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My favorite oven baked chicken breasts recipe! It never fails me, thanks to this simple 5-step method that is easy to make and customize with your favorite seasonings.
A few weeks ago on Insta, I asked if you all might be interested in a back-to-basics series about the best ways to bake proteins (i.e. chicken, pork, steak, seafood, tofu, etc.) in the oven. Your answer? A resounding yes, please. Many of you had requests and questions about methods for cooking various proteins, plus more than a few tales to tell about proteins gone not-so-right over the years. And oh boy, I hear ya. My little kitchen has seen more than its share of overcooked steaks, completely dried out pork chops, salmon skin glued to pans, and not-so-crispy tofu over the years too. Which are never fun, especially since proteins can be pricey and intended for special occasions. But hey, it’s all part of the adventure of learning how to cook. And eventually, I’ve trial-and-errored my way to some basic methods for baking proteins that have become super-reliable, super-delicious staples in my kitchen.
So over the next two weeks, I thought we could work our way through each of them, beginning today with the #1 most requested protein here on Gimme Some Oven…
…chicken.
Specifically, boneless skinless chicken breasts.
Over the years, I’ve received countless requests for new chicken breast recipes, and many more for tips on how to bake chicken breasts in the oven. Because anyone who worked with chicken breasts before know that they can be incredibly versatile, yet also incredibly finicky to work with, especially when baked in the oven. Cook them the wrong way and you’ll end up with a dry, rubbery, tough, and flavorless disaster. But cooked the right way?! We’re talkin’ juicy, tender, flavorful, perfectly baked chicken breasts that you will love.
The good news is that they’re also totally easy to customize with your favorite seasonings or sauces. And also, incredibly easy to make with my 5-step baked chicken breasts method. Thousands of our readers have tried it over the years and reported back that this method was a game-changer with cooking chicken. So if you have yet to give it a try, let’s bake some chicken together!
Baked Chicken Breasts Recipe | 1-Minute Video
Baked Chicken Breast Ingredients:
To make this baked chicken breasts recipe, you will need:
Boneless, skinless chicken breasts: You can either purchase fresh chicken breasts (my preference) or frozen chicken breasts (which you will need to completely thaw before using). Some chicken also comes pre-brined nowadays, in which case you can skip step one below.
Butter or olive oil: Your pick! I like the extra flavor that butter adds, but olive oil will also work well.
Kosher Salt: An essential ingredient in our brine, and we will also use salt to season the chicken before baking.
Seasonings: I included an all-purpose blend of smoked paprika, garlic powder, salt and black pepper in the recipe below, which is super-simple and goes with just about anything. But feel free to sub in any dry seasoning blend that you prefer.
Also, if you bake chicken (or any other kind of baked proteins) regularly in the oven, I strongly having a cooking thermometer on hand too. It is the most foolproof way to ensure that your chicken is not over- or under-cooked, and works like a charm. I recommend either this:
Instant-read cooking thermometer(pictured below): which I have owned and used for years when cooking chicken, which retails for about $9.99 on Amazon.
Dual-probe wireless meat thermometer: which I also own and love because it can be used inside of a hot oven (especially helpful for baking steak, salmon and pork), which retails for about $24.99 on Amazon.
How To Bake Chicken Breasts:
Alright, so here’s the secret! To make perfectly baked chicken bbrrreasts, you simply need to follow this 5-step acronym: B.B.R.R.R.
Brine
Brush
Rub
Roast
Rest
Brine (Step 1): I’m telling you — this step is an absolute must for anytime you want to bake chicken breasts in the oven. Brining chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15 minutes. Plus, if you brine chicken in lukewarm water, it also helps bring the chicken to room temperature, which makes for more even cooking. Win-win!
To brine chicken, simply fill a big bowl with lukewarm (not hot) water. Stir in a handful of salt until it mostly dissolves. Then add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes. If you are doing this in advance, you can cover and refrigerate the bowl of chicken and saltwater for up to 6 hours. But you don’t want to let the chicken brine for much longer than that.
When you’re ready to go, remove the chicken from the brine. Give it a good rinse it with cold water to wash off the salt, and then pat it dry with some paper towels. And voila — your chicken is officially brined.
