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My favorite oven baked chicken breasts recipe! It never fails, 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: which I have owned and used for years when cooking chicken, which currently retails for about $14 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) plus it can either beep or send an alert to your cell phone, and currently retails for about $33 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.
To brine chicken, simply fill a big bowl half full with lukewarm water. Stir in a handful of salt until it mostly dissolves. Add ice cubes or cold water to lower the temperature of the water so that it is cool to the touch. 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 thermometer 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:
Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.
Ingredients
Scale
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Instructions
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 mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. 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.
Delicious chicken, just plan for double the cooking time recommended.
Mo —
Over half an hour? How old is your oven?
At that higher temperature and that long, it would be bone dry. That recommendation would ruin a lot of people’s chicken to put it in the oven at that high for over half an hour.
I tried this recipe the first time tonight and at 450° for exactly 18 minutes, perfect internal temperature of 165°.
This was delicious and reminded me of how my mom used to cook chicken when I was young. I had bone-in split breasts but followed everything else…just cooked at lower temp and for longer. The brine really kicked this simple recipe to a new level!
I’ve made this several times now and it always comes out perfect. The brine is the key, and I’ve never brined longer than 20 minutes. My go-to is to coat both sides of the chicken with taco seasoning, and slice the cooked chicken into strips. I roll them into a burrito with avocado, cilantro, Monterey Jack cheese, and sour cream. Then toast the burrito on all sides in a lightly oiled pan.
As a chronic over-cooker of chicken, I was skeptical… could this really work? Verdict? Yes. This recipe resulted in the most tender, flavorful chicken I have even made. My entire family enjoyed it and we had NO leftovers. This is a great recipe. Thank you!
Just wanted to say I’ve been coming back to this recipe for a few years now. It’s so elegantly simple yet produces the juiciest chicken I’ve ever tasted. You taught me to brine, something I’ve used in many other dishes with great results. Thank you.
After 50 plus years, this is the perfect baked chicken. Jim and I both enjoyed it and of course will do again…perhaps with different spices. I was pleasantly surprised that the brining did not make the chicken salty..thank you
My go-to recipe whenever I need delicious, moist chicken breasts–for anything! Salads, sandwiches, etc.! I mix butter and olive oil and LOVE using a cajun rub! Never settle for boring chicken breasts again!
Thank you for answering all of my Baked Chicken questions. Seriously, I knew it couldn’t be that hard, I love it and have tried repeatedly with nothing to brag about. Dry or rubbery. Can’t wait to try it again !!
Very tender but too salty. I don’t think I would add salt after the brining.
Mo —
Hi Barbara.
How long did you brine the chicken for?
I only did it for about 45 minutes. The lukewarm water way for about 15 minutes as suggested and then into the refrigerator for about half an hour. The longer you leave it the more salt it absorbs. This could’ve been part of the problem for you if it was longer. Because I did, in fact lightly salt, my boneless skinless chicken breasts. Hope this helps.
FYI, your recipe has a link to a baking dish that is rated for 400⁰. Given your warning on heat limitations of other bakeware, I urge you to consider linking a more suitable product.
I have made this recipe 3 times now – it was good all three times, but the first and third were just next level – so moist and flavorful. I realized I forgot to brine the chicken when I made it the second time, trying to make it from memory. The brining must make a big difference – won’t miss this step again! Thanks for a fabulous yet simple recipe!
Thank you for sharing this recipe. I have made it a few times following your recipe step by step My husband cant get over how juicy and tender the spices are a perfect balance .. The recipe is so yummy.
Very easy, tender and juicy, but beware of the salt. It is too salty for our taste so I will scrape some off before serving it today and simply take it easy next time. I used the 450 degree method for 20 mins and it is so moist! Paprika gives it nice color, too!
bob Cameron —
did you miss the line that said to rinse the salt off of the chicken after brining?
Sooo good. Made it for the first time tonight exactly as the recipe specified. My picky 3 kids gobbled it up and asked if we could have it every night! I made extra for salads, tacos, and wraps to use the rest of the week. So easy and delicious, thank you!
My husband says no one makes better oven baked boneless chicken breasts than his bride. Now that I know the secret to perfect every time chicken, he says the same thing, make this every night!
Only twice in my life have a baked chicken in an oven. It was for my mom and dad. One was chicken cordon bleu, and the other was baked fried chicken, the corn, flake method.
