Juicy Baked Chicken Breast

Ingredients

• 4boneless, skinless chicken breasts, pounded to an even thickness
• 15 ml (1 tablespoon)melted unsalted butter or olive oil
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)smoked paprika
• Optional, to tastefresh herbs such as thyme or rosemary, for garnish
• 60 ml (¼ cup)kosher salt, for brining
• 946 ml (1 quart)warm water, for brining

Instructions

1. 1

   Brine the chicken

   If the chicken is already brined, skip this step. Dissolve 60 ml (¼ cup) kosher salt in 946 ml (1 quart) warm water in a large bowl. Submerge the chicken for 15 minutes, or cover and refrigerate it for up to 6 hours if preparing ahead. Rinse the chicken under cold water after brining and pat it dry with paper towels.

2. 2

   Preheat the oven

   Heat the oven to 230°C (450°F) and set out a large baking dish.

3. 3

   Season the chicken

   Brush the chicken with the melted butter or olive oil. Stir together the salt, pepper, garlic powder and smoked paprika, then sprinkle the mixture evenly over the breasts.

4. 4

   Bake until cooked

   Bake for 16–18 minutes, until the chicken reaches an internal temperature of 74°C (165°F). For a crispier top, grill on high for the final few minutes.

5. 5

   Rest before serving

   Transfer the cooked chicken to a plate, tent it with foil and leave it to rest for 5 minutes before serving.

What is baked chicken breast?

Baked chicken breast is a simple American-style main made by seasoning boneless chicken and cooking it in the oven. This version uses a brief salt-water brine and a smoky paprika seasoning for a tender, savoury result.

Even thickness is important here: it helps the breasts cook at a similar rate, while the short rest gives the meat time to settle before slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 23 calories, 0g protein, 0g carbs, 2g fat.

The chicken provides most of the protein, while the butter or olive oil contributes most of the fat; there is little carbohydrate in the listed ingredients. Serve it with vegetables and a portion of potatoes or rice to make a balanced plate. The nutrition figures supplied with the recipe are retained separately and may not reflect the listed ingredients.

Why brine the chicken?

Short brine: dissolving salt in warm water gives the chicken time to take on seasoning before it goes into the oven. The recipe calls for 15 minutes, or up to 6 hours covered in the fridge if you are preparing ahead.

Already brined: check the packaging, as some chicken has been treated with a salt solution. The recipe advises skipping the brining step in that case.

Get the seasoning to stick

Dry surface: pat the chicken thoroughly after rinsing so the coating does not slide off on excess water.

Even coating: brush the breasts with melted butter or olive oil, then scatter over the mixed salt, pepper, garlic powder and smoked paprika. Pounding the meat to an even thickness also helps the seasoning sit across a more uniform surface.

How to judge doneness

Temperature cue: check the thickest part of a breast with a food thermometer; the target is 74°C (165°F). Start checking near the lower end of the 16–18-minute baking time, as breast size and oven performance can affect how quickly it cooks.

Optional finish: a few minutes under a hot grill can crisp the top. Keep an eye on the chicken during this final step.

The short rest matters

Resting: tent the chicken loosely with foil and leave it for 5 minutes after baking. This gives the juices time to settle before you cut into the meat.

Serving: add thyme or rosemary as a garnish if you like, then slice the breasts across the grain for serving.

What to serve with it

Fresh sides: pair the chicken with a green salad or steamed vegetables for a simple meal. Their freshness works well with the smoky, savoury seasoning.

Hearty sides: potatoes, rice or bread make the plate more substantial and can catch any juices from the chicken. Keep the sides ready so the breasts can be served soon after resting.

Recipe notes & tips

• Pound the breasts to an even thickness before brining so they cook more consistently.
• Use a bowl large enough to keep the chicken fully submerged in the brine.
• Pat the chicken dry after rinsing before brushing it with butter or oil.
• Mix the dry seasonings together before sprinkling them over the chicken.
• Check the thickest part of a breast with a thermometer rather than relying only on the cooking time.
• Watch closely if you grill the chicken at the end, as the top can brown quickly.

Variations

• Herb finish: garnish with fresh thyme or rosemary before serving.
• Olive oil coating: use olive oil instead of melted butter for the surface coating.
• Milder seasoning: reduce the smoked paprika for a less smoky flavour.
• Peppery finish: add more freshly ground black pepper to the seasoning mix.
• Crisp top: use the recipe's brief high-grill finish, watching the chicken carefully.

Common mistakes to avoid

• Uneven thickness: pound the breasts to a similar thickness so one part is not done long before another.
• Skipping the drying step: pat the rinsed chicken dry so the coating adheres better.
• Over-brining pre-brined chicken: check the packaging and skip the brine if the chicken is already brined.
• Guessing doneness: check that the thickest part reaches 74°C (165°F).
• Cutting too soon: rest the chicken under foil for 5 minutes before slicing.
• Leaving it unattended under the grill: stay nearby during the final few minutes to prevent over-browning.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in the oven or microwave until hot throughout; adding a splash of water and covering the chicken can help keep it from drying out.

Frequently asked questions