Really, don’t skip over this step! It makes a world of difference.
Note: That said, some store-bought chicken breasts are now sold pre-brined. So double-check your packaging beforehand. And if your chicken has already been pre-brined in a sodium solution, just move onto step two. :)
Brush (Step 2): Brush your chicken breasts with melted butter. Or at least, I highly recommend using butter. It adds great flavor and helps give a nice golden crust on the outside. But if you’d rather use olive oil (or another favorite cooking oil), feel free.
Brush the breasts liberally on both sides to prevent the chicken from sticking to the pan, and also to help the seasonings stick. Then place the chicken breasts in a large baking dish or roasting pan.
Rub (Step 3): If you’re really wanting to keep things simple, you can simply sprinkle some salt and pepper onto the chicken breasts. But again, chicken will pick up the flavor of whatever seasonings you add. So even if you’re making a simple dish that calls for “plain” chicken breasts, I highly recommend the simple chicken seasoning recipe I have included below that includes salt, pepper, garlic powder and paprika.
Roast (Step 4): So this is the step that causes some squabbles amongst chicken lovers — how long to bake chicken breasts? And what is the correct temperature to bake chicken? Do you bake it low and slow (as in, 30 minutes at 350°F)? Or do you roast chicken high and quick (as in, 15 minutes at 450)? I have tested out both — and just about every interval in between — dozens upon dozens upon dozens of times. And in the end, I fall firmly in the latter camp when it comes to baked chicken.
I like to roast my chicken breasts on high heat.
Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-18 minutes (depending on the thickness/size of your chicken breasts). It’s speedy and it’s easy. But mostly I love it because cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also helps to lock in those juices and keep the oven roasted chicken perfectly tender on the inside. It’s the best of both worlds.
I highly recommend investing in a small cooking thermometer to measure the cooked chicken temp in order to tell if it is ready to go (the FDA says that the safe cooked chicken temp is 165°F), versus cutting into it with a fork, which lets those good juices seep out. I use this instant-read thermometerthat I bought on Amazon for $10, and it will accurately measure your internal chicken temperature in seconds.
Rest (Step 5): This one is a non-negotiable. You must, must let your beautifully baked chicken breasts rest before cutting into them — a tip which applies to cooking any meat, really. If you cut in right away, you will lose all of the amazing juices and some of the tenderness that we’re going for. But if you give your freshly baked chicken breasts a brief rest, it will finish cooking and lock in all of those delicious juices, resulting in the most tender and juicy and delicious baked chicken.
I recommend loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests. And thenafter 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.
And enjoy every last bite. ♡
How To Season Baked Chicken Breasts:
Again, I’m a big fan of the classic paprika-garlic-pepper mix in the recipe below. But if you’d like to mix things up, feel free to sub in any of your favorite dry seasoning mixes, such as:
The easiest way, of course, is just to serve these roasted chicken breasts fresh outta the oven. But feel free to also slice, shred, or dice these oven baked chicken breasts for use in another recipe, such as these faves:
Once the chicken has been baked, it can be stored in a sealed container in the refrigerator for up to 3 days. Or you can freeze it for up to 3 months. (<– I recommend shredding, dicing or slicing the chicken before freezing for easier use.)
Side Dish Recipe Ideas:
Looking for some side dishes to serve with this baked chicken recipe? Here are a few of my faves:
Brine the chicken. (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 bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. 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.
Heat the oven. Preheat oven to 450°F.
Season the chicken. 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.
Bake. 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.)
Rest the chicken. 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.
Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425°F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet.
Storage instructions: Cooked chicken can be stored in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
When you use a brine does the chicken take in the extra salt? I must eat a very low sodium diet and use rubs and seasonings from mrs dash and bensons but will the 15 minute brine add extra salt?
Hayley @ Gimme Some Oven —
No, it doesn’t (and rinsing the brine off will help ensure that). What it does is just make the chicken incredibly moist and juicy. As for the salt content though, we’re really not sure what that is (we just know it doesn’t taste salty). If you’re on a very low-sodium diet though, you probably want to avoid this recipe to be safe (or at least check with a doctor or nutritionist first). We hope this helps!
