The BEST Baked Chicken Breast

This is myBest Baked Chicken Breast recipeand always a hit with my family! Discover my 8 secret steps to making the most delicious baked chicken breast known to your kitchen.

Nothing is worse than cutting into a nice piece of chicken breast and finding that you’ve overcooked and it’s dry and tough.I’m sharing with you today my fool-proof way to make the best chicken of your life. It takes a little more time and effort but the results are always worth it in the end. Every time I get lazy and skip a step, I regret it when I sit down to eat. A little planning goes a long way, and it’s worth it when it comes to a perfectly cooked piece of chicken for dinner. Add avegetable sideand somebiscuitsor bread and dinner is done!

Why You’ll Love This Recipe

• Foolproof: Just follow the steps and you’ll end up with perfect chicken every time.
• Versatile: You can make a whole batch and use it for several meals.
• Healthy: It doesn’t require any heavy sauces, frying, or breading.

Ingredients

• Salt
• Water
• Chicken Breasts
• Oil or Melted Butter
• Salt & Pepper
• Paprika: smoked is awesome
• Garlic Powder

See the recipe card below for full information on ingredients and quantities

How to Make the Best Baked Chicken Breast

Step #1.Mix the brine ingredients together. Add the chicken breasts to it and let brine 30-60 minutes.

Step #3.Place the chicken in a baking dish. Brush with oil or butter. Mix the remaining seasonings together and sprinkle evenly over the chicken.

Step #2.Remove the chicken and pat dry. If the chicken is uneven, pound it to a uniform thickness.

Step #4.Bake for 15-20 minutes or until a meat thermometer inserted into the thickest part of the chicken shows 160-170°F. Remove from the pan, cover and let rest for 5-10 minutes. Serve.

Expert Tips

• If you have a favorite seasoning blend, you can use it instead of the combination of spices listed in the recipe.
• This recipe is a great way to prep chicken for a variety of cooking methods.When I’m prepping a lot of meat for the week, I’ll do steps 1 through 5 for a big batch of chicken (around 4 pounds) and then I’ll bake some, grill a few, and pan sear a few others. I think the cooking method makes them taste different, and I use them in different things.
• I highly recommend buying aninstant-read meat thermometer.I bought this simple one for around $10 on Amazon and I’ve been using it for 3 years (and I changed the battery for the first time just last month). It’s a life saver! No more guessing if your chicken is done or not, and no more overcooking “just to be on the safe side”.
• It’s easiest to have the chicken brine in a bowl or a baking dish instead of a plastic bag.
• Use a meat mallet or your rolling pin to even out the chicken breasts if there is a big different in thickness.I like to put it in a plastic zip top bag before I pound it to lessen the mess.

More Chicken Recipes to Consider

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