Juicy and tender, these tasty Oven Baked Chicken Breasts come out perfect each and every time! No more dry chicken with this easy recipe, using a quick soak in salt water and a delicious homemade mix of spices.
Perfectly Baked Chicken Breasts
Experience the most succulent oven-roasted chicken breasts ever! Our simple yet incredible recipe calls for skinless, boneless chicken breasts baked until they’re golden and beautifully caramelized.
Over the years, I have tried countless recipes and methods to achieve a moist and juicy baked chicken breast, only to be left chewing on dry, uninspired poultry. But I have found a solution! This recipe, brimming with moist and flavorful chicken, has practically reached perfection due to a quick, simple, and foolproof method involving brining chicken breasts.
I must admit, I was astounded to discover how a 20-minute soak in salted water could so dramatically transform chicken breasts into a culinary delight! The moist and tender result speaks volumes about this method.
Chicken Seasoning
- The seasoning calls for several ingredients, including salt, pepper, paprika, cayenne pepper, garlic, onion powders, thyme, basil, rosemary, and parsley.
All these ingredients combined and generously applied to your chicken breasts create a symphony of flavors, striking the perfect balance.
How to Brine Chicken Breasts
- Mix 1/4 cup salt into four cups of warm water in a large bowl. Immerse the chicken breasts in this solution, cover, and leave for 20 minutes to 2 hours.
- You can also brine the chicken breasts and then freeze them to be cooked at a later time. Make sure to drain out the brine before storing the chicken breasts in the freezer.
How to Make Oven Baked Chicken Breasts
- Preheat your oven to 425˚F.
- Rinse the brined chicken under cold water, pat dry with paper towels, and rub with olive oil. Place the chicken in a 9×13 baking dish.
- In a bowl, mix together salt, pepper, paprika, cayenne, garlic and onion powders, thyme, basil, rosemary, and parsley. Apply this seasoning mix all over the chicken breasts.
- Bake for about 22 minutes or until a meat thermometer reads 165˚F. For thinner pieces, start checking for doneness around the 20-minute mark.
As you can see, this method requires the simplest, easiest way to bake moist and tender chicken breasts in the oven. What’s even better is that the chicken is just as tender and juicy even after refrigerating for 3 to 4 days.
Tips for Juicy Oven Baked Chicken Breasts
Practically perfect in every way, this is a flexible template for making your chicken your own way! Here are some easy tips for tweaking this to make it fit your tastes and lifestyle.
- Change the Seasoning: This dish will work with any seasoning you like, from Montreal chicken to basic lemon pepper, and beyond. So use what you love, or try something new!
- Chicken Options: Substitute boneless, skinless thighs in place of the breast – it’ll be just as delicious. Keep in mind that it may take a few minutes longer to cook than breast meat.
- Rest the Chicken: I always recommend letting your chicken (or steak, or almost any protein) rest for 8 to 10 minutes after cooking and before slicing. This will help keep the juices in the meat, instead of letting them run out everywhere when you cut into it.
What’s a Good Side with Chicken?
Side dishes aren’t just little add-ons to your main course, they are opportunities to bring in tons of extra flavor and texture.
- Cucumber Salad: If you like creamy salads like potato or macaroni salad, you’ve got to try this Creamy Cucumber Salad. It’s ultra-fresh, with a dill and yogurt vinaigrette that’s so easy to make.
- Cabbage “Steaks:” Balsamic Roasted Cabbage Steaks are low-carb and nutritious, with a mouthwatering umami taste from oven-roasting.
- Potatoes: Potatoes, any style, are a natural partner for juicy chicken. Garlic Butter Hasselback Potatoes are a family favorite, and these easy and so fun Grilled Potatoes In Foil.
ENJOY!
Juicy Oven Baked Chicken Breasts
Ingredients
- 1 to 1.5 pounds boneless, skinless chicken breasts,
- 4 cups lukewarm water
- ¼ cup salt
- 1 tablespoon olive oil
- ¼ teaspoon salt, (optional – chicken will have absorbed some of the salt from the salted water)
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon dried parsley
- ⅙ teaspoon cayenne pepper
- fresh chopped parsley, for garnish
Instructions
- Preheat oven to 425˚F.
- Place chicken breasts in a large bowl and set aside.
- In a large measuring cup, or a mixing bowl, combine lukewarm water and salt; stir, then pour over chicken breasts. Set aside for 20 to 30 minutes. You can also cover the bowl and refrigerate for 2 hours.
- In the meantime, prepare the Chicken Seasoning Blend:Combine salt, pepper, paprika, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, dried parsley, and cayenne pepper in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
- Pour out the salt water and rinse each chicken breast under cold water; pat dry with paper towels.
- Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
- Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don’t have to use the entire seasoning blend; use as much as you like.
- Transfer to the oven and bake for 22 to 25 minutes, or until internal temperature reaches 165˚F. Use an Instant Read Meat Thermometer to check for doneness. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness around the 20-minute mark.
- For a browned, crispy top, set your oven to broil on HIGH for the final 3 to 4 minutes and broil the chicken until golden on top.
- Remove from oven and transfer chicken breasts to a serving plate.
- Let chicken rest for 10 minutes before cutting.
- Garnish with fresh chopped parsley and serve.
Video
Notes
- Chicken Thickness: If your chicken breasts are of different thickness, they may cook at different rates. Consider pounding them to an even thickness before cooking for more uniform results.
- Seasoning: A good seasoning blend can make a significant difference in flavor. Don’t be afraid to experiment with different herbs and spices.
- Temperature Check: Use a meat thermometer to check the doneness of your chicken. It should read 165°F when inserted into the thickest part of the breast.
- Resting: Allow your chicken to rest for several minutes after it comes out of the oven. This helps the juices to redistribute throughout the meat, keeping it juicy and flavorful.
- To store baked chicken, put it in an airtight container or freezer bag and keep it in the fridge for up to four days.
- To reheat, add a bit of butter or water to a pan, cover, and heat it slowly to keep it moist. Don’t overcook, or it’ll dry out.
- You can freeze cooked chicken for up to four months. Wrap it well in plastic, then foil or a freezer bag. Remove as much air as you can to keep it fresh. Thaw in the fridge before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
