Baked Chicken Breasts

Learn how to make delicious baked chicken breasts with this easy 5-step recipe.  It’s so delicious!

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

Ever single time we do a survey on the blog and ask what kinds of new recipes readers would like to see, the #1 request is always the same:


Specifically, recipe that call for boneless skinless chicken breasts.

Not thighs, not legs, not wings, all of which I personally happen to also love.  Nope, everyone seems to be obsessed with the lean white meat that comes with chicken breasts, and all the better when you don’t have to mess with any skin or bones.  Plus, as lean proteins go, chicken is pretty affordable, it’s also extremely versatile to work with, and let’s be real, you can make it taste like just about anything you like!

However, anyone who has cooked entire chicken breasts before will tell you that they can be annoyingly 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, deliciousness.  💛

Everyone out there seems to have an opinion (and get ready, they differ!) about how to make perfectly baked chicken in the oven.  But I thought I’d go on record today and share with you my favorite way for baking up my favorite bird.  It’s very easy, requires minimal prep, and is absolutely foolproof (at least in my experience) for making juicy chicken breasts that you can either serve plain, cut up into strips, or even shred for your favorite meal.  (And if you really want to be efficient, you can also bake up an extra-large batch and freeze the leftovers for future use.)

The secret is my 5-step method that has an easy-to-remember acronym for chicken brrrrreasts: 


Can you guess what they stand for?

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

They’re not rocket science, but they are 5 important steps for making a perfect baked chicken breast:

  1. Brine
  2. Brush
  3. Rub
  4. Roast
  5. Rest

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

Step 1: Brining the chicken breasts.

Many people are in the habit of brining a turkey for Thanksgiving, but have never considered brining chicken breasts on a regular ol’ weeknight.  I’m telling you — this step is an absolute must for anytime you want to bake chicken breasts in the oven.  It’s super easy, makes your chicken extra juicy and moist (yes, I used the “m” word), and — best of all! — it can be effectively done in just 15 minutes.  Brining the chicken in warm water also helps bring the chicken to room temperature, which makes for more even cooking.

To brine the chicken, simply fill a big bowl with warm (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 really don’t want to let the chicken brine for much longer than that.

Then when you’re ready to go, remove the chicken from the brine, rinse it with cold water, then pat it dry with some paper towels.  Again, don’t skip this step!!!  You’ll be amazed at the difference.

Edited: As it turns out, some store-bought chicken breasts are now sold pre-brined.  So double-check your packaging before doing this step.  If it has already been pre-brined in a sodium solution, just move onto step two.  :)

Step 2: Brush the 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, partly so that the chicken does not stick to the pan on the bottom, and also to help the seasonings stick.  Then place them in a large baking dish.

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

Step 3: Rub the chicken breasts with your desired seasoning.

If you’re really wanting to keep things simple, you can simply rub on some salt and pepper.  But again, chicken will pick up the flavor of whatever seasonings you add.  So even if it’s just a simple dish that calls for “plain” chicken breasts, I highly recommend the simple seasoning recipe I have included below that includes salt, pepper, garlic powder and paprika.

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

Step 4: Roast that chicken!

So this is the step that causes some disagreement amongst chicken lovers.  Do you bake your chicken breasts low and slow (as in, 30 minutes at 350)?  Or do you bake them high and quick (as in, 15 minutes at 450)?  I have tried both — and just about every interval in between — dozens upon dozens upon dozens of times.  And after such, I fall firmly in the latter camp.

I like to roast my chicken breasts on high heat.

Depending on the thickness of your chicken breasts (and note — be sure to pound them beforehand if needed with a meat mallet so that they are uniformly thick for even cooking), roasting them at 450 should require a cooking time between 15-18 minutes.  It’s speedy and it’s easy.  But I love it most because cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also locks in those juices and keeps the 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 temp of the chicken in order to tell if it has fully cooked (160-170 degrees F), versus cutting into it with a fork (which lets those good juices seep out).  I use this instant-read thermometer that I bought on Amazon for $10.

