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These oven-baked chicken breasts are exceptionally juicy thanks to a quick saltwater brine that locks in moisture. Dusted with a simple seasoning blend, they develop a lightly smoky crust while staying tender and flavorful inside.
Baked at a high temperature and rested briefly, this dependable method delivers perfectly cooked chicken in under 30 minutes.
Here’s Why This Chicken Breast Recipe Works
Quick brine = juicy chicken: Just 30 minutes in a saltwater soak transforms chicken breasts from dry to tender.
Simple, bold seasoning: Garlic powder, smoked paprika, and pepper bring smoky depth without overpowering.
High heat, fast bake: Roasting at a high heat cooks the chicken quickly, keeping it moist with no need to flip.
Flexible, meal-prep ready: These breasts slice clean and stay juicy, making them ideal for lunches, leftovers, or repurposing into salads, pastas, and more. Think of it as a baseline recipe with flexibility.
Leftovers make great add-ons for lunch. Try a sliced breast over this Green Salad with Avocado and Chicken or my warm spinach salad.
Prefer dark meat? Check out my Baked Chicken Thighs for the same juicy results with even more richness.
Ingredient Notes
Chicken breasts: Go for large, boneless, skinless breasts (10–12 oz. each) for even cooking and better slicing. If yours are smaller, shave a few minutes off the bake time.
Kosher salt: This brine uses Diamond Crystal, which is lighter by volume than Morton. If you use Morton Kosher, it’ll be a bit saltier, but still fine for a 30-minute brine. Just avoid table salt, which is much denser and can tip things into overly salty territory.
Olive oil: Helps the seasoning stick and encourages browning. Any neutral oil works in a pinch.
Garlic powder, smoked paprika, and Herbs de Provence: This combo brings smoky, savory, and aromatic notes, but the recipe is seasoning-flexible. Swap in chili powder, cumin, Italian seasoning, or your favorite spice blend.
White or black pepper: Either works; white pepper gives a milder, earthier bite.
Recipe Tips
Don’t skip the brine: It’s the single biggest upgrade for making juicy chicken.
Pat the chicken dry: Moisture on the surface keeps seasoning from sticking and steams instead of roasts.
Invest in a thermometer: Pull the chicken at 157°F; resting brings it up to the USDA-safe 165°F without overcooking.
Slice after resting: Letting the meat sit for a while prevents juices from running out all over your cutting board.
Use a rimmed sheet pan: It prevents juices from spilling and helps roast the chicken, not steam it.
Line with parchment: Parchment makes the cleanup easier, plus it keeps the chicken from sticking and tearing when you remove it.
Season all sides: Don’t just sprinkle the top of the chicken breast, lift and coat the underside too for full coverage.
Chop up any extra chicken and turn it into Cranberry Chicken Salad. It’s great for lunches or sandwiches later in the week.
Your Questions, Answered
Yes, up to 2 hours is fine. Much longer and the texture can start to turn a bit rubbery.
You can, but the chicken won’t be nearly as juicy or well-seasoned. Even 20 minutes makes a difference.
You can. Bone-in, skin-on will take about 10–15 minutes longer. If they’re skin-on but boneless, add 5–7 minutes. Either way, use a thermometer to make sure they hit 157°F before removing them from the oven.
How to Bake Chicken Breast in the Oven
Baked chicken breasts don’t have to be dry or dull. A quick brine ensures they stay juicy and tender all the way through, while high-heat roasting gives it a golden exterior. This easy oven roasted recipe keeps things simple and consistent with real texture and flavor in every bite. Once you’ve tried it, bland chicken won’t stand a chance.
Serve alongside a scoop of my fluffy white rice recipe or easy creamer mashed potatoes to soak up the juices.
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Oven Baked Chicken Breasts
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Equipment
Ingredients
- 4 boneless skinless chicken breasts, (10-12 ounces each)
- 2 tablespoons Kosher salt, such as Diamond Crystal
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper, or white pepper
- 1 tablespoon Herbes de Provence
Instructions
- In a large bowl, combine 4 cups room temperature water and the Kosher salt, stirring until dissolved. Add the chicken breasts and fully submerge in the brine. Cover the bowl with plastic wrap and brine for 30 minutes.
- Preheat the oven to 425°F. Remove the chicken breasts from the brine (discard the brine), pat dry with paper towels, and brush both sides with olive oil.
- Place the chicken on a parchment-lined rimmed sheet pan. In a small dish, combine the garlic powder, smoked paprika, and pepper. Dust both sides generously with the seasoning blend, then sprinkle with the dried Herbs de Provence.
- Bake for 16–18 minutes, until an instant-read thermometer inserted into the thickest part of the breasts reads 157°F. Remove from the oven, cover loosely with foil, and let rest for 8–10 minutes. The internal temperature will rise to 165 degrees during the resting time.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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