The Best Baked Chicken Breasts

Say goodbye to dry, tough chicken breasts. After thorough testing, we've perfected the method for making the juiciest, most tender chicken breasts possibleyour new go-to for effortless, flavorful meals that inspire weeknight wins.

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings): Calories 310, Total Fat 16 g, Saturated Fat 8 g, Carbohydrates 1 g, Dietary Fiber 0 g, Sugar 0 g, Protein 39 g, Cholesterol 155 mg, Sodium 432 mg
Total: 1 hr 10 min (includes brining time)
Active: 15 min

How to Make Baked Chicken Breast Like a Pro

The key to the best baked chicken breasts is technique. Master our approach for consistently moist, flavorful results every time. For more inspiration, try poached chicken for meal prep or explore other chicken breast recipes.

Most recipes fail because long oven times dry out lean meat. We've fixed that with simple strategies, yielding plump, juicy, boneless, skinless chicken breasts with minimal effort.

Use a wet brine: A basic saltwater solution that chicken soaks in pre-cooking. This quick step adds moisture and seasons from within.
Bake at high heat: High temperature cooks chicken quickly and thoroughly, locking in juices.
Drizzle with melted butter: Butter and dried spices boost flavor and moisture for irresistible results.

What's the Best Chicken Breast to Buy?

When shopping for boneless, skinless chicken breast, keep these tips in mind for peak freshness and quality:

Color: Light pink with little to no bruising.
Plumpness: Appears plump, without dents or creasesavoid dry-looking meat.
Fat: Minimal visible fat; opt for properly trimmed.
Scent: No odor. Skip if packaging has excess liquid or off smells.

Ingredients

1/4 cup plus 1 1/2 teaspoons kosher salt
Four 6-ounce boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Freshly ground black pepper
4 tablespoons unsalted butter, melted

Instructions

Stir 1/4 cup of the salt and 2 cups warm water in a large bowl until well combined and the salt is fully dissolved. Stir in 2 cups cold water until the mixture cools. Add the chicken breasts and fully submerge. Cover and refrigerate for 15 to 30 minutes.
Meanwhile, preheat the oven to 450 degrees F.
Stir the garlic powder, oregano, paprika, several grinds of pepper and the remaining 1 1/2 teaspoons salt in a small bowl until well combined.
Remove the chicken from the brine and pat dry completely. Transfer to a 9-by-13-inch baking dish. Drizzle over the melted butter, then sprinkle evenly on both sides with the seasoning mixture. Bake until the chicken is just cooked through and registers 165 degrees F on an instant-read thermometer, 15 to 18 minutes. Let rest for 5 minutes.
The chicken can be refrigerated in an airtight container for up to 5 days.

Our mild seasoning makes this chicken versatileserve with veggies and grains, shred into soup, spice for tacos, or chop for salads. Unlock juicy perfection and elevate your cooking game today!

How to Store Cooked Chicken Breast

Store in an airtight container in the refrigerator for up to 5 days. Add any leftover juices or butter from the baking dish to keep it moist when reheating.

How to Reheat Cooked Chicken Breast

Reheat gently to preserve juiciness:

In broth: Shred or chop cold chicken, add to warm broth for soup or stew. Heat 4 to 5 minutes.
In the oven: Place chicken (with juices) in a baking dish, cover with foil, bake at 350 degrees F until 165 degrees F internal temp, about 10 to 15 minutes.
In the microwave: On a microwave-safe plate, heat until warmedavoid overheating to prevent drying.

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