Made this for my family tonight. Everyone- including my picky preschooler, loved it. Easily the best, juiciest baked chicken I have ever made. And it was so EASY! Thank you times a million!
Hayley @ Gimme Some Oven —
We’re so happy to hear that, Jill — thanks for sharing! :)
I had the common problem of dry chicken:( I made this chicken recipe for my boyfriend and I. I added peppercorn and fresh garlic and let it sit for a couple hours. Let me tell you this method was absolutely perfect! Thank you so much!
Love this recipe for chicken. It’s become my staple. I have also used the dry rub on white fish like tilapia. Pan fried with this rub is delicious. Made the fish for fish tacos and the flavours were perfect!
Oh my God. I love everything on this site (as of late especially the slow cooker butternut squash soup) BUT I FINALLY tried this recipe. And I have to admit, initially I thought “this is baker chicken breast. Not sure if this will blow my mind.” I STAND CORRECTED! I think my husband and I are just in shock. These were INCREDIBLE. I actually substituted smoked chipotle powder for smoked paprika and it was out of this world. This is now the only way I will bake chicken. THANK YOU a million times over!!! Just another reason this site is my absolute favorite!!! Cheers!
Hayley @ Gimme Some Oven —
Thank you so much for your sweet words, Mary-Ella! We’re so glad you guys loved this! :)
This was a delicious and moist chicken BUT it took twice as long to cook as I was anticipating. I pulled it out at 20 min. and the chicken was only 160. At 15 min. it was not quite 160 and still visibly pink from the outside. I did let it rest for ten minutes but after cutting into one of the pieces realized it was still slightly pink so I cooked it ten minutes longer and didn’t bother letting it rest again. It was really really good. I hadn’t pounded the breasts and I’m sure that’s why it took so much longer than 15 min. But no matter, I LOVED this recipe and the seasoning. Also, I thawed some Costco chicken breasts and they were already brined so I didn’t have to deal with the first step. Super easy and delicious.
Hayley @ Gimme Some Oven —
Thanks for sharing with us — we’re so glad you enjoyed the chicken! We’re sorry to hear it took twice as long to cook though, that’s really strange!
I have been looking for crispy on the outside and soft on the inside kind of chicken breast recipe. I usually “bake my chicken”. It get cooked very well but looks so unappetizing. All the seasoning runs off the chicken in the chicken juice that i find in the pan. I am very excited to try your recommendations. 1 question? My oven only has bake and broil options. Is broiling the same thing as “roasting”? if not how do I get my chicken to roast as you described? Thanks
Hayley @ Gimme Some Oven —
Hi Nishu, we’re sorry for just now responding to your comment! Broiling is not the same thing as roasting. You just want the regular bake setting for this (we just use the broiler for the last couple of minutes to get the skin a little crispy), but it’s totally not necessary. We hope you enjoy!
Just made this for dinner and if I do say so myself, it was amazing!
Not dry not chewy, just perfect! So absolutely delicious would 10/10 recommend this to anyone!
Hayley @ Gimme Some Oven —
Thanks for sharing, Abbey — we’re so happy you enjoyed the recipe!
I never thought to roast chicken breasts before. I have only ever steamed or poached breasts; or roasted whole chooks.
I tried this tonight and I kept the seasoning simple like yours. Olive oil, touch of salt, garlic powder and Hungarian sweet paprika powder. 15 min at 230*C as you suggested – and they cooked beautifully! Must admit, I skipped the brine step, as I forgot about it.
The whole time they were cooking, they smelt wonderful. Sliced them up and used them in the creamy chicken pasta I was making for dinner. They added an extra flavour to an other-wise plain sauce.
I was looking for a great Oven Baked Chicken and I discovered your website and found this recipe and by far is the
BEST OVEN BAKED CHICKEN EVER my daughter want me to make all the time and I can eat it all the time also
Thank You a million times over
Hayley @ Gimme Some Oven —
Thank you so very much, Fern! We’re happy you and your daughter enjoy the recipe!
