Oven Baked Chicken Breasts - The BEST Way To Bake Chicken Breasts

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12 Juicy Oven Baked Chicken Breasts

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Oven Baked Chicken – These juicy oven

baked chicken breasts come out perfect
each and every time! Say goodbye to dry
chicken with this easy recipe for tender and
avorful chicken breasts.
I'm a cookie-maker & picture-taker! For

me, eating is a moment to share, an
enjoyment, a passion. I hope you enjoy
my recipes!
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RECIPE KEY
30 Min Slow Cooker
Freezer One Pot
OVEN BAKED CHICKEN Friendly Low Carb

BREASTS
Instant Pot Gluten Free
My quest for juicy baked chicken breasts recipe
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SIMPLE BRINE FOR CHICKEN

Take 4 chicken breasts and put them in a
large bowl.
Pour 4 cups lukewarm water (about 90 to
105 degrees Fahrenheit) in a separate large
cup or bowl and add 1/4 cup salt; stir to
combine.
Pour the mixture over the chicken breasts
and set aside for 20 to 30 minutes, or up to 2
hours.
HOW TO MAKE JUICY OVEN

BAKED CHICKEN BREASTS
When ready, pour out the brine, then take

each chicken piece and rinse under cold
water; pat dry with paper towels.
Arrange chicken breasts in a 9×13 baking
dish; rub olive oil all over each chicken
breast and set aside.

HOMEMADE CHICKEN BREAST
SEASONING
Prepare the seasoning by mixing together
salt, fresh ground pepper, paprika, cayenne
pepper, garlic powder, onion powder, dried
thyme, dried basil, dried rosemary, and dried
parsley.
Rub the seasoning all over each chicken
breast.
HOW LONG TO BAKE CHICKEN

BREASTS
Transfer your chicken to the oven and cook
at 425˚F for 22 to 25 minutes, or until
internal temperature reaches 165˚F.
Thinner breasts will need less time, thicker
breasts might need a little more time in the

oven. Start checking for doneness at the 20
minute mark.
As you can see, this method requires the

simplest, easiest way to bake moist and
tender chicken breasts in the oven. What’s even
better is that the chicken is just as tender and
juicy even after refrigerating for 3 days.
If you have tricks and tips for baked chicken

breasts, I’d LOVE to hear about it in the
comments!
SIDE DISHES TO SERVE WITH CHICKEN
BREASTS
Creamy Cucumber Salad
Balsamic Roasted Cabbage Steaks
Garlic Butter Hasselback Potatoes
Bacon Wrapped Green Beans
Garlic Butter Asparagus Pasta
YOU MIGHT ALSO LIKE THESE CHICKEN

RECIPES
One Dish Chicken Bake
Baked Garlic Butter Chicken
The Best Grilled Lemon Chicken

One Skillet Honey Balsamic Chicken
Skillet Chicken in White Wine Sauce
ENJOY!
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Juicy Oven Baked 4.77 from 26 votes

Chicken Breasts
Prep Ti Cook Ti Total Ti
me me me
30 mins 25 mins 55 mins
Simple and easy method for

how to make perfectly juicy
and deliciously seasoned Print
oven baked chicken breasts.
Course: Dinner, Lunch
Cuisine: American
Servings: 4 Serves
Calories: 163 kcal
Author: Katerina | Diethood
Ingredients
g ed e ts
FOR THE CHICKEN BREASTS
4 (1 pound) boneless, skinless chicken
breasts
4 cups lukewarm water about 90 to 105
degrees Fahrenheit
1/4 cup salt
1 tablespoon olive oil

