Name: Baked Chicken Breasts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 each boneless skinless chicken breasts (pounded to even thickness); 1 tablespoon melted butter or olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly-ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika

Get to know the ingredients

Even-thickness breasts

The list uses breasts pounded to an even thickness, helping the pieces follow the same short high-temperature baking stage.

Butter or olive oil

Either is listed for brushing both sides before seasoning. Melt butter first if choosing it instead of olive oil.

Kosher salt

Keep the brine's salt separate from the smaller dry-seasoning amount. The brine is rinsed off before the chicken is patted dry.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

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4 each boneless skinless chicken breasts (pounded to even thickness)
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

How to make it

0 of 6 steps complete

Brine the chicken. (Check the label of your chicken breasts. If they have already been pre-brined in a sodium solution, please skip this step.) Fill a large mixing bowl with 2 cups of lukewarm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add 2 cups of cold water (or a few ice cubes) to lower the temperature of the water so that it is cool to the touch. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes, or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
Heat the oven. Preheat oven to 450°F.
Season the chicken. Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
Bake. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes of the cooking time and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken, however, so that it does not overcook and/or burn.)
Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve. Serve warm and enjoy!

Make room for Baked Chicken Breasts

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Tent the cooked chicken

Transfer cooked breasts to a clean plate, tent loosely with foil and rest at least five to ten minutes before serving warm.

A little more help as you go

Choose the baking surface carefully

Check the dish's maximum temperature and avoid glass here. A thick metal baking sheet is another option.

Watch optional broiling closely

For a browner top, the directions allow broiling during the final minutes, watching closely so the breasts do not overcook or burn.

A few questions you might have

Can the chicken brine longer than fifteen minutes?

The directions allow covering and refrigerating it in the brine for up to six hours before rinsing and drying.

How cool should the brine be?

Dissolve most salt in the lukewarm water, then add cold water or ice so it feels cool before adding the chicken.

Should the chicken overlap in the baking dish?

Arrange the breasts in a single layer before brushing on butter or oil and applying seasoning to both sides.

How long can I refrigerate cooked chicken?

Keep cooked chicken breasts in a sealed container in the refrigerator for up to three days.

Can I freeze cooked portions?

Freeze cooked chicken in a sealed container for up to three months.

Any more cooking tips?

Baking Dish: Please double-check the maximum temperature of your baking dish for this recipe. Glass dishes (such as Pyrex) usually have a maximum recommended temperature of 425°F, so we do not recommend using a glass dish for this recipe. You can also cook this recipe on a thick metal baking sheet. Storage instructions: Cooked chicken can be stored in a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.

Baked Chicken Breasts

1. Check for prebrining

2. Coat both sides evenly

3. Use the thickest-part reading