Oven Roasted Chicken Breast

close up shot of juicy oven baked chicken breast cut into horizontal slices.

4.78 from 101 votes

Oven Roasted Chicken Breast

This juicy and tender roasted chicken breast recipe turns out perfect every time! Say goodbye to dry chicken with this easy recipe featuring a quick saltwater soak and a delicious homemade spice mix.

Prep Time10

Cook Time25

Brining Time20

Total Time1

Course: Dinner, Lunch

Cuisine: American

Keyword: baked boneless chicken breast, baked chicken breasts recipe, roasted chicken breast

Servings:

Author: Katerina | Diethood

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.

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