CHICKEN SEASONING BLEND
1/4 teaspoon salt, (optional - chicken will
have absorbed some of the salt from the
salted water)
1/4 teaspoon fresh ground pepper
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley
fresh chopped parsley, for garnish
Instructions
1. Preheat oven to 425F.
2. Place chicken breasts in a large bowl and
set aside.
3. In a large measuring cup or a mixing bowl
combine lukewarm water and salt; stir and
pour over chicken breasts. Set aside for 20
to 30 minutes. You can also also cover the

bowl and refrigerate for 2 hours.
4. In the meantime, prepare the Chicken
Seasoning Blend.
5. Combine salt, fresh ground pepper,
paprika, cayenne pepper, garlic powder,
onion powder, dried thyme, dried basil,

dried rosemary, and dried parsley in a
small bowl; using a fork, stir around the
seasonings until thoroughly incorporated.
Set aside.
6. Pour out the salt water and rinse each
chicken breasts under cold water; pat dry
with paper towels.
7. Place the chicken breasts in a baking dish
and rub the olive oil all over each chicken
breast.
8. Sprinkle seasoning blend evenly over the
chicken breasts on all sides. You don't have
to use the entire seasoning blend; use as
much as you like.

9. Transfer to the oven and cook for 22 to 25
minutes, or until internal temperature
reaches 165F. Thinner breasts will need
less time, thicker breasts might need a
little more time in the oven. Start checking
for doneness at the 20 minute mark.
10. For a browned, crispy top, set your oven to
broil on high for the final 4 minutes and
broil the chicken until golden on top.
11. Remove from oven and transfer chicken
breasts to a serving plate.
12. Let chicken rest for 10 minutes before
cutting.
13. Garnish with fresh chopped parsley and

serve.
Recipe Video
JUICY OVEN BAKED CHICKEN BR…

BR…
Recipe Notes
HOW TO STORE COOKED CHICKEN
BREASTS
Refrigerate cooked and completely
cooled chicken breasts in an airtight
container for up to 4 days.

HOW TO FREEZE COOKED CHICKEN
BREASTS
Wrap each cooked chicken breast in plastic
wrap, then add a layer of aluminum foil over
the plastic wrap.

Transfer the wrapped chicken breasts to a
freezer bag and freeze for 4 months.
When ready to use, remove from freezer
and set in the fridge overnight to thaw out.
WW FREESTYLE POINTS: 1
Nutrition Facts
Juicy Oven Baked Chicken Breasts
Amount Per Serving (1 Chicken Breast)
Calories 163 Calories from Fat 54
% Daily Value*
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 713mg 30%
Potassium 419mg 12%
Carbohydrates 0g 0%
Sugar 0g 0%
Protein 24g 48%
Vitamin A 60IU 1%
Vitamin C 1.3mg 2%
Calcium 8mg 1%
Iron 0.7mg 4%
* Percent Daily Values are based on a 2000 calorie
diet.
Keywords: chicken breasts recipe, chicken recipes, oven

baked chicken breasts
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64 RESPONSES
Mac REP LY
November 23, 2019 at 8:06 AM
Made this last night and it was amazing the best

chicken breast I’ve ever made. I had 2 breasts so
adjusted salt and water by half. Also after letting
it sit in brine for about an hour rinsed then off
and then put olive oil and smashed garlic cloves
in ziplock and let them sit in fridge for less then 2
hrs. Put breasts in baking dish rubbed down with
seasoning and tad of butter baked at 425 turned
out moist and avorful with just hint of garlic
avor. Yummy will make again and plan to use
Turkey breast .. Thanks for a great recipe💕
frysmith REP LY
Why should not the mixture pour on chicken

breast for more than 2 hours?
Jean Agan REP LY
October 16, 2019 at 4:12 PM
I plan to make this for a group of 8 people and

would like to do as much of the prep in advance.
Can I brine the chicken, drain, rinse, pat dry,
season, then place in baking dish overnight to
bake next day?
Katerina Petrovska REP LY
October 17, 2019 at 12:13 PM
Hi! Yep, that’s totally OK. 😊
Cierra Chrisman-Riley REP LY
September 30, 2019 at 12:44 PM

I made this dish for lunch. My husband and two
younger children 5 and 1, were home. Omg!
They loved the chicken. I ran out of rosemary so I
used a little Montreal chicken searing which I
gured would bring the spiciness down.
I will have to make it again with rosemary. Love
it!
Mike REP LY
September 7, 2019 at 2:10 PM
I’ve made this several times over the last few

months, and both my son and I love it! It sure
makes it easier to follow my doc’s advice about
lean protein.
I will, however, warn about over-brining. 30

minutes seems to be enough. I got distracted
when my last batch was brining and it sat for
over 4 hours. A bit too salty in the end.
Kelsey REP LY
September 27, 2019 at 10:20 AM
Hi! When baking is the chicken supposed

to be covered with foil or uncovered?!
Thanks

September 27, 2019 at 10:45 AM
Hi!
You want to bake the chicken
breasts uncovered.
Dawood Azam REP LY
August 1, 2019 at 7:34 PM
It’s looking amazing dude, i can’t wait to try this