I’ve always done it in the skillet and it’s much more difficult when it’s the real thick breasts.
I came across your recipe and chose it over everyone else that had a baked boneless skinless chicken breast recipe.
I did the: salt, pepper, garlic powder, and smoked paprika. I even opted for the melted butter.
I did it at 450° at exactly 18 minutes. My meat thermometer showed 165° internal temperature exactly.
Thank you for taking out the legwork and the mistakes that others could be making with the wrong temperature and time and posting this lovely simple recipe. I also enjoyed the seasoning ingredients. What a difference butter makes. It does, in fact, help with the browning as you stated.
So very happy for your recipe! Chicken melts in your mouth. I will never make baked chicken any other way!
(P.S.) I serve Parm Cheese Noodle Roni & asparagus for my sides! Thank you,
Just made this, waiting to taste. Had a question, can one prep the chicken with the rub and then fridge it until ready to cook? How long can it stay until cooking?
I’ve struggled with overdone chicken for ages, and resorted to oven thermometers ages ago. IF you slice your breasts into cutlets, read on for a few pointers.
But this particular combination–brining and this particular batch of seasonings–was fab. I did NOT add salt to my seasonings, because we’d sliced the breasts in half, length-wise, and thus had cutlets, effectively, which we also pounded. (Since year two of COVID, all the chicken we get is woody as hell.) I brined them for 15 minutes, only, because the pounded cutlets were thin, then rinsed them thoroughly with water, patted them dry with paper towels, brushed on the butter and sprinkled on the seasonings. And I’m glad that I did not use the kosher salt in my seasonings–with the size of the pieces and the brining, it would have been uber-salty. (In case someone else wants to to this.) Mr. Wonderful loved them. And honestly, I was still taking bites out of the 2nd pair of cutlets (which were meant to be for tonight’s dinner, ha, as-if!) late at night. Delish.
Highly recommend. Also, with cutlets, be very aware of cooking times. I don’t think mine spent 7 minutes in the pan (I non-stick pan-fried them/sauteed, no oil.)
Best chicken recipe ever. They and moist and very tender. My husband has difficulty chewing due to Parkinson’s and he loves this recipe. My chicken cooked at 450 for 18 minutes. I noticed that some of the comments said the chicken had to cook longer. I did not have a problem with it being undercooked. It probably depends on the oven. Enjoy!!!
This was the best chicken recipe I have ever tried. Normally my husband complains about my chicken being dry and rubbery, whether I bake it, crockpot it or InstaPot it. I will brine it every time now. This recipe was so easy, too. My chicken breasts were large, so I checked it every 2-3 minutes after the 18 minutes with my meat thermometer. Think you so much for the recipe. Perfect!
Hi! New here. Wondering if 450f (or 230c) is with fan. I was told most recipes provide cooking temperature without fan, and I’m supposed to reduce 20°c if I’m using heat with fan. Can’t wait to try!
Took 34 mins to cook the breasts to 165°
Delicious chicken, just plan for double the cooking time recommended.
Over half an hour? How old is your oven?
At that higher temperature and that long, it would be bone dry. That recommendation would ruin a lot of people’s chicken to put it in the oven at that high for over half an hour.
I tried this recipe the first time tonight and at 450° for exactly 18 minutes, perfect internal temperature of 165°.
That’s how long it took me too christina
Way too much salt. I love salt. It was good, except for that. I rinsed under cold water and patted dry…but maybe need to rinse more?
This was perfect! 450 for 15 min and BOOM! Moist. Brining is key IMO for moisture. The extra step is a game changer.
Increíble la ayuda y la técnica sorprendente, una de mis grandes dudas ahora la pondré en práctica se ve estupenda la pechuga, mil gracias 😊
Very easy and I like the crispy top I did the 450° method with two large chicken breasts it took a little longer but the crust on top was nice!
For how long? This is what I’m doing as well.
This was delicious and reminded me of how my mom used to cook chicken when I was young. I had bone-in split breasts but followed everything else…just cooked at lower temp and for longer. The brine really kicked this simple recipe to a new level!
I went to this recipe in a pinch, and wow – the meat was very tender and flavorful. We will definitely be coming back for more. Thank you!
