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Juicy and tender, this tasty oven roasted chicken breasts recipe comes out perfect each and every time! No more dry chicken with this easy recipe, which uses a quick soak in salt water and a delicious homemade mix of spices.
Over the years, I’ve been asked repeatedly how to keep chicken breasts from drying out, and for tips on baking them in the oven. Chicken breasts can be super versatile but also tricky to cook. If not done right, they can turn out dry, rubbery, and flavorless. But when cooked properly, you get juicy, tender, and deliciously baked chicken breasts that you’ll absolutely love. Thus, it’s time to finally share my secret to the most succulent oven roasted chicken breast ever!
My simple recipe calls for brining skinless, boneless chicken breasts and baking them until golden and caramelized. Over the years, I have tried countless recipes and methods to achieve a moist and juicy roasted chicken breast, only to be left chewing on dry, uninspired poultry. But I have found a solution!
This recipe for flavorful chicken has practically reached perfection due to a quick, simple, and foolproof method involving brining chicken breasts. I was astounded to discover how a 20-minute soak in salted water could so dramatically transform chicken! The moist and tender result speaks volumes about this method.
Why You’ll Love This Baked Chicken Recipe
- Perfectly tender and juicy every time. This roasted chicken comes out perfect – every.single.time! No more dry or tough chicken for dinner.
- Super easy. Not to mention how EASY it is. Just brine the chicken, add the chicken seasoning, and pop it in the oven.
- Versatile. There are so many things you can do with this recipe. It pairs well with almost any side and leftovers would be fantastic in a salad or wrap. Not to mention that you can easily switch up the seasoning too. We love this fajita seasoning as well as my homemade Jamaican jerk seasoning.
Ingredients You’ll Need
- Chicken – You’ll use boneless, skinless chicken breasts for this recipe. You can also use chicken thighs, but they may need a few extra minutes of cooking time. If you opt for bone-in chicken, the cooking time will increase to about 32 to 35 minutes. Use an instant-read meat thermometer to check for doneness.
- Lukewarm water – The base of the brine.
- Salt – For brining the chicken.
- Olive oil – Used to rub all over the chicken breasts.
- Seasonings – The seasoning mix calls for several ingredients, including salt, pepper, paprika, cayenne pepper, garlic, onion powders, thyme, basil, rosemary, and parsley. When combined, these ingredients create a perfect balance of flavors. Feel free to swap in any dry seasoning blend you prefer.
How to Brine Chicken Breasts
Brining chicken is easy! It makes your chicken extra juicy and only takes minutes. Also, using lukewarm water helps bring the chicken to room temperature, which results in even cooking.
To brine the chicken, mix 1/4 cup of salt into 4 cups of warm water in a large bowl or use a zip top bag. Immerse the chicken breasts in the solution, cover, and let brine for 20 minutes to 2 hours before proceeding with the recipe.
How to Roast Chicken Breast
There are four main steps to making the juiciest chicken breasts: brine, season, bake, and rest. Follow these simple steps below to roast chicken the right way.
- Brine the chicken. Mix 1/4 cup salt with 4 cups warm water. Submerge the chicken breasts, cover, and let sit for 20 minutes to 2 hours before cooking.
- Season the chicken. Rinse the chicken under cold water to remove the salt, pat dry with paper towels, and rub with olive oil. Place in a baking dish. Combine all of the seasonings then season the chicken breasts.
- Bake. Bake for 20-22 minutes or until a meat thermometer reads 165˚F at the thickest part of the chicken.
- Let it rest. Pull the chicken out of the oven and transfer it to a cutting board. Let it rest for at least 5 minutes before cutting into it.
Tips for Juicy Chicken
Practically perfect in every way, this is a flexible template for making your chicken your own way, just like with crack chicken. Here are some easy tips for tweaking this baked boneless chicken breast recipe to fit your tastes and lifestyle.
- Use an Instant-Read Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. Chicken is done when it reaches an internal temperature of 165˚F. This prevents overcooking and drying out the meat.
- Rest the Chicken: I always recommend letting your chicken (or steak, or almost any protein) rest for 8 to 10 minutes after cooking and before slicing. This will help keep the juices in the meat instead of letting them run out everywhere when you cut into it.
- Chicken Options: Substitute boneless, skinless chicken thighs in place of the breast – it’ll be just as delicious. Keep in mind that it may take a few minutes longer to cook than breast meat.
- Change the Seasoning: This dish will work with any spices and seasonings, from Montreal chicken to basic lemon pepper and beyond. So use what you love, or try something new!
