This is the only recipe for baked chicken breasts you’ll ever need! Brining and then seasoning the chicken is the secret to flavorful, juicy boneless baked chicken breasts in the oven. I use this easy method for chicken that turns out perfect every time.
Once you’ve mastered the art of perfect chicken breasts in the oven, try my fail-proof oven-baked chicken legs and these Instant Pot chicken thighs, next.
Why You’ll Never Bake Chicken Breasts Any Other Way
There’s something so satisfying about slicing into a piece of perfectly cooked chicken breast. This recipe makes the juiciest baked chicken breasts I’ve ever had, and it’s so easy. The days of dry, flavorless baked chicken are over! This method is:
- Beginner-friendly. Baking any chicken, but especially boneless chicken, can be tricky if you’ve never done it before. This recipe and tutorial keep it super simple. Get in, we’re making PERFECT baked chicken breasts!
- Practically foolproof. No matter your skill level, follow the recipe as written, and I can all but guarantee that your next batch of oven-baked chicken breasts will turn out amazing. This is my go-to, never-fail way to bake chicken breasts that are juicy, tender, and full of flavor every time.
- Versatile. Perfect baked chicken breasts are delicious on their own, but there are so many ways to turn them into a meal! Shredded, sliced, chopped, or whole, I’m never running out of ways to work them into recipes. Chicken breast also freezes well, so I always have it on hand.
What You’ll Need
These are my notes on what you’ll need to brine and then cook your chicken breasts in the oven. Scroll down to the recipe card after the post for a printable list with amounts.
- Warm Water, Sugar, and Salt – For the simple brine you’ll use to soak the chicken. Brining is an important step before baking, but we’ll get to this in a minute!
- Chicken Breasts – Boneless, skinless chicken breasts. Try to find chicken breasts that are close in size. You may need to trim or pound the chicken to an equal thickness, for even baking.
- Olive Oil – Or your choice of good-quality cooking oil, like avocado oil.
- Seasonings – This recipe keeps it simple with pepper, garlic powder, thyme, and paprika. There’s more than one way to season baked chicken though, so keep reading for ideas!
How to Brine Chicken Breasts
First things first, the juiciest oven-baked chicken breasts start with a brine. This means letting the chicken soak in a saltwater mixture that flavors and tenderizes the meat. It’s a simple step that makes a big difference! Here’s how to do it:
- Make the brine. Dissolve sugar and salt in warm water in a bowl big enough to hold your chicken.
- Soak the chicken. Submerge the chicken in the brining liquid. Leave it to brine for 15 minutes, up to 1 hour. If you’ll be soaking the chicken for longer than 15 minutes, move the bowl to the fridge.
There’s some wiggle room when it comes to how long you brine your chicken. The key is not to leave the chicken in there too long. After an hour, the salty liquid can over-season the chicken and break down the fibers in the meat. Set a timer so you don’t forget!
How to Bake Chicken Breasts in the Oven
Here’s how to bake your chicken breasts, step-by-step. Be sure to scroll to the recipe card for printable instructions.
- Brine the chicken. Follow the easy steps to brine the chicken breasts (see above). Afterward, pat the chicken dry with paper towels.
- Season the chicken. Next, coat the chicken with olive oil and add your seasonings. Get the chicken breasts arranged on a baking sheet.
- Bake. You’ll want to bake your chicken at 450ºF for 13-17 minutes. At this high temperature, the outside sears while the inside stays juicy. Bake until it’s cooked through. Afterward, rest the chicken outside of the oven for 5 minutes, to let the juices redistribute.
When Are My Baked Chicken Breasts Done?
The USDA recommends cooking chicken to an internal temperature of 165ºF. I usually pull my chicken breasts from the oven when they hit 160ºF, and let them rest outside of the oven under foil for another 5-7 minutes. This way, the chicken finishes cooking while it rests. It’s my handy trick for perfectly cooked chicken that isn’t dry.
Recipe Tips and Variations
- Serve warm or chilled. These baked chicken breasts are ready to serve hot from the oven, or you can store them and enjoy the leftovers cold. See below for more serving ideas.
