Description

A simple, budget-friendly recipe for juicy and tender oven-baked chicken breasts using a quick brine technique to prevent dryness, perfect for weeknight family dinners.

Ingredients

Scale

2 cups cold water
2 tablespoons table salt
1 tablespoon brown sugar
1.5 to 2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt

Instructions

In a large bowl or zip-top bag, combine water, 2 tablespoons salt, and brown sugar. Stir until dissolved.
Submerge chicken breasts in the brine for 15-30 minutes. Ensure they are fully submerged.
Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
Remove chicken from brine and pat dry thoroughly with paper towels.
In a small bowl, mix garlic powder, onion powder, paprika, thyme, black pepper, and 1/2 teaspoon salt.
Drizzle olive oil over chicken and rub in. Sprinkle spice mix evenly over both sides, pressing gently to adhere.
Place chicken in the prepared baking dish and bake for 20-25 minutes.
Check internal temperature with an instant-read thermometer; remove when it reaches 160°F (71°C).
Let chicken rest for 5 minutes before cutting or serving.

Notes

Patting the chicken dry is crucial to ensure it bakes rather than steams. Use a thermometer to avoid overcooking; residual heat will bring the temperature up to 165°F during resting. For uniform cooking, pound thicker chicken breasts to an even thickness. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 280
Sugar: 1
Sodium: 650
Fat: 12
Saturated Fat: 2
Carbohydrates: 2
Protein: 35

Keywords: chicken breast, oven baked chicken, juicy chicken, brined chicken, easy dinner, weeknight meal, gluten-free, dairy-free, high protein