Perfect Baked Chicken
Perfect oven baked chicken breasts every time! Learn this simple, easy method for how to make perfectly juicy and deliciously seasoned chicken. This recipe includes a secret trick, a homemade spice mixture and instructions for the best baking method to give you wonderful results every time!
Baked chicken is the one thing I make every single week, without fail. There are countless ways to incorporate it into so many different meals, from tacos, enchiladas and salads to soups and casseroles. The options are endless!
Baked chicken breast is also super versatile – it’s healthy, inexpensive and completely customizable depending on what flavor you prefer. However, if you have some experience cooking this protein, you may have found that it can easily become dry, tough and flavorless. But you can say goodbye to boring, dry chicken with these easy steps for tender, tasty chicken breasts. It is seasoned with a simple, yet delicious array of spices and baked to perfection! Your family will thank you later!
Brining tip
Our secret trick to super juicy baked chicken breast is an easy process called brining. This is a very simple process where the chicken breasts are submerged in salted water for 15 minutes. And let me tell you, it results in the most amazing, delicious chicken! I seriously wish I would have known about this method sooner!
Instead of marinating chicken breasts for 20 to 30 minutes or longer, you just brine them in the salted water for 15 minutes. So easy and so worth it!
You have my word, with this brining trick, you will never have another piece of dry, flavorless chicken breast.
Ingredients needed
The ingredients needed for this baked chicken recipe are ones that you probably already have in your kitchen. You will love the flavor of this spice rub, and it doesn’t take on too much heat so even the kids will enjoy it! Here’s what you’ll be needing:
- Boneless, skinless chicken breasts. I prefer to use fresh chicken for the best results, but frozen and thawed chicken will totally work too. Some chicken comes pre-brined, in which case you can skip that step.
- Butter, olive oil or avocado oil. Either works great, but the extra flavor of butter is pretty wonderful.
- Kosher salt. This is a must for the brine, and for seasoning the chicken.
- Seasonings. Most times, I use this simple blend of garlic powder, paprika, salt and black pepper because it’s so easy and goes with pretty much everything. Feel free to sub in any dry seasoning blend that you prefer.
How to make this recipe
Once you have a delicious seasoning and know the process of brining, you will never think of oven baked chicken breast as boring again! This chicken could not be more juicy, tender and flavorful! Here’s the simple process to make it:
Brining will result in chicken that’s extra juicy, and best of all, it’s easy and be done in just 15 minutes. Brine your chicken in lukewarm water, which will also bring the chicken to room temperature. This will make for more even cooking.
- Brine. Add the chicken breasts to a large bowl filled with lukewarm (not hot) water and dissolved salt. Let the chicken breasts sit in the saltwater for at least 15 minutes.
- Brush. Brush or rub the chicken breasts all over with melted butter or oil. This will help prevent the chicken from sticking to the pan, and also helps the seasonings stick.
- Season. Rub on the simple seasoning blend or whatever seasonings you prefer. You could also just use old fashioned salt and pepper.
- Bake. In my experience, chicken is less likely to dry out when cooked fast at a high heat. Depending on the thickness of your chicken breasts, baking chicken at 450°F should require a cooking time of about 15-18 minutes. The high heat will give the outside of the chicken a nice “crust” and this will also help to lock in the juices and keep the chicken tender on the inside.
- Rest. Don’t skip this step! It’s important to let the baked chicken breasts rest for about 5-10 minutes before cutting into them. If you cut into really any meat right away, you will lose all of the tasty juices and your chicken is more likely to taste dry.
Expert tips
- Size of chicken. Try to choose chicken breasts that are approximately the same size, so that they cook at the same rate. This recipe assumes that your chicken breasts are about 4-5 ounces each. If your chicken breasts are significantly larger or smaller, you may need to adjust the cook time according.
- Spices for later. Double or even triple the spice blend and store it for later use.
- Oven-baked chicken thighs. This brining and cooking method also works well with boneless, skinless chicken thighs.
- Add veggies. Add some of your favorite vegetables to the pan to cook along with the chicken. Carrots, broccoli, asparagus and zucchini would all be great options.
Frequently asked questions
Yes! To brine the chicken ahead of time, cover and refrigerate the bowl of chicken and saltwater for up to 6 hours. I wouldn’t recommend letting the chicken brine for much longer than that. When you’re ready to cook the chicken, remove it from the brine. Rinse it with cold water and pat it dry with paper towels.
Your chicken is less likely to turn out dry if it is cooked at a higher temperature for less time. For this recipe, we recommend an oven temperature of 450 degrees Fahrenheit. Four 4-5 ounce chicken breasts will likely need to cook for about 15 minutes.
Chicken is considered safe to eat when an instant read meat thermometer inserted at the thickest part registers 165°F. However, the internal temperature will rise as the chicken rests. To keep it from becoming dry, we recommend removing it between 155 and 160 degrees F, then let it rest for 5 to 10 minutes. If you don’t have a thermometer, cut into a breast; there should be no pink inside and the juices should run clear when fully cooked.
