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My Oven Baked Chicken Breast Recipe
Ash Tyrrell

My Oven Baked Chicken Breast Recipe

I’ve tried baking chicken breast so many times, and honestly, it used to be a hit-or-miss for me. Sometimes it turned out dry, and other times the flavor just wasn’t there.
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (about 1.5 lbs total) – choose fresh over frozen for the juiciest result.
  • 4 cups water + 1 tablespoon kosher salt – for brining which locks in moisture.
  • 2 tablespoons olive oil or melted butter – adds richness and helps the spices stick.
  • 1 teaspoon kosher salt – for seasoning after brining.
  • 1/2 teaspoon ground black pepper – gives a subtle bite to balance flavors.
  • 1 teaspoon garlic powder – adds depth and aroma.
  • 1 teaspoon smoked paprika – brings a warm smoky note to the chicken.

Method
 

  1. Start by mixing water and salt in a large bowl, then submerge the chicken breasts. Let them sit for about 15 minutes to absorb moisture. If you have more time, refrigerate and brine for up to 6 hours for extra juiciness.
  2. After brining, pat the chicken dry with paper towels. Coat each piece generously with olive oil or melted butter. This step gives the chicken golden edges and helps the spices stick evenly.
  3. Mix salt, pepper, garlic powder, and smoked paprika in a small bowl. Sprinkle generously over the chicken, rubbing the seasoning in with your fingers to cover every surface. You can swap this mix with your favorite spice blend if you want a different flavor.
  4. Preheat your oven to 450°F. Arrange the chicken in a baking dish, making sure the pieces aren’t touching. Bake for 15–18 minutes, depending on thickness. Check with an instant-read thermometer—165°F is the magic number for perfect doneness.
  5. Once baked, move the chicken to a cutting board and loosely cover with foil. Let it rest for 5–10 minutes before slicing so the juices stay locked inside.

Notes

  • Pound chicken to an even thickness for consistent cooking.
  • Don’t skip the brine—it’s the key to juicy chicken.
  • Let the chicken rest before slicing to keep all the flavor inside.
  • If you like crispy edges, broil for the last 3 minutes.