Oven Baked Chicken Breasts
Juicy, tender baked chicken breasts with bold seasoning and no guesswork. A quick brine locks in moisture, while high-heat roasting gives you golden, flavorful results in under 30 minutes. Perfect for meal prep or weeknight dinners.
Servings: 4 servings
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
The brine: Brining helps the chicken stay juicy and tender. Even 20 minutes makes a difference.
Salt matters: This recipe is written for Diamond Crystal Kosher salt. If using Morton Kosher, reduce slightly. Avoid table salt, which is too dense for brining.
Size affects timing: Chicken breasts should be similar in size for even cooking. If using smaller chicken breasts, start checking for doneness at 12–14 minutes.
Resting is crucial: Letting the chicken rest under foil allows carryover heat to bring it up to 165°F without drying out.
Flexible seasoning: Try Cajun, Italian, taco seasoning, za’atar, or lemon pepper instead of the paprika/herb mix. Just keep the olive oil and salt base the same.
Nutrition
Serving: 1 serving | Calories: 198kcal | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1877mg | Potassium: 450mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
