Description
A foolproof method for baking chicken breasts that ensures they come out tender and juicy every time.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1 tablespoon melted butter or olive oil
- 1/4 cup kosher salt (for brining)
- 1 teaspoon kosher salt (for seasoning)
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Brine the Chicken: Fill a large bowl with 2 cups lukewarm water and 1/4 cup kosher salt. Stir until mostly dissolved. Add 2 cups cold water or ice cubes to cool the mixture. Submerge chicken breasts and let brine for 15 minutes. Remove, rinse with cold water, and pat completely dry.
- Preheat and Prepare: Heat your oven to 450°F (232°C). Place dried chicken breasts in a single layer in a large metal baking dish.
- Brush with Butter: Brush both sides of each chicken breast with melted butter or olive oil.
- Season Generously: Combine the seasoning ingredients and sprinkle evenly over the chicken.
- Roast at High Heat: Bake for 15-18 minutes until the thickest part reaches 165°F. For extra crispiness, broil for 3-5 minutes.
- Rest Before Slicing: Transfer cooked chicken to a plate and tent with foil. Let rest for 5-10 minutes before slicing.
Notes
Use fresh chicken breasts for best results. Check for doneness with a thermometer. Optional cooking variations can be made depending on flavor preference.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American