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

5. Rest your chicken.

And this is where that “patience is a virtue” stuff comes in.  You must, must, must let your beautifully baked chicken breast rest before cutting into it.  This goes for any meat, really.  If you cut in right away, you lose all of the amazing juices and some of the tenderness that we’re going for!

Nope, you must give the bird a rest and give it time to finish cooking and soak back up all of those juices.  I recommend loosely tenting a sheet of aluminum foil over the pan to keep the heat in while the chicken rests.  Then after 5-10 minutes….

Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

…you can finally serve and enjoy your perfectly-cooked chicken breasts.   And enjoy every last bite.

Feel free to slice, shred, dice, or serve them whole.  Whatever sounds good to you.  Or if you’d like to save them for later, these chicken breasts can be refrigerated in a sealed container for up to 3 days, or frozen (I recommend shredding, dicing, or slicing the chicken beforehand) for up to 3 months.


Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

So remember, when cooking your chicken BBRRReasts, remember to brine, brush, rub, roast and rest that chicken.  And I think you will be glad you did.  Enjoy!

Baked Chicken Breasts

Learn how to make juicy, tender, delicious baked chicken breasts with this easy foolproof recipe.


Baked Chicken Breast Ingredients:

  • 4 boneless skinless chicken breasts, that have been pounded to even thickness and brined in saltwater (*see easy instructions below)
  • 1 Tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (I prefer smoked paprika)


*To brine your chicken breasts, simply 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 some paper towels.  (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)

Heat oven to 450 degrees F.

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.  Then sprinkle the mixture evenly over the chicken on both sides.

Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F.  (The FDA recommends 170 degrees F.)

*Or, 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 and broil the chicken until it is cooked through and extra browned on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.

Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil.  Let the chicken rest for at least 5-10 minutes.  Then serve immediately.

Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Update: Also, if you’re interested in a lemony twist on this recipe, check out this Baked Lemon Chicken.

This post contains affiliate links.
Learn how to make a PERFECT baked chicken breast -- delicious, juicy, tender, and fool-proof! |

Leave a Comment:


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  1. Arthur LeVesque | Rub It On Your Meat — May 16, 2015 @ 10:23 am (#)

    What a great run down on one of my favorite quick meals. Normally I stick to just the rub then into the oven but I really like the idea of the brine.  I’ll definitely have to give this a try.  Thanks for sharing and I look forward to this delicious meal!

    • Ali — May 16th, 2015 @ 11:14 am

      Thanks, Arthur! And yes – I’m a big fan of brining. It makes a world of difference!

  2. Aubree — May 16, 2015 @ 7:41 pm (#)

    This looks like a really great recipe to try for meal prep this week! My question is, how do you recommend reheating chicken? I always feel like it’s not as tasty the second time around. 
    Also, I really love enjoy this blog and proud it’s from Kansas City. Great job! #kcpride

    • Ali — July 6th, 2015 @ 10:58 pm

      Awesome! And good question — I reheat my chicken in the microwave with a glass container that has a microwave-safe lid I can rest on top. (And a good tip is to also go ahead and pre-cut the chicken into smaller slices, which will cook more quickly and not dry out as much.) You could also reheat the chicken by baking it in a 350 degree oven until warm, in a baking dish covered with aluminum foil.

      GO KC! :)

  3. Leslie — May 16, 2015 @ 7:53 pm (#)

    I am on a low salt diet, what would be the sodium content be with brining the chicken ?

    • Ali — May 18th, 2015 @ 7:39 am

      Hi Leslie, I’m really not sure, and since I don’t know how strict of a salt diet you’re on, it may be best to check with your doctor. However, I was able to find some good feedback from other folks, that you might be interested in: I definitely would check out Sodium Girl’s website! I hope this was helpful to you!

