Baked Chicken Breast
Juicy baked chicken breast — the meal-prep staple that doesn't have to be dry. The trick is brining briefly, baking at high heat for less time, and resting before slicing. Bone-dry chicken breast is preventable.
Prep Time
11 min
Cook Time
11 min
Servings
6
Calories
326 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken Breast3
- Parsley1 ½
- Thyme1 ½
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
- Garlic4 ½ cloves
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Chicken Breast3
- Parsley1.5
- Thyme1.5
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
- Garlic4.5 cloves
Instructions
- 1
Heat the oven to 425°F (220°C). The high heat is essential — low-heat baking gives you dry chicken (more time to lose moisture).
- 2
If time allows, brine the chicken: dissolve 2 tablespoons of salt and 1 tablespoon of sugar in 2 cups of warm water. Cool, then add 4 chicken breasts. Brine 30 minutes to 4 hours. Drain and pat dry.
- 3
Brush the chicken with 2 tablespoons of olive oil. Season heavily on both sides with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper.
- 4
Place the chicken on a parchment-lined baking sheet. If the breasts are very thick (over 1 inch), pound to even thickness for uniform cooking.
- 5
Bake 18-22 minutes until the internal temperature reaches 160°F (it will rise to 165°F as it rests). Use a meat thermometer — guessing leads to dry chicken.
- 6
Cover loosely with foil and rest 5 minutes — this is the difference between juicy and dry. Slice across the grain. Serve as-is, or use in salads, wraps, pasta, or rice bowls.
Watch how to make Baked Chicken Breast
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💡 Expert Tips
- 1.Brine if you have time. Even 30 minutes makes a noticeable difference in moisture retention.
- 2.Use a thermometer. Pull at 160°F internal — carryover heat brings it to 165°F. Past 165°F = dry chicken.
- 3.Rest before slicing. Cutting hot chicken releases all the juice. 5 minutes of rest keeps it in the meat.
- 4.High heat, short time. 425°F for 18-22 minutes is the sweet spot. Lower heat = drier results.
🔬 Why It Works
Chicken breast dries out because the lean meat has minimal fat to keep it moist. The solution is multifaceted: brining adds moisture and salt before cooking; high heat for short time minimizes the time water can evaporate; pulling at 160°F (not 165°F) and resting prevents overcooking from carryover heat. The result is chicken that's actually juicy — far from the dry rubber that gives chicken breast its bad reputation.
Frequently Asked Questions
How do I know when it's done without a thermometer?▾
Can I marinate instead of brine?▾
Best uses for leftover baked chicken?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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