I love this recipe it is simple quick and easy it tastes delicious I make it all the time thank you for posting such a great recipe 😋
I’ve made this several times now and it always comes out perfect. The brine is the key, and I’ve never brined longer than 20 minutes. My go-to is to coat both sides of the chicken with taco seasoning, and slice the cooked chicken into strips. I roll them into a burrito with avocado, cilantro, Monterey Jack cheese, and sour cream. Then toast the burrito on all sides in a lightly oiled pan.
As a chronic over-cooker of chicken, I was skeptical… could this really work? Verdict? Yes. This recipe resulted in the most tender, flavorful chicken I have even made. My entire family enjoyed it and we had NO leftovers. This is a great recipe. Thank you!
Just wanted to say I’ve been coming back to this recipe for a few years now. It’s so elegantly simple yet produces the juiciest chicken I’ve ever tasted. You taught me to brine, something I’ve used in many other dishes with great results. Thank you.
Made this tonight. It was delicious. Best baked chicken I’ve ever cooked. The brining made it melt in the mouth tender.
So juicy and tender! Thank you!!
Soo yum ! Quick and easy ! 5 stars
Finally found my go-to chicken recipe! For my oven, 4, medium sized chicken breasts took about 26 minutes.
After 50 plus years, this is the perfect baked chicken. Jim and I both enjoyed it and of course will do again…perhaps with different spices. I was pleasantly surprised that the brining did not make the chicken salty..thank you
My go-to recipe whenever I need delicious, moist chicken breasts–for anything! Salads, sandwiches, etc.! I mix butter and olive oil and LOVE using a cajun rub! Never settle for boring chicken breasts again!
Great recipe just wondering if the chicken should be covered in the over or not
I came to comments for this question too
Thank you for answering all of my Baked Chicken questions. Seriously, I knew it couldn’t be that hard, I love it and have tried repeatedly with nothing to brag about. Dry or rubbery. Can’t wait to try it again !!
Very tender but too salty. I don’t think I would add salt after the brining.
Hi Barbara.
How long did you brine the chicken for?
I only did it for about 45 minutes. The lukewarm water way for about 15 minutes as suggested and then into the refrigerator for about half an hour. The longer you leave it the more salt it absorbs. This could’ve been part of the problem for you if it was longer. Because I did, in fact lightly salt, my boneless skinless chicken breasts. Hope this helps.
I cooked this tonight. GREAT!! I never cooked chicken breast this juicy. Thank -You!!!
Making it right now for a quick and easy dinner. It smells great so
I know it will be tasty.
I made this today for dinner. It was a great hit! Thanks for sharing!
Good tip on the brine! Cook times vary…
FYI, your recipe has a link to a baking dish that is rated for 400⁰. Given your warning on heat limitations of other bakeware, I urge you to consider linking a more suitable product.
I use this recipe often, it is the very best and always turns out great. Tender, juicy and flavorful.
I have made this recipe 3 times now – it was good all three times, but the first and third were just next level – so moist and flavorful. I realized I forgot to brine the chicken when I made it the second time, trying to make it from memory. The brining must make a big difference – won’t miss this step again! Thanks for a fabulous yet simple recipe!
First time I’ve ever brined chicken breasts! Oh my gosh ..my go to recipe now. So good! Very tender and juicy.
Thank you for sharing this recipe. I have made it a few times following your recipe step by step My husband cant get over how juicy and tender the spices are a perfect balance .. The recipe is so yummy.
Very easy, tender and juicy, but beware of the salt. It is too salty for our taste so I will scrape some off before serving it today and simply take it easy next time. I used the 450 degree method for 20 mins and it is so moist! Paprika gives it nice color, too!
did you miss the line that said to rinse the salt off of the chicken after brining?
Love this recipe!!! Easy to prepare. Resulting in moist, delicious, baked chicken! Thank you Ali.
Sooo good. Made it for the first time tonight exactly as the recipe specified. My picky 3 kids gobbled it up and asked if we could have it every night! I made extra for salads, tacos, and wraps to use the rest of the week. So easy and delicious, thank you!
My husband says no one makes better oven baked boneless chicken breasts than his bride. Now that I know the secret to perfect every time chicken, he says the same thing, make this every night!
Amazing. Sooo good. I think best yet. I made 2, 1 for lunch….couldn’t wait. Thank you
Didn’t like it! Never ate a white chicken breast with red seasoning on it! Shouldn’t it have browned some at 450 degrees!
