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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 never had such delicious baked chicken breast. I have been using this recipe for about 2 years now and we are always raving at the dinner table. Thought it was time to give this recipe its well-deserved kudos!
Great recipe for a single guy trying to expand my cooking skills! I have also used your baked salmon recipes. The food always comes out delicious and tasty especially with your seasoning “rubs” !
Thank You
Amazing chicken !
For sure on my best recipe list. Will this brining work with other meats , such as beef ?
Thank you !!!!
Daniel J Kosta —
I have done brining with bone in pork rib chops, thick cut type. Brine for 2 to 4 hours and then rinse chops. Grill indirect with bone toward heat. Juicy and good.
Delicious! Turned out exactly as she described but I used thicker chicken breasts so I ended up roasting at 450 for 35 minutes. Outside was crispy and inside was juicy!
My husband doesn’t like chicken. I passed out chopped up samples after making this, and he and our three teens wanted more. They couldn’t get over how moist the chicken was! It took 51 years to find a good chicken recipe. Thank you!!!
Thank you so much for sharing this excellent recipe! I have done this at least a half a dozen times without the brining step and it’s always good. I appreciate it.
The most tender chicken breast I have ever done! Thank you so much! It lacked a bit on the season side, but it was so tender we didn’t mind. I did bake it on a pyrex and it worked fine.
Amazing through and through! Followed directions exactly. Chicken came pre-brined. Thanks for the special note on that, that’s not something I ever paid attention to. Good to know if it is pre-brined I’m good, and if not, I need to brine! It did make a huge difference compared to the way I usually bake chicken breasts.
Thanks also for note on not using glass dish (I’d like to know why exactly though) so I used baking sheet as suggested. Maybe that was another thing that really helped this time. Seasoning was marvelous and perfectly proportioned. Love, love, love! Will make again and again! Looking forward to trying variations as well! Thanks for awesome post!
mavicar —
The Pyrex glass dishes are not made to withstand higher temperatures or broiling. They may shatter when exposed to such high heat and then brought out of a hot oven to a cooler temperature. You also don’t want to run cool water over a hot Pyrex dish or you risk the same result.
This was a great chicken recipe! Although on some parts like the seasonings, I added my own tweaks just because I wanted more flavor to it to my tastes haha. Nonetheless, this was awesome. Thanks for sharing!
Great! After 54 years i finaly discovered the right way to bake my chicken breast!!!! It was always dry, burnt and hard. Now is tastful JUICY tender and soft. I Thank you from the bottom of my heart!!! i’ll check out all your recipes now…!!!
I halved the amount of chicken but forgot to halve the seasoning. I was like OMG why did this come out so crazy salty?! It was very moist, not dry at all, and so quick and easy to make. I’ll be sure to do the correct ratio next time. My kids said they liked this chicken better than the way I usually make it.
SOOO yummy, as a young cooker and baker, this recipe was really easy. Especially to add more spices! Thank you for this recipe, I will save and keep it for another family dinner that I cook up!
Within 5 minutes of the chicken being in the oven, the butter on the chicken started to smoke and the smoke filled up the kitchen. I don’t know how others avoided this. I had to turn the temperature down to 375.
I AM NOT ON INSTAGRAM BUT I WANT TO TELL YOU HOW DELIGHTED I AM WITH THIS RECEIPE…YOU ARE INCREDIBLE…MAYBE I WILL GO ON INSTAGRAM JUST FOR YOU..IT WAS SIMPLE AND YET THE BRINE THING, IS MAGICAL….I ALSO USED SOME CUMIN AND I BUY A LITTLE SLICE OF HEAVEN SPICE BLEND (MAKES GREAT HOSTESS GIFTS) FROM TRADER JOE’S ITS CALLED HERBS DE PROVENCE…LITTLE JAR AND WOODEN SPOON, THYME,MARJORAM, SAVORY,ROSEMARY,BASIL, SAGE & LAVENDER…I PUT IN MY SCRAMBLED EGGS AND FISH, AND CHICKEN FOR SURE…I DID THE 15 MINUTE BRINE, BAKED TWO BREASTS, DIDN’T POUND THEM, FOR ABOUT 18 MINUTES @450….MELTED BUTTER AS YOU SAID, WELL, YOU ARE SIMPLY A GENIUS..I AM ON A DIET, SO I HAVE BEEN POACHING THEM, GOT A RECIPE ALSO, START POACHING IN VERY COLD SALTED WATER, OK FOR A SALAD BUT YOUR RECIPE IS A FABULOUS MEAL..THANK YOU XOXOXO
Love, love, love this recipe! The only thing I’ve noticed is it needs to cook for at least 20-22 minutes, possibly due to the size of the breasts.
