If you’re anything like me, you’re always on the hunt for a dependable, easy chicken recipe that hits the mark every single time. That’s exactly why I love baking chicken breasts. This baked chicken recipe is my no fail method to get juicy, flavorful, and tender results straight from the oven without complicated steps or hard to find ingredients. Whether you’re prepping meals for the week or whipping up a quick dinner, this technique is a must-have in your kitchen rotation.

Let’s be honest, boneless skinless chicken breasts have a bad reputation for turning out dry or bland but that’s only if they’re cooked the wrong way. The secret here lies in a few simple steps: brining (when needed), seasoning generously, and cooking at a higher heat to seal in those natural juices. What you end up with is a golden, perfectly seasoned chicken breast with a moist and tender interior.

Why This Recipe Works So Well

First, let’s talk brining. Not everyone needs to do this step if your chicken is pre-brined (check the label), you can skip it. But if not, soaking your chicken breasts in a quick saltwater brine helps them retain moisture while baking, preventing the dreaded dry texture.

Second, I always make sure to pound the chicken breasts to an even thickness. This ensures they cook evenly. No more undercooked centers or dried-out edges! Once that’s done, a good coating of melted butter or olive oil locks in the moisture and helps the seasoning stick to the chicken.

The seasoning mix is classic and powerful: kosher salt, black pepper, garlic powder, and smoked paprika. These pantry staples transform the chicken, adding a rich, smoky depth that tastes like it took hours but it really only takes minutes.

Then there’s the oven temperature 450°F may seem high, but that heat is exactly what you need to quickly bake the chicken while preserving all the juices. Plus, if you’re like me and prefer a slightly crispy top, you can pop it under the broiler at the end for that golden, flavorful finish.

Finally, don’t skip the resting time! Letting your chicken sit for a few minutes after baking allows the juices to redistribute, making every bite tender and moist.

Serving Ideas

These chicken breasts are as versatile as it gets. Slice them up over salads, tuck them into wraps, serve them with roasted veggies or mashed potatoes, or even use them as protein for your weekly meal prep. This dish is not only healthy and protein-packed, but it’s also downright delicious.

Tips & Tricks for Perfect Chicken Every Time

• Thermometer is key: The most reliable way to ensure your chicken is fully cooked without overdoing it is by using a meat thermometer. You’re aiming for an internal temperature of 165°F at the thickest part.
• Don’t overcrowd the pan: Give your chicken space in the baking dish so it roasts instead of steaming.
• Storage Made Simple: Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months. Perfect for batch cooking!

With this simple method, you’ll always have a juicy, flavorful baked chicken breast ready to serve up. Whether you’re a beginner in the kitchen or a seasoned home cook, this technique is one you’ll come back to time and time again.

Baked Chicken Breasts

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Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 4 boneless, skinless chicken breasts (evenly pounded)

• 1 tbsp olive oil or melted butter

• 1 tsp kosher salt

• ½ tsp ground black pepper

• ½ tsp garlic powder

• ½ tsp smoked paprika

Directions

• Optional Brining (if chicken isn’t pre-brined):
  Combine 2 cups of warm water with ¼ cup kosher salt. Stir until mostly dissolved. Add 2 cups cold water or ice. Submerge the chicken and let brine for 15 minutes (or up to 6 hours chilled). Rinse and pat dry.
  
• Preheat Oven:
  Set your oven to 450°F.
• Season Chicken:
  Arrange the chicken in a single layer in a baking dish. Brush both sides with melted butter or olive oil. Mix salt, pepper, garlic powder, and paprika together, then sprinkle evenly over both sides of the chicken.
• Bake:
  Bake for 15–18 minutes, depending on thickness. Use a thermometer to check doneness (165°F internal temp). For a golden finish, broil for the last 3–5 minutes—watch closely to avoid burning.
• Rest and Serve:
  Remove from the oven, transfer to a plate, loosely cover with foil, and let rest for 5–10 minutes. Serve warm and enjoy!

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