This baked chicken breast recipe uses a simple brine to lock in moisture before a seasoned crust of smoked paprika and garlic is baked to golden perfection, delivering consistently tender and juicy results.
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Start by making the brine. In a large bowl add the kosher salt, granulated sugar, and water. Whisk until the salt and sugar are completely dissolved.
Place the chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or a meat mallet to gently pound the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).
Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and place the bowl in the refrigerator for 30 minutes.
Preheat the oven to 425°F. In a small bowl mix the smoked paprika, brown sugar, salt, garlic powder, onion powder, freshly cracked black pepper, and cayenne pepper.
After 30 minutes remove the chicken breasts from the brine and rinse under cold water. Be careful not to over-brine your chicken breasts. Letting the chicken sit in the brine for too long will cause it to be too salty. The texture of the chicken will also break down too much and end up being mushy.
Pat the chicken dry with paper towels and allow it to come to room temperature for at least 10 minutes.
Now drizzle the olive oil over both sides of the chicken breasts, then generously coat both sides with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.
Place the seasoned chicken breasts in a large 9x13-inch baking dish. Bake uncovered for 18-20 minutes or until the internal temperature reaches 165°F.**
Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve and enjoy!
Store cooled chicken in an airtight container for up to 4 days. Reheat gently in a 350°F oven or microwave to avoid drying; serve cold in salads or shred for sandwiches.
Brine for 4–8 hours (or overnight) in the refrigerator for maximum flavor and moisture retention. Do not exceed 12 hours or the texture may become mushy.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part, checked with a meat thermometer. Cooking time is typically 20–25 minutes at 400°F.
Yes, prepare the brine up to 1 day ahead. Keep it refrigerated, then add chicken and proceed as directed.
Pound thick breasts to ¾-inch thickness for even cooking, or increase baking time by 5–10 minutes and verify doneness with a thermometer.
Yes, but increase baking time to 30–35 minutes and brush skin with oil for crisping. Internal temperature should still reach 165°F.