Thank you so much for the details and the pictures – this recipe is a big hit with hubby (who usually complains that I always buy skinless breasts)!
Actually baked five chicken breasts, after brining ’em as suggested… After 10 minutes of ‘tenting’ the breasts, I sliced, easily, and added to my pasta w/alfredo sauce & broccoli….. Succulent, Flavorful, and Yummy!! Sooooo Tender!!
Must admit, I whisked my seasonings: garlic salt, pepper, turmeric, and paprika into EVOO, then brushed both sides of the breasts…
Thanks for sharing!! Will definitely use this recipe for future poultry dishes…
Happy & Healthy Thanksgiving!
Thank you for sharing this instruction. i hope to cook chicken after brining. i have not brined the chicken before. This is an awesome read! May the Lord Jesus bless you! And everyone!
The flavor was great but it didn’t cook evenly unfortunately. I found that it was underdone after 18 minutes, and then still underdone after 21 minutes, but then it was overcooked after 26 minutes…
Very tricky. I still haven’t found my chicken breast holy grail. It could be my oven runs a little low or is still unevenly hot even with the convection mode on.
Next time I will try adding sugar to the brine, cook it for 24 minutes, cover and let it rest for 5 minutes.
The chicken itself was very good! I had a bit of an issue with my smoke detector because the smoke point of butter is only 350, and this cooks at 450. Next time I’ll use light olive oil. Did anyone else have this issue, or is my smoke detector just really sensitive?
This is a great recipe! Easy to follow and delicious results. So easy to customize too. I have made baked chicken many times before, but none this good. Thank you, Ali!
As usual even when I follow this recipe word for word, when I take the chicken out of the oven it’s watery and rubbery looking. Not crispy. The liquid pools around the base of the breasts.
Mo —
Casey! Please check oven temp with oven thermometer. Somethings wrong with your oven?
Carnetta Farrington —
Casey I don’t own a thermometer so I baked it for 16 mins and left it in the oven after I turned it off for another 2 minutes. I covered it with foil immediately and left it to rest for about ten minutes and it was extremely moist. It wasn’t crispy on top but that may have been because after seasoning it I sprinkled some grated ramano and parmesan cheese on top.
Baked chicken breast looks so yummy. I’ve tried to make this for my family, and my family is really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
Made this recipe today. First time ever that we ate a baked chicken fillet that’s so tender and tasty! I sided it with oven sweet potato “fries” and it was amazing! Best baked chicken fillet recipe ever!
This will be my “go to” chicken breast recipe from now on. I have never had my chicken breasts come out as juicy as they did using your recipe. Delicious! Thank you!
Sandra —
I have had a problem enjoying chicken breasts because they always seem to dry out. The brining process is so essential but I didn’t think it would take so short of time. YUM YUM YUM.
Super easy and so delicious with everyday pantry staples. The brining makes such a difference, as it gave them so much more flavor and they were so very juicy. Will definetly make them again.
The meat itself did not brown in my electric oven, only the rub. However, the chicken was thoroughly cooked. I even put it under the broiler for 5 minutes. Chicken is still pale.
I have never had such delicious baked chicken breast. I have been using this recipe for about 2 years now and we are always raving at the dinner table. Thought it was time to give this recipe its well-deserved kudos!
Great recipe for a single guy trying to expand my cooking skills! I have also used your baked salmon recipes. The food always comes out delicious and tasty especially with your seasoning “rubs” !
Thank You
A simple classic – a must have on your goto list of recipes!
So easy – yet so tasty..
ps how high in the oven – low, medium or top shelf?
TJS
Doubled and made exactly as directed…best baked chicken I’ve ever made! I will be using this recipe often!
Thank you!!
Why don’t you recommend the pyrex?
Amazing chicken !
For sure on my best recipe list. Will this brining work with other meats , such as beef ?
Thank you !!!!
I have done brining with bone in pork rib chops, thick cut type. Brine for 2 to 4 hours and then rinse chops. Grill indirect with bone toward heat. Juicy and good.
