How to Bake Chicken Breast

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Baked Chicken Breast

The piece de resistance for your every day, never-lets-you-down, basic-done-better dish requirements: how to make the outright BEST Baked Chicken Breast!

A sliced oven roasted chicken breast in a bowl

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When it pertains to the Popular Protein Awards, you can’t beat boneless, skinless chicken breasts.

They’re simple to discover, constantly flexible, healthy, and among the most accepted proteins by particular eaters.

While chicken breast is fantastic in theory– a lean protein I can taste anyhow I like, take pleasure in by itself or contribute to pasta, salads, sandwiches, and more, AND it benefits me ?!– frequently, chicken breast is an overall stop working in execution.

Dry. Bland. Rubbery. All typical results of baked chicken breast.

For several years, I have actually prepared a batch of boneless, skinless chicken breasts most weeks for meal preparation.

When I require easy shredded chicken, this Instantaneous Pot Chicken, Crockery Pot Shredded Chicken, or this poached technique for How to Prepare Shredded Chicken all work perfectly.

Baked chicken, nevertheless, avoided me. I missed out on the juiciness and roasted subtleties that I delighted in from other baked meats.

While bone-in chicken is simple to avoid drying, boneless can be another story.

Therefore our juicy journey starts!


A chicken breast served on a bowl of rice and broccoli

After evaluating different approaches, I have actually opened a basic technique to bake your chicken breast without drying it out.

This chicken breast is succulently juicy, golden on the outdoors, and all set to contribute to any of your preferred dishes.

Among the important things I enjoy most about it, nevertheless, is that it really tastes sufficient to base on its own as a primary, a rarity amongst the majority of easy chicken breast dishes.

The Very Best Method to Prepare Chicken Breasts in the Oven

1. Pound

Chicken breasts are typically thinner on completions and thicker in the middle, which indicates that by the time the chicken is prepared through at its center, completions are rubbery and dry.

  • Gently pound your chicken to an even density so that everything cooks in the exact same quantity of time.
  • As a reward, your dish will end up quicker and pounding can assist make the meat more tender.

2. Salt Water

Brining isn’t simply for turkeys!

Salting your chicken by damp saltwater or dry saltwater technique for as a couple of as 15 minutes will work marvels for its inner juiciness and make sure that the meat is skilled all the method through, not simply on the exterior.


Brining has a clinical result on meat. It alters the protein structure in a manner that enhances its texture and assists it to hold water so that it is juicier (you can learn more about how bringing works here).

As far as HOW to saltwater, you have 2 alternatives:

  • damp salt water (in which the meat is immersed in a saltwater service), or
  • dry salt water (in which the meat is skilled kindly with salt and rests exposed for a time period).

Both the damp saltwater and the dry saltwater have their benefits and drawbacks. I checked this baked chicken breast with both saltwater to see which was best.

Here’s a side by side of the outcomes:

Wet brined vs. dry brined baked chicken breasts

Wet vs. Dry Brined Chicken Breasts

  • Wet Salt Water
    • Pros Brief brining time. Simply 15 minutes yielded wonderful outcomes. Chicken kept more wetness.
    • Cons Messy. I do not enjoy having my chicken being in a bowl of water. Wet brining uses up more area. You require to wash the chicken after it is brined which is untidy and has a somewhat greater contamination danger (or you can avoid the rinse and welcome having salted chicken, which isn’t always a bad thing).
    • OUTCOME A few of the juiciest chicken I have actually ever tasted. It was plumper than the dry saltwater, though I can’t state one was more tender than the other.
  • Dry Salt Water
    • Pros Neater and simpler compared to the damp saltwater technique. You do not require to wash the meat after dry brining; just reject the excess salt.
    • Cons Longer brining time (30 minutes) compared to damp (15 minutes). A little less juicy chicken compared to damp.
    • OUTCOME The chicken was firmer and less plump than the damp brined chicken, however not in a bad method. It was still exceptionally tender and much, much much better than chicken breasts that are not brined.

Still, choosing? Have a look at these close-ups.

Wet Brined Baked Chicken Breast:

Wet Brined Baked Chicken Breast cut in half

Dry Brined Baked Chicken Breast:

Dry Brined Baked Chicken Breast cut in half

Truthfully, I was very pleased with both the damp brined and dry brined chicken. I would utilize either approach, relying on how pushed for time I am.


