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Make the juiciest, most tender Baked Chicken Breasts that is so flavorful and perfect for any occasion! It’s super simple but I have a few key tips that will help you make the best Baked Chicken Breast!
Watch the Baked Chicken Breast Recipe Video Below!
Table of Contents
I use my oven frequently to make Baked Mac and Cheese and dips like Baked Crab Dip, Buffalo Chicken Dip, Spinach Artichoke Dip, and Crab Rangoon Dip – but using it to bake chicken breasts is actually one of my favorite ways to meal prep!
Want to fry chicken instead? Make my easy Fried Chicken! Need another main dish? Try my delicious Braised Short Ribs!
Ingredients
- boneless, skinless chicken breasts, about 6oz each
- If using skin-on chicken breasts – see note below
- If you prefer dark meat, make Grilled Chicken Thighs, Air Fryer Chicken Thighs, or Air Fryer Chicken Skewers!
- neutral oil – my go to neutral oil is avocado oil; you can also use canola or vegetable oil. Olive oil, while not a neutral oil, is ok too for this recipe!
- honey
- kosher salt, see note
- Seasoning – You can use any of your favorite herbs and seasonings for Baked Chicken Breasts – below is my recommendation:
- freshly cracked black pepper
- garlic powder
- onion powder
- smoked paprika
- dried rosemary
- dried thyme
Refer to the recipe card for the full list of ingredients and measurements!
Chicken breast is such a versatile protein – I use it for so many of my recipes, whether it’s for Italian food, like Chicken Parmesan, Panda Express copycat recipes like Sweetfire Chicken Breast, String Bean Chicken, and Mushroom Chicken, or Taiwanese street food like Taiwanese XXL Fried Chicken!
PRO TIPS
Skin-On Chicken Breasts
If you prefer to use skin-on chicken breasts, here is how to modify this Baked Chicken Breast recipe:
- Follow the same method of dry brining the chicken with 1.5% of it’s weight in kosher salt but pull back the chicken skin (without removing it completely) and salt under the skin, as well
- After salting under the skin, pull it back and fold it over the chicken breast
- Sprinkle a pinch of aluminum-free baking powder on top of the skin and rub it in to evenly distribute until it is no longer visible
- Adding baking powder raises the pH levels of the chicken skin, which will help the skin brown evenly and develop a crispy texture!
If you want to remove the skin, save it and make Chicken Skin Chips!
Recipe Instructions
1. Dry Brine the Chicken Breasts
Weigh the chicken breasts to get a total weight in grams, then multiply that number by .015 to get the weight of kosher salt you need. You want to use the equivalent of 1.5% of the chicken breasts’ weight in kosher salt to dry brine it. (See note below on dry brining.)
Lay the chicken flat on a cutting board and sprinkle both sides evenly with the salt. Let the salted chicken breasts sit for 10-15 minutes while you prepare the spice mixture.
PRO TIPS
What is Dry Brining and Why?
My key tip for the juiciest, most tender Baked Chicken Breast is to dry brine the chicken with 1.5% of its weight in kosher salt.
- Dry brining for at least 10 minutes allows the chicken to fully absorb the salt. When chicken absorbs salt, not only does it flavor the meat but it also helps absorb extra liquid, which keeps the meat moist and juicy when cooked.
- It’s my favorite ‘cooking hack’ because it’s so simple but effective.
Dry brining with 1.5% of the chicken’s weight in kosher salt is a restaurant tip I learned for my perfect Grilled Steak recipe! It ensures that you are using enough salt for the weight of your chicken breasts – rather than give an arbitrary amount, this means you can calculate exactly how much salt you need for the juiciest Baked Chicken Breast!
Note: everyone has different tolerances and health needs – please adjust the amount of salt according to your own needs!
2. Season Chicken Breasts
In a large bowl, combine neutral oil, honey, black pepper, garlic powder, onion powder, smoked paprika, rosemary and thyme. Mix until combined. Add dry brined chicken to the bowl and mix until each chicken breast is thoroughly coated. Let the seasoned chicken breasts sit while the oven preheats to 425°F.
3. Bake the Chicken Breasts
Place the chicken breasts on a parchment paper lined tray and place a wireless thermometer (if desired) in the smallest chicken breast. Place in the center rack of the oven. Bake for 16-20 minutes until the internal temperature reaches 155°F.
