Easy Baked Chicken Breasts (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless skinless chicken breasts, make sure they're pounded to even thickness
→ Seasonings & Oil
02 -
1 tablespoon melted butter or olive oil, whichever you prefer
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon freshly-ground black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
→ For Brining (Optional)
07 -
2 cups lukewarm water
08 -
1/4 cup kosher salt
09 -
2 cups cold water or ice cubes
# Instructions:
01 -
Check if your chicken is pre-brined first (look at the label for sodium solution). If not, mix 2 cups lukewarm water with 1/4 cup kosher salt in a large bowl until salt dissolves. Add 2 cups cold water or ice to cool it down. Submerge chicken breasts for 15 minutes, or cover and refrigerate up to 6 hours. After brining, rinse with cold water and pat dry with paper towels.
02 -
Get your oven nice and hot by preheating it to 450°F (230°C). Important: Make sure your baking dish can handle this high temperature - avoid glass dishes!
03 -
Arrange chicken breasts in a single layer in your baking dish. Brush them all over with melted butter or olive oil. Mix salt, pepper, garlic powder, and paprika in a small bowl, then sprinkle this tasty mixture evenly on both sides of the chicken.
04 -
Pop it in the oven for 15-18 minutes. The secret to perfectly cooked chicken is using a meat thermometer - it should read 165°F (74°C) in the thickest part. Want some extra crispiness? Switch to broil for the last 3-5 minutes, but watch it carefully!
05 -
Transfer the chicken to a clean plate and tent loosely with foil. Let it rest for 5-10 minutes - this keeps all those delicious juices inside.
# Notes:
01 -
This foolproof method gives you juicy, tender chicken breasts every time - perfect for meal prep!
02 -
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.