Description
The only recipe for baked chicken breasts you’ll ever need! Here’s how to brine, season, and bake perfectly juicy, tender boneless chicken breasts in the oven.
Ingredients
Scale
- 4 cups warm water
- 1/4 cup granulated sugar
- 1/4 cup kosher salt
- 1 pound boneless, skinless chicken breasts (see note)
- 2 teaspoons olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional seasoning ideas: 1/2 teaspoon dried thyme, oregano, cumin, rosemary, Italian seasoning blend, etc.
Instructions
- In a medium bowl stir together the water, sugar, and salt until the sugar and salt are dissolved.
- Place the chicken in the bowl and submerge in the brining liquid. Allow the chicken to soak in the liquid for 15 minutes at room temperature (see notes).
- Preheat the oven to 450°F.
- When you’re ready to bake the chicken, remove it from the liquid and pat it completely dry. Brush it evenly with olive oil (I like to use my olive oil mister) and season them with the pepper, garlic powder, paprika, and thyme.
- Place on a baking sheet and bake for 13 – 17 minutes depending on the thickness of your chicken, or until an oven thermometer reaches 160° – 165°F (see note).
Notes
- Serve warm or chilled.
- Store airtight in the refrigerator for up to 3 days. Freeze airtight for up to 2 months. Thaw in the refrigerator overnight.
- Chicken Note: For even baking, trim or pound the chicken breasts to equal thickness.
- Brining Note: You can leave the chicken out for 15 minutes at room temperature, any longer than that place it in the refrigerator to prevent bacteria. I suggest brining the chicken for up to an hour. Too long in the salty mixture can make the chicken too salty and also affect the texture of the meat. An hour is suggested, but certainly, there is some wiggle room.
- Baking note: I bring my chicken out of the oven at 160°F, despite 165°F being recommended by the USDA. I tent my chicken under aluminum foil after baking for 5 – 7 minutes which will continue the cooking process without over-baking the meat. This ensures your chicken breast won’t be dry. Use your own discretion on my recommendation.
