Description
A simple and reliable recipe for juicy, oven-baked chicken breasts that stay moist and are perfect for weeknight meals.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 4 cups water
- 1/4 cup kosher salt (for brine)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon olive oil
Instructions
- Make the brine: Stir 1/4 cup salt into 4 cups cold water until fully dissolved. Submerge chicken breasts, cover, and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat oven to 450°F (232°C). Position oven rack in middle.
- Remove chicken from brine and pat thoroughly dry with paper towels; season both sides generously with black pepper, garlic powder, and onion powder.
- Drizzle olive oil into a baking dish or cast-iron skillet, rubbing to coat. Lay the breasts in a single layer with space between them.
- Bake at 450°F for 10–15 minutes. This step seals the exterior and starts browning.
- Reduce oven to 375°F (190°C) without removing the chicken. Continue baking for 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C).
- Remove from oven, tent loosely with foil, and rest for 5 minutes. Slice against the grain and serve.
Notes
Pound breasts to an even thickness for uniform cooking and more predictable timing. If short on time, a quick 15–20 minute brine still helps.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American