Easy Baked Chicken Breast
A simple and easy method to make perfectly tender chicken breast, that's perfectly seasoned for use in any recipe
Chicken Brine (optional, but recommended if chicken isn't pre-brined):
- 2 lbs Chicken Breast, raw
- 5-6 cups Lukewarm Water
- 1/4 cup Kosher Salt see notes if not using kosher salt
For the Chicken:
- 2 lbs Chicken Breast, raw use brined chicken if brining
- 1 tbsp oil avocado oil/vegetable/canola oil works best
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika smoked sweet paprika also works nicely
- 1/2 tsp Oregano
Oven Baked Chicken Breast:
Preheat oven to 450 degrees.
Remove chicken breasts from package or brine and pat dry with a paper towel. Place in a large bowl, add oil and spices. Rub spices and oil into meat very well with hands. If using a spoon instead of hands, make sure it is distributed very well.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165 degrees. Thinner breasts will need less time, thicker breasts might need a little more time in the oven.
For crispier and browned chicken breast turn your oven to broil for the last 3-4 minutes of the cooking time.
Remove chicken from oven and set aside. Let the chicken rest for 8-10 minutes before slicing into it.
Makes 27 ounces or 5-1/2 cups.
Serving size: About 3/4 cup or 4.5 ounces (really depends on how much you want or what you're using it for)
186 calories Fat: 4g, Saturated Fat: .5, Carbohydrates: 0g, Fiber: 0g, Sugars: 0g, Protein: 35g
Chicken will store in fridge for up to 5 days and in the freezer for up to 2 months.
*If you are using fresh chicken breast that has been pre-brined, do not brine again! Check the label on the package of chicken. If it says anything about a sodium solution. It has more than likely been brined already. If you double brine. It'll be too salty!
*If you are not using Kosher Salt reduce the amount of salt by half!