Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.
Prep time: PT20M
Cook time: PT15M
Total time: PT35M
Rating
4.85 stars (1511 reviews)
Keywords
chicken, gluten free
Ingredients
4 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
Categories
Main Course
Cuisine
American
Steps
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!
Reviews
Chase on 2026-04-17 (5 stars): I literally make this almost every day for my son who is in high school. He eats about a pound of chicken every day. I make this spice blend by the quart. My daughter was going vegetarian and this recipe and chicken wings almost kept her from cutting out meat. When I travel to big family gatherings, I lay fly with the spice blend so that all I but on location is the chicken, the butter and the salt.
Shari on 2026-03-21 (5 stars): Made this, great directions, chicken breast came out juicy! The only difference to the recipe is I did not pound the chicken flat but it still came out really great and tender
Carol Caulderwood on 2026-03-21 (5 stars): Great recipe! Easy to do and the chicken was very moist….which doesn’t always happen with chicken breasts. I love the technique and plan on trying it with different dry rubs,
ML on 2026-03-11 (5 stars): This totally worked and it was so moist and flavourful! Will make this again, over and over. I think the one adjustment I would make is skipping the salt for the rub. The brine injects enough salt into the chicken.
Stephen Gaydon on 2026-03-04 (5 stars): Followed this recipe except for the butter part (I hate butter & prefer to use olive oil). Everything was perfect. I've never done the brining before but it must have worked. Thank you so much.
Brigitte Wallis on 2026-02-18 (5 stars): This is my go to for chicken breasts, it’s the best!!
Is there any way to tenderize the chicken without salt?
Deborah Goss on 2026-02-17 (5 stars): This recipe never disappoints! Made many times! ❤️
Paula on 2026-01-12 (5 stars): My (kinda choosy) kids adore this recipe. My daughter now eats chicken breast because of it 😄 It's my go-to for a simple weeknight chicken. Thank you!
Dale W Miller on 2025-11-30 (5 stars): This will be my go-to chicken breast cooking method from now on. Absolutely delicious.
Mary Kline on 2025-11-27 (5 stars): I cook daily for my child!
Lew Miller on 2025-09-12 (5 stars): the explanation on brining and oven temp are superb. It's what I was looking for, something simple and flavorful. It is the most moist chicken I've every prepared
Florence Cathcart on 2025-08-29 (5 stars): I made your chicken tonight and it was absolutely delicious! I even threw in a couple of wings and just cooked them less time. The seasoning was delicious also. I have a meat thermometer and just checked the chicken pieces as they cooked. Thank you for a wonderful way to cook chicken!
