Easy Baked Chicken Breast
Tender, juicy baked chicken breast full of smoky spices and garlic, perfect for quick weeknight dinners or meal prepping flavorful protein.
Equipment
- 1 large bowl
- 1 baking sheet
- 1 oven preheated to 450°F
Ingredients
- 2 lbs boneless skinless chicken breast raw
- 5-6 cups lukewarm water for brine
- 1/4 cup kosher salt for brine
- 1 tbsp avocado oil or neutral high-heat oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp oregano
Instructions
- If chicken is not pre-brined, dissolve 1/4 cup kosher salt in 5-6 cups lukewarm water, cover chicken, and refrigerate 20 minutes to 6 hours.
- Preheat oven to 450°F.
- Remove chicken from brine or package and pat dry thoroughly with paper towels.
- Place chicken in a large bowl and add avocado oil, kosher salt, pepper, garlic powder, smoked paprika, onion powder, and oregano.
- Rub the oil and spices into the chicken breasts evenly by hand or with a spoon.
- Arrange chicken breasts on a baking sheet in a single layer.
- Bake chicken until internal temperature reaches 165°F: 12-15 minutes for small breasts, 15-20 minutes for medium, 20-22 minutes for large.
- Optional: broil for a few minutes at the end to achieve browned, crispy tops.
- Remove chicken from oven and let rest at least 5 minutes before slicing or shredding.
Notes
- Store cooked chicken in the refrigerator up to 4 days or freeze up to 3 months.
- Skip brining if chicken is pre-brined or enhanced to avoid excess saltiness.
- Use half the amount of table salt if substituting for kosher salt in brine.
- Resting chicken after baking ensures juicier slices.