Baked Chicken Breasts

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My all-time 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.

Perfect Oven Baked Chicken Breast

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.  And your answer?  A resounding yes please.  Tons 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…


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 purchased fresh (my preference) or frozen (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 of butter, but olive oil will also work well.
  • Kosher Salt: An essential ingredient in our brine, and also to season the chicken.
  • 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 make baked chicken (or any other kind of baked proteins) regularly in the oven, I one million percent recommend having a cooking thermometer on hand too.  It is quite simply 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.
Baked Chicken Breast Recipe

My original photo for this recipe (2015).

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 acroymn: B.B.R.R.R.

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

Step 1: Brine

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.  :)

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.

Step 3: Rub

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.

Step 4: Roast

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 (affiliate link) that I bought on Amazon for $10, and it will accurately measure your internal chicken temperature in seconds.

Step 5: Rest

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 then after 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.

And enjoy every last bite. 

How To Brine Chicken to make Baked Chicken Breasts

Baked Chicken Seasoning Recipe

Oven Baked Chicken Breast Recipe

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:

And of course, feel free to also toss the chicken breasts with your favorite sauces (once they have been baked).  Or try out any one of these 5 easy chicken marinades.  Chicken is an incredibly versatile protein flavor-wise, and can be seasoned just about however you please.

How To Make Baked Chicken Breasts Recipe

How To Use/Serve Baked Chicken Breasts:

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:

How To Store/Freeze Baked Chicken Breasts:

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.)

Perfectly Juicy Oven Baked Chicken Breast Recipe

Side Dish Recipe Ideas:

Looking for some side dishes to serve with this baked chicken recipe?  Here are a few of my faves:

Baked Chicken Breast with Roasted Asparagus

More Baked Protein Tutorials:

Be sure to also check out our tutorials for how to bake other meats, seafood and tofu here.  (More coming soon!)

Enjoy, everyone!

This post contains affiliate links.

Baked Chicken Breast Recipe

Baked Chicken Breasts

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.



Baked Chicken Breast Ingredients:

  • 4 boneless skinless chicken breasts, 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)


  1. Brine the chicken. To brine your chicken breasts, 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.  (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
  2. Heat the oven. Preheat oven to 450°F.
  3. 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.  Then sprinkle the mixture evenly over the chicken on both sides.
  4. 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 it is fully cooked.  The thickest part of the breast, it should be 165°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 golden on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.)
  5. 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.
  6. Serve. Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.


Baking Dish: Please note that I do not recommend using a glass baking dish for this recipe (such as Pyrex).  Instead, I recommend using a metal or ceramic (porcelain) heat-safe baking dish.  Or if you do not have a 9×13-inch dish, you can also use a rimmed metal baking sheet instead.

How To Bake Chicken Breasts

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2,564 comments on “Baked Chicken Breasts”

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  1. Hi, I made the Baked Chicken Breasts., (cut back on the salt a little).  They are by far the best I have ever made.  I don’t remember having better dining out.  Excellent recipe and a keeper.  Thank you!!

    • Thank you Katie — what a sweet compliment! We’re so happy you loved the recipe! :)

  2. ncie recipe, I liked the chicken, except it was very salty…next time I would either skip the brine, or not ad salt.

    • Hi Dean! We’re sorry you found this a little too salty. Definitely don’t skip the brine though, that’s the whole point (just make sure you rinse it off). You would be fine to cut back on any salt after that though. We hope this helps!

  3. Thanks so much for getting back to me. I tried it again with thicker pieces and it was much better .
    I do wonder what you suggest if I am planning to marinate chicken breasts overnight for a chicken Shawarma recipe.  Do I brine and pound before placing in the marinade?  Would the oven temp and time be different for this ?
    Having many people for dinner in a few days  so very eager to  hear what you suggest !

  4. I usually roast bone-in, skin-on breasts at lower temp in the oven to keep them really juicy, but sometimes I just don’t want to mess with all that skin and bones. I was really surprised at the juiciness this method yielded. It must be the brining step. So the only thing I would change about the recipe would be the prep time written, which is not 5 minutes if you brine. I bet this would be great with other spice rubs as well. Thanks! 

  5. Best recipe yet — so juicy and tender – perfect — thank you!  I did the brine – added a few other seasonings (Everglades seasoning, etc.) pounded the 3 organic breasts from Whole Foods – 20 minutes and they were absolutely wonderful…I used olive oil  – will add some butter next time….they sliced easily and beautifully and I served them on a special platter…..these are perfect on a romaine salad with tomato, cheese, onion,   – just lay 1/2 inch slices across the top and serve with ranch or any dressing on the side…..tasty!