Delicious! Turned out exactly as she described but I used thicker chicken breasts so I ended up roasting at 450 for 35 minutes. Outside was crispy and inside was juicy!
I’ve used this recipe so many times and it’s just perfect! Thank you so much!!
When I bake chicken, I find the texture seems more steamed than baked. The meat is rough and textured. What am I doing wrong ?
The baked chicken breast was delicious. I used the olive oil but will use the butter next time.
Really good and simple
Delicious, moist and flavorful! I put it over a mixture of brown rice and vegetables and it was so tasty.
My husband doesn’t like chicken. I passed out chopped up samples after making this, and he and our three teens wanted more. They couldn’t get over how moist the chicken was! It took 51 years to find a good chicken recipe. Thank you!!!
Thank you so much for sharing this excellent recipe! I have done this at least a half a dozen times without the brining step and it’s always good. I appreciate it.
The most tender chicken breast I have ever done! Thank you so much! It lacked a bit on the season side, but it was so tender we didn’t mind. I did bake it on a pyrex and it worked fine.
Amazing through and through! Followed directions exactly. Chicken came pre-brined. Thanks for the special note on that, that’s not something I ever paid attention to. Good to know if it is pre-brined I’m good, and if not, I need to brine! It did make a huge difference compared to the way I usually bake chicken breasts.
Thanks also for note on not using glass dish (I’d like to know why exactly though) so I used baking sheet as suggested. Maybe that was another thing that really helped this time. Seasoning was marvelous and perfectly proportioned. Love, love, love! Will make again and again! Looking forward to trying variations as well! Thanks for awesome post!
The Pyrex glass dishes are not made to withstand higher temperatures or broiling. They may shatter when exposed to such high heat and then brought out of a hot oven to a cooler temperature. You also don’t want to run cool water over a hot Pyrex dish or you risk the same result.
I followed the recipe and used the highest temperature, 450 degrees. Turned out perfectly and very moist.
Thank you for this recipe!
This was a great chicken recipe! Although on some parts like the seasonings, I added my own tweaks just because I wanted more flavor to it to my tastes haha. Nonetheless, this was awesome. Thanks for sharing!
Great! After 54 years i finaly discovered the right way to bake my chicken breast!!!! It was always dry, burnt and hard. Now is tastful JUICY tender and soft. I Thank you from the bottom of my heart!!! i’ll check out all your recipes now…!!!
I halved the amount of chicken but forgot to halve the seasoning. I was like OMG why did this come out so crazy salty?! It was very moist, not dry at all, and so quick and easy to make. I’ll be sure to do the correct ratio next time. My kids said they liked this chicken better than the way I usually make it.
SOOO yummy, as a young cooker and baker, this recipe was really easy. Especially to add more spices! Thank you for this recipe, I will save and keep it for another family dinner that I cook up!
Within 5 minutes of the chicken being in the oven, the butter on the chicken started to smoke and the smoke filled up the kitchen. I don’t know how others avoided this. I had to turn the temperature down to 375.
I AM NOT ON INSTAGRAM BUT I WANT TO TELL YOU HOW DELIGHTED I AM WITH THIS RECEIPE…YOU ARE INCREDIBLE…MAYBE I WILL GO ON INSTAGRAM JUST FOR YOU..IT WAS SIMPLE AND YET THE BRINE THING, IS MAGICAL….I ALSO USED SOME CUMIN AND I BUY A LITTLE SLICE OF HEAVEN SPICE BLEND (MAKES GREAT HOSTESS GIFTS) FROM TRADER JOE’S ITS CALLED HERBS DE PROVENCE…LITTLE JAR AND WOODEN SPOON, THYME,MARJORAM, SAVORY,ROSEMARY,BASIL, SAGE & LAVENDER…I PUT IN MY SCRAMBLED EGGS AND FISH, AND CHICKEN FOR SURE…I DID THE 15 MINUTE BRINE, BAKED TWO BREASTS, DIDN’T POUND THEM, FOR ABOUT 18 MINUTES @450….MELTED BUTTER AS YOU SAID, WELL, YOU ARE SIMPLY A GENIUS..I AM ON A DIET, SO I HAVE BEEN POACHING THEM, GOT A RECIPE ALSO, START POACHING IN VERY COLD SALTED WATER, OK FOR A SALAD BUT YOUR RECIPE IS A FABULOUS MEAL..THANK YOU XOXOXO
Delicious used chicken breast. Made baked beans and buttered potatoes.
