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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.
I have avoided chicken breasts for years because they were always dry no matter how they were prepared or cooked, until now. I skeptically tried this recipe last week for a quick weeknight dinner. When I took them out of the oven, they were nice and colorful, but when I cut into the first one the juice began to flow. My wife and daughter each ate one then split another one. Two days later I heated the last two breasts and they were still moist. With this recipe, it is like eating chicken breasts for the first time.
I am on this site again because I am going to cook more for the rest of the week.
This is an incredible recipe!! I have always struggled with cooking thick chicken breasts and now this is my go-to recipe for chicken! I definitely underestimated the power of the brining process; it really does make all the difference. Thank you for sharing this recipe!
Micala —
This is an incredible recipe!! I have always struggled with cooking thick chicken breasts and now this is my go-to recipe for chicken! I definitely underestimated the power of the brining process; it really does make all the difference. Thank you for sharing this recipe!
I have to rate a recipe 5 stars when my husband makes yum yum noises throughout the meal!! It was wonderfully tender and juicy. I added a few more spices, but WOW, I will be doing this again! And if my husband has his way, again, and again, and again!! Thank you for sharing!
Wow! All those wasted years eating dry chicken breast! Thanks, Ali, for a great solution! My husband and I were delighted to enjoy the results from trying your method. Our future of chicken-eating is bright and juicy!
Just like everybody else on this thread I did not really like to cook chicken breasts. I thought it was just me always making them too dry no matter what but with this set of instructions I definitely have fallen in love with this recipe! I make these all of the time now.. every once in a while I forget and leave them in for a little bit too long and they will get dry but if you do it exactly right they turn out great.
I Brine like a Boss now! The chicken turns out soooo moist & juicy. Also a big fan of the high cooking temp (450) for a shorter period. And tenting the chicken is a perfect finishing touch. Bravo!
This is an absolute 5* cooking technique and recipe. 15 minutes to cook chicken! The chicken is so moist and juicy. Even on the 5th day in the frig. This is my most used recipe for making chicken breast whether eating as is or using it later in another recipey calling for cooked chicken. WOW. Game changer. Also, the fast cooking time was a blessing in the heat of summer.
this recipe has become a staple in m house! my husband and kids always ask for this recipe when chicken is for dinner! ? thanks for the recipe and easy steps to get it done
This chicken was excellent, it was nice and moist, this pairs perfectly with some broccoli and potatoes. The chicken took a bit longer to cook so I’d say give it at least 20 minutes before pulling it out, the broiling helps the flavors. Thank you for sharing this, it’s going in my recipe book.
My crockpot broke and didn’t feel like insta pot so I tried this… love it and can’t wait to do it again :) so glad I found an old fashion oven bake recipe that’s simple as I’m not the best cook :)
Just wanted to say I have been using this recipe for years now, and everyone who has tried it has been impressed. It’s my go-to way of cooking chicken, and it works every time. Thank you so much!
This recipe seems SO simple that I was skeptical it could really change my approach to chicken breast… but I’m happy to say it actually changed my entire approach to mealtime! With this absolutely delicious, moist, and versatile chicken in the fridge, I’ve finally stopped eating random, unfulfilling crap for lunch. No more sad, hangry afternoons because I ate 4 bite-sized brownies for lunch. (whoops!) Seriously, thank you!
This is some seriously good chicken! I’m on a limited diet requiring me to eat a lot of chicken. The only way I knew to cook chicken breast was pound them out, season them, and grill them. I got so sick of that and wondered how in the world to make juicy, tender chicken breast. This recipe does it. I made two pieces, ate one right away and the other cold the next day. Even cold the texture and moistness was wonderful. For me texture is a big deal! Try it out. You won’t be disappointed.
I’ve hated cooking chicken breasts my whole life…I always keep them on hand in the freezer because they are quick and easy (theoretically), but they’ve always turned out terrible. Until tonight that is!!! These were the best I’ve ever made by far….Thank you!!!
THANK YOU for the brining “tip”! I’m happy to know I will never serve dried out baked chicken breast ever again. I brined tonights chicken and it turned out WONDERFULLY Moist & Tasty. Lots of compliments! How simple but genius. Thanks!!
