Baked Chicken Breasts
This is my go to recipe now when I need cooked chicken for another recipe. Although you can make and serve these in a short time as your main entree. They are so juicy, tender and flavorful!!
- 4 boneless skinless chicken breasts, pounded thinner or not, brined
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours. No longer than that. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Preheat oven to 450 degrees.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined. Then sprinkle mixture evenly over chicken on both sides.
Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink. Chicken should read 165 degrees on your thermometer. Check temperature in the thickest part of the breast.
If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden. Keep a close eye on it. Do not overcook it!
Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.
“Trials can be God’s road to triumph.”