  6. I have made this recipe twice and my husband and I absolutely love the flavor but for some reason mine never looks like the picture, it doesn’t get a crust on it any clue why this might be? My chicken breast are larger than the ones pictured  I don’t know if that could have anything to do with it but I think the first time I cut them in half and they still looked the same. 
    Thank you,

    • Hi Stephanie! We’re glad to hear you and your husband enjoy the recipe! Hmmm, for more of a crust, you can spray it with some cooking spray (or brush with oil) before baking, which will help. Or if you really want the crust and it’s not happening, you could cook the chicken until it’s nearly done, and then pop it under the broiler for a minute or two. That’ll definitely help it get a nice crust. Also, you can always use a mallet or a glass or something, and pound the chicken a bit, if it’s too thick. We hope that helps!

  7. This is my go-to chicken recipe now. So easy and delicious! I keep it in my conquered food and drinks pinterest board so I can find it easily. Thank you!

  8. Thanks so much for this recipe! Brining the chicken really did make a huge difference. I’m the queen of dry chicken, haha! ? We really enjoyed it! Also loved the way you covered every question I could have possibly asked (I Tend to over think everything!) Very informative! Thanks again! 

  9. I absolutely love this recipe, I went off chicken breast because it was always dry and stringy. But not when you use this recipe, it turns out perfectly juicy on the inside and a bit crispy on the top every single time! Thank you for sharing – I’ll try to remember to take s pick of it before I serve it up tonight :)

  10. Chicken is currently in the oven, and it smells amazing. I’m actually writing because I love the baking dish you used in the photos for the recipe and was wondering where you got it! I’ll follow up after I taste my dinner in about 15 minutes…

    • Hey Laura! The dish can actually be found in the shop — here’s the link! :) And we hope you enjoy the chicken!

  11. This is the first time I’ve ever left a review for a recipe (even when I loved it and incorporated it into meals on a regular basis), but I just had to say ‘thank you’!  I’ve never had much luck making tender, juicy chicken, but I tried the recipe this afternoon and it was a huge success!!  I didn’t have any garlic powder, and I think my paprika was old, so I had to substitute seasoned salt and pepper for what the recipe calls for, but it is still super yummy!!  I will definitely be using this recipe in the future, and will even recommend it to anyone looking to make some really delicious, juicy chicken!  Thanks, again! 

    • Thanks for taking the time to share Dana — we’re so happy you enjoyed this! :)

  12. WOW!! just made this chicken and I am totally blown away! Pulled a piece off and I was able to cut it with my fork, yummy! I had four breast that were a little thicker than normal so my cook time was adjusted by 6 minutes.
    Thank you for sharing, 

    • Thanks for sharing Stacey — we’re so happy you loved this! :)

  13. What type of bakeware is safe for 450?

    • We love this baking dish and it’s safe for 450 degrees. We also like glass pyrex baking dishes, and they can sustain that temperature as well. We hope this helps!

  14. I have to say – I have been on the hunt for a delicious basic chicken recipe, and I have tried a ton. From sautéing to poaching to crockpotting to baking. And while most of them are okay/good, this is literally the best boneless skinless chicken breast recipe that I have ever made. Super moist and flavorful, I couldn’t put my fork down. Even the kids loved it (which is a feat in itself). Thank you SO much for sharing this perfect recipe. It will absolutely become my go-to chicken recipe from now on. ?

    • Thank you for your sweet comment Hollie — we’re so happy you and your kids enjoyed this! :)

  15. I was never happy with my previous attempts to bake chicken breast in the oven.  I tried these five steps tonight and it was the best chicken ever. I do not think I will ever make it another way!!!

  16. Hey! I was wondering what’s the nutrition information on this recipe. 

    • Hi Peter! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  17. Did Tip Hero take this from you? I had already seen this recipe (let alone tried it and is now my go-to) and then I saw this today:

    I didn’t see any reference in either posts that this recipe came from someone else.

    • Bummer, looks like they did. They should know better. Thanks for the heads up, Molly! I’ll contact them…

  18. I’ve tried so many different recipes for chicken and this is my favorite. Skin was crisp and it was so juicy. My kids loved it

  19. This IS the best chicken! Moist & delicious.  I’m not a big butter girl, so i used the olive oil– and yum! Thanks for all the tips!

  20. This was a terrific recipe and the chicken turned out incredibly tender and flavorful. I am a 32 year old man who recently purchased his first home and have been trying to teach myself to cook instead of always ordering or going out. Ah, the life a bachelor :). I’ve had varying degrees of success, as can be imagined, but as I said the chicken breasts I baked according to your recipe were fantastic. I would have normally just tried to cook at 350 without any brining or butter or much in the way of seasoning and it probably would have turned out bland and dry. I only brined for 45 minutes but it seemed to have worked well as the chicken was very moist. I also didn’t have much in the way of seasoning, so I simply used some ground pepper and a liberal coating of Old Bay seasoning I had. I am going to experiment with other seasonings in the future. I have never commented on a food blog before, but I wanted to say thanks very much for your recipe and for helping this amateur cook in training. Jeff.

