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.
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.
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.
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.
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!
SIDE DISHES TO SERVE WITH CHICKEN BREASTS
- Creamy Cucumber Salad
- Balsamic Roasted Cabbage Steaks
- Garlic Butter Hasselback Potatoes
- Bacon Wrapped Green Beans
- Garlic Butter Asparagus Pasta
YOU MIGHT ALSO LIKE THESE CHICKEN RECIPES
- One Dish Chicken Bake
- Baked Garlic Butter Chicken
- The Best Grilled Lemon Chicken
- One Skillet Honey Balsamic Chicken
- Skillet Chicken in White Wine Sauce
ENJOY!
Simple and easy method for how to make perfectly juicy and deliciously seasoned oven baked 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
- 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
- Preheat oven to 425F.
- Place chicken breasts in a large bowl and set aside.
- 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.
- In the meantime, prepare the Chicken Seasoning Blend.
- 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.
- Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
- Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
- 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.
- 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.
- 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.
- Remove from oven and transfer chicken breasts to a serving plate.
- Let chicken rest for 10 minutes before cutting.
- Garnish with fresh chopped parsley and serve.
Recipe Video
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
Did this once and it turned out great! Right now I only have pre-marinated chicken from the store… Would you still do the brine step for store-pre-marinated chicken?
Have you ever tried this with chicken tenders? How long would you brine and then bake?
I wonder if we can brine chicken breasts this way before grilling them on a BBQ? For juicer chicken? Have you ever tried that?
Phenomenal and so EASY! This is going to be a new staple in my home. It came out so juicy and so easy to chop up. I used it in my alfredo dish but plan to do this from now on. Way better than pan searing. Game changer!
I am very happy you enjoyed it! Thank You for your kind words!! 🙂
I tried this recipe last night and I am telling you the truth that was the best chicken breast I ever made. It is so moist even the next day just coming out of the refrigerator. I plan on spreading the word.
Thank you
Just wondered if you had some tips on reheating the chicken, to keep it moist
Thanks
I simply loved this recipe, thanks for bringing it to us in so detail.
Regards.
We are over 70 and sensitive to spicy foods. We did like the flavor and moistness. Is there any guide on how much of each seasoning to use
Hi!
At the very top of the post, you can click on “Jump To Recipe” and that will automatically scroll you down to the “recipe box” where all the ingredients, amounts, directions, and nutritional analysis are listed.
Made this last night and it was amazing the best chicken breast I’ve ever made. I had 2 breasts so adjusted salt and water by half. Also after letting it sit in brine for about an hour rinsed then off and then put olive oil and smashed garlic cloves in ziplock and let them sit in fridge for less then 2 hrs. Put breasts in baking dish rubbed down with seasoning and tad of butter baked at 425 turned out moist and flavorful with just hint of garlic flavor. Yummy will make again and plan to use Turkey breast .. Thanks for a great recipe💕
Why should not the mixture pour on chicken breast for more than 2 hours?
I plan to make this for a group of 8 people and would like to do as much of the prep in advance. Can I brine the chicken, drain, rinse, pat dry, season, then place in baking dish overnight to bake next day?
Hi! Yep, that’s totally OK. 😊
Hi Katerina, we that is my husband and i love your recipe for juicy chicken breast. The spices are awesome. The chicken tastes devine. We like it more dry so we left in oven extra 10 minutes. Love your recipe, thank you for sharing.
I am very happy you enjoyed it! Thank YOU! 🙂
I made this dish for lunch. My husband and two younger children 5 and 1, were home. Omg! They loved the chicken. I ran out of rosemary so I used a little Montreal chicken searing which I figured would bring the spiciness down.
I will have to make it again with rosemary. Love it!
I’ve made this several times over the last few months, and both my son and I love it! It sure makes it easier to follow my doc’s advice about lean protein.
I will, however, warn about over-brining. 30 minutes seems to be enough. I got distracted when my last batch was brining and it sat for over 4 hours. A bit too salty in the end.