So, I’d never baked chicken before (just did it in the pan) because I was always afraid I’d make it dry and gross. But you made this sound so easy, I thought maybe I’d finally brave the oven for a chicken-focused dinner tonight. I used a slightly modified version of this recipe (used sage, basil, parsley, and garlic in place of your seasonings) and oh my gosh they are SO MOIST! Thanks for helping me finally take the plunge and bake chicken! My whole family loved it. I’m hooked now lol. Loving your blog! Hope you and your family have a great holiday season. :)
I cook with boneless Chicken tenders or Chicken breasts a lot and this recipe was amazing. I have never baked Chicken that came out this tender. It is scrumptious. I used boneless Chicken tenders this time.
Thank you for all the investigating you did to find this wonderful recipe.
So much more moist than I expected and I only let the chicken sit in the brine for 20 minutes! Thank you for this simple but delicious recipe!! I printed it off to put in my “favorite recipes binder” :)
I changed up the spices a bit. I used salt, pepper, a bit of cayenne pepper, and an applewood rub. So moist and tender! And QUICK! I will definitely be making this again soon! Thank you!
I’ve never commented on a recipe before, but I am so thankful to have stumbled upon this recipe. It always delivers flavorful, juicy chicken and it is a regular in our house. Thank you for a wonderful recipe.
Thank you. I am a beginner, just getting started. This recipe and simple instructions were just what I needed. Everything worked just fine. Next I will be trying your other recioes. Great site!
Have made this twice and am very pleased. I sliced the chicken breast after it has cooled for sandwiches for several days. Excellent! I also shredded one while it was warm and used it to make a curry flavored sandwich spread with mayo, minced red peeper, minced red onion and celery. Fantastic!
Won’t be trying this again. Far too short of a time in the oven. Wayyyy too salty. The brine soaks in the meat so real it just tastes like water, not juicy at all. No flavour.
tried this with the smoked paprika seasoning. i didn’t want to buy garlic powder so substituted it by using instead 1 tsp of garlic salt. tasted good anyhow! i also doubled the amount of the rub because my chicken breasts were big. i tried cooking at 350F for 30 minutes and it turned out good too, just didn’t have the crusty texture. over all, this was a really easy to follow, simple recipe :) i’ve been trying to look for healthier, yet still flavorful, and easy to make recipes so this one will be a new staple of mine. especially love how you included other rubs so we can explore changing it up. thank you!
Absolutely DELICIOUS!! I lift weights, so I eat a TON of grilled chicken and spinach. Like, a lot. I’ve gone through several grilled chicken recipes as I get tired of the flavor and like to try new seasonings. This is by far the best, picture perfect and sooo juicy!! Thank you!!
Hi. Just wondering: should I set my toaster oven to bake or roast. You use the two terms interchangeably.
Thank you?
Robert S. —
I found this on understanding how to bake and roast.
Roasting requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F). … Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
Another article also https://www.thespruceeats.com/roasting-and-baking-995496
My apologies in advance should this be a duplicate question. I have 5 people in my family and was wondering if I doubled the recipe would I need to increase baking time, would it matter they were touching each other and does it matter where in the oven…which rack would be best. Some say the rack placement makes a difference I’m not so sure. I greatly appreciate your time and the sharing of your recipes.
This is my new go-to chicken recipe. I LOVE it. I never would have thought you could cook anything at this high temperature without it being incinerated, but it works perfectly every time. I have a sneaky admission though – I leave out the brining part – and it still works.
I made this tonight and it was delicious. The chicken was quite salty though, so next time I’ll reduce the salt in the seasoning. I brined and rinsed as per the recipe. Definitely will make this again. Yum!
I have avoided chicken breasts for years because they were always dry no matter how they were prepared or cooked, until now. I skeptically tried this recipe last week for a quick weeknight dinner. When I took them out of the oven, they were nice and colorful, but when I cut into the first one the juice began to flow. My wife and daughter each ate one then split another one. Two days later I heated the last two breasts and they were still moist. With this recipe, it is like eating chicken breasts for the first time.
I am on this site again because I am going to cook more for the rest of the week.
This is an incredible recipe!! I have always struggled with cooking thick chicken breasts and now this is my go-to recipe for chicken! I definitely underestimated the power of the brining process; it really does make all the difference. Thank you for sharing this recipe!
This is an incredible recipe!! I have always struggled with cooking thick chicken breasts and now this is my go-to recipe for chicken! I definitely underestimated the power of the brining process; it really does make all the difference. Thank you for sharing this recipe!
