Oven Baked Chicken Breast Recipe
User Reviews
4.9
Oven Baked Chicken Breast Recipe
Description
The Oven Baked Chicken Breast Recipe relies on brining the chicken breasts in a kosher salt water solution for at least an hour, ensuring juiciness throughout. The thicker side of the breasts is pounded to create uniform thickness so the breasts cook evenly. A spice blend of garlic powder, dried parsley, and paprika is rubbed on before applying an even layer of mayonnaise, which helps the panko breadcrumb and Parmesan topping adhere and crisp during baking. The chicken is baked at 425°F until reaching a safe internal temperature, ensuring it remains tender and not dry. Lemon wedges served alongside add a refreshing acidity to the dish.
The kosher salt brine softens the protein and enhances flavor, and the crumb topping adds texture contrast to the juicy chicken inside. The recipe’s steps focus on controlling moisture through brining and even cooking by flattening the chicken. Spraying olive oil on the baking dish and breadcrumb topping helps develop a golden crust. This straightforward method results in balanced seasoning with garlic and paprika notes that complement the Parmesan.
Serving the chicken with lemon wedges allows diners to customize the brightness level on their plate. For meal planning, the chicken can be brined and refrigerated ahead of time for convenience. This baked chicken easily pairs with salads, roasted vegetables, or grains for a well-rounded meal.
Brining can be done up to overnight if needed, and patting the chicken dry before baking helps the crumb topping stay crisp. Use less table salt than kosher salt due to different salt granule sizes.
Ingredients
- 4 ounce chicken breast preferably organic, boneless skinless
- kosher salt (Diamond Crystal Kosher, if using Morton's or table salt use less)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon parsley dried
- 1/2 teaspoon paprika
- 1 1/2 tablespoons mayonnaise
- 1/3 cup panko breadcrumbs OR gluten free panko, seasoned
- 2 tablespoons Parmesan Cheese shredded
- 1 lemon (cut into wedges for serving)
Instructions
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
- Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
- In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
- Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- Remove from water, pat dry with paper towels and discard the water.
- Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
- While the chicken bakes, slice lemon into wedges and serve with chicken.
Notes
- The chicken breasts can be brined in advance and refrigerated up to overnight before baking.
- Use Diamond Crystal kosher salt for accurate brine measurements, or reduce the salt amount if using table salt.
- Pat the chicken dry thoroughly after brining to help the breadcrumb topping crisp in the oven.
- Flatten chicken breasts evenly to ensure uniform cooking and prevent overcooked edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 271kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 40g | 80% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 129mg | 43% |
| Sodium | 170mg | 7% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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