Juicy Oven Baked Chicken Breasts

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Oven Baked Chicken – These juicy oven baked chicken breasts come out perfect each and every time! Say goodbye to dry chicken with this easy recipe for tender and flavorful chicken breasts. 

Sliced Oven Baked Chicken Breasts.

OVEN BAKED CHICKEN BREASTS

My quest for juicy baked chicken breasts recipe continues. Truthfully, I don’t know if I’ll ever stop searching for new ways to make simple baked chicken. HOWEVER, this Juicy Oven Baked Chicken Breasts recipe MIGHT have changed my mind.

Slap me silly, but I had no idea that brining chicken breasts in salted water for 20 minutes results in over-the-top delicious chicken! Did you all know that? I mean, seriously. HOW simple is that? WHY didn’t I know?!

Instead of marinating chicken breasts for 20 to 30 minutes, you just brine them in salted water. THAT IS ALL. Goodbye.

Scouts honor, with this trick, you will never again eat another piece of dry, bland chicken breast. IF brining is not your thing, check out my recipe for Easy Baked Chicken Breasts that are extra juicy and full of flavor!

Looking for a quick stove top chicken? Grab my recipe for Juicy Stove Top Chicken Breasts.

Brining Chicken Breasts in salt water.

SIMPLE BRINE FOR CHICKEN

  • Take 4 chicken breasts and put them in a large bowl.
  • Pour 4 cups lukewarm water (about 90 to 105 degrees Fahrenheit) in a separate large cup or bowl and add 1/4 cup salt; stir to combine.
  • Pour the mixture over the chicken breasts and set aside for 20 to 30 minutes, or up to 2 hours.

HOW TO MAKE JUICY OVEN BAKED CHICKEN BREASTS

  • When ready, pour out the brine, then take each chicken piece and rinse under cold water; pat dry with paper towels.
  • Arrange chicken breasts in a 9×13 baking dish; rub olive oil all over each chicken breast and set aside.

Chicken Seasoning Blend

HOMEMADE CHICKEN BREAST SEASONING

  • Prepare the seasoning by mixing together salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley.
  • Rub the seasoning all over each chicken breast.

Raw seasoned chicken breasts in a baking dish.

HOW LONG TO BAKE CHICKEN BREASTS

  • Transfer your chicken to the oven and cook at 425˚F for 22 to 25 minutes, or until internal temperature reaches 165˚F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.

As you can see, this method requires the simplest, easiest way to bake moist and tender chicken breasts in the oven. What’s even better is that the chicken is just as tender and juicy even after refrigerating for 3 days.

If you have tricks and tips for baked chicken breasts, I’d LOVE to hear about it in the comments!

Juicy Oven Baked Chicken Breasts in a white baking dish.

Sliced cooked chicken breasts on a white plate.

SIDE DISHES TO SERVE WITH CHICKEN BREASTS

YOU MIGHT ALSO LIKE THESE CHICKEN RECIPES

ENJOY!

4.75 from 20 votes
Oven Baked Chicken Breasts Recipe | How to Cook Chicken Breasts
Juicy Oven Baked Chicken Breasts
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked chicken breasts.

Course: Dinner, Lunch
Cuisine: American
Keyword: chicken breasts recipe, chicken recipes, oven baked chicken breasts
Servings: 4 Serves
Calories: 163 kcal
Ingredients
FOR THE CHICKEN BREASTS
  • 4 (1 pound) boneless, skinless chicken breasts
  • 4 cups lukewarm water about 90 to 105 degrees Fahrenheit
  • 1/4 cup salt
  • 1 tablespoon olive oil
CHICKEN SEASONING BLEND
  • 1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon smoked or sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried parsley
  • fresh chopped parsley, for garnish
Instructions
  1. Preheat oven to 425F.
  2. Place chicken breasts in a large bowl and set aside.
  3. In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
  4. In the meantime, prepare the Chicken Seasoning Blend.
  5. Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
  6. Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
  7. Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
  8. Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.
  9. Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
  10. For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
  11. Remove from oven and transfer chicken breasts to a serving plate.
  12. Let chicken rest for 10 minutes before cutting.
  13. Garnish with fresh chopped parsley and serve.

Recipe Video

Recipe Notes

HOW TO STORE COOKED CHICKEN BREASTS

  • Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.

HOW TO FREEZE COOKED CHICKEN BREASTS

  • Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap.
  • Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
  • When ready to use, remove from freezer and set in the fridge overnight to thaw out.

