Perfect oven baked chicken breasts every time! Learn my simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.
- 4 boneless skinless chicken breasts, pounded to even thickness and brined (instructions below)
- 1 tablespoon melted butter or olive or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
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To brine the chicken, fill a large bowl with 1 quart of warm water and stir in 1/4 cup kosher salt. Place the chicken breasts in the water for 15 minutes to brine. Cover the bowl and refrigerate for up to 6 hours, if you're not ready to cook the chicken right away. Remove the chicken breasts from the salt water, rinse them with cold water, then pat them dry with some paper towels. Meanwhile, in a small bowl, mix the seasonings.
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Preheat oven to 450°F. and spray a large glass baking dish with cooking spray. Place the chicken breasts in an even layer.
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Brush the chicken with butter or oil on both sides. Then sprinkle the seasoning mixture evenly over the chicken on both sides.
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Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink.
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Cooking time will depend on the thickness of the chicken. I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the chicken will read 165°F. when fully cooked.
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When the chicken is fully cooked, pull it out of the oven, and immediately cover with foil. Let the chicken rest for 5-10 minutes before it is cut into, so the juices will stay intact.
Substitutions: Feel free to swap out the garlic powder and paprika with any other favorite seasonings. Italian seasoning or taco seasoning would be great options. See full post, above, for more ideas.
Storing leftover chicken: Once the chicken has been baked and is cooled to room temperature, it can be stored in a sealed container in the refrigerator for up to about 5 days. It also freezes well for up to 3 months. You might want to shred, dice or slice it before freezing, for easier use.
Brining process learned from Gimme Some Oven.
Photos by Molly at Yes to Yolks.
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