How To Use Chicken Breasts
The simplest way is to enjoy these roasted chicken breasts straight from the oven. You can also slice, shred, or dice them for tacos, a Mediterranean bowl, or other recipes. Try them in these favorites:
- Chicken Shawarma
- Chicken Flautas
- Green Chili Chicken Enchiladas
- Curry Chicken Salad
- Walnut Chicken Salad
- Chicken Noodle Soup
- Chicken Pozole Verde
- Thai Chicken Soup
Serving Ideas For Chicken
Side dishes aren’t just little add-ons to your main course, they are opportunities to bring in tons of extra flavor and texture. If you like creamy salads, you’ve got to try this creamy cucumber salad as a side to easy baked chicken, or this sweet and juicy heirloom tomato salad. It’s so good!
Balsamic roasted cabbage steaks are low-carb and nutritious, with a mouthwatering umami taste. These grilled cabbage steaks are also excellent, as are these roasted cauliflower steaks!
Potatoes, any style, are a natural partner for juicy chicken. Garlic butter hasselback potatoes are a family favorite, as are my crispy smashed potatoes and these grilled potatoes in foil.
How to Store & Reheat Leftovers
One great thing about this recipe? The chicken stays juicy for days. Hello, leftovers and chicken salad sandwiches!
Store leftover roasted chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for 3 to 4 months. Wrap it in plastic then again in foil or place it in a freezer bag. Thaw in the fridge before reheating.
To reheat, add a bit of water or butter to the pan, cover, and heat it slowly. Be sure not to overheat it, as that will lead to dry chicken.
FAQs
Yes, you can also brine the chicken breasts and then freeze them to be cooked at a later time. Make sure to drain out the brine before storing the chicken breasts in the freezer.
In a 425˚F oven, boneless chicken breasts typically take about 22 to 25 minutes to cook through. However, the best way to tell if chicken is done is to use an instant-read meat thermometer and remove the chicken from the oven as soon as it reaches 165˚F (some prefer 162˚F). Let it rest for 5 to 10 minutes before cutting into it for the juiciest results.
More Simple Chicken Recipes
- Juicy Stove Top Chicken Breasts
- The Best Grilled Lemon Chicken
- Stove Top Chicken Thighs
- One Skillet Honey Balsamic Chicken
- Skillet Chicken in White Wine Sauce
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Oven Roasted Chicken Breast
Ingredients
For The Chicken Breasts
- 1 to 1.5 pounds boneless, skinless chicken breasts,
- 4 cups lukewarm water
- ¼ cup salt
- 1 tablespoon olive oil
For The Chicken Seasoning Blend
- ¼ teaspoon salt, this is optional as the chicken will have absorbed some of the salt from the salted water
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon dried parsley
- ⅙ teaspoon cayenne pepper
- fresh chopped parsley, for garnish
Instructions
- Prep. Preheat the oven to 425˚F.
- Brine. Place the chicken breasts in a large bowl and set aside. In a large measuring cup or a mixing bowl, combine lukewarm water and salt; stir, then pour over chicken breasts. Set aside for 20 to 30 minutes. You can also cover the bowl and refrigerate for 2 hours.
- In the meantime, prepare the chicken seasoning blend. Combine the salt, pepper, paprika, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, dried parsley, and cayenne pepper in a small bowl; using a fork, stir the seasonings until thoroughly incorporated. Set aside.
- Season the chicken. Pour out the salt water and rinse each chicken breast under cold water; pat them dry with paper towels. Place the chicken in a baking dish and rub the olive oil all over each chicken breast. Sprinkle the 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.
- Bake. Transfer to the oven and bake for 22 to 25 minutes, or until internal temperature reaches 165˚F. Use an Instant Read Meat Thermometer to check for doneness. Thinner breasts will need less time, and thicker chicken breasts might need a little more time in the oven. Start checking for doneness around the 20-minute mark.
- Broil. For a browned, crispy top, set your oven to broil on HIGH for the final 3 to 4 minutes and broil the chicken until golden on top.
- Rest. Remove the chicken breasts from the oven and transfer them to a serving plate to rest for 10 minutes before cutting and serving.
- Serve. Garnish with fresh chopped parsley and serve.
Notes
- Chicken Thickness: If your chicken breasts are of different thickness, they may cook at different rates. Consider pounding them to an even thickness before cooking for more uniform results.
- Seasoning: A good seasoning blend can make a significant difference in flavor. Don’t be afraid to experiment with different herbs and spices.
- Temperature Check: Use a meat thermometer to check the doneness of your chicken. It should read 165°F when inserted into the thickest part of the breast.
- Resting: Allow your chicken to rest for several minutes after it comes out of the oven. This helps the juices to redistribute throughout the meat, keeping it juicy and flavorful.
- To store baked chicken, put it in an airtight container or freezer bag and keep it in the fridge for up to four days.
- To reheat, add a bit of butter or water to a pan, cover, and heat it slowly to keep it moist. Don’t overcook, or it’ll dry out.
- You can freeze cooked chicken for 3 to 4 months. Wrap it well in plastic, then foil or a freezer bag. Remove as much air as you can to keep it fresh. Thaw in the fridge before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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 Iโve 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 recipe๐
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. ๐
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! ๐
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!!