  4. courtney — May 16, 2015 @ 9:55 pm (#)

    NEVER thought to brine chicken! I’ve never brined anything, actually, but want to – so what a perfect way to get my feet wet. Can’t wait to try this – perhaps even this coming weekend. Grill every meal? Yes…

    • Ali — May 18th, 2015 @ 7:28 am

      Yes, brining is my go-to now, it really makes such a difference! Hope you enjoy this one! : )

  5. Nancy Brown — May 17, 2015 @ 4:10 pm (#)

    Great idea. I used the thin cut chicken breasts and the finished product was a little too salty for my taste so will adjust accordingly next time.

    • Ali — May 18th, 2015 @ 7:08 am

      Thanks for giving the recipe a try, Nancy, I’m sorry it came out a little too salty!

  6. Melannie — May 17, 2015 @ 5:41 pm (#)

    I have never brined anything before. Made this tonight and it was AMAZING! My husband and kids inhaled the chicken! Will definitely be making this again soon! 

    • Ali — May 18th, 2015 @ 7:06 am

      Thanks Melannie! So happy you and your family enjoyed it! : )

  7. Trina — May 17, 2015 @ 8:33 pm (#)

    I made this recipe tonight and O.M.G – it was SO good! I’ve never been a huge fan of baked chicken breasts because mine always came out dry. Not these! Thank you for the great recipe!

    • Ali — May 18th, 2015 @ 7:11 am

      Thanks, Trina! I’m so happy you liked them. : )

  8. Amy @ Amy's Healthy Baking — May 18, 2015 @ 12:45 am (#)

    Whoops… I had no idea about the roasting method! I always went with 350° because, well, it’s the most common baking temp for desserts. And that’s always what my mind is thinking about. ;) I’m not so good with the resting part either — I get so hungry when I start to smell the chicken cooking! Definitely need to try those two tips this week!

    • Ali — May 18th, 2015 @ 7:01 am

      Thanks Amy, I hope you enjoy it this way! : )

  9. Anon — May 18, 2015 @ 10:38 pm (#)

    This is the FIRST time in my life I have made perfect chicken.  Thank you for posting this recipe! Everyone loves it.  

    • Ali — May 19th, 2015 @ 7:56 am

      Thanks, Anon! So glad you liked it!

  10. Ginger — May 19, 2015 @ 10:00 am (#)

    This sounds and looks so good. I’m going to be trying it this week. I was also wondering would brining work with red meats as well to keep them tender and moist before pan cooking or grilling? Thank you so much for posting this.

    • Ali — May 19th, 2015 @ 11:19 am

      Thanks, Ginger! You know, I’m really not sure. I haven’t ever brined red meat before, and if it’s something like steak, I don’t think it would really need it. Maybe pork chops though. You could certainly try it, but from what I’ve seen on the web, people don’t usually brine red meat, because it isn’t as prone to drying out like poultry is. If you try it, let me know how it turns out! : )

  11. Rebecca Woolston — May 20, 2015 @ 9:32 am (#)

    So many good ideas! I think your photography is fabulous, by the way. I loved your post on how you handle your set up. I even went and bought a white foam core board the day after. Thanks so much for the inspiration! 

    • Ali — May 20th, 2015 @ 9:56 am

      So awesome!! I love it!

  12. Becky — May 20, 2015 @ 8:56 pm (#)

    Hi! I made your recipe twice this week!! I’ve never brined before and it was awesome! Thanks for sharing :) (my hubby and 2 year old thank you too!)

    • Ali — May 20th, 2015 @ 9:58 pm

      Thanks, Becky, that’s awesome! : )

  13. Areli — May 27, 2015 @ 11:53 pm (#)

    Can you cook it on the stove instead of using the oven?

    • Ali — May 28th, 2015 @ 9:39 am

      Hi Areli! You could cook these on the stove, but I think you’ll find this method works best, and yields the best results when they’re cooked in the oven.