Variations
This chicken recipe uses pretty basic spices, you can add more or change up the seasonings to customize this chicken to your taste. Here are some tasty options:
- Mexican chicken. Add 2 teaspoons chili powder, 1/2 teaspoon ground cumin and a pinch of crushed red pepper flakes.
- Italian chicken. Leave out the paprika. Add 2 tablespoons grated parmesan cheese, 1/4 teaspoon dried oregano and 2 teaspoons fresh lemon juice.
- Moroccan chicken. Add 1/4 teaspoon turmeric, 1 teaspoon ground cumin, 1/4 teaspoon ground ginger and 1/4 teaspoon ground cinnamon.
- Other seasonings. Fresh herbs are great to season chicken! Try rosemary, thyme or any other herb you like.
Ways to use
You can always just serve this baked chicken straight from the oven. These oven baked chicken breasts are also perfect to slice, shred, or dice for use in another recipe, such as these faves:
- Skinny Enchilada Casserole
- Easy Chicken Noodle Soup
- Creamy Chicken Noodle Soup
- Chicken Pot Pie
- Chicken Salad with Grapes
- Arugula Pesto Chicken Salad
Serving suggestions
Looking for some side dishes to serve with this baked chicken recipe? Sometimes we like to keep it simple with just a sweet potato or some mashed potatoes or rice on the side. But here are some even tastier options:
- Healthy Greek Chickpea Salad or Greek Pasta Salad or Grandma’s Potato Salad
- Best Deviled Eggs or Creamy Coleslaw
- Cauliflower Au Gratin, Cheesy Scalloped Potatoes, Cheesy Potato Casserole, Roasted Brussels Sprouts
Storage recommendations
Once the chicken has been baked and is cooled to room temperature, it can be stored for later, and it freezes well too! This dinner will reheat easily and quickly when ready!
- Refrigerator: Add leftovers to a ziplock bag or airtight container and place in the refrigerator for up to 5 days
- Freezer: You might want to shred, dice or slice it before freezing for easier use. Place in a ziplock bag releasing all of the air. Freeze for up to 3 months. When ready to reheat, move the chicken into the refrigerator overnight and let it thaw completely before warming up.
- Reheating: Bake it in the oven at 350ºF until warmed through, or place in the microwave flipping it every minute until it is warmed through. You could also pop it into the air fryer at 350ºF for about 3-5 mins, or until warmed through.
More chicken recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Baked Chicken
Ingredients
- 4 (4-5 oz) boneless skinless chicken breasts, pounded to even thickness and brined (instructions below)
- 1 tablespoon melted butter , olive or avocado oil can be used instead
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
Instructions
- To brine the chicken, fill a large bowl with 1 quart of warm water and stir in 1/4 cup kosher salt. Place the chicken breasts in the water for 15 minutes to brine. Cover the bowl and refrigerate for up to 6 hours, if you’re not ready to cook the chicken right away. Remove the chicken breasts from the salt water, rinse them with cold water, then pat them dry with some paper towels. Meanwhile, in a small bowl, mix the seasonings.
- Preheat oven to 450°F. and spray a large glass baking dish with cooking spray. Place the chicken breasts in an even layer.
- Brush the chicken with butter or oil on both sides. Then sprinkle the seasoning mixture evenly over the chicken on both sides.
- Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink.
- Cooking time will depend on the thickness of the chicken. I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the chicken will read 165°F. when fully cooked.
- When the chicken is fully cooked, pull it out of the oven, and immediately cover with foil. Let the chicken rest for 5-10 minutes before it is cut into, so the juices will stay intact.
Notes
- Refrigerator: Add leftovers to a ziplock bag or airtight container and place in the refrigerator for up to 5 days
- Freezer: You might want to shred, dice or slice it before freezing for easier use. Place in a ziplock bag releasing all of the air. Freeze for up to 3 months. When ready to reheat, move the chicken into the refrigerator overnight and let it thaw completely before warming up.
- Reheating: Bake it in the oven at 350ºF until warmed through, or place in the microwave flipping it every minute until it is warmed through. You could also pop it into the air fryer at 350ºF for about 3-5 mins, or until warmed through.
Did you make this recipe?
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This chicken recipe is so simple and it is perfect every time!!!! Thank you!!!
So happy to hear! Thanks so much for your comment!
I love how perfect this chicken turns out! It never fails.
I love how moist and juicy this was! Easy to make and use throughout the week for dinners.
I’ve never brined anything before. Nice tip!
I love how easy this Baked Chicken is! That crust looks amazing!
This really does look like the perfect chicken! So moist and delicious! Definitely giving this method a try .
Your brining method made a huge difference – thank you!
I’ve struggled with dry chicken breasts for years, so these tips are super handy, and I just ordered the thermometer you recommended 🙂
What a great idea, I brine my turkey at Christmas but I haven’t tried brining chicken breasts. Will be trying your recipe very soon, thanks for sharing.
Love your detailed explanation on making Perfect Baked Chicken!