Baked Chicken Breast Recipe
This baked chicken breast recipe delivers tender, juicy meat and a beautifully seasoned golden exterior. The gentle brining process keeps the chicken moist while garlic powder, smoked paprika, black pepper, and butter create a rich, savory taste that complements every bite.
Equipment
- Large mixing bowl
- Measuring Cups
- Measuring spoons
- Small Mixing Bowl,
- Whisk
- Pastry brush
- Baking dish
- Paper towels
- Tongs
- Aluminum foil
- Instant-read meat thermometer
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 8 cups lukewarm water
- 1 cup cold water or a few ice cubes
- ¼ cup kosher salt for brining
- 1 tablespoon melted butter or olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt for seasoning
Instructions
Step 1:
- In a large bowl, combine 2 cups of lukewarm water and kosher salt until most of the salt dissolves (a few small grains are okay). Stir in 2 cups of cold water or a couple of ice cubes to cool the combo. Soak the chicken breasts in brine for 15 minutes. Take out the chicken and lightly rinse under cold water, followed by thoroughly patting with paper towels for drying.
Step 2:
- Before starting, heat the oven to 450°F (230°C). Grease a baking dish lightly or line it with parchment paper if desired.
Step 3:
- Place the chicken breasts in a single layer in the baking dish. Lightly brush both sides with the melted butter or olive oil. In a small bowl, mix the garlic powder, smoked paprika, black pepper, and kosher salt. Take the seasoning and season both sides of the chicken.
Step 4:
- Put the baking dish in the preheated oven and bake for 15–18 minutes, depending on how thick the chicken is. The internal temperature should be 165°F (74°C) on a meat thermometer.
Step 5:
- In the last 2–3 minutes of cooking, turn the oven to broil for a lightly crisp top with a golden color. Watch carefully to prevent overcooking.
Step 6:
- Carefully take the chicken and transfer it to a clean plate, and cover it lightly with aluminum foil. Allow it to rest for 5–10 minutes and then cut the now-cooked meat. This lets the juices redistribute, ensuring that the chicken stays moist and juicy. Serve warm with your choice of vegetables, rice, potatoes, or salad.