Recipes

Juicy High-Heat Baked Chicken Breast

A quick 10-minute brine and a hot oven are the whole trick to chicken breast that never dries out.

Prep

15 min

Cook

20 min

Serves

4

Ingredients

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 1/4 cup kosher salt (for the brine)
• 4 cups warm water (for the brine)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. 01Dissolve the 1/4 cup salt in the warm water in a large bowl. Submerge the chicken breasts and let them brine for 10-15 minutes at room temperature, then remove and pat completely dry.
2. 02Preheat the oven to 450°F (230°C) and lightly grease a 9x13-inch baking dish.
3. 03Place the breasts between two sheets of plastic wrap and pound to an even 3/4-inch thickness so they cook at the same rate.
4. 04Mix the olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper. Rub evenly over both sides of the chicken.
5. 05Arrange the chicken in the baking dish and bake for 17-20 minutes, until an instant-read thermometer reads 160°F at the thickest part.
6. 06Tent loosely with foil and rest for 5-7 minutes — the temperature will climb to a safe 165°F as it rests, and the juices redistribute instead of running out.
7. 07Slice against the grain and serve.

Tips

• Pounding to an even thickness matters more than the exact seasoning — it's the main reason for dry edges and an undercooked center.
• Skip the brine if you're short on time; the high-heat bake alone still gets you most of the way to juicy.