Baked Chicken Breast in Oven
This Oven Baked Chicken Breast recipe delivers succulent, flavorful, JUICY, caramelized chicken that the whole family will gobble up! It's a simple, quick, pantry friendly, weeknight dinner with a foolproof technique that can be served along any side dish, or added to pastas, salads, grain bowls, sandwiches and more. You will love the paprika, garlic, onion seasoning blend, or use any of your favorite seasonings to mix things up!
Servings 4 breasts
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz. each)
- 1/4 cup kosher salt
- 4 cups warm water (not hot)
- 1 tablespoon unsalted softened butter
- 1 tablespoon olive oil
- 1 tsp EACH paprika, garlic powder, dried oregano, salt
- 1/2 tsp EACH onion powder, pepper
- 1/2 teaspoon chili powder (optional for a kick)
Instructions
- Pound: Place chicken breasts on a cutting board in a single layer. Top with plastic wrap and gently pound to an even thickness using a meat mallet, rolling pin, or side of a can.
- Preheat oven to 450 degrees F.
- Brine: Combine warm water and kosher salt in a freezer size bag or large bowl. Stir until the salt dissolves. Add chicken (make sure it's submerged) and let sit at room temperature for 20-30 minutes, or cover and refrigerate for up to 4 hours (mix spices and prep pan during this time). Remove chicken from the brine, rinse in cold water and pat dry.
- Mix spice blend: Whisk the spices together (paprika through chili powder) in a small bowl; set aside.
- Prep pan: Bru℃sh the bottom of a 9x13 baking pan generously with softened butter.
- Season chicken: Add the chicken to the baking dish in a single layer. Brush or drizzle the top side of the breasts with ½ tablespoon olive oil, then sprinkle half the spice blend over top. Pat the seasonings into the chicken (don’t rub). Flip chicken over and repeat.
- Bake: Bake, uncovered, until the chicken registers 160 degrees on an instant read thermometer (this is my FAV!), about 15-18 minutes for medium chicken breasts and up to 25 minutes for larger chicken breasts. (The chicken will carryover to 165 degrees after resting.)
- Rest: Remove the pan from the oven and transfer the chicken to a serving platter or to individual plates. Let chicken rest for 5-10 minutes before slicing.
Video
Notes
- Meal prep: The baked boneless chicken breast can be prepped up to the point of baking, covered with foil and refrigerated overnight. Before baking, let the chicken come to room temperature for 30 minutes.
- Storage: Store baked chicken breasts in an airtight container in the refrigerator for 3-4 days.