  14. Erin — June 2, 2015 @ 12:05 am (#)

    I just made this tonight. So yummy. This will be on regular rotation in my household. 
    I always brine my turkies, but had never thought of brining my chicken breasts. What a difference. 
    Started brining during kids’ homework and popped it in the oven a couple hours later. 
    Super yummy and super easy dinner. 
    I can’t wait to try your other recipes. 
    Thank you for sharing. 

    • Ali — June 2nd, 2015 @ 8:00 am

      That’s so great, Erin! Happy you and your family enjoyed it!

  15. Chelsey — June 2, 2015 @ 7:57 am (#)

    I’m a newlywed in search of something to make my chicken meals more interesting. This was perfect. Thank you! I’m going to practice this tonight!

    • Ali — June 2nd, 2015 @ 7:59 am

      Congrats, Chelsey! And I hope you enjoy these!

  16. Ashley — June 2, 2015 @ 8:41 am (#)

    I can’t wait to try this! Would you recommended brinning bone in skin on chicken breasts like this?

    • Ali — June 2nd, 2015 @ 11:44 am

      Thanks, Ashley! I’ve got to say I haven’t tried this with bone-in chicken breasts, so I’m really not sure. You could try, but I would use boneless if you can, just to play it safe.

  17. Lav and Eva — June 7, 2015 @ 9:35 pm (#)

    I follow this same method but like to play around with toppings, olives, lemons,  assorted peppers (both hot and sweet) , the list is endless. 

    • Ali — June 8th, 2015 @ 8:27 am

      All of those sound delicious!

  18. April N. — June 9, 2015 @ 1:38 pm (#)

    I’m definitely trying this recipe soon. I do have a question – any tips on reheating the chicken, like for lunch at work the next day, so that it’s not dried out? Thanks!

    • Hayley — June 9th, 2015 @ 8:15 pm

      Thanks, April! And good question. We like this method, and find that it works pretty well!

  19. doug gerard — June 11, 2015 @ 3:17 pm (#)

    I always bake my chicken at 400 degrees for one hour regardless of what the recipe says. This will effectively exterminate any salmonella bacteria.

    • Hayley — June 12th, 2015 @ 5:16 pm

      Thanks for sharing, Doug! We hope you enjoy these.

  20. Liam Dowd — June 14, 2015 @ 8:13 pm (#)

    What a great recipe. Followed it step by step. Brining made such a tremendous difference from any other baked chicken recipe that I’ve tried. Thanks so much Ali !!!

    • Hayley @ Gimme Some Oven — June 15th, 2015 @ 8:58 pm

      Thank you, Liam, we’re so glad you liked it!

  21. Tmac — June 15, 2015 @ 7:59 pm (#)

    These were awesome.  Juicy is not the word for it.  I had to cook mine for 18mins, but they were great.  Will use this again and again.

    • Hayley @ Gimme Some Oven — June 15th, 2015 @ 8:39 pm

      We’re glad you enjoyed them!

  22. Crystal Bell — June 18, 2015 @ 8:34 pm (#)

    Wow!!!! I tried the recipe tonight and absolutely LOVED it!!  You can check out my #gimmesomeoven pic on Instagram.  Thanks for sharing this!! 

    • Hayley @ Gimme Some Oven — June 18th, 2015 @ 10:11 pm

      You’re so welcome! We’re happy you loved the recipe!

  23. Lisa ritterbeck — June 18, 2015 @ 9:16 pm (#)

    I can’t wait to try  thus  recipe 

    • Hayley @ Gimme Some Oven — June 18th, 2015 @ 10:07 pm

      We hope you love it!

  24. Reid — June 19, 2015 @ 8:06 am (#)

    I have to say I am so excited that I found this recipe and your info on the most simple of meals. I just made chicken breast last night and used your techniques and it was awesome!! Thank you!!

    • Hayley @ Gimme Some Oven — June 23rd, 2015 @ 3:47 pm

      Reid, we’re so glad this recipe worked out for you, thanks for giving it a try!