Hands down the juiciest most flavorful chicken breast I’ve ever made. I’m an old novice (i.e., despite years of experience, I still suck at cooking). So I love easy, no-fail recipes like this. Thank you!!
Made this last night…OMG!! So good! I can never get chicken breast right and hardly make it because I always make it too dry. This recipe is fool proof. I followed the steps to a T (I did use Kosher Chicken) and it turned out beautifully. I plan on making a large batch every other week for meal preps.
Hayley @ Gimme Some Oven —
Thanks for sharing, Patrizia — we’re so happy to hear you loved the recipe!
I love this recipe and must admit, there have been weeks when my husband and I have looked one another in the eye and said “Paprika Chicken?” (as we call this) even after we already had it once already that week! It is a staple in our home and recently, when we returned from vacation, was the first home cooked meal we made because we had missed it so much! We love the smoked paprika, and think that it gives the dish an amazing smoky flavor that can’t be beat! Thanks so much for what has become our favorite recipe!
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Ashly — we think that’s so sweet and we’re happy you and your husband love the recipe! :)
Just made this chicken to use with your chicken enchilada casserole. I nearly quit just after making the chicken because it was SO GOOD. I knew about brining meat and I always try to do so when prepping for dinner – however, you took tis a step further with that seasoning blend! DELICIOUS!
Every time I search Pinterest for a recipe – I always get excited to find one from you! Have tied several and have never been disappointed. Thank you for sharing your talents! Looking forward to trying the casserole – just waiting for that last layer of cheese to melt!
Hayley @ Gimme Some Oven —
Thanks for sharing, Ashley — we’re so happy you loved it! :)
I tried this about a month or so ago, and I won’t ever cook muy breasts another way!
Thank you so much for this juicy, melt-in-your-mouth recipe!
I have even passed it along to others :)
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Alexis — we’re so glad you’re a fan! :)
Delicious chicken! But, it took me much longer on the cook time. However, I didn’t pound it, but wasn’t sure that it was necessary. Does it make that much of a difference?
Hayley @ Gimme Some Oven —
Hi Grace — it sounds like it took much longer to cook because the chicken breast was too thick (in that case, pounding definitely makes a big difference in reducing the cook time).
This is the second time I have made chicken like this and it’s the best chicken we have ever had. Normally when my boyfriend and I make chicken or order it from a restaurant, it comes out dry or it just tastes flavorless so I hardly ever eat chicken anymore. It’s also a bummer for my boyfriend because he’s a personal trainer so he eats healthy and loves his chicken but I don’t cook it as much anymore. After I tried this recipe, I can’t get enough! We don’t have many spices so we just do melted butter, salt, pepper, and garlic powder and it tastes amazing. Thank you for this recipe!
Hayley @ Gimme Some Oven —
Thank you so much for sharing with us, Angie — we’re so happy you and your boyfriend enjoy the recipe!
I have never brined a chicken in my life, and I’m 57 years young! I thought I’d give this recipe a whirl – BOY am I glad I did!! My 17 yr old daughter (who thinks chicken is disgusting and who turns up her nose and picks at the food whenever I serve it) practically inhaled this chicken – she even commented that it was “Delicious!” I almost fell out of my chair!!Thank you for a fast, delicious dinner! I will always brine my chicken from now on – it truly make it moist and so very tasty!! I can’t wait to try it with some different spices – a favorite of mine is salt, pepper, garlic, parsley, sage, rosemary, and thyme.
Hayley @ Gimme Some Oven —
Thank you for sharing with us, Cindy — we’re so happy you and your daughter loved the recipe! :)
Thank you for detailed instructions. I’ve got a question – on one website I saw that they recommend pre-heating the pan for the chicken in the oven also. What do you think of that? Good idea, bad idea, neutral (nothing lost, nothing gained)?
Thanks!
Hayley @ Gimme Some Oven —
Hi Zee — we haven’t tried that so it’s hard to say, but we think it’s worth a try! :)
I made this tonight. Looked exactly like the photo. Baked for 20 minutes at 450 and they were perfect and delicious. Not sure if it’s the brining or the drying or the higher heat, but I have apparently been cooking chicken wrong for 35 years. Did I mention they were perfect? Moist but not juicy, which is what I wanted and added the extra 5 minutes. Never will do it any other way. Mmmmm. No photo: ate it all!
