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Juicy baked chicken breasts with golden smoked paprika crust and fresh parsley on a sheet pan, close-up, 16:9 horizontal.

The Best Baked Chicken Breasts

Juicy, flavorful, and easy-to-make baked chicken breasts with a foolproof brining method and simple seasonings for perfect results every time.
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Course: Dinner, Main
Cuisine: American
Calories: 223
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (medium size)
  • 1 tbsp olive oil or melted butter
  • 1 tsp kosher salt (plus 1/4 cup for brine)
  • 1/2 tsp freshly-ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 cups lukewarm water (for brine)
  • 2 cups cold water (for brine)

Equipment

  • Large mixing bowl
  • Meat mallet or rolling pin
  • Paper Towels
  • Small bowl
  • Whisk
  • Large baking dish
  • meat thermometer
  • Aluminum foil

Method
 

  1. In a large mixing bowl, combine 2 cups of lukewarm water and 1/4 cup kosher salt. Stir until most of the salt dissolves.
  2. Add 2 cups of cold water or a few ice cubes to cool the brine until it is cool to the touch.
  3. Submerge the chicken breasts in the brine. Let sit for 15 minutes at room temperature, or refrigerate for up to 6 hours.
  4. Remove the chicken from the brine and rinse under cold water to remove excess salt.
  5. Pat the chicken breasts dry with paper towels.
  6. Pound each breast to an even 1-inch thickness using a meat mallet or rolling pin between plastic wrap.
  7. Preheat oven to 450°F (230°C).
  8. Lightly grease a large baking dish with olive oil or spray.
  9. Place chicken in the dish and brush both sides with olive oil or melted butter.
  10. In a small bowl, whisk together salt, pepper, garlic powder, and smoked paprika.
  11. Sprinkle seasoning mix evenly over both sides of the chicken.
  12. Arrange chicken in a single layer, not overlapping.
  13. Bake for 15–18 minutes or until internal temperature reaches 165°F (74°C).
  14. Optional: Broil for 3–5 minutes for a golden-brown finish. Watch closely to prevent burning.
  15. Remove from oven and rest under foil for 5–10 minutes before slicing.
  16. Slice against the grain and serve warm.

Notes

Skip brining if your chicken is pre-brined. Substitute olive oil with avocado oil or ghee. For different flavors, try onion powder, thyme, oregano, cayenne, or lemon zest. Don't overcook — use a thermometer for precision.