    • Thanks for sharing Jeff! Congrats on being a homeowner, that’s so exciting! And I’m thrilled that you enjoyed the chicken — thanks for giving it a try! :)

  21. I had such high hopes for this tonight, and I’m not exactly sure what went wrong. My chicken breasts were quite large, and I had three in the baking dish. I followed all of the steps, and my chicken took much longer to bake… 15 to 20 minutes of more. After letting it rest, I cut into it, and it had a weird, chewy almost rubbery texture throughout the entire breast. Noone but me finished the chicken, and I had to choke it down. Any thoughts on what might have been wrong? 

    • Oh no, that’s so strange — I’m sorry to hear that Cindy! It does sound like the chicken needed to be pounded a bit (the fact that they took longer to bake is likely due to how large they were). Besides that though, I’m not sure why it would have a rubbery texture. Was it frozen previously? I want to help you get to the bottom of it, but other than these two things, I’m not sure what could have caused that. :/

  22. Hi, Ali.  Cindy’s issue might be the chicken itself.  Further, Cindy may not be familiar with the texture of brined chicken.  It’s different. 

    I just made your recipe for the first time, the high heat one.  Came out wonderfully.  I followed your directions.  We have kosher chicken, so did not brine.  I’m so happy to have a new way to prepare  skinless, boneless chicken breasts. 

    • Thanks for sharing Michael — we’re so glad you enjoyed it! :)

  23. I don’t know how much chicken breast I have wasted over the years because I always fixed a half one each for my husband and myself and we could never eat the whole piece. And it was never tender, etc. I decided to try this recipe and am I glad I did. Soooo moist and tender. I had never brined anything before either, really didn’t know what it was or why it would affect meat but it certainly does. And another thing I’d never done with chicken breast was to slice it the way the picture showed. I had just served it more or less whole. I dipped it in melted butter like you suggested then had a shaker of rotisserie spices in my cabinet that I sprinkled on and rubbed in. Again, soooo delicious. I am printing this recipe out and putting in my favorite recipe drawer. Thank you so much!

  24. I tried this and my chicken was perfect! Thank you!

  25. This is such a beautiful website – and this chicken recipe sounds divine – Thank you very much! I do not generally like cooking, but this has inspired me! 

    • Thanks for your sweet words Isabel — we’re glad you’re here! And we hope you can give the chicken a try sometime — it’s our fave! :)

  26. Could I add veggies to this dish?

  27. Hi Ali! I loved this recipe sooo much! I wanted to know if you have a great recipe for cooking a whole chicken in the oven?

    • Thanks Patti — we’re so glad to hear that! We don’t currently have a recipe for a whole chicken roasted in the oven, but we do have one for a whole chicken roasted in the crockpot! You can check it out here:

  28. I tried this method last night, all five steps, and it came out superb!! I used different spices but the chicken still tasted AMAZING. It was so tender and juicy, exactly what I was looking for. Will never bake chicken a different way ever again!

  29. Hi, thanks for the wonderful recipe. I’m planning to do this for my weekly meal prep, how do defreeze and reheat them? Won’t these make them very dry and lose the tenderness/juice? 

    • You’re very welcome Andy! As for defrosting and reheating these, make sure your chicken is thawed completely (we just thaw ours in the fridge overnight), then reheat in the oven, in a baking dish with a little bit of water. Just make sure their internal temp reads 165. We hope you enjoy!

  30. Made the perfect baked chicken breast the other day. They did indeed turn out perfect. This recipe is an easy, quick way to whip up supper. I did the high heat like suggested with the paprika seasoning, turned out great! Served with garlic noodles and buttered peas. Yum! Next time I will try the olive oil for a crispy crust. 

    • Thanks for sharing Ashley — we’re so glad you enjoyed the chicken! :)

  31. The best chicken I’ve ever cooked in my life! Seriously. 

  32. I’ve never made baked chicken before. This recipe was amazing! I’ve made it twice now with perfect results. It is a wonderful dish to impress family and friends. Thanks so much!! This has definitely become a go-to recipe. It’s better than eating out for sure :) 

  33. Tried this delightful recipe as the base for tonight’s meal. Brining the breasts certainly works well, and prepared a dressing of sourdough breadcrumbs, smoked paprika, ground black pepper and sel de flores. Baked at 230C for 18 minutes.

    Excellent! Served with Duxelle mushrooms, gently poached asparagus and a creamy roast garlic sauce. Lovely meal! Thank you!

    • Thanks for sharing Dave — we’re so happy you enjoyed the recipe, and your dressing, sides, and sauce sound absolutely fantastic! :)

  34. Dang… my non-chicken-eating six year old told me these were “good for his taste buds” – amazing.

  35. Wow…game changer chicken! Brining made SUCH a difference and it tasted amazing!! Thanks for the recipe!

  36. I never tasted a chicken breast that is so moist and soft. Thank you for the recipe.
    Next time I will try your lemon chicken.