I just tried this today- it’s an excellent Recipe- I will be making this again.
Thank you,
Jennell
I have to rate a recipe 5 stars when my husband makes yum yum noises throughout the meal!! It was wonderfully tender and juicy. I added a few more spices, but WOW, I will be doing this again! And if my husband has his way, again, and again, and again!! Thank you for sharing!
Simply the best, not to mention easy, way to cook a chicken breast. I’ve used this recipe several times and it is always a big success.
Wow! All those wasted years eating dry chicken breast! Thanks, Ali, for a great solution! My husband and I were delighted to enjoy the results from trying your method. Our future of chicken-eating is bright and juicy!
Do you turn the chicken at all?
Thank you for sharing your recipe. I made this dish and the chicken was moist, tender and full of flavor.
Delicious, moist and versatile?
Just like everybody else on this thread I did not really like to cook chicken breasts. I thought it was just me always making them too dry no matter what but with this set of instructions I definitely have fallen in love with this recipe! I make these all of the time now.. every once in a while I forget and leave them in for a little bit too long and they will get dry but if you do it exactly right they turn out great.
I like this recipe. How long though for chicken tenders. They are so much thinner than the chicken breast.
I Brine like a Boss now! The chicken turns out soooo moist & juicy. Also a big fan of the high cooking temp (450) for a shorter period. And tenting the chicken is a perfect finishing touch. Bravo!
This is an absolute 5* cooking technique and recipe. 15 minutes to cook chicken! The chicken is so moist and juicy. Even on the 5th day in the frig. This is my most used recipe for making chicken breast whether eating as is or using it later in another recipey calling for cooked chicken. WOW. Game changer. Also, the fast cooking time was a blessing in the heat of summer.
Easy to make (even for an amateur) & very tasty. Who knew brining could make such a difference! Thanks for posting this recipe.
These are really good!! My family loved them. They were juicey. I am all about the brine!
this recipe has become a staple in m house! my husband and kids always ask for this recipe when chicken is for dinner! ? thanks for the recipe and easy steps to get it done
This chicken was excellent, it was nice and moist, this pairs perfectly with some broccoli and potatoes. The chicken took a bit longer to cook so I’d say give it at least 20 minutes before pulling it out, the broiling helps the flavors. Thank you for sharing this, it’s going in my recipe book.
My crockpot broke and didn’t feel like insta pot so I tried this… love it and can’t wait to do it again :) so glad I found an old fashion oven bake recipe that’s simple as I’m not the best cook :)
Just wanted to say I have been using this recipe for years now, and everyone who has tried it has been impressed. It’s my go-to way of cooking chicken, and it works every time. Thank you so much!
Delicious!!!
This recipe seems SO simple that I was skeptical it could really change my approach to chicken breast… but I’m happy to say it actually changed my entire approach to mealtime! With this absolutely delicious, moist, and versatile chicken in the fridge, I’ve finally stopped eating random, unfulfilling crap for lunch. No more sad, hangry afternoons because I ate 4 bite-sized brownies for lunch. (whoops!) Seriously, thank you!
Going to try this tonight, looks delicious
Flavor is fantastic! I did have to put it in the broiler to crisp it up but I’ll definitely use this recipe again!!
This is some seriously good chicken! I’m on a limited diet requiring me to eat a lot of chicken. The only way I knew to cook chicken breast was pound them out, season them, and grill them. I got so sick of that and wondered how in the world to make juicy, tender chicken breast. This recipe does it. I made two pieces, ate one right away and the other cold the next day. Even cold the texture and moistness was wonderful. For me texture is a big deal! Try it out. You won’t be disappointed.
I’ve hated cooking chicken breasts my whole life…I always keep them on hand in the freezer because they are quick and easy (theoretically), but they’ve always turned out terrible. Until tonight that is!!! These were the best I’ve ever made by far….Thank you!!!
Thank you for such an easy, delicious way to cook chicken. My husband definitely approved too!
THANK YOU for the brining “tip”! I’m happy to know I will never serve dried out baked chicken breast ever again. I brined tonights chicken and it turned out WONDERFULLY Moist & Tasty. Lots of compliments! How simple but genius. Thanks!!
My new go to for chicken breasts. Thanks
Thank you thank you thank you! These were amazing! So much better than anything else I’ve tried. The high temp and the brining are both key.
