To make juicy, tender, flavorful baked chicken breasts that can be sliced and added to salads, pasta, pizza and sandwiches.
This step is a must for anytime you want to bake chicken breasts in the oven. Brining chicken is super-easy, it makes your chicken extra juicy, and best of all, it can be effectively done in just 15 minutes. Plus, if you brine chicken in lukewarm water, it also helps bring the chicken to room temperature, which makes for more even cooking.
To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup 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 also cover the bowl and refrigerate for up to 6 hours.
Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
Safety note: Wash hands with warm soapy water for 20 seconds before and after handling chicken.
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or cookie sheet lined with parchment paper.
Brush liberally on both sides evenly with the olive oil to prevent the chicken from sticking to the pan, and also to help the seasonings stick.
Add your choice of seasoning, sprinkle the mixture evenly over the chicken on both sides. The chicken will pick up the flavor of whatever seasonings you add.
For example:
1. Mrs Dash seasonings - any blend.
2. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.
3. If you really want to keep things simple, sprinkle some salt and pepper onto the chicken breasts.
Bake for 20-25* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the breast, it should be 165°F.
If you'd like the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months. (Shred, dice, or slice the chicken before freezing for easier use).
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