Hi! When baking is the chicken supposed to be covered with foil or uncovered?! Thanks
Hi!
You want to bake the chicken breasts uncovered.
It’s looking amazing dude, i can’t wait to try this Juicy Oven Baked Chicken Breasts recipe . thank you soo much for sharing this recipe.!
Oh! It was damn good. I actually like this type of juicy, grilled chicken breast recipe. Thanks Katerina for your lovely idea. I am very happy to made it for my family.
Can I use frozen chicken breasts? I buy them from Sams Club.
Hi! I would say not to do that because the main step to this recipe is to let the chicken breasts sit in salted water (brine) before cooking.
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.
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.
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!!
Do I put the chicken/salt water in the fridge for the 20 minutes or leave it on the counter?
Hi!
Yep, you can just leave it on the counter.
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!!
Can you leave it in the brine for the day? So when I get home from work I can cook it?
Yes, you can, but keep it in the fridge. When ready to use, rinse it well and pat dry with paper towels, and don’t add more salt. 🙂
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.
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?
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.
Can you place the chicken in the brine, in a ziploc bag, and freeze?
Hi!
I have never done that so I honestly do not know. I would say No, but I could be totally wrong. I know that you can brine the chicken breasts, rinse, and then put them in freezer bags.
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!
Is this 4 x 1 lb? So 4lb chicken? Or 4 chicken breasts = 1 lb?
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.
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!
I agree a little less salt. Otherwise it cooked up perfectly. I using for chicken salad so I only added pepper before cooking.
What type of salt is used for this recipe? Table, kosher or sea salt.
Hi!
I use table salt.
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!!!!!
Absolutely delicious. I used bone in skin on thighs and it was really good and juicy!
How long did you leave it in the oven for the bone in thighs & did you still soak it before?
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.
Hi! Brining chicken breasts in salt water for 20 minutes keeps the chicken tender and makes it juicier, plus adds a bit more flavor.
Mine came out perfectly even using the 1/4 cup of salt. The moistness if the chicken was so juicy. Thanks
Really yummy and juicy. I was quite surprised being boneless, skinless. Really good with mashed potatoes (Bob Evans) gravy and peas. 😋
What is the correct salt?? 1/4 cup for 4 breasts is a lot and it came out VERY salty!
Hi!
Yes 1/4 cup salt with 4 cups of water. Did you rinse the chicken breasts and dry them off after they sat in the brine?
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.
One word: AMAZING! The best way to cook chicken breast!
The chicken looks delicious, but I was wondering if the sodium content is a mistake.
I’d say so! haha Thank YOU for catching that! Will fix it right away. 🙂
This chicken looks incredible! So juicy and delicious!
This Recipe is Amazing! My Family loves it! I can make it anytime ! It’s so easy. Thank you so much….
I am sure this will be a huge hit in my house!
This chicken looks divine! Our whole family will go crazy over this!
So, your recipe calls for 4 breasts, equal to 1 pound, or 4 1 pound each chicken breasts?
Hi! Yep, that’s 4 breasts equal to 1 pound. So 4 ounces per chicken breast.
This is absolutely fantastic! This will surely a big hit on our table, definitely a must try!
They look so juicy and delicious.
I LOVE baking chicken in the oven – it’s so easy! I can’t believe how juicy this chicken looks, YUM.
Nothing better than this! Can’t wait to try it.
They do certainly look remarkably juicy!
Am I correct that this is for 4 pounds of chicken breasts and not 4 breasts?
I’m trying this!
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.
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.
No problem!! I hope you had a chance to try it; let me know what you think, if you have a minute. 😀
I got a pkg of 6 boneless skinless chicken breast and it said it was a little over 5 lbs. and it turned out great!
Oven baked is my favorite way of cooking my chicken. This is so mouthwateringly moist.
I love that they turn out so tender and juicy!
You are SO right! brining makes such a difference!