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Lori — we’re so happy you enjoyed the recipe! :D
excellent, thanks….I’ll always brine now. Had most success with your recipe baking in a cast iron skillet at 450 degrees. At the end of baking I gave it a quick broil blast that crusted the top very nicely to match the bottom. After giving it a rest with tin foil hat, breasts were super juicy.
-I would suggest not salting the breasts until they’re sliced and served. The brining process took care of most of that for my taste.
-also I didn’t have much luck brushing with butter the first time I tried this when I baked in a pyrex dish uncovered. Burned too much at the high heat before the breasts were done
Hayley @ Gimme Some Oven —
You’re welcome, Peter — we’re glad you enjoy the recipe and we appreciate your feedback!
Thank you so much! I have tried everything to bake the perfect chicken breast and they always end up dry or rubbery requiring some sort of condiment to salvage. I followed your tips and brined the chicken, basted with very little butter, added the seasonings, used an instant read thermometer (that i just purchased after reading your blog) I baked the chicken and I let it rest under foil. And voila…they were juicy and fabulous! Even my two picky high school boys devoured them!! Thank you!
Hayley @ Gimme Some Oven —
You’re very welcome, Sheila — we’re so glad to hear you and your boys enjoyed the recipe! :)
I found this recipe via a Google search. I love the ease, I love the tenderness of the chicken, and the flavor. Speaking of the flavor, one-half a teaspoon of black pepper, one-half a teaspoon of paprika, are far too much for 4 chicken breasts. Personally, I think it makes the dish overly spicy. Also, a quarter cup in warm water to brine the chicken? Wow! I used 5-6 dashes of salt and it was plenty. Pairing down the salt as well as the spices worked perfectly. I am curious however, if the person who wrote this recipe is a smoker? It’s the only reason I can think of for the spice and salt measurements.
Hayley @ Gimme Some Oven —
We appreciate your feedback, John! We use more salt because that’s how brines work. You can read about them here. That being said, you can always use less if you like, same with the other seasonings!
Can I use garlic paste instead of garlic powder?
We haven’t tried that but we think that should probably be okay. We hope you enjoy!
When you use a brine does the chicken take in the extra salt? I must eat a very low sodium diet and use rubs and seasonings from mrs dash and bensons but will the 15 minute brine add extra salt?
No, it doesn’t (and rinsing the brine off will help ensure that). What it does is just make the chicken incredibly moist and juicy. As for the salt content though, we’re really not sure what that is (we just know it doesn’t taste salty). If you’re on a very low-sodium diet though, you probably want to avoid this recipe to be safe (or at least check with a doctor or nutritionist first). We hope this helps!
This was a great alternative to grilling. Chicken was very moist & my family loved it.
We’re so happy to hear that, Samantha! :)
Made this for my family tonight. Everyone- including my picky preschooler, loved it. Easily the best, juiciest baked chicken I have ever made. And it was so EASY! Thank you times a million!
We’re so happy to hear that, Jill — thanks for sharing! :)
This was absolutely delicious! My new go-to way to make chicken!
Thank you so much!
We’re so glad you enjoyed it, Lisa!
I had the common problem of dry chicken:( I made this chicken recipe for my boyfriend and I. I added peppercorn and fresh garlic and let it sit for a couple hours. Let me tell you this method was absolutely perfect! Thank you so much!
Awesome! So glad you enjoyed it!
Love this recipe for chicken. It’s become my staple. I have also used the dry rub on white fish like tilapia. Pan fried with this rub is delicious. Made the fish for fish tacos and the flavours were perfect!
Awesome!! :)
Oh my God. I love everything on this site (as of late especially the slow cooker butternut squash soup) BUT I FINALLY tried this recipe. And I have to admit, initially I thought “this is baker chicken breast. Not sure if this will blow my mind.” I STAND CORRECTED! I think my husband and I are just in shock. These were INCREDIBLE. I actually substituted smoked chipotle powder for smoked paprika and it was out of this world. This is now the only way I will bake chicken. THANK YOU a million times over!!! Just another reason this site is my absolute favorite!!! Cheers!