WW FREESTYLE POINTS: 1

Nutrition Facts
Juicy Oven Baked Chicken Breasts
Amount Per Serving (1 Chicken Breast)
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 72mg24%
Sodium 713mg30%
Potassium 419mg12%
Carbohydrates 0g0%
Sugar 0g0%
Protein 24g48%
Vitamin A 60IU1%
Vitamin C 1.3mg2%
Calcium 8mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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58 Responses
  1. Mary Lou Michalski

    Made this for dinner tonight. Delicious! Grand kids thought this was a bit too spicy but ate it all with ranch dressing. So quick and easy to prepare. Definitely will make again, and again, and again.

    1. BooBoo

      Am I the only one who had to bake for 40 minutes? I double checked the temperature with an oven thermometer and it’s correct. But at 20 minutes the temp of the largest breast wasn’t even 120. Weird.

  2. Thai recipe was so quick and easy for a weeknight and it was delicious!! Brining the chicken for just 15-20 mins is key! I used lukewarm water and approx 2 tsp kosher salt. I brushed each breast with 2 tsp. melted light butter made with canola oil and seasoned with salt, pepper, garlic powder, onion powder, and basil. I baked them at 450 for 18 mins. Then I removed from oven and and covered with foil ( do not make the foil cover too tight) let stand 10 mins. Cut breast on an angle. Very tasty and incredibly moist and tender!!

  3. Yvonne

    This chicken was Amazing!! I have already made it twice. I didn’t have ceyenne pepper the first time, so I used turmeric instead and it was delicious! Thanks for the recipe!!

  4. Catriona

    This didn’t work out for me, with the olive oil smoking, it set off my two smoke alarms which are too close to my oven and stove. I ended up cutting it into chunks and finished cooking it in a pan on the stove. Was ok. Next time maybe I’ll try just a little vegetable oil.

  5. Valerie Morton

    I want to lay some chick breasts on top of a pan of Zatatai s red beans and rice mix. Sounds like I can brine them first but what would be a good way to go through the whole thing? Is their an easy dump everything in oven pan then lay breasts on top and bake?

  6. Elizabeth A Masterton

    Made this tonight. My digital thermometer was on the wrong setting it still turned out delicious and moist. Served it with super food salad, yellow rice and avocado.

      1. Connie

        Yes, you can brine in a ziplock.
        I brine my Thanksgiving Turkey every year. Ziplock does make turkey bags. I used that or non scented garbage bag. I brine for 2-3 days. In brine I add lots of citrus fruit juice or whole fruit squeezed in liquid, and root veggies . It is most delicious smoked!

    1. Lisa

      Four chicken breasts/1 pound. Four cups of water would not be enough brine for four pounds of chicken! I am making this again tonight, but cutting down on the salt.

  7. Lisa

    I made this tonight. It was delicious and the chicken was extremely juicy. I do agree it was a bit on the salty side. I probably brined for about an hour (and yes, I did rinse the chicken). Next time, I am either going to use less salt in the brine or omit the salt in the seasoning. Highly recommend!

    1. Jennifer L Matthews

      I used Kosher salt. I can absolutely say these are the BEST chicken breasts I’ve ever made. I’m thinking it was the brine. I used this method with a turkey several years ago and it was also amazing. However, the seasoning was also fantastic – this recipe is a keeper!!!!!

  8. Anna Flo

    Hi thank you for your recipe, I am curious of what is the point of putting the chicken breast in lukewarm water for 20-30 min on the side.

  9. Debi Bartoli

    Really yummy and juicy. I was quite surprised being boneless, skinless. Really good with mashed potatoes (Bob Evans) gravy and peas. 😋

  10. Love your suggestion of seasoning mix of herbs!
    I too was unaware of brining until I watched Heston Blumenthal’s program (How to cook like Heston) about chicken and I always use it for breasts and other chicken parts. What’s best about it is that I don’t need to add salt to the seasoning and it doesn’t matter how much chicken you want to brine – the proportion is always 250ml of water to 1 tablespoon of salt.

    1. No, it’s 1 pound of chicken breasts, or 4 chicken breasts… each at 4 ounces. 😀 BUT if you want to use more chicken breasts, go ahead. Just double up on everything. I do that almost every other Sunday and have enough chicken for the entire week.

      1. Donna

        Thank you for your quick response!
        I’m trying this tonight. Chicken breast is my favorite protein and you can’t beat the ease of this recipe.

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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