Description
A foolproof method to bake chicken breasts that are consistently juicy and flavorful, using a quick brine for added moisture.
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 with paper towels.
- Preheat and Prepare: Heat your oven to 450°F. Place dried chicken breasts in a large metal baking dish.
- Brush with Butter: Brush both sides of each chicken breast generously with melted butter or olive oil.
- Season Generously: Combine salt, pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle the seasoning mixture evenly over both sides of the chicken.
- Roast at High Heat: Bake for 15-18 minutes, until the thickest part reaches 165°F. Optionally broil for 3-5 minutes for extra crispiness.
- Rest Before Slicing: Transfer cooked chicken to a plate, tent with aluminum foil, and let rest for 5-10 minutes before slicing and serving.
Notes
For best results, use fresh chicken breasts. Frozen (fully thawed) chicken can also be used. Ensure to check for doneness using an instant-read thermometer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American