Thank you so much for your sweet words, Mary-Ella! We’re so glad you guys loved this! :)
I pinned this recipe about a month ago and have made it three times already. For food prepping my proteins in the winter, this is THE best recipe!
Thank you! We’re so glad you love it, Angela! :)
This baked chicken breast recipe is the best and most moist chicken I’ve ever had! It’s the only one I use now.
Thank you, Donna — we’re so glad you love the recipe! :)
Did not brine chicken but followed the rest of the recipe. Chicken was great and really moist. Thanks!!
We’re so glad you enjoyed it!
Great and easy! Single father here and even with our busy schedule is faster than most home cooked chicken recipes!
Thanks for sharing with us, Aaron, and for giving this a try — we’re glad you enjoyed it!
This was a delicious and moist chicken BUT it took twice as long to cook as I was anticipating. I pulled it out at 20 min. and the chicken was only 160. At 15 min. it was not quite 160 and still visibly pink from the outside. I did let it rest for ten minutes but after cutting into one of the pieces realized it was still slightly pink so I cooked it ten minutes longer and didn’t bother letting it rest again. It was really really good. I hadn’t pounded the breasts and I’m sure that’s why it took so much longer than 15 min. But no matter, I LOVED this recipe and the seasoning. Also, I thawed some Costco chicken breasts and they were already brined so I didn’t have to deal with the first step. Super easy and delicious.
Thanks for sharing with us — we’re so glad you enjoyed the chicken! We’re sorry to hear it took twice as long to cook though, that’s really strange!
Has anyone tried this method with pork chops??
I have been looking for crispy on the outside and soft on the inside kind of chicken breast recipe. I usually “bake my chicken”. It get cooked very well but looks so unappetizing. All the seasoning runs off the chicken in the chicken juice that i find in the pan. I am very excited to try your recommendations. 1 question? My oven only has bake and broil options. Is broiling the same thing as “roasting”? if not how do I get my chicken to roast as you described? Thanks
Hi Nishu, we’re sorry for just now responding to your comment! Broiling is not the same thing as roasting. You just want the regular bake setting for this (we just use the broiler for the last couple of minutes to get the skin a little crispy), but it’s totally not necessary. We hope you enjoy!
Just made this for dinner and if I do say so myself, it was amazing!
Not dry not chewy, just perfect! So absolutely delicious would 10/10 recommend this to anyone!
Thanks for sharing, Abbey — we’re so happy you enjoyed the recipe!
Thank you! I LOVE juicy chicken. I breaded my chicken and this still works for me, they came out perfect.
We’re so glad you enjoyed it!
I never thought to roast chicken breasts before. I have only ever steamed or poached breasts; or roasted whole chooks.
I tried this tonight and I kept the seasoning simple like yours. Olive oil, touch of salt, garlic powder and Hungarian sweet paprika powder. 15 min at 230*C as you suggested – and they cooked beautifully! Must admit, I skipped the brine step, as I forgot about it.
The whole time they were cooking, they smelt wonderful. Sliced them up and used them in the creamy chicken pasta I was making for dinner. They added an extra flavour to an other-wise plain sauce.
Thank-you for posting this recipe!
Yay, I’m so glad you liked the recipe! :)
I was looking for a great Oven Baked Chicken and I discovered your website and found this recipe and by far is the
BEST OVEN BAKED CHICKEN EVER my daughter want me to make all the time and I can eat it all the time also
Thank You a million times over
Thank you so very much, Fern! We’re happy you and your daughter enjoy the recipe!
Made this tonight and it came out perfectly. Followed the recipe to a T and was very happy with the outcome.
Thanks for sharing, Cecelia — we’re glad to hear that!
Hands down the juiciest most flavorful chicken breast I’ve ever made. I’m an old novice (i.e., despite years of experience, I still suck at cooking). So I love easy, no-fail recipes like this. Thank you!!
Thank you, Sara — we’re so happy you loved it!
Made this last night…OMG!! So good! I can never get chicken breast right and hardly make it because I always make it too dry. This recipe is fool proof. I followed the steps to a T (I did use Kosher Chicken) and it turned out beautifully. I plan on making a large batch every other week for meal preps.