Juicy Oven Baked Chicken Breasts recipe . thank
you soo much for sharing this recipe.!
Emily Watts REP LY
June 14, 2019 at 12:49 PM
Oh! It was damn good. I actually like this type of

juicy, grilled chicken breast recipe. Thanks
Katerina for your lovely idea. I am very happy to
made it for my family.
Deb Deitz REP LY
July 28, 2019 at 8:52 PM
Can I use frozen chicken breasts? I buy

them from Sams Club.
July 29, 2019 at 8:22 AM
Hi! I would say not to do that

because the main step to this recipe
is to let the chicken breasts sit in
salted water (brine) before cooking.
Mary Lou Michalski REP LY
April 29, 2019 at 6:02 PM
Made this for dinner tonight. Delicious! Grand

kids thought this was a bit too spicy but ate it all
with ranch dressing. So quick and easy to
prepare. De nitely will make again, and again,
and again.
BooBoo REP LY
April 30, 2019 at 3:10 PM
Am I the only one who had to bake for 40

minutes? I double checked the
temperature with an oven thermometer
and it’s correct. But at 20 minutes the
temp of the largest breast wasn’t even
120. Weird.
Barbara REP LY
March 29, 2019 at 5:24 AM

Thai recipe was so quick and easy for a
weeknight and it was delicious!! Brining the
chicken for just 15-20 mins is key! I used
lukewarm water and approx 2 tsp kosher salt. I
brushed each breast with 2 tsp. melted light
butter made with canola oil and seasoned with
salt, pepper, garlic powder, onion powder, and
basil. I baked them at 450 for 18 mins. Then I
removed from oven and and covered with foil (
do not make the foil cover too tight) let stand 10
mins. Cut breast on an angle. Very tasty and
incredibly moist and tender!!
Kelsey REP LY
March 11, 2019 at 5:11 PM
Do I put the chicken/salt water in the fridge for

the 20 minutes or leave it on the counter?
March 12, 2019 at 1:27 AM
Hi!
Yep, you can just leave it on the counter.
Yvonne REP LY
February 26, 2019 at 7:03 PM

This chicken was Amazing!! I have already made
it twice. I didn’t have ceyenne pepper the rst
time, so I used turmeric instead and it was
delicious! Thanks for the recipe!!
Susan Windsor REP LY
February 26, 2019 at 6:54 AM
Can you leave it in the brine for the day? So

when I get home from work I can cook it?
February 26, 2019 at 7:22 AM
Yes, you can, but keep it in the fridge.

When ready to use, rinse it well and pat
dry with paper towels, and don’t add more
salt. 🙂
Catriona REP LY
This didn’t work out for me, with the olive oil
smoking, it set off my two smoke alarms which
are too close to my oven and stove. I ended up
cutting it into chunks and nished cooking it in a
pan on the stove. Was ok. Next time maybe I’ll
try just a little vegetable oil.
Valerie Morton REP LY
I want to lay some chick breasts on top of a pan

of Zatatai s red beans and rice mix. Sounds like I
can brine them rst but what would be a good
way to go through the whole thing? Is their an
easy dump everything in oven pan then lay
breasts on top and bake?
Elizabeth A Masterton REP LY
Made this tonight. My digital thermometer was

on the wrong setting it still turned out delicious
and moist. Served it with super food salad,
yellow rice and avocado.
Jackie REP LY
January 23, 2019 at 10:53 AM
Can you place the chicken in the brine, in a ziploc

bag, and freeze?
January 23, 2019 at 11:37 AM
Hi!
I have never done that so I honestly do not
know. I would say No, but I could be totally
wrong. I know that you can brine the
chicken breasts, rinse, and then put them
in freezer bags.
Connie REP LY
March 20, 2019 at 11:03 AM
Yes, you can brine in a ziplock.

