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4.97 from 151 votes

Easy Baked Chicken Breast

A simple and easy method to make perfectly tender chicken breast, that's perfectly seasoned for use in any recipe
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken
Author: Star @ the skinny-ish dish


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


Chicken Brine:

  • If your chicken has not come pre-brined (see the post above for more details about this) and you'd like to brine your chicken which is the preferred method. In a large bowl or tupperware place raw chicken breasts and cover chicken breasts with lukewarm water. Slowly stir in 1/4 cup of Kosher Salt and then cover. You can do this early in the day and let it sit in fridge for up to 6-7 hours or you can do it as quickly as in just 20-30 minutes before baking. If chicken comes pre-brined skip this step because the chicken will be too salty. 

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 

Click here for WW Personal Points! (points figured per ounce). 

Chicken will store in fridge for up to 5 days and in the freezer for up to 2 months.
Please note:
*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!