Juicy Oven-Baked Chicken Breasts are seasoned to perfection with garlic powder, paprika, parsley and thyme in this classic main course! It’s an easy and healthy family dinner that never gets old. Gluten-free, dairy-free, paleo, low carb, keto and Whole30 compliant.
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The Best Oven-Baked Chicken Recipe
Everybody has different tastes, so pleasing each person at the dinner table can sometimes feel like an impossible task. Busy parents know this better than anyone! It’s why we hold those family favorites so close to our hearts.
This classic baked chicken recipe is a no-fail solution for those nights when no one can agree on a meal. It’s easy to make, it comes together quickly, and most importantly, it’s undeniably delicious.
We’ll be showing you a secret technique that guarantees incredibly tender and juicy chicken every time! And that perfectly textured meat is absolutely packed with flavor from the masterful seasoning blend. Now that you’ve discovered this recipe, you’re about to realize you’ve been baking chicken breasts incorrectly this whole time. Not anymore! Plus it’s naturally gluten-free, dairy-free, paleo, low carb, keto and Whole30 compliant.
What You’ll Need
Without further ado, let’s get started. Round up the basic ingredients listed below to make the best baked chicken.
- Boneless, Skinless Chicken Breasts: Each one should weigh around 6 ounces.
- Water: The water should be warm, but not hot.
- Kosher Salt: This will be added to the water and used to brine the chicken (there’s the secret technique we were talking about!).
- Avocado Oil: Olive oil works well too.
- Garlic Powder
- Paprika: Feel free to use smoked paprika instead of regular paprika if you’d like.
- Kosher Salt: Or sea salt, for the seasoning blend.
- Freshly Ground Black Pepper: Added to taste.
- Dried Parsley
- Dried Thyme
How to Make Baked Chicken Breasts
Following along with this juicy baked chicken recipe couldn’t be easier! Here’s the rundown:
- Pat Chicken Dry: Use a paper towel (or a regular kitchen towel) to pat the chicken breasts dry on both sides.
- Soak in Salt Water: In a large bowl, stir together the warm water and salt. Place the chicken breasts into the water, cover the bowl, then set it in the fridge for 1-4 hours.
- Rinse: After 1-4 hours have passed, remove the bowl from the fridge and rinse each chicken breast to remove the brine.
- Pat Dry Again: Pat the chicken again until it’s very dry on both sides, wiping away any clearly visible salt. Place the prepared chicken into a large bowl.
- Season: Drizzle the chicken with olive oil, then season it with the garlic powder, paprika, salt, black pepper, parsley and thyme. Toss to coat the chicken evenly in the seasoning blend. Let the seasoned chicken rest for 10 minutes while you preheat the oven.
- Heat Oven: Meanwhile, preheat the oven to 425°F and coat a 9×13-inch ceramic baking dish with avocado oil (or olive oil). Set the greased baking dish aside.
- Bake Chicken: Arrange the chicken breasts in the baking dish, making sure they’re spread out in an even layer. Bake the chicken in the preheated oven for 14-16 minutes (or more depending on how thick your chicken breasts are), until the juices run clear and the internal temperature reaches 165°F.
- Let Rest: Transfer the chicken to a plate or a cutting board. Cover it and let it rest for a minimum of 5 minutes.
- Enjoy! Slice and serve the chicken once the 5 minutes are up.
Tips for Success
We’ve made this oven-baked chicken about a thousand times, and it hasn’t failed us yet. Check out these tips to make sure you’re just as successful.
- Don’t Skip the Soaking Process! Brining the chicken in salt water is a super important step. It’s how you achieve total tenderness and juiciness. Be sure to soak it for at least 1 hour and up to 4 hours max.
- Dry the Chicken Well: Drying the chicken allows the seasoning blend to adhere to it. Try to remove as much moisture as possible.
- Use an Instant Read Meat Thermometer: Chicken must reach an internal temperature of 165°F before it’s safe to consume. It’s best to check the doneness of your chicken with an instant-read meat thermometer. Feel free to take it out at 164°F if you’d like – the chicken will continue to cook for a bit when you remove it from the oven.
- The Resting Time is Key: Remember to let your chicken rest (covered) for at least 5 minutes before you cut into it. This helps the meat retain its juices.
Looking for some ways to revamp this healthy chicken recipe? Try one of these ideas!
