Ingredients
Equipment
Method
Brine the Chicken
- If your chicken breasts are not pre-brined, prepare a brine by dissolving 1/4 cup of kosher salt in 2 cups of lukewarm water in a mixing bowl. Add 2 cups of cold water or ice cubes to cool the brine. Submerge the chicken breasts for 15 minutes (or refrigerate for up to 6 hours). Rinse and pat dry with paper towels.
Heat the Oven
- Preheat your oven to 450°F.
Season the Chicken
- Arrange the chicken breasts in a single layer in a baking dish. Brush both sides with melted butter or olive oil. In a bowl, mix salt, pepper, garlic powder, and smoked paprika. Sprinkle the blend evenly over both sides of the chicken breasts.
Bake
- Bake the chicken breasts for 15–18 minutes. Ensure the thickest part reads 165°F using a meat thermometer. Broil on high for the last 3–5 minutes for a golden-brown top, watching closely to prevent burning.
Rest the Chicken
- Remove the chicken from the oven. Transfer to a plate and loosely cover with foil. Let rest for 5–10 minutes to redistribute juices.
Serve
- Slice the chicken and serve warm. Pair with roasted vegetables, mashed potatoes, or any preferred sides.
Nutrition
Notes
This recipe features a simple seasoning mix to enhance the natural flavors of chicken. If desired, customize with lemon zest, honey mustard, or Italian seasoning. Nutrition information is estimated based on common ingredients and serving sizes and may vary.