plate. Loosely tent with aluminum foil and let it rest for 5-10 minutes.
Step 6: Serve
Enjoy warm with your favorite sides!
