Juicy Baked Chicken Breast
Learn how to make Juicy Baked Chicken Breast using a dry brine and simple marinade.
Ingredients
Chicken
- 4 large boneless skinless chicken breasts (220–250 g / 8–9 oz each)
- 1 tsp kosher salt for dry brining
Marinade
- 60 ml ¼ cup olive oil
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano or thyme
- ¼ tsp freshly cracked black pepper
- 2 tsp brown sugar
- ½ tsp kosher salt
To Serve
- Coleslaw
- Potato wedges
- Tzatziki
- Lemon wedges
- Pita bread or flatbread
Instructions
- Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced. Allow at least 20 minutes for proper preheating.
- Pat the chicken breasts dry using paper towels.
- Sprinkle the kosher salt evenly over all sides of the chicken.
- Place the chicken uncovered on a tray and refrigerate while the oven preheats.
- In a small bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, black pepper, brown sugar, and salt.
- Rub the marinade evenly over the chicken breasts.
- Place the chicken in a metal baking dish.
- Cover tightly with aluminum foil and bake for 12–15 minutes.
- Remove the foil and spoon any juices over the chicken.
- Continue baking uncovered for another 12 minutes until lightly golden.
- The internal temperature should reach 75°C (167°F).
- For extra color, broil for 2–3 minutes.
- Remove from the oven and turn the chicken several times in the pan juices.
- Loosely cover with foil and allow the Juicy Baked Chicken Breast to rest for 10 minutes.
- Slice and serve with your favorite sides.
Notes
- Smaller chicken breasts may require less cooking time.
- Larger chicken breasts may need an additional 2–5 minutes.
- Serve with roasted vegetables, rice, salads, or wraps.
- Leftovers are excellent in sandwiches, grain bowls, and salads.
- For a smoky flavor, use smoked paprika instead of sweet paprika.