Thanks for sharing, Patrizia — we’re so happy to hear you loved the recipe!
My husband and I love this! He said I finally found the perfect way to cook chicken! Thanks!!!!
Thank you so much for sharing, Nicole — we’re happy to hear that!
I did this today. It was a hit. My family really enjoyed it. Thank you so much. Will be cooking this often
We’re so glad to hear that, Nuni!
A friend of mine shared this recipe with me, the instructions are easy to follow the end result is even better.
My four year old son and my wife loved the chicken, it was juicy and moist as advertised. I served it with quinoa and steamed broccoli.
I slightly modified the rub, I added some cumin and chopped garlic; baked for 18 mins @ 450 F.
For an extra crispy finish I broiled for 3 mins.
@Ali thanks for a great, simple and delicious recipe.
Thanks for sharing with us, Azeez — we’re happy you and your family enjoyed the recipe!
I love this recipe and must admit, there have been weeks when my husband and I have looked one another in the eye and said “Paprika Chicken?” (as we call this) even after we already had it once already that week! It is a staple in our home and recently, when we returned from vacation, was the first home cooked meal we made because we had missed it so much! We love the smoked paprika, and think that it gives the dish an amazing smoky flavor that can’t be beat! Thanks so much for what has become our favorite recipe!
Thanks for sharing with us, Ashly — we think that’s so sweet and we’re happy you and your husband love the recipe! :)
Tried this tonight using a Caribbean curry seasoning and I can’t believe how amazing it was, especially considering it was just cheap frozen chicken!
Thanks for sharing with us, Bethany — we’re so happy you enjoyed it, and that Caribbean curry seasoning sounds awesome!
Awesome, easy recipe!
Do you have to turn the chicken when baking
Hi Sheri — nope, no need to turn. We hope you enjoy!
Does the chicken need to be turned
Nope you don’t need to turn it. We hope you enjoy!
Just started brining. Is it better to brine longer than 15 minutes if you have the time?
Hi Sue! You could brine these for up to two hours if you really wanted and if you have the time. We hope you enjoy!
Just made this chicken to use with your chicken enchilada casserole. I nearly quit just after making the chicken because it was SO GOOD. I knew about brining meat and I always try to do so when prepping for dinner – however, you took tis a step further with that seasoning blend! DELICIOUS!
Every time I search Pinterest for a recipe – I always get excited to find one from you! Have tied several and have never been disappointed. Thank you for sharing your talents! Looking forward to trying the casserole – just waiting for that last layer of cheese to melt!
Thanks for sharing, Ashley — we’re so happy you loved it! :)
I tried this about a month or so ago, and I won’t ever cook muy breasts another way!
Thank you so much for this juicy, melt-in-your-mouth recipe!
I have even passed it along to others :)
Thanks for sharing with us, Alexis — we’re so glad you’re a fan! :)
Ive been struggling to find a good recipe for my meal prep! Thankyou so much! Best chicken ever!
We’re so happy you enjoy the recipe, Sheryn!
Delicious chicken! But, it took me much longer on the cook time. However, I didn’t pound it, but wasn’t sure that it was necessary. Does it make that much of a difference?
Hi Grace — it sounds like it took much longer to cook because the chicken breast was too thick (in that case, pounding definitely makes a big difference in reducing the cook time).
This is the second time I have made chicken like this and it’s the best chicken we have ever had. Normally when my boyfriend and I make chicken or order it from a restaurant, it comes out dry or it just tastes flavorless so I hardly ever eat chicken anymore. It’s also a bummer for my boyfriend because he’s a personal trainer so he eats healthy and loves his chicken but I don’t cook it as much anymore. After I tried this recipe, I can’t get enough! We don’t have many spices so we just do melted butter, salt, pepper, and garlic powder and it tastes amazing. Thank you for this recipe!
Thank you so much for sharing with us, Angie — we’re so happy you and your boyfriend enjoy the recipe!
This is delicious.