If your chicken breast comes pre-brined, avoid the bringing action or it will be too salted.

3. Space Temperature Level

While you can leave your chicken in the fridge to saltwater, do not toss it into the oven cold right out of the fridge. If you do, it will not prepare uniformly. By the time the middle cooks through, the exteriors will be dry.

  • Let your chicken rest at space temperature level for a minimum of 10 minutes prior to baking.

4. Bake at 425 Degrees F

I have actually checked for how long to bake chicken breasts at 350, at 400, at 425, and at 450.

  • Based upon my tests, the finest temperature level to bake chicken breasts is 425 degrees F

At this temperature level, the chicken turned golden on the outdoors and amazingly juicy inside. If you go lower, the chicken can dry, as it will require to be in the oven for a longer duration.

The Length Of Time to Bake Chicken Breasts

The quantity of time your chicken breasts require to bake will differ based upon size. While I highly suggest utilizing an instantaneous read thermometer (see listed below), here are some basic standards.

  • Little to medium-sized chicken breasts (6 to 7 ounces) will take about 14 to 16 minutes.
  • Medium to large-sized chicken breasts (8 to 10 ounces) will take about 20 minutes.
  • Larger chicken breasts will take about 20 to 25 minutes.

5. Utilize an Instantaneous Read Thermometer

I CAN NOT overemphasize this point enough. =

  • An instantaneous read thermometer like this one is economical and is the outright finest method to not overcook your chicken, fish, and other meats. I even utilize it to inform when my banana bread is done (195 degrees F)!

Finest Instantaneous Read Thermometers

6. Let the Chicken Rest

This is non-negotiable.

  • Resting meat enables the juices to reincorporate back into the meat. If you cut the chicken immediately, all that juiciness you worked for will slip right out.
  • For boneless, skinless chicken breasts, 5 minutes of resting time suffices, though you can increase to 10 if you like.

Step-by-Step: How to Bake Chicken Breasts

Raw chicken breasts in plastic wrap on a cutting board
  1. Pound the chicken.
Three chicken breasts
  1. Pat the chicken dry.
Three chicken breasts on a cutting board
  1. For dry salt water: salt the chicken and cool it.
Raw meat in a bowl of salted water
  1. For damp salt water: mix warm water and salt together in a bowl. Include the chicken. Let rest 15 minutes at space temperature level or cool it for approximately 4 hours.
  2. Let the chicken concerned about space temperature level. Wash or rub out the saltwater.
Meat and spices in a bowl
  1. Toss the chicken with oil and spices, then lay it in a baking meal.
Three raw pieces of meat in a baking dish
  1. Bake at 425 degrees F. See the recommended cook times in the dish listed below.
Three pieces of meat after being baked
  1. Let the chicken rest for a minimum of 5 minutes. DIG IN!

Chicken Breast Spices Concepts

As soon as your chicken is brined, you can bake it immediately, or include any spices you like. Here are a couple of concepts to get you began.

  • Paprika A scrumptious, sweet spice with a tip of heat.
  • Garlic Powder Garlicky goodness!
  • Salt and Pepper Traditional and precious.
  • Red Pepper Flakes For a little heat.
  • Lemon Pepper Constantly a crowd-pleaser. Many lemon pepper flavoring consists of some salt, so change appropriately.
  • Cayenne Pepper Show up the spice!
  • Whatever Bagel Spices Include the popular flavoring mix to your chicken.
  • Cajun Spices Strong and a little spicy. Many cajun flavoring consists of some salt, so change appropriately.
  • Italian Spices Delightful for Italian-style dishes.
  • Curry Powder Warm and incredibly delicious.
Oven roasted chicken breast in a bowl with rice and broccoli

Ways to Utilize Baked Chicken Breast

As Soon As you have your juicy baked chicken breast, there are many unbelievable methods to utilize it!

For simple usage, you can dice or shred this baked chicken breast. (I recommend utilizing a hand mixer to make shredding additional fast and easy.)

Three chicken breasts in a baking dish

Storage Tips

  • To Shop Cool chicken breast in an airtight storage container for approximately 3 days.
  • To Reheat Carefully rewarm chicken in a baking meal in the oven at 350 degrees F.
  • To Freeze Freeze leftovers in an airtight freezer-safe storage container for approximately 3 months. Let thaw overnight in the fridge prior to reheating.
A sliced chicken breast with rice and broccoli

Four oven roasted chicken breasts in a pan

Suggested Tools to Make this Dish

The Very Best Baking Meal

This meal is both lovely and practical. It’s top quality and will last you a lifetime.