    • Thank you Tanja — what a nice compliment! We’re so glad you enjoyed this!

  37. Fantastic! I’ve struggled for a long time to cook MOIST and tender chicken breasts. The brine was a revelation and cooking at 450F took some faith, but they’re so wonderful! Thanks for such great instructions, too.

  38. What is the best way to reheat as I want to cook a bunch for meal prep throughout the week?

    • Hi Liz! For reheating, we think it’s best to wrap the chicken in foil and heat it in a 350 degree oven until its internal temp is 165 degrees (maybe 10 min or so).

  39. I made this last night using the recipe just as written, but I switched butter for olive oil. It was perfect! I hate cooking, but I was craving chicken that I could make quickly and easily. This was so simple, and my husband has been talking about how much he loved it ever since. Thanks so much!

    • Thanks for sharing with us Brigid! We’re happy you and your husband enjoyed the recipe! :)

  40. Thank you ! This recipe is GENIUS !!!

    • Thank you Fiona — that is so kind of you, and we hope you enjoy! :)

  41. Trying this tonight. Will let you know how it goes. Maybe snap a pic. I am not what people would call a experienced or confident cook. So we shall see.

  42. For the first time ever I cooked moist and tender chicken breasts!!!! Thank you so much for this recipe! Ran out and bought mallet, thermometer and brush……came home and cooked it. I didn’t think it could possibly be done in 15 minutes, but it was!

  43. I legit make this recipe 3 times a week. BEST. METHOD. EVER.

  44. I made this for company, marinating it overnight in Brooks BarBQue Sauce. Easy and delicious. Very tender and flavorful. Jackie Sarlitt mentioned Chicken Shawarma. I thought mine tasted very much like it. YUM!!! Thank you for sharing this cooking method!

  45. Not a good cooker, so I improvised. I found your guide and I said I will do this, I can do this. I did. But instead of just letting it bake like that I said I’m either going to make the best chicken ever made or the worst. So I followed all the steps up until cooking part. I mixed some ragoo cheese with some shredded sharp cheddar, Mexican blend, mozzarella, and a little bit of shredded Parmesan. Oh and DR. PEPPER! The mixture itself looked horrid but I was determined. I then chopped up 3 jalapenos and like a quarter of an onion. The rub then commenced but I used garlic powder, cayenne pepper, curry powder, paprika, and seasoned salt. Once done I scattered the jalapeno rings and onion bits then dumped the cheese and Dr. Pepper mixture over it. Topped it with some shredded sharp cheddar and some shredded Mexican blend cheese followed by another hit of Dr. Pepper all over the whole thing. . Baked at 360 for 32 minutes to compensate for all the other ingredients then let it set for 12 mins. Let me tell you this, it WAS NOT the worst chicken ever made and I will most likely make this again in the future because of how unbelievably tasty and easy it was. I’m pretty sure if this was sold at a restaurant it would blow people away, so good.

    • We’re glad you enjoyed the recipe Frank, and that you were able to make it your own! We’re intrigued by the Dr. Pepper! :)

  46. I served this chicken recipe at BBQ. I had both fried chicken and this baked chicken. I couldn’t believe it but everyone was eating this recipe over the fried chicken. It tasted wonderful. So easy to prepare and very healthy. I had to leftovers of this recipe but I did have fried chicken left over!

    • Thank you Tammy — we’re so glad it was a hit with everyone! :)

  47. Awesome simple recipe that I have been looking for for four years! So simple but my family will love this!

  48. made this recipe and it was great. but it came out to spicy or should i say to salty. I think I overdid it with the salt and pepper. Is there anything I can do cause I gave a piece to my daughter and she jus coughed. Thanks

    • Hi Ralisha! We’re glad you enjoyed this, though we’re sorry about the spice/salt! We would suggest squeezing some lemon on it to brighten it up and distract from the salt. We hope that helps!

  49. My husband is super picky. He is grossed out by bone-in chicken (or any meat for that matter) and isn’t a fan of dark meat. I cook a lot of boneless, skinless chicken breast. I made this tonight and used the 450 degree setting. Shut up. It was phenomenal!! Husband even commented how juicy and tender it was. I just did S&P, garlic powder and paprika but you could do any seasonings with this. I will never cook that chicken any other way! Thank you soooooo much for sharing!!! 

    • Thank you so much for sharing Jamie! We’re so glad you and your husband enjoyed this! :D

  50. Am I missing something here in the lemon chicken recipe? Where are the lemons and lemon juice added???

    • Hi Linda! That last picture you’re seeing is actually this recipe: We hope you enjoy!