Juicy, Tender, Baked Boneless Chicken Breasts
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Prep Time
9 hrs 14 mins
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Cook Time
9 hrs 14 mins
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Juicy, Tender, Baked Boneless Chicken Breasts
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A fantastic, simple way to prepare boneless, skinless chicken breasts and still keep them juicy, flavorful and delicious!
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Ingredients
- For the brine:
- 1 quart cool water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- For the seasoning:
- ½ teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- FOR THE CHICKEN:
- 4 bonelss skinless chicken breasts use any number of pieces you want
- extra virgin olive oil
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Instructions
- Most chicken breasts won't need to be pounded, but if yours are quite thick on one end with a much thinner opposite end, place chicken breasts, one at a time in a large zippered bag or between two sheets of plastic wrap and pound gently on the thickest part to create even thickness. You're not trying to make the breasts super thin, just evening them out so thinner parts don't cook quicker than the thicker areas. Repeat with all 4 breasts, if needed.
- Combine brine ingredients in a medium-large bowl. Stir for about 30 seconds until salt and sugar have dissolved. Add chicken breasts and allow to brine for 20 minutes while oven is preheating and you're preparing seasoning mixture.
- Preheat oven to 450˚F. Prepare seasoning mix by combining all ingredients in a small bowl.
- Remove breasts from brine and rinse with cool water. Pat dry with a paper towel and place in baking pan, leaving space between them. Drizzle with 1 tablespoon olive oil and sprinkle lightly with seasoning on both sides. You may have some seasoning left over. Be generous, but don't season too heavily, as chicken will have already absorbed salt from the brine.
- Cover chicken with a piece of parchment paper and tuck down at edges. Place in preheated oven and bake for 15-20 minutes.
- Check internal temperature after 15 minutes with a digital thermometer (for very small pieces of chicken, bake for 10 minutes, then check temperature). Insert thermometer probe from one side into the center. You want temperature to read 160-165˚F. You may need to remove smaller pieces first, as they will reach optimal temperature quicker than larger pieces.
- When 160-165˚F temp is reached, remove pan from oven and tent with foil for 10 minutes before serving. This will allow juices to reabsorb and not run out when meat is cut. Serve and enjoy!
Notes
- * A digital thermometer (also called an instant read thermometer) is essential for meat that is not over or under cooked. You don't have to purchase an expensive one. This thermometer has fantastic reviews and is moderately priced. If you want to splurge and get something nicer, this Thermopen is the one we bought Scott last Christmas. It has over 1,100 5-star reviews on Amazon and he has loved it! We bought it with the grill in mind, but I've found myself using it all the time for inside cooking too. That's a win-win!
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