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Baked Chicken Breasts

Short of time to make dinner?  This simple recipe for baked chicken breasts is the perfect answer when you need to whip up something fast and tasty.  This recipe has an added step of brining the chicken before you bake.  It only adds 15 minutes and the difference is amazing.  A good brine will add flavor and moisture to any meat but especially chicken and turkey.

While the recipe calls for basic seasonings you can spice things up by using spice packets you find at the grocery store.  I also like to use an Italian seasoning mix that I buy at Trader Joe’s, it has some real zip and gives the chicken a nice flavor.  A packet of taco seasoning also works well.

You want to follow some basic steps whenever you are baking boneless skinless chicken.  These steps help keep the meat moist and flavorful, especially where there is so little fat involved.

Brine

Brush

Rub

Roast

Rest

Ingredients:

Baked Chicken Breast Ingredients:

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)

1 Tablespoon melted butter or olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly-cracked black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika (I prefer smoked paprika)

Directions:

To brine your chicken breasts, fill a large bowl with 1 quart of warm 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 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.  (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)

Preheat oven to 450°F.

Place the chicken breasts in a single layer in a large baking dish or roasting pan*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.  Place the baking dish on a baking sheet.

Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F.  (Or, if you want 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.)

Finished Baking

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.

I have made this recipe in my convection oven, the results were very good.  The circulated air cooks the chicken faster, leaving the end result moister.