Name: Juicy Baked Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 boneless, skinless chicken breasts (about 2 lb (900 g)); 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tsp smoked paprika (or regular paprika); 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; lemon wedges and chopped parsley (to serve); 4 cups warm water (1 litre); 2 tbsp salt

Baked chicken breast has a reputation for being dry, but it does not have to be. Three simple steps make it juicy every time: pound the breasts to an even thickness, bake them hot and fast, and take them out as soon as they reach 165°F. A quick 15-minute salt water soak is optional but makes an even bigger difference. Use it for dinner, meal prep, salads and wraps.

Juicy oven-baked chicken breasts with golden paprika crust, one sliced, with lemon

Juicy Baked Chicken Breast

Tender, juicy oven-baked chicken breasts with a simple paprika and garlic seasoning. Hot and fast, ready in about 35 minutes.

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Prep Time 10

Cook Time 20

Resting 5

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

4 boneless, skinless chicken breasts about 2 lb (900 g)
2 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
1 tsp smoked paprika or regular paprika
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried oregano
lemon wedges and chopped parsley to serve

Optional quick brine

4 cups warm water 1 litre
2 tbsp salt

Equipment

1 Baking dish
1 Meat thermometer

Method

Optional: stir the brine salt into the warm water until dissolved, add the chicken and soak for 15 minutes. Rinse and pat very dry. (If you brine, use only 1/2 teaspoon of salt in the seasoning.)
Heat the oven to 425°F (220°C). Place the chicken between two sheets of parchment and pound the thick end with a rolling pin or the bottom of a pan until the breasts are an even 3/4 inch (2 cm) thick.
Mix the salt, pepper, paprika, garlic powder, onion powder and oregano. Rub the chicken with the oil, then the seasoning, and place it in a baking dish without crowding.
Bake for 18 to 22 minutes, until a thermometer in the thickest part reads 165°F (74°C). Start checking at 16 minutes; thinner breasts cook faster.
Rest for 5 minutes before slicing so the juices stay inside. Serve with lemon wedges and parsley.

Notes

Meal prep: keeps in the fridge for 4 days. Slice it for salads, wraps, rice bowls or our creamy garlic chicken pasta.

Flavour swaps: try lemon pepper, Italian seasoning, or 1 tsp garam masala with 1/2 tsp cumin for an Indian-spiced version.

Why a thermometer: it is the only reliable way to avoid both dry and undercooked chicken.

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