Did you brush butter on the chicken before the seasonings were added? Butter = browning.
Mine didn’t turn out – son couldn’t eat it – top was seasoned but not impressed. Lots of it wasted unfortunately
Greetings.
Only twice in my life have a baked chicken in an oven. It was for my mom and dad. One was chicken cordon bleu, and the other was baked fried chicken, the corn, flake method.
I’ve always done it in the skillet and it’s much more difficult when it’s the real thick breasts.
I came across your recipe and chose it over everyone else that had a baked boneless skinless chicken breast recipe.
I did the: salt, pepper, garlic powder, and smoked paprika. I even opted for the melted butter.
I did it at 450° at exactly 18 minutes. My meat thermometer showed 165° internal temperature exactly.
Thank you for taking out the legwork and the mistakes that others could be making with the wrong temperature and time and posting this lovely simple recipe. I also enjoyed the seasoning ingredients. What a difference butter makes. It does, in fact, help with the browning as you stated.
I made this tonight for dinner.
Many thanks!
Mo
This was so simple and delicious! That smoked paprika really does the job! It did take me longer to cook than 18 mins. So just watch your chicken
So very happy for your recipe! Chicken melts in your mouth. I will never make baked chicken any other way!
(P.S.) I serve Parm Cheese Noodle Roni & asparagus for my sides! Thank you,
Great recipe
Just made this, waiting to taste. Had a question, can one prep the chicken with the rub and then fridge it until ready to cook? How long can it stay until cooking?
Phenomenal recipe. I can’t believe I made chicken this tender, juicy, and delicious. Thank you!
I have never been able to bake chicken in the oven without it being dry until this evening. Brining is where it’s at! So tasty! Thank you!
I’ve struggled with overdone chicken for ages, and resorted to oven thermometers ages ago. IF you slice your breasts into cutlets, read on for a few pointers.
But this particular combination–brining and this particular batch of seasonings–was fab. I did NOT add salt to my seasonings, because we’d sliced the breasts in half, length-wise, and thus had cutlets, effectively, which we also pounded. (Since year two of COVID, all the chicken we get is woody as hell.) I brined them for 15 minutes, only, because the pounded cutlets were thin, then rinsed them thoroughly with water, patted them dry with paper towels, brushed on the butter and sprinkled on the seasonings. And I’m glad that I did not use the kosher salt in my seasonings–with the size of the pieces and the brining, it would have been uber-salty. (In case someone else wants to to this.) Mr. Wonderful loved them. And honestly, I was still taking bites out of the 2nd pair of cutlets (which were meant to be for tonight’s dinner, ha, as-if!) late at night. Delish.
Highly recommend. Also, with cutlets, be very aware of cooking times. I don’t think mine spent 7 minutes in the pan (I non-stick pan-fried them/sauteed, no oil.)
THANKS for this!
If I use this for chicken enchilada casserole, will the chicken becomes dry/rubbery since it will be baked again ?
Best chicken recipe ever. They and moist and very tender. My husband has difficulty chewing due to Parkinson’s and he loves this recipe. My chicken cooked at 450 for 18 minutes. I noticed that some of the comments said the chicken had to cook longer. I did not have a problem with it being undercooked. It probably depends on the oven. Enjoy!!!
Made it tonight and it was delicious. Adjusted to 430 and cooked a bit longer for fat cuts, but it was great!
This was the best chicken recipe I have ever tried. Normally my husband complains about my chicken being dry and rubbery, whether I bake it, crockpot it or InstaPot it. I will brine it every time now. This recipe was so easy, too. My chicken breasts were large, so I checked it every 2-3 minutes after the 18 minutes with my meat thermometer. Think you so much for the recipe. Perfect!
Absolutely delicious, followed it to the tee! My go to baked chicken recipe.
Thanks so much!
Beth
My husband said this is the best chicken I have made. Making it again today. I never brined anything before but I will from now on. Thanks.
Perfection. I followed to a t and it came out so moist. Thank you!
THIS CHICKEN IS FOOD AND EVERYONE ON THIS PLANET EATS FOOD SO IF ITS EDIBLE THAN IT IS 5 STAR DISH
Hi! New here. Wondering if 450f (or 230c) is with fan. I was told most recipes provide cooking temperature without fan, and I’m supposed to reduce 20°c if I’m using heat with fan. Can’t wait to try!