I brine my Thanksgiving Turkey
every year. Ziplock does make
turkey bags. I used that or non
scented garbage bag. I brine for 2-3
days. In brine I add lots of citrus fruit
juice or whole fruit squeezed in
liquid, and root veggies . It is most
delicious smoked!
Mary REP LY
January 22, 2019 at 3:37 PM
Is this 4 x 1 lb? So 4lb chicken? Or 4 chicken

breasts = 1 lb?
Lisa REP LY
Four chicken breasts/1 pound. Four cups

of water would not be enough brine for
four pounds of chicken! I am making this
again tonight, but cutting down on the salt.
Lisa REP LY
I made this tonight. It was delicious and the

chicken was extremely juicy. I do agree it was a
bit on the salty side. I probably brined for about
an hour (and yes, I did rinse the chicken). Next
time, I am either going to use less salt in the
brine or omit the salt in the seasoning. Highly
recommend!
David REP LY
I agree a little less salt. Otherwise it

cooked up perfectly. I using for chicken
salad so I only added pepper before
cooking.
Jody REP LY
January 19, 2019 at 12:11 AM
What type of salt is used for this recipe? Table,

kosher or sea salt.
January 19, 2019 at 2:28 AM
Hi!
I use table salt.
Jennifer L Matthews REP LY
I used Kosher salt. I can absolutely say

these are the BEST chicken breasts I’ve
ever made. I’m thinking it was the brine. I
used this method with a turkey several
years ago and it was also amazing.
However, the seasoning was also fantastic
– this recipe is a keeper!!!!!
Kim REP LY
Absolutely delicious. I used bone in skin on

thighs and it was really good and juicy!
Tania REP LY
June 4, 2019 at 10:01 PM
How long did you leave it in the oven for

the bone in thighs & did you still soak it
t e bo e t g s & d d you st soa t
before?
Anna Flo REP LY
Hi thank you for your recipe, I am curious of

what is the point of putting the chicken breast in
lukewarm water for 20-30 min on the side.
Hi! Brining chicken breasts in salt water

for 20 minutes keeps the chicken tender
and makes it juicier, plus adds a bit more
avor.
LaShunda Rice REP LY
Mine came out perfectly even using the 1/4 cup

of salt. The moistness if the chicken was so juicy.
Thanks
Debi Bartoli REP LY

Really yummy and juicy. I was quite surprised
being boneless, skinless. Really good with
mashed potatoes (Bob Evans) gravy and peas.
😋
Donna REP LY
December 3, 2018 at 12:34 PM
What is the correct salt?? 1/4 cup for 4 breasts is

a lot and it came out VERY salty!
December 3, 2018 at 1:39 PM
Hi!
Yes 1/4 cup salt with 4 cups of water. Did
you rinse the chicken breasts and dry
them off after they sat in the brine?
Susana REP LY
November 24, 2018 at 1:56 PM
Love your suggestion of seasoning mix of herbs!

I too was unaware of brining until I watched
Heston Blumenthal’s program (How to cook like
Heston) about chicken and I always use it for
breasts and other chicken parts. What’s best
about it is that I don’t need to add salt to the
seasoning and it doesn’t matter how much
chicken you want to brine – the proportion is
always 250ml of water to 1 tablespoon of salt.
Anna REP LY
One word: AMAZING! The best way to cook

chicken breast!
Joanne REP LY
The chicken looks delicious, but I was wondering

if the sodium content is a mistake.
I’d say so! haha Thank YOU for catching

that! Will x it right away. 🙂
Jamielyn REP LY
This chicken looks incredible! So juicy and

delicious!
Merlyn Jackson REP LY
This Recipe is Amazing! My Family loves

it! I can make it anytime ! It’s so easy.
Thank you so much….
Toni | Boulder Locavore REP LY
I am sure this will be a huge hit in my house!
Catalina REP LY
This chicken looks divine! Our whole family will

go crazy over this!
Holly REP LY
So, your recipe calls for 4 breasts, equal to

1 pound, or 4 1 pound each chicken
breasts?
Hi! Yep, that’s 4 breasts equal to 1

pound. So 4 ounces per chicken
breast.
Melanie Bauer REP LY
This is absolutely fantastic! This will surely a big

hit on our table, de nitely a must try!
A_Boleyn REP LY
November 13, 2018 at 2:23 PM
They look so juicy and delicious.
Meghan REP LY
I LOVE baking chicken in the oven – it’s so easy! I

can’t believe how juicy this chicken looks, YUM.
Amy Locurto REP LY
Nothing better than this! Can’t wait to try it.

