Baked Chicken Breasts
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(1.41k)
Ingredients
4 servings
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon melted 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
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Preparation
Step 1
Brine the chicken: Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir until most of the salt is absorbed. Add 2 cups of cold water or a few ice cubes to cool the water. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or cover and refrigerate for up to 6 hours. Remove the chicken from the brine, rinse with cold water, then pat dry with paper towels.
Step 2
Heat the oven: Preheat oven to 450°F.
Step 3
Season the chicken: Place the chicken breasts in a single layer in a large baking dish. Brush on both sides evenly with melted butter or olive oil. In a separate small bowl, whisk together the salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mixture evenly over the chicken on both sides.
Step 4
Bake: Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Use a cooking thermometer to ensure the thickest part of the breast measures 165°F. Optionally, broil the chicken for the final 3-5 minutes for a crispier top.
Step 5
Rest the chicken: Remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent with aluminum foil. Let rest for at least 5-10 minutes.
Step 6
Serve: Serve warm and enjoy!
Step 7
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Chef's notes
Baking Dish:
Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425°F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet.
Storage instructions:
Cooked chicken can be stored in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