Thank you!
So, I’d never baked chicken before (just did it in the pan) because I was always afraid I’d make it dry and gross. But you made this sound so easy, I thought maybe I’d finally brave the oven for a chicken-focused dinner tonight. I used a slightly modified version of this recipe (used sage, basil, parsley, and garlic in place of your seasonings) and oh my gosh they are SO MOIST! Thanks for helping me finally take the plunge and bake chicken! My whole family loved it. I’m hooked now lol. Loving your blog! Hope you and your family have a great holiday season. :)
I cook with boneless Chicken tenders or Chicken breasts a lot and this recipe was amazing. I have never baked Chicken that came out this tender. It is scrumptious. I used boneless Chicken tenders this time.
Thank you for all the investigating you did to find this wonderful recipe.
So much more moist than I expected and I only let the chicken sit in the brine for 20 minutes! Thank you for this simple but delicious recipe!! I printed it off to put in my “favorite recipes binder” :)
I changed up the spices a bit. I used salt, pepper, a bit of cayenne pepper, and an applewood rub. So moist and tender! And QUICK! I will definitely be making this again soon! Thank you!
I’ve never commented on a recipe before, but I am so thankful to have stumbled upon this recipe. It always delivers flavorful, juicy chicken and it is a regular in our house. Thank you for a wonderful recipe.
Can I use chicken thighs instead? Cooking for a large crowd
Liked the chicken but be careful of the salt in the seasoning. I used 1 tsp and I found it too salty.
Thank you. I am a beginner, just getting started. This recipe and simple instructions were just what I needed. Everything worked just fine. Next I will be trying your other recioes. Great site!
This is the best chicken breast ever. I never liked the breast before. Comes out so juicy, moist and tender.
This is by far my favorite chicken breast recipe
Have made this twice and am very pleased. I sliced the chicken breast after it has cooled for sandwiches for several days. Excellent! I also shredded one while it was warm and used it to make a curry flavored sandwich spread with mayo, minced red peeper, minced red onion and celery. Fantastic!
This chicken is soooo tender, juicy and good!
Won’t be trying this again. Far too short of a time in the oven. Wayyyy too salty. The brine soaks in the meat so real it just tastes like water, not juicy at all. No flavour.
tried this with the smoked paprika seasoning. i didn’t want to buy garlic powder so substituted it by using instead 1 tsp of garlic salt. tasted good anyhow! i also doubled the amount of the rub because my chicken breasts were big. i tried cooking at 350F for 30 minutes and it turned out good too, just didn’t have the crusty texture. over all, this was a really easy to follow, simple recipe :) i’ve been trying to look for healthier, yet still flavorful, and easy to make recipes so this one will be a new staple of mine. especially love how you included other rubs so we can explore changing it up. thank you!
Great recipe…will definitely make again and again.
Absolutely DELICIOUS!! I lift weights, so I eat a TON of grilled chicken and spinach. Like, a lot. I’ve gone through several grilled chicken recipes as I get tired of the flavor and like to try new seasonings. This is by far the best, picture perfect and sooo juicy!! Thank you!!
Hi. Just wondering: should I set my toaster oven to bake or roast. You use the two terms interchangeably.
Thank you?
I found this on understanding how to bake and roast.
Roasting requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F). … Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
Another article also https://www.thespruceeats.com/roasting-and-baking-995496
I hate chicken breast. I also never leave reviews. But I had to. This was OUTSTANDING! Cant wait to try with other seasonings. Thank you.
My apologies in advance should this be a duplicate question. I have 5 people in my family and was wondering if I doubled the recipe would I need to increase baking time, would it matter they were touching each other and does it matter where in the oven…which rack would be best. Some say the rack placement makes a difference I’m not so sure. I greatly appreciate your time and the sharing of your recipes.
Tried this last night, the best baked chicken ever! So tender and juicy. My husband was impressed! Thank you ?
This is my new go-to chicken recipe. I LOVE it. I never would have thought you could cook anything at this high temperature without it being incinerated, but it works perfectly every time. I have a sneaky admission though – I leave out the brining part – and it still works.
I made this tonight and it was delicious. The chicken was quite salty though, so next time I’ll reduce the salt in the seasoning. I brined and rinsed as per the recipe. Definitely will make this again. Yum!