Description
Juicy and tender oven-baked chicken breasts with a simple brine to enhance flavor and moisture, perfect for weeknight dinners and meal prep.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- 4 cups cold water
- 1/4 cup salt (for brine)
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon olive oil
Instructions
- Make the brine: Stir 1/4 cup of salt into 4 cups of cold water until dissolved. Submerge the chicken breasts, cover, and refrigerate for at least 30 minutes and up to 2 hours.
- Preheat the oven to 450°F (232°C). Position a rack in the center of the oven.
- Remove the chicken from the brine and pat each breast very dry with paper towels.
- Season both sides evenly with black pepper, garlic powder, and onion powder.
- Drizzle the bottom of a baking dish with olive oil and place the breasts in a single layer.
- Bake at 450°F for 10–15 minutes to brown.
- Without removing the dish, reduce the temperature to 375°F (190°C) and continue baking for 20–25 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the dish from the oven, tent the chicken with foil, and let it rest for 5 minutes.
- Slice against the grain and serve.
Notes
Use kosher or sea salt for brining. Swap olive oil for avocado oil for a richer taste. Add herbs for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American