My #1 tip would be to avoid overcooking the chicken – different ovens cook at different speeds, and chicken breasts vary in size, so I would monitor the chicken closely and pull it out as soon as the smallest chicken breast hits 155°F internal.
4. Rest the Chicken Breasts Before Serving
Remove chicken breasts from the oven, place on a plate and cover with foil for 10 minutes. The carryover heat will continue to cook the chicken as well as allow the juices to redistribute throughout the meat. The thermometer should read at least 165°F before serving. According to the USDA, chicken should be cooked to a internal temperature of 165°F to be safe to be eaten. Serve your Baked Chicken Breasts with any rendered chicken juices and enjoy!
What Should I Serve with Baked Chicken Breasts?
Baked Chicken Breast is a versatile protein that could be used as a ‘shortcut’ for many of your favorite meals – I love slicing it up and tossing it into dishes like Chicken Tikka Masala Chicken Lo Mein, or Chicken Fried Rice! Shred the chicken breast and add it to Chicken Corn Egg Drop Soup or Buffalo Chicken Dip!
You can also eat it as a main entree alongside sides like Crispy Smashed Potatoes, Baked Mac and Cheese, and creamy Mashed Potatoes! Don’t forget about roasted vegetables – my favorites are Roasted Green Beans with Bacon, Honey Roasted Carrots, Roasted Cauliflower and Roasted Brussels Sprouts!
PRO TIPS
Expert Tips
Dry Brining
- Dry brining for at least 10 minutes allows the chicken to fully absorb the salt. When chicken absorbs salt, not only does it flavor the meat but it also helps absorb extra liquid, which keeps the meat moist and juicy when cooked.
- Use 1.5% of the chicken’s weight in kosher salt (weigh the chicken in grams and multiple by .015). This is a restaurant tip I learned – it ensures that you are using enough salt for the weight of your chicken breasts.
Skin-On Chicken Breast
- If using skin on chicken breasts, follow the same method of dry brining but pull back the chicken skin (without removing it completely) and salt under the skin, as well
- After salting under the skin, pull it back and fold it over the chicken breast
- Sprinkle a pinch of aluminum-free baking powder on top of the skin and rub it in to evenly distribute until it is no longer visible
Customize the Seasoning
- You can use any of your favorite herbs and seasonings for Baked Chicken Breasts! I included my recommendation but feel free to adjust! Here are some more ideas:
- Add cayenne pepper or red pepper flakes for a spicy kick
- Add oregano, Italian seasoning, or herbs de provence
- Add cumin and oregano for a taco-inspired flavor
Use a Thermometer
- My #1 tip to avoid overcooking your Baked Chicken Breasts is to use an internal thermometer. I stick mine in the smallest chicken breast, as larger ones can be cooked longer but you can’t undo overcooked chicken breast!
- Remove the chicken from the oven as soon as it hits 155°F internal. The carryover heat will continue to cook the chicken and the thermometer should read at least 165°F. According to the USDA, chicken should be cooked to a internal temperature of 165°F to be safe to be eaten.
Storage and Reheating Tips
Store any leftover Baked Chicken Breasts in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use the air fryer, microwave, or oven:
- Air fryer: reheat at 350°F for 6-8 minutes or until warmed through
- Microwave: reheat in 30 second intervals until warmed through
- Oven: reheat at 375°F for 10 minutes or until warmed through
If you tried this Baked Chicken Breasts Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Baked Chicken Breasts – JUICY and MOIST!
Equipment
Ingredients
- 4 boneless skinless chicken breasts, about 6oz each
- 1 tablespoon neutral oil
- 1 tablespoon honey
- kosher salt, see note
- ¼ tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1/4 tsp dried rosemary
- ¼ tsp dried thyme
Instructions
- Weight the chicken breasts to get a total weight in grams, then multiply that number by .015 to get the weight of kosher salt you need.
- Lay the chicken flat on a cutting board and sprinkle both sides evenly with the salt. Let sit for 10-15 minutes while you prepare the spice mixture.
- In a large bowl, combine neutral oil, honey, black pepper, garlic powder, onion powder, smoked paprika, rosemary and thyme. Mix until combined. Add in the dry brined chicken and let sit while the oven preheats to 425°F.
- Place the chicken on a parchment paper lined tray and place a wireless thermometer (if desired) in the smallest chicken breast. Place in the center rack of the oven. Bake for 16-20 minutes until the internal temperature reaches 155°F.
- Remove, cover with foil and rest until the internal temperature reaches 165°F. Serve with the rendered chicken juices and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