A sliced oven roasted chicken breast in a bowl

Did you make this dish?

Let me understand what you believed!

Leave a ranking listed below in the remarks and let me understand how you liked the dish.

WHEW! There you have it. The download on making the very best ever, juicy ensured, baked boneless skinless chicken breasts.

If you attempt this dish, I’d enjoy hearing how it ends up for you, and if you utilize the damp or the dry saltwater. Your remarks make my day!

  • 3 to 4 boneless, skinless chicken breasts ( about 1 1/2 pounds)
  • Wet or dry saltwater see listed below
  • 2 to 4 teaspoons additional virgin olive oil 1 teaspoon per breast
  • 1 teaspoon paprika *
  • 1 teaspoon garlic powder *
  • 1/2 kosher salt include JUST if washing the chicken, plus extra to taste
  • 1/4 teaspoon ground black pepper *
  • Extra spices of option see post above for ideas


  • 1 to 2 teaspoons kosher salt


  • 4 cups warm water
  • 1/4 cup kosher salt

  • Location chicken breasts on a cutting board and lay a big piece of cling wrap over the leading to defend against splatters. With a meat mallet or rolling pin, pound the breasts into an even density.
  • Pat the chicken breasts dry on both sides.
  • TO DRY SALTWATER: Spray the breasts kindly on both sides with salt. Location in the fridge discovered for 30 minutes or approximately 1 day.
  • TO WET SALTWATER: In a big bowl, stir together the warm water and salt. Location the chicken breasts in the water and let sit at space temperature level for 15 minutes, or cover and cool for approximately 4 hours.
  • TO COOK: Preheat the oven to 425 degrees F. If the chicken remains in the fridge, eliminate it. If dry brining, with a paper towel, rub out the salt well from both sides (I do not wash my dry saltwater). If damp brining, eliminate the chicken from the damp salt water and wash it off (to avoid the rinse, leave out any staying salt from the dish; your chicken will be salted however by no ways inedible).
  • Pat the chicken extremely dry on both sides, cleaning away any plainly noticeable salt. If the chicken has actually remained in the fridge, let it sit at space temperature level for 10 minutes.
  • Cover a ceramic or metal baking meal big enough to hold the chicken in a single layer (such as a 9 ×13- inch baking meal) with nonstick spray. (I do not suggest utilizing glass/Pyrex, as the method it performs heat will not prepare the chicken as uniformly. If required, you can bake the chicken on a metal baking sheet.)
  • Location the chicken in a big bowl (if damp brining, wash out, dry, and recycle the exact same bowl if you like). Include olive oil, paprika, garlic powder, salt (just include the salt if you washed your chicken), and pepper. Toss to coat the chicken uniformly, then organize it in the baking meal.
  • Bake the chicken for 14 to 16 minutes (for small/medium breasts that have to do with 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for bigger breasts). For outright finest outcomes, utilize an instantaneous read thermometer. When the breasts reach 165 degrees F, they are done.
  • REST: Transfer the chicken to a plate or cutting board. Cover and let rest for a minimum of 5 minutes. Slice, dice, or shred as wanted. Delight in!
  • * Do not hesitate to switch out these spices for the ideas in the post above.
  • Discussing in between damp and dry saltwater? See the post above for the benefits and drawbacks of each.
  • If your chicken breast comes pre-brined (often it is offered in this manner) avoid the brining action.
  • TO SHOP Cool chicken breast in an airtight storage container for approximately 3 days.
  • TO REHEAT: Carefully rewarm chicken in a baking meal in the oven at 350 degrees F.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for approximately 3 months. Let thaw overnight in the fridge prior to reheating.

Serving: 1( 6-ounce) chicken breast Calories: 216 kcal Carbohydrates: 1 g Protein: 36 g Fat: 6 g Hydrogenated Fat: 1 g Trans Fat: 1 g Cholesterol: 109 mg Potassium: 651 mg Fiber: 1 g Sugar: 1 g Vitamin A: 298 IU Vitamin C: 2 mg Calcium: 11 mg Iron: 1 mg

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