Moist and flavorful, Juicy Baked Chicken Breasts are so simple to make.
Chicken breasts may be the most popular protein on the planet, but they are also often the one that gets the most complaints because of their tendency to come out dry. But not anymore! These Juicy Baked Chicken Breasts live up to their name and come out wonderfully moist and delicious every time.
I’ve made more than my share of dried out chicken breasts so believe me when I tell you that this recipe is a game changer! Part of the secret is in the brining process and part is in the short cooking time in a very hot oven: these two techniques prevent overcooking (a chicken breast no-no) and ensure tender, perfectly cooked results.
The punch of flavor comes from the mix of salt, pepper, garlic powder, and smoked paprika, which gives these chicken breasts a savory taste with just a hint of smoke and spice from the paprika, which creates great color, too. And you’ll love how the spices go with all kinds of sides like Baked Potatoes with Garlic Herb Sour Cream or Easy Goat Cheese Pasta.
The Importance of Brining in Cooking
It’s all in the brining, baby! So what is brining? It’s a very simple but very effective technique where you soak meat in salted water, which makes it more tender because it adds moisture. It also adds an amazing layer of mildly salty flavor. After the brining process, make sure you rinse your chicken well with cold water and then pat it as dry as you can get it so the spice mixture will adhere to the meat.
FAQs & Tips
How to Make Ahead and Store?
To make Juicy Baked Chicken Breasts ahead of time or to store leftovers, cool the chicken completely and store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. It’s a good idea to wrap each chicken breast in parchment paper first for easier portioning or, if you plan to use the chicken for soups or salads or casseroles, to shred or dice it before freezing.
What’s the difference between using butter and olive oil in this recipe?
Your palate! If you love the flavor butter brings to a dish, use it! But in terms of cooking, either one works fine.
Why do I have to tent the chicken with foil when it comes out of the oven?
Because chicken breasts love camping! Ok, I’m kidding, but there is a real reason for tenting the chicken and it’s called “carry-over cooking,” which means the chicken will continue to cook a bit after it’s removed from the oven and that’s a good thing. The other thing tenting does is let the juices in the chicken distribute evenly, contributing to the moistness.
Don’t be afraid to pound your chicken!
Pounding the chicken breasts also adds to the tenderizing and it guarantees that all 4 breasts will be cooked at the same time.
Is this recipe healthy?
It certainly is! Chicken breasts are a very healthy lean protein. If you want to make the dish as good for you as it can be, use olive oil instead of butter (butter has more saturated fat than olive oil).
Serving Suggestions
Chicken breasts are famous for pairing well with nearly everything–rice, potatoes, pasta, salads, steamed or grilled or roasted vegetables…really, you can’t go wrong when planning a meal around Juicy Baked Chicken Breasts. My family loves them with Ricotta Baked Ziti or Pea and Lemon Risotto or Party Potatoes, but sometimes we just want veggies and more veggies so I serve this chicken with Best Broccoli Rabe Recipe or Healthy Brussels Sprout Salad.
Juicy Baked Chicken Breasts do make a great main course but don’t stop there! You can dice them for chicken salad (they are amazing in Honey Sriracha Chicken Salad), shred them for soups (try them in Creamy Tortellini Soup) and casseroles, mix them into rice dishes…but I’ll admit the way I love leftover Juicy Baked Chicken Breasts best is between two slices of bread with mayo, mustard, lettuce, and tomato!
Juicy Baked Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon melted unsalted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional: Fresh herbs like thyme or rosemary for garnish
- 1/4 cup Kosher salt for brining
- 1 quart warm water for brining
Instructions
- Prep for Brining: (If your chicken is pre-brined, skip to step 2.) In a large bowl, dissolve 1/4 cup kosher salt in 1 quart of warm water. Submerge the chicken breasts for 15 minutes to brine. If you're planning ahead, you can cover and refrigerate for up to 6 hours. After brining, rinse the chicken with cold water and pat dry with paper towels.
- Set your oven to a hot 450°F and get out a large baking dish ready for the chicken.
- Brush the chicken with melted butter or olive oil (this helps give a golden finish). Mix the salt, pepper, garlic powder, and smoked paprika in a bowl, then sprinkle over the chicken breasts evenly.y.
- Bake the chicken for 16-18 minutes, or until the internal temperature hits 165°F. If you like a crispier top, broil on high for the last few minutes.
- Once done, let the chicken rest on a plate, tented with foil for 5 minutes then serve.
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