- Use Another Cut of Chicken: With a few little adjustments, you can follow this simple process for any cut of chicken under the sun. Just remember that dark-meat cuts such as thighs and legs take longer to cook. Bone-in chicken also requires more cooking, so make sure you adjust accordingly and utilize that meat thermometer.
- Use Different Seasonings: Go ahead and season your chicken with whatever herbs and spices you’re in the mood for. From cajun seasoning to Italian seasoning to a concoction of your own, there are endless possibilities.
- Swap the Brine for a Marinade: Instead of brining your chicken and coating it in a dry seasoning blend, you can soak it in one of these mouthwatering Chicken Marinades. Teriyaki, balsamic, fajita, shawarma, lemon garlic, cilantro lime—you really can’t go wrong!
A main course as classic as this one will taste great with any side dish you put beside it. Bon appetit!
- Pair with Roasted Veggies: We typically serve our oven-baked chicken breasts with a side of Roasted Asparagus or Roasted Broccoli. Healthy dinners don’t get better than that!
- Serve with Sweet Potato Fries: Roasted to crispy perfection in the Air Fryer, these Homemade Sweet Potato Fries are always a treat. You’ll love how they taste alongside this tender chicken.
- Got Leftovers? There are a million different things you can do with your leftover chicken. Chop it and plop it on top of a salad, shred it and stuff it into a burrito—just have fun with it!
Storage and Reheating
Once they’ve cooled completely, extra chicken breasts should be kept in a shallow airtight container in the fridge. They will last for up to 4 days.
Before you warm up your leftover chicken, I recommend letting it come to room temperature. Reheat it in a 400°F oven until it reaches 165°F. It should take about 15 minutes to heat through (it will take longer if you transfer it directly from the fridge to the oven).
Wrap each cooled chicken breast in a layer of plastic wrap, then store them in a freezer-safe storage bag or container. Frozen chicken lasts for up to 4 months. Thaw it out in the fridge overnight before you reheat it.
More Easy Chicken Dinner Ideas
Need another easy chicken dinner that everyone will love? Say less!
Juicy Oven-Baked Chicken Breasts are seasoned to perfection with garlic powder, paprika, parsley and thyme in this classic main course! It's an easy and healthy family dinner that never gets old. Gluten-free, dairy-free, paleo, low carb, keto and Whole30 compliant.
- 4 boneless, skinless chicken breasts about 6 ounces each
- 4 cups warm water
- ¼ cup kosher salt
- 4 tsp avocado oil or olive oil, 1 teaspoon per breast
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp kosher salt or sea salt
- 1/4 tsp freshly ground black pepper to taste
- ½ tsp dried parsley
- ¼ tsp dried thyme
- roasted broccoli or asparagus for serving
Pat the chicken breasts dry on both sides.
In a large bowl, stir together the warm water and salt. Place the chicken breasts in the water, cover the bowl and refrigerate for 1 hour or up to 4 hours.
Once the chicken is ready, remove the bowl from the fridge and rinse each chicken breast to remove the brine.
Pat the chicken very dry on both sides, wiping away any clearly visible salt and place it in a large bowl. Drizzle the chicken with olive oil and season with garlic powder, paprika, salt, black pepper, parsley and thyme.
Toss to coat the chicken evenly. Let the chicken rest for 10 minutes while you preheat the oven.
Meanwhile, preheat the oven to 425°F, coat a 9x13 ceramic baking dish with avocado oil or olive oil and set aside.
Arrange the chicken in the baking dish in an even layer. Bake for 14 to 16 minutes, (or more depending on how thick your chicken breasts are) until the juices run clear and the internal temperature reads 165 degrees F using a thermometer.
Bake for 14 to 16 minutes, (or more depending on how thick your chicken breasts are) until the juices run clear and the internal temperature reads 165 degrees F using a thermometer.
Transfer the chicken to a plate or cutting board. Cover and let rest for a minimum of 5 minutes. Slice and serve with roasted broccoli or asparagus.
- To Store: Store cooled chicken breasts in a shallow airtight container in the fridge for up to 4 days.
- To Reheat: Bring chicken to room temperature and reheat it in a 400°F oven until it reaches 165°F, about 15 minutes.
- To Freeze: Wrap each cooled chicken breast in plastic wrap, then store them in a freezer-safe storage bag or container for up to 4 months. Thaw in the fridge overnight before reheating.
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