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A juicy Baked Chicken Breast glistens after being taken out of the oven, ready to be served as part of a healthy and delicious meal.

Ultimate Baked Chicken Breast

This recipe addresses the common problem of dry, bland baked chicken breast by focusing on moisture retention, even cooking, and flavor maximization. It involves brining, pounding, and using a reliable thermometer for consistently juicy and flavorful results.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 1 tablespoon garlic powder optional
  • 1 tablespoon onion powder optional
  • 1 teaspoon black peppercorns optional
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Equipment

  • Large bowl or container
  • Meat mallet
  • Plastic wrap or ziplock bag
  • baking sheet
  • Parchment paper (optional)
  • Instant-read thermometer
  • small bowl
  • whisk
  • paper towels

Method
 

  1. In a large bowl, combine water, kosher salt, sugar, garlic powder, onion powder and black peppercorns (if using). Stir until salt and sugar are dissolved.
  2. Add chicken breasts to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Remove the chicken from the brine and discard the brine.
  4. Pat the chicken breasts completely dry with paper towels.
  5. Place each chicken breast between two sheets of plastic wrap or in a ziplock bag.
  6. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch.
  7. In a small bowl, whisk together the olive oil, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  8. Brush the mixture evenly over both sides of each chicken breast.
  9. Preheat oven to 400°F (200°C).
  10. Place the seasoned chicken breasts on a baking sheet lined with parchment paper or lightly greased.
  11. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer inserted into the thickest part of the breast.
  12. Remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving.

Notes

Brining the chicken is crucial for moisture retention. Pounding the chicken to an even thickness ensures even cooking. Resting the chicken after baking allows the juices to redistribute, resulting in a more tender and flavorful result. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.