I have never brined a chicken in my life, and I’m 57 years young! I thought I’d give this recipe a whirl – BOY am I glad I did!! My 17 yr old daughter (who thinks chicken is disgusting and who turns up her nose and picks at the food whenever I serve it) practically inhaled this chicken – she even commented that it was “Delicious!” I almost fell out of my chair!!Thank you for a fast, delicious dinner! I will always brine my chicken from now on – it truly make it moist and so very tasty!! I can’t wait to try it with some different spices – a favorite of mine is salt, pepper, garlic, parsley, sage, rosemary, and thyme.
Thank you for sharing with us, Cindy — we’re so happy you and your daughter loved the recipe! :)
What if my chicken is frozen is it ok to boil it first for a little be to unthaw? Or no
We would let it thaw completely before you do anything else with it.
Hi!
Thank you for detailed instructions. I’ve got a question – on one website I saw that they recommend pre-heating the pan for the chicken in the oven also. What do you think of that? Good idea, bad idea, neutral (nothing lost, nothing gained)?
Thanks!
Hi Zee — we haven’t tried that so it’s hard to say, but we think it’s worth a try! :)
This was AMAZING!!! I will never cook chicken another way. so happy I gave it a try!
Yay, so happy to hear it! :)
I made this tonight. Looked exactly like the photo. Baked for 20 minutes at 450 and they were perfect and delicious. Not sure if it’s the brining or the drying or the higher heat, but I have apparently been cooking chicken wrong for 35 years. Did I mention they were perfect? Moist but not juicy, which is what I wanted and added the extra 5 minutes. Never will do it any other way. Mmmmm. No photo: ate it all!
Thanks for sharing with us, Lori — we’re so happy you enjoyed the recipe! :D
This chicken changed my life. SO GOOD.
We’re so happy to hear that, Kate! :)
I’ve ALWAYS messed up chicken breasts! I tries your method and it came out moist and tender. Thanks so much.
Thanks for sharing with us, Stacy — we’re so glad to hear that!
excellent, thanks….I’ll always brine now. Had most success with your recipe baking in a cast iron skillet at 450 degrees. At the end of baking I gave it a quick broil blast that crusted the top very nicely to match the bottom. After giving it a rest with tin foil hat, breasts were super juicy.
-I would suggest not salting the breasts until they’re sliced and served. The brining process took care of most of that for my taste.
-also I didn’t have much luck brushing with butter the first time I tried this when I baked in a pyrex dish uncovered. Burned too much at the high heat before the breasts were done
You’re welcome, Peter — we’re glad you enjoy the recipe and we appreciate your feedback!
Thank you so much! I have tried everything to bake the perfect chicken breast and they always end up dry or rubbery requiring some sort of condiment to salvage. I followed your tips and brined the chicken, basted with very little butter, added the seasonings, used an instant read thermometer (that i just purchased after reading your blog) I baked the chicken and I let it rest under foil. And voila…they were juicy and fabulous! Even my two picky high school boys devoured them!! Thank you!
You’re very welcome, Sheila — we’re so glad to hear you and your boys enjoyed the recipe! :)
Super simple, yet delicious! I’m one happy student and appreciate the guide & steps! :)
Thanks for sharing, Josh — we’re so glad you enjoyed it!
These were the best chicken breasts I’ve ever had!!! Thank you!!
We’re happy to hear you enjoyed the recipe, Laura! :)
I found this recipe via a Google search. I love the ease, I love the tenderness of the chicken, and the flavor. Speaking of the flavor, one-half a teaspoon of black pepper, one-half a teaspoon of paprika, are far too much for 4 chicken breasts. Personally, I think it makes the dish overly spicy. Also, a quarter cup in warm water to brine the chicken? Wow! I used 5-6 dashes of salt and it was plenty. Pairing down the salt as well as the spices worked perfectly. I am curious however, if the person who wrote this recipe is a smoker? It’s the only reason I can think of for the spice and salt measurements.
We appreciate your feedback, John! We use more salt because that’s how brines work. You can read about them here. That being said, you can always use less if you like, same with the other seasonings!
I’ve made this recipe twice. Definitely came out perfectly tender and moist. I didn’t use butter and it was still great.
We’re so glad you enjoy the recipe, Dorene!