Carolyn REP LY
They do certainly look remarkably juicy!
donna REP LY
Am I correct that this is for 4 pounds of chicken

breasts and not 4 breasts?
I’m trying this!
No, it’s 1 pound of chicken breasts, or 4

chicken breasts… each at 4 ounces. 😀
BUT if you want to use more chicken
breasts, go ahead. Just double up on
everything. I do that almost every other
Sunday and have enough chicken for the
entire week.
Donna REP LY
Thank you for your quick response!

I’m trying this tonight. Chicken
breast is my favorite protein and you
can’t beat the ease of this recipe.
No problem!! I hope you had a

chance to try it; let me know
what you think, if you have a
minute. 😀
Paula REP LY
March 26, 2019 at 6:20 PM
I got a pkg of 6 boneless skinless chicken

breast and it said it was a little over 5 lbs.
and it turned out great!
Alli REP LY
Oven baked is my favorite way of cooking my

chicken. This is so mouthwateringly moist.
Lori REP LY

I love that they turn out so tender and juicy!
Cheryl Sousan REP LY
You are SO right! brining makes such a

difference!
L E AV E A R E P LY
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ABOUT SHOP FAVORITES RECIPE INDEX INGREDIENTS COURSES

BREAKFAST LUNCH  DINNER  SIDES DESSERTS

12 Juicy Oven Baked Chicken Breasts

Search recipes... SEARCH

JUMP TO RECIPE PRINT RECIPE

Oven Baked Chicken – These juicy oven

I'm a cookie-maker & picture-taker! For

30 Min Slow Cooker

Freezer One Pot

OVEN BAKED CHICKEN Friendly Low Carb

chicken. HOWEVER, this Juicy Oven Baked

Slap me silly, but I had no idea that brining

brining is not your thing, check out my recipe for

SIMPLE BRINE FOR CHICKEN

Pour 4 cups lukewarm water (about 90 to

105 degrees Fahrenheit) in a separate large

cup or bowl and add 1/4 cup salt; stir to

and set aside for 20 to 30 minutes, or up to 2

HOW TO MAKE JUICY OVEN

When ready, pour out the brine, then take

water; pat dry with paper towels.

Arrange chicken breasts in a 9×13 baking

dish; rub olive oil all over each chicken

breast and set aside.

salt, fresh ground pepper, paprika, cayenne

pepper, garlic powder, onion powder, dried

thyme, dried basil, dried rosemary, and dried

Rub the seasoning all over each chicken

HOW LONG TO BAKE CHICKEN

at 425˚F for 22 to 25 minutes, or until

internal temperature reaches 165˚F.

Thinner breasts will need less time, thicker

breasts might need a little more time in the

As you can see, this method requires the

If you have tricks and tips for baked chicken

Creamy Cucumber Salad

Balsamic Roasted Cabbage Steaks

Garlic Butter Hasselback Potatoes

Bacon Wrapped Green Beans

Garlic Butter Asparagus Pasta

YOU MIGHT ALSO LIKE THESE CHICKEN

Baked Garlic Butter Chicken

The Best Grilled Lemon Chicken

Skillet Chicken in White Wine Sauce

Juicy Oven Baked 4.77 from 26 votes

Simple and easy method for

4 cups lukewarm water about 90 to 105

1/4 cup salt

1 tablespoon olive oil

have absorbed some of the salt from the

1/4 teaspoon fresh ground pepper

1/2 teaspoon smoked or sweet paprika

1/8 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

1/4 teaspoon dried parsley

fresh chopped parsley, for garnish

1. Preheat oven to 425F.

2. Place chicken breasts in a large bowl and

3. In a large measuring cup or a mixing bowl

combine lukewarm water and salt; stir and