Quick to prep and cook. Excellent. Husband loved it.
Love, love, love this recipe! The only thing I’ve noticed is it needs to cook for at least 20-22 minutes, possibly due to the size of the breasts.
Thank you so much for the details and the pictures – this recipe is a big hit with hubby (who usually complains that I always buy skinless breasts)!
DELICIOUS!!!
Actually baked five chicken breasts, after brining ’em as suggested… After 10 minutes of ‘tenting’ the breasts, I sliced, easily, and added to my pasta w/alfredo sauce & broccoli….. Succulent, Flavorful, and Yummy!! Sooooo Tender!!
Must admit, I whisked my seasonings: garlic salt, pepper, turmeric, and paprika into EVOO, then brushed both sides of the breasts…
Thanks for sharing!! Will definitely use this recipe for future poultry dishes…
Happy & Healthy Thanksgiving!
Did as directed and it was perfect, tender and juicy.
Very good! So simple and delicious. First time brining and I could definitely tell a difference! Thank you!
I just cooked chicken for the first time and I think this is some of the best chicken I’ve ever had! Boyfriend thought so too! Simple and tasty!
Hi!
Thank you for sharing this instruction. i hope to cook chicken after brining. i have not brined the chicken before. This is an awesome read! May the Lord Jesus bless you! And everyone!
James
I wanted a foolproof chicken recipe and this was it! Absolutely simple and so delicious! I can’t wait to try another of your recipes. Thanks a lot!
The flavor was great but it didn’t cook evenly unfortunately. I found that it was underdone after 18 minutes, and then still underdone after 21 minutes, but then it was overcooked after 26 minutes…
Very tricky. I still haven’t found my chicken breast holy grail. It could be my oven runs a little low or is still unevenly hot even with the convection mode on.
Next time I will try adding sugar to the brine, cook it for 24 minutes, cover and let it rest for 5 minutes.
If your family is picky and you want to please, this is so easy and delicious.
Best chicken I ever cooked!! So delicious and easy. Thank you!
can confirm, this is the best baked chicken. thank you so much for sharing this with the world! we needed this moist chicken in our lives!
The chicken itself was very good! I had a bit of an issue with my smoke detector because the smoke point of butter is only 350, and this cooks at 450. Next time I’ll use light olive oil. Did anyone else have this issue, or is my smoke detector just really sensitive?
This is a great recipe! Easy to follow and delicious results. So easy to customize too. I have made baked chicken many times before, but none this good. Thank you, Ali!
Chicken breasts came out perfect – thank you!
Very good! So simple and delicious. I like the recipe so much! Thank you!
From Jacks!.
Amazing, my chicken breast was extremely moist and very delicious. This is definitely my way of cooking chicken breast from now on.
An absolute game changer to brine before you bake. The chicken came out moist and very flavorful.
As usual even when I follow this recipe word for word, when I take the chicken out of the oven it’s watery and rubbery looking. Not crispy. The liquid pools around the base of the breasts.
Casey! Please check oven temp with oven thermometer. Somethings wrong with your oven?
Casey I don’t own a thermometer so I baked it for 16 mins and left it in the oven after I turned it off for another 2 minutes. I covered it with foil immediately and left it to rest for about ten minutes and it was extremely moist. It wasn’t crispy on top but that may have been because after seasoning it I sprinkled some grated ramano and parmesan cheese on top.
I loved it and so did my family.
Baked chicken breast looks so yummy. I’ve tried to make this for my family, and my family is really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
Made this recipe today. First time ever that we ate a baked chicken fillet that’s so tender and tasty! I sided it with oven sweet potato “fries” and it was amazing! Best baked chicken fillet recipe ever!
Loved it, thank you.
This will be my “go to” chicken breast recipe from now on. I have never had my chicken breasts come out as juicy as they did using your recipe. Delicious! Thank you!
I have had a problem enjoying chicken breasts because they always seem to dry out. The brining process is so essential but I didn’t think it would take so short of time. YUM YUM YUM.
Super easy and so delicious with everyday pantry staples. The brining makes such a difference, as it gave them so much more flavor and they were so very juicy. Will definetly make them again.
The meat itself did not brown in my electric oven, only the rub. However, the chicken was thoroughly cooked. I even put it under the broiler for 5 minutes. Chicken is still pale.
Can you use this for thighs?