Baked Chicken Breasts
A quick salt brine makes this Baked Chicken very juicy. Brush with butter or oil then add seasonings for a delicious quick and easy Baked Chicken.
Adapted from http://www.gimmesomeoven.com
In a small bowl add salt with water and stir until salt is dissolved.
Pound chicken so it is all an even thickness. My chicken breasts were very thick so I sliced mine in half horizontally. Place the chicken into a large bowl.
Pour the salt brine over the chicken, cover and refrigerate for 15 minutes or up to 6 hours.
Spray an oven safe dish with cooking oil.
Remove the chicken from the brine and rinse with cold water. Pat dry with a paper towel and place the chicken into the prepared dish. Brush both sides of the chicken with butter or oil.
Sprinkle both sides of the chicken with the seasonings and lay them in a single layer in the dish. (You can sprinkle whatever seasonings and amount you want on the chicken.)
Bake in a preheated 450º oven for 15-18 minutes or until the thickest part is 165º and no pink remains. Place chicken on a plate and cover the plate loosely with foil. Let it rest for 5-10 minutes then serve.
Baked Chicken Breasts
http://www.InDianesKitchen.com
Ingredients
- 1/4 cup Kosher salt
- 4 cups water
- 4-6 chicken breasts
- 2 Tbsp. butter or oil
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1 Tbsp. paprika
***YOU CAN USE ANY COMBINATION OR AMOUNT OF SEASONINGS YOU LIKE***
Directions
- Preheat oven to 450º F.
- In a small bowl add 1/4 cup of Kosher salt with water and stir until salt is dissolved.
- Pound chicken so it is an even thickness. My chicken breasts were very thick so I sliced mine in half horizontally. Place the chicken into a large bowl.
- Pour the salt brine over the chicken, cover and refrigerate for 15 minutes or up to 6 hours.
- Spray an oven safe dish with cooking oil.
- Remove the chicken from the brine and rinse with cold water. Pat dry with a paper towel and place the chicken into the prepared dish. Brush both sides of the chicken with butter or oil.
- Sprinkle both sides of the chicken with the seasonings then lay the chicken in a single layer in the dish.
- Bake for 15-18 minutes or until the thickest part is 165º and no pink remains.
- Place the chicken on a plate and loosely cover the plate with foil. Let rest for 5-10 minutes then serve.
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Categories: Brine, Butter, Chicken, Spices/Seasoning
Interesting! I’ve never left chicken breasts in salt brine for a while before cooking them in the oven … I’m definitely going to try this.
Salt in the brine seasons the meat and changes the structure of its proteins so that they are able to both absorb and hold on to more moisture. You won’t believe the difference in the chicken. Even though they say you can brine for 15 minutes I personally feel 1-2 hours is better. Enjoy!
I once salt brined a turkey .But all thought it too salty so no will never brine again. My friends wife said it will work and she did a chicken form me .Still too salty for my taste . French roast plenty of herbs garlic and spices. 600 f and half hour best juicy taste anyone can have
Did you rinse the turkey after you brined it?
Brining is a great idea
Thank you Sheree. 🥰
Looks delicious, Diane!
Thank you Ab!
A great way to make juicy chicken!
Thank you Dorothy!
Thanks for the simple, and I am sure, delicious chicken recipe.
You’re welcome!
great tip about the brine
Thank you Beth 🥰
Hey! Can you substitute WINE for BRINE? OOOOOH!
Haha I wonder if anyone has ever added wine to brine, now there’s a thought!
Thanks. Interesting about the salt brine. I’ve been cooking chicken at a low temperature and a long time, so interesting to see short time at 450 degrees. One of my favorite chicken recipes is for Chicken Shawarma. I first made it in pieces on long grilling sticks, but have also just marinated it and baked it with the sauce and served over rice. Such a nice flavor. Your recipe sounds great….like the chicken would be moist like the roast chickens you get in stores.
Salt in the brine seasons meat and changes the structure of its proteins so that they are able to both absorb and hold on to more moisture. Chicken Shawarma sounds delicious! Thank you Katelon. 🥰
Thanks. That’s why I had been cooking chicken at such a low temperature and longer, attempting to keep it from drying out.
Less messy too I guess?
Right Linda, I don’t like frying so this was perfect for me.
Better than using that heavy cast-iron pan too!
YES!!!! Since my carpal tunnel surgery arthritis has really set into my hands, probably coincidental. I have trouble turning a page of a magazine, taking off the tops of jars and lifting things. So this recipe I could handle.
Wow – I didn’t realize that carpal tunnel would cause arthritis. My mom had arthritis for years, so if she had it post-carpal tunnel surgery, she would have just thought it was regular arthritis. She would know it was going to rain a day or two before it did from her hands, knees.
Thank you so much!
Interesting, I shall try this!
Enjoy and thank you!
Very interesting about soaking in salt water. I bet it makes the chicken very tender and juicy. Great idea!
Thank you Karla, whole chicken and turkey do just as well but they need a longer time than the breasts do.
The brine is a wonderful idea! Will try this next time.
Thank you, I will brine mine longer next time. I wasn’t sure how salty it would turn out so I didn’t brine it as long to test it out. It’s not so much as the saltiness than what the salt does to the chicken. You will see what I’m talking about.