- Rest the baked chicken. Letting chicken rest for 5-10 minutes after baking gives the juices inside a chance to redistribute throughout the meat. For extra tender baked chicken breasts, don’t skip this step!
- Add more seasonings. Feel free to include ½ teaspoon of other herbs and spices, like dried thyme, oregano, cumin, rosemary, or an Italian seasoning blend in the seasoning for your chicken.
- Make it spicy. Season the chicken with a ready-made spice blend, like Cajun spice or taco seasoning, for even more flavor.
- Add a marinade. Borrow the marinade from recipes like my huli huli chicken or brush the chicken with homemade BBQ sauce before baking.
Serving Suggestions
Once you’ve baked the best chicken breasts in the world, the question is, what to do with them? In my house, the limit does not exist. We’ll enjoy juicy baked chicken breasts as they are with a side of mashed potatoes and asparagus or roasted carrots. They’re also great sliced up and served with dipping sauce, Chick-fil-A style.
These chicken breasts are also great chopped up into a chicken salad to serve in sandwiches. Or, make shredded chicken to add to soups, chilis, casseroles, and pasta.
Frequently Asked Questions
Since this recipe uses such a short cooking time, baking uncovered at a high temperature is key to chicken that’s browned outside and juicy inside, locking in all the flavors.
Brining is the first step to keeping chicken moist while it bakes. The second is cooking the meat to the correct internal temperature (165ºF), where it’s cooked through but still juicy. See the How To section earlier.
Storing and Freezing Leftover Chicken
- Refrigerate. Store the baked chicken in an airtight container in the fridge. Reheat leftovers or enjoy them cold in sandwiches and salads within 3 days.
- Reheat. The best way to reheat chicken is in a preheated oven under foil so that it doesn’t dry out. Usually, 10-15 minutes at 350ºF does the trick.
- Freeze. To freeze chicken breasts, store them airtight in the freezer for up to 2 months. Defrost the chicken in the fridge before reheating.
More Chicken Breast Recipes
Description
The only recipe for baked chicken breasts you’ll ever need! Here’s how to brine, season, and bake perfectly juicy, tender boneless chicken breasts in the oven.
- 4 cups warm water
- 1/4 cup granulated sugar
- 1/4 cup kosher salt
- 1 pound boneless, skinless chicken breasts (see note)
- 2 teaspoons olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional seasoning ideas: 1/2 teaspoon dried thyme, oregano, cumin, rosemary, Italian seasoning blend, etc.
- In a medium bowl stir together the water, sugar, and salt until the sugar and salt are dissolved.
- Place the chicken in the bowl and submerge in the brining liquid. Allow the chicken to soak in the liquid for 15 minutes at room temperature (see notes).
- Preheat the oven to 450°F.
- When you’re ready to bake the chicken, remove it from the liquid and pat it completely dry. Brush it evenly with olive oil (I like to use my olive oil mister) and season them with the pepper, garlic powder, paprika, and thyme.
- Place on a baking sheet and bake for 13 – 17 minutes depending on the thickness of your chicken, or until an oven thermometer reaches 160° – 165°F (see note).
Notes
- Serve warm or chilled.
- Store airtight in the refrigerator for up to 3 days. Freeze airtight for up to 2 months. Thaw in the refrigerator overnight.
- Chicken Note: For even baking, trim or pound the chicken breasts to equal thickness.
- Brining Note: You can leave the chicken out for 15 minutes at room temperature, any longer than that place it in the refrigerator to prevent bacteria. I suggest brining the chicken for up to an hour. Too long in the salty mixture can make the chicken too salty and also affect the texture of the meat. An hour is suggested, but certainly, there is some wiggle room.
- Baking note: I bring my chicken out of the oven at 160°F, despite 165°F being recommended by the USDA. I tent my chicken under aluminum foil after baking for 5 – 7 minutes which will continue the cooking process without over-baking the meat. This ensures your chicken breast won’t be dry. Use your own discretion on my recommendation.
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