Baked Chicken Breasts - JUICY and MOIST!

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Baked Chicken Breasts - JUICY and MOIST!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Chris Joe

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!

Video

Notes

If you prefer to use skin-on chicken breasts, here is how to modify this 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!

Customize the Seasoning - You can use any of your favorite herbs and seasonings for Baked Chicken Breasts, like cayenne pepper or red pepper flakes for a spicy kick, cumin and oregano for a taco-inspired flavor, or oregano, Italian seasoning, or herbs de provence for Mediterranean flavors.

My key tip for the juiciest, most tender chicken breasts 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.

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 - 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: Oven: reheat at 375°F for 10 minutes or until warmed through; Air fryer: reheat at 350°F for 6-8 minutes or until warmed through; Microwave: reheat in 30 second intervals until warmed through

Nutrition