Perfectly Baked Chicken Breast recipe is easy, and gives you the best results for a baked skinless/boneless chicken breast. They are juicy and delicious! We make these several times a month. If you need a really great and reliable recipe for baked chicken breasts, this is it!
Perfectly Baked Chicken Breast
Many people are unsure of how to bake the perfect chicken breast. For as many recipes as I have created over the years, this Perfectly Baked Chicken Breast is one I go back to time and time again! They just come out perfect every time. Paul absolutely loves them, and he brags about them to his friends at work. So cute!
When I was younger, a skinless/boneless chicken breast was the last thing I wanted to eat. They were boring and dry. What I didn’t know was that is was my fault. I wasn’t cooking them correctly.
I used to cook chicken breasts at 350° for 35-45 minutes. That was not good. It worked for okay, but not great, and again, so boring. I decided to try cooking them differently.
I always brine my turkeys, as well as pork chops. It helps them stay juicy during cooking. I decided to give brining a try with chicken breasts. It made a big difference! Just a note, some chicken is injected with a sodium solution, so don’t brine those ones. Here’s a Wikipedia entry on the “plumping” of poultry.
It worked pretty well, but I thought they could be better. I tried different oven temperatures, basting, different spice combinations, and covering vs uncovered. We ate so much chicken!
The results are this Perfectly Baked Chicken Breast recipe! I like the brining, the oil and spice rub, the higher oven temp, and leaving them uncovered. I did all of the research and work, now you can just make them and enjoy!
You don’t have to use my spice rub. You can just salt & pepper and cook them. Or use your favorite rub or whatever. Don’t skip the brining or the oil rub as that helps the chicken breasts stay juicy.
If you want to make a larger batch of my Baked Chicken Spice Rub for your Perfectly Baked Chicken Breast, here’s the recipe: Baked Chicken Spice Rub
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Perfectly Baked Chicken Breasts are juicy and delicious! We make these several times a month. If you need a really great and reliable recipe for baked chicken breasts, this is it!
- 1/4 cup Salt
- 6 cups Water
- 4 Chicken Breasts (skinless/boneless)
- 1 Tbsp Olive Oil
- 1 tsp Coarse Salt (or 3/4 tsp table salt)
- 1/2 tsp Pepper
- 1/4 tsp Onion Powder
- 3/4 tsp Garlic Powder
- 3/4 tsp Smoked Paprika (or sweet paprika)
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Before you begin, check the packaging to see if your chicken breasts are treated with salt water.
If not, dissolve the 1/4 cup of salt in 6 cups of warm water (not too hot) in a large bowl. Add the chicken breasts and let them soak for 20-30 minutes. Then rinse them in cold water and pat dry with paper towels.
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While the chicken is brining, mix the spices together in a small bowl and set aside.
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Set your oven to 425°.
Rub the chicken with the olive oil and then rub with the spice mixture on both sides.
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Bake uncovered for 15-20* minutes Depending on size of breasts), or until the chicken is cooked through and no longer pink. If you use a meat thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.) Don't let it overcook!
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Let the chicken rest about 5-10 minutes, loosely covered, before serving, and it will be juicy and moist.
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Do you use full sized chicken breasts?
I use breasts that are about 8-10 ounces. So not the big whole ones, the half. These days when someone is talking about a chicken breast, they are referring to the one, or half breast as that is how most grocery stores package them.
The chicken breasts were great! But they did not brown which made them look unappetizing. How do you get yours to brown without cooking them too long?
Usually to get the browning, you would sear them first. I think the spices help the color. You could do a quick sear either before or after baking.
This really was a perfectly cooked chicken breast. Mine were always too dry or bland. We loved these! The spices are perfect, too.
That’s great, Lauren! Thank you. I’m so glad you liked this recipe!