When it comes to making a juicy, perfectly baked chicken breast, the key is in the brining. After testing this recipe multiple times, I discovered just how much flavor and moisture a simple brine can add. Each attempt resulted in tender, flavorful meat that’s not just a family staple, but a quick and healthy weeknight meal. It pairs beautifully with green veggies or a fresh salad (try it with my Winter Salad for a complete meal!).
About Baked Chicken Breast
This Baked Chicken Breast recipe stands out for its simplicity and effectiveness. Testing this dish with various spices and techniques led to a broader appreciation of how evenly cooked chicken is never out of style. This dish fits perfectly into any family meal or gathering, whether you’re on a budget or looking for something healthy to serve.
- Quick prep time makes it a weeknight favorite.
- Budget-friendly with just a few accessible ingredients.
- Family-approved with cozy, comforting flavors.
- Discover the science of brining for added moisture and flavor.
Key Ingredients & Their Roles
- Kosher Salt: Essential for brining; it helps to break down the protein in the chicken for better texture.
- Granulated Sugar: Balances the salt and enhances browning while roasting.
- Smoked Paprika: Adds a warm, smoky flavor that pairs perfectly with the chicken.
- Olive Oil: Keeps the chicken moist and creates a beautiful crust.
How to Make Baked Chicken Breast
- In a large bowl, combine kosher salt, granulated sugar, and cold water, whisking until dissolved. This brine is essential for juicy chicken.
- Place chicken on a cutting board, cover with plastic wrap, and pound to an even thickness (about 1/2 to 3/4 inch) to ensure even cooking.
- Submerge chicken in the brine, cover the bowl, and refrigerate for 30 minutes. Eager to see how much flavor infuses into the meat!
- Preheat the oven to 425°F. Prepare your seasoning blend with smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne.
- After brining, rinse chicken under cold water to remove excess salt and pat dry. This step prevents over-brining which leads to mushy chicken.
- Let chicken rest at room temperature for at least 10 minutes before seasoning. They’ll cook more evenly this way.
- Drizzle olive oil over both sides of the chicken, then coat with the spice blend. Massage the seasonings into the meat for maximum flavor.
- Arrange chicken in a 9×13-inch baking dish and bake for 18-20 minutes until the internal temperature reaches 165°F.
Pro Tips & Troubleshooting
- Pounding the chicken not only creates uniform thickness but also helps it absorb flavors better. I found that about 3-5 gentle whacks does the trick!
- A common mistake is letting chicken stay in brine too long; be vigilant to avoid overly salty or mushy meat.
- Feel free to swap out smoked paprika for regular paprika or even lemon zest if you’re looking for a fresher flavor.
- Scaling the recipe is easy; double the brine for more chicken without altering the brining time.
Storage & Make-Ahead Guide
Store baked chicken in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F for about 15 minutes to retain moisture. When I stored leftovers, I found that a splash of chicken broth during reheating kept everything juicy and delicious.
Serving Suggestions
Pair your Baked Chicken Breast with roasted vegetables or creamy mashed potatoes for a wholesome meal. Don’t forget to check out my Carrot Cake Oatmeal Cookies for a delightful dessert!
Frequently Asked Questions
- How long should I brine the chicken? Ideally, 30 minutes is perfect to enhance flavor without making it too salty.
- Can I use frozen chicken breasts? Yes, but make sure to thaw them first for even seasoning and cooking.
- What if I don’t have smoked paprika? Regular paprika or a bit of cayenne for heat works great as alternatives.
- How do I know when the chicken is done? Use an instant-read thermometer; it should read 165°F in the thickest part.
- Can I double the recipe? Absolutely! Just scale your brine up and ensure your baking dish accommodates it.
Final Thoughts
I genuinely enjoy a well-prepared Baked Chicken Breast, and how versatile it is with different sides and sauces. I’d love to hear about your culinary journey with this recipe, so please share your results!
More Recipes You’ll Love
- Garlic Parmesan Chicken Meatloaf – a perfect pairing with baked chicken’s flavor profile.
- Creamy Garlic Chicken and Rice Skillet – similar technique and complements chicken dishes.
- Air Fryer Boneless Skinless Chicken Thighs – an alternative method to cook chicken that’s juicy and flavorful.
- Chicken Pot Pie – a comforting dish that complements your baked chicken meal.
- Homemade Healthy Winter Salad – balances the richness of baked chicken with fresh flavors.
Baked Chicken Breast Recipe
Ingredients
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 quarts cold water
- 4 boneless, skinless chicken breasts about 2 lbs.
- 2.5 tsp smoked paprika
- 2 tsp brown sugar
- 1.5 tsp salt
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp freshly cracked black pepper
- 0.5 tsp cayenne pepper
- 1 Tbsp olive oil
Instructions
- Start by making the brine. In a large bowl add the kosher salt, granulated sugar, and water. Whisk until the salt and sugar are completely dissolved.
- Place the chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or a meat mallet to gently pound the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).
- Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and place the bowl in the refrigerator for 30 minutes.
- Preheat the oven to 425°F. In a small bowl mix the smoked paprika, brown sugar, salt, garlic powder, onion powder, freshly cracked black pepper, and cayenne pepper.
- After 30 minutes remove the chicken breasts from the brine and rinse under cold water. Be careful not to over-brine your chicken breasts. Letting the chicken sit in the brine for too long will cause it to be too salty. The texture of the chicken will also break down too much and end up being mushy.
- Pat the chicken dry with paper towels and allow it to come to room temperature for at least 10 minutes.
- Now drizzle the olive oil over both sides of the chicken breasts, then generously coat both sides with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.
- Place the seasoned chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 18-20 minutes or until the internal temperature reaches 165°F.
- Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve and enjoy!