  25. Rashell L. — June 20, 2015 @ 2:44 pm (#)

    I’m not a very experienced cook and your steps made it simple enough for me to create this delicious dish without burning my house down. Thank you!! :)

    • Hayley @ Gimme Some Oven — June 25th, 2015 @ 10:04 pm

      Aww, that makes us very happy to hear! : )

  26. Mark — June 21, 2015 @ 8:49 am (#)

    I have done chicken in the oven many different ways but this brine step I believe made this chicken the most tender and juicy ever ..the family loved it and the best part is using different seasonings will make it a completely different meal .. It was great !!

    • Hayley @ Gimme Some Oven — June 25th, 2015 @ 9:53 pm

      Yay, we’re glad to hear that, Mark!

  27. Mary — June 24, 2015 @ 4:57 pm (#)

    Okay I really want to try this but worried the brining will make the chicken salty and then adding more salt will over do it…no?

    • Ali — July 6th, 2015 @ 11:16 pm

      The brine makes the chicken a LITTLE bit saltier, but I could hardly tell. If you’re concerned though, feel free to add less salt to the rub, and you could always sprinkle on salt after the chicken has cooked if you think it needs more.

  28. Wendy C — June 24, 2015 @ 11:15 pm (#)

    Thanks, Ali! My family loved this! My father couldn’t stop raving about how delicious it was! The brining really did the trick, which was amazing because I only kept the chicken in for about 15-20 minutes. I did throw a teaspoon of sugar and some fresh cracked pepper into the brine to more resemble my turkey brine, but not sure how much of a difference that made. We will definitely be making this again very soon. An easy solution for a quick weeknight meal! Thanks again!

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 8:42 pm

      You’re so welcome, Wendy! We’re so glad these were a hit with your dad! : )

  29. McLean A. — June 25, 2015 @ 7:14 pm (#)

    Amazing recipe.  Just tried it and my wife was amazed.  Now we have a new weekly meal.  Thank you… 

    • Hayley @ Gimme Some Oven — June 25th, 2015 @ 10:25 pm

      Thank you, we’re so glad you both enjoyed the recipe!

  30. Christa Sterken — June 26, 2015 @ 4:56 pm (#)

    This really WAS the best. I have been trying to make good chicken breasts for years. Tonight my family took their first bites, and looked surprised, before looking at me and saying “This is the best chicken you’ve made!

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 7:17 pm

      Thanks, Christa! We’re so glad these were a hit with your family!

  31. Me Mee Jones — June 27, 2015 @ 4:26 pm (#)

    Oh this was just great! I couldn’t figure out what I was doing wrong with my chicken breast but I promise this did the trick.

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 7:15 pm

      Thank you, we’re so glad you liked it!

  32. Tasha P. — June 28, 2015 @ 6:45 pm (#)

    My daughter is allergic to beef so we are always looking for taste chicken recipes. This one did it. She said this is the best chicken in the world. :)
    Thanks. We will make this many more times and try other seasonings. 

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 9:15 pm

      Thank you, Tasha, we’re so happy to hear that, what a sweet compliment from your daughter! : )

  33. Stephen Y — June 29, 2015 @ 6:31 pm (#)

    I tried this recipe a couple weeks ago and it game out perfect. I even tried it without the brine and it came out good too (just not as good).

    Tonight, I was working late so my wife, who hates cooking, called me and asked what she could do with the chicken breasts I left in the fridge. I gave her this recipe from memory over the phone and told her to use one of the rubs we have in the pantry. I came home just as it was coming out of the oven and she loved it. She said “It’s so easy, even I can make it”!

    Thanks for sharing!

    • Hayley @ Gimme Some Oven — June 30th, 2015 @ 1:55 pm

      Stephen, that’s awesome, we’re so glad you and your wife liked it!

  34. Kate — July 1, 2015 @ 4:53 pm (#)

    What would the cooking time be for chicken tenderloins?  Any other changes in temperature or anything?  Thanks!

    • Hayley @ Gimme Some Oven — July 2nd, 2015 @ 9:16 pm

      Hey Kate! We’re not sure on the exact time (haven’t tried the recipe with chicken tenderloins instead), but we think they miiiight not take quite as long to cook (since the chicken’s in smaller pieces.) We wouldn’t change the temperature though. Try setting the timer for 10-15 minutes less, and then check them with a meat thermometer. We hope that helps!

  35. Ron — July 6, 2015 @ 8:29 pm (#)

    My wife and I loved it. The only thing I would do is cut back on the salt.

    • Ali — July 6th, 2015 @ 10:32 pm

      Awesome! And sure thing — feel free to use however much salt tastes good to you.

  36. Reed Campbell — July 8, 2015 @ 12:37 pm (#)

    I don’t cook that often and have always had trouble making my chicken just right, but I made chicken using this recipe and it turned out absolutely amazing! Definitely always going to bake my chicken like this from now on.

    • Hayley @ Gimme Some Oven — July 8th, 2015 @ 1:54 pm

      That’s so great to hear, Reed! We’re happy you liked it, thanks for giving it a try!

  37. Lisa — July 10, 2015 @ 8:38 am (#)

    My First time brining. This chicken was very moist!  A great option for boneless skinless chicken breasts which can be dry. I liked the spice mixture too.  It does end up being a tad spicey, so if you really prefer low spice just cut back on the pepper and paprika. We thought it was perfect.  I did find it a bit too salty. Next time I will cut the salt in the spice mixture in half. A really nice receipe that I will definitely make again. One more thing. I think my chicken breasts were larger.  They took about 25 minutes to cook. Next time, I will cut them in half. 

    • Hayley @ Gimme Some Oven — July 11th, 2015 @ 7:19 pm

      Thanks for sharing Lisa, we’re glad you enjoyed the recipe!

  38. Jamie — July 13, 2015 @ 6:29 pm (#)

    about how many calories per piece? With oil, not butter 

    • Hayley @ Gimme Some Oven — July 14th, 2015 @ 2:43 pm

      Hey Jamie, unfortunately we don’t know the calories in this. We find that a lot of the calorie calculators aren’t always accurate, so we aren’t posting nutrition facts at this time. However, a lot of our readers like using My Fitness Pal, so you could give that a try! We hope this helps, and that you enjoy the recipe!

  39. Gloworm46 — July 15, 2015 @ 1:16 am (#)

    These are the fastest, tenderest, most flavorful boneless, skinless chicken breasts I have ever had. I can’t stop raving about them to everyone. My grandsons loved them and asked that I make them again. 

    • Hayley @ Gimme Some Oven — July 15th, 2015 @ 7:03 pm

      Thank you Gloria, that’s such a high compliment! We are happy to hear they were a hit with you and your grandsons!

  40. Stephanie — July 15, 2015 @ 8:40 am (#)

    Can’t wait to try this recipe! I love the idea of freezing a big batch. I often use my crockpot for tender chicken, but it unfortunately loses that delicious outside “crust.” Thanks! 

    • Hayley @ Gimme Some Oven — July 15th, 2015 @ 7:02 pm

      Thanks Stephanie, we hope you enjoy! :)

  41. Megan — July 18, 2015 @ 1:43 pm (#)

    I use this recipe to make massive amounts of chicken breast.  Then I freeze the breasts 3 to a bag and use them for weeknight dinners!  Yuuumy!

    I had to bring a chicken salad for a work potluck last week and it was so easy when I had already cook the chicken.  Woo hoo! Thanks for this tasty recipe.

    • Hayley @ Gimme Some Oven — July 19th, 2015 @ 11:45 am

      That’s awesome Megan! We’re so happy you enjoy this recipe! :)

  42. Kevin — July 22, 2015 @ 4:35 pm (#)

    This was the juiciest, most tender chicken I have ever had! By far the best I have ever made. What a great recipe! So easy!

    • Hayley @ Gimme Some Oven — July 23rd, 2015 @ 10:48 am

      Thanks Kevin, we’re so glad to hear that! Happy you enjoyed it. :)

  43. Greg — July 22, 2015 @ 10:21 pm (#)

    I made this exactly as stated and it came out fantastic. I made it in order to cut it up into pieces for later use in recipes, but I saved one breast for a meal tomorrow night because it tasted so good. It is perfectly juicy and flavorful, as expected. I used a professional thermometer, as I always do, and pulled it out at about 163 degrees. This was easy and fast, and I will be making this many times in the future. Also, the amount of butter and rub worked out very well for 2.4 lbs. of chicken.

    Another big thing about your brining recipe as that you called for kosher salt. I have brined before, but using table salt. If anyone uses table salt, be sure to thoroughly rinse the chicken after brining or you will end up with something that’s almost inedible. Stick with the kosher salt and pat it dry as stated in this recipe. If anyone is concerned about sodium levels, just rinse the chicken after brining with kosher salt. The main reason for brining is tenderizing, and your rub will provide you with all the flavor you need. Thanks so much for this great recipe!

    • Hayley @ Gimme Some Oven — July 23rd, 2015 @ 10:58 am

      Thank you Greg, we’re happy to hear it turned out so well for you and that you liked it! Also, thanks for sharing that info about the table salt and brining!

  44. Amy — July 23, 2015 @ 8:19 pm (#)

    Absolutely delicious! My new go to chicken breast recipe! Thank you so much for posting this!

    • Hayley @ Gimme Some Oven — July 24th, 2015 @ 9:00 am

      Wow, thank you Amy! We’re happy you liked the recipe so much! :)

  45. Gabrielle — July 25, 2015 @ 11:04 am (#)

    Can I use tin foil on the bottom of the pan for easy cleanup? Will that affect the outcome of the chicken? 

    • Ali — November 4th, 2015 @ 3:12 pm

      Sure thing! And nope, it shouldn’t affect the chicken. Enjoy!

  46. Barry — July 27, 2015 @ 7:27 pm (#)

    ok. I’m a convert. Amazing!  Serv d with  a Greek yogurt, lemon, mustard, parsley sauce 

    • Hayley @ Gimme Some Oven — July 27th, 2015 @ 9:47 pm

      Thanks Barry, we’re so happy you enjoyed the recipe!

  47. Roin — July 28, 2015 @ 1:50 am (#)


    • Hayley @ Gimme Some Oven — July 29th, 2015 @ 9:58 am

      You’re very welcome, we hope you enjoy these!

  48. Ana Rodriguez — July 28, 2015 @ 3:27 pm (#)

    So lucky I found this recipe today. I have a birthday lunch for a friend coming up. Definitely will make this wonderful recipe with a salad. Thanks!!

    • Hayley @ Gimme Some Oven — July 29th, 2015 @ 9:56 am

      Thanks Ana, we hope you and your friend enjoy the recipe!

  49. Polina Ross — July 28, 2015 @ 5:01 pm (#)

    This was the best chicken I’ve ever made.  Thank you!!

    • Hayley @ Gimme Some Oven — August 7th, 2015 @ 5:44 pm

      Thanks Polina, what an amazing compliment — we’re so happy you loved it!

  50. Kelli — July 30, 2015 @ 7:49 pm (#)

    This is my new go-to recipe! I will never cook chicken any other way!  Tonight is my 4th time in 2 weeks to cook this.  I change up the seasoning each time.  Live this!  So glad I found it!  Thank you! 

    • Hayley @ Gimme Some Oven — August 4th, 2015 @ 5:55 pm

      Thanks Kelli, that’s awesome! We’re so happy you like it!