This is the juiciest and most flavorful easy oven baked chicken breast recipe! It's made with or without a brine, a handful of simple seasonings, then baked to perfection every time!
¼teaspoon freshly ground black pepper, plus more to taste
Instructions
Preheat the oven to 425°F. Grease a 9x13-inch baking dish and set aside. If you have extra time, brine your chicken (see notes below).
Place the chicken breasts between 2 pieces of parchment paper or in a zip-top bag. Lightly pound with a mallet or rolling pin until the chicken is an even thickness. I prefer mine about 1-inch thick. Trim any fat and pat dry with a paper towel.
In a small bowl, whisk together the salt, garlic powder, Italian seasoning, paprika, and pepper. Rub the olive oil over both sides of the chicken and then cover evenly with the seasonings. Place in the baking dish.
Bake 15 to 20 minutes, or until the internal temperature reaches 165°F.
Remove from the oven and let rest for 5 to 10 minutes before slicing to allow the juices to absorb. Do not skip this step or your chicken will not be as juicy. Serve while warm.
Notes
Brining chicken: To make your chicken even juicier, try soaking it in a brine before cooking. I love to do this when I have extra time. Simply fill a large bowl with lukewarm water (not hot) with 3 to 4 Tablespoons Kosher salt. Place the chicken in and let sit 15 to 20 minutes. Rinse with water and pat dry. Chicken: You may also use chicken thighs, but for this recipe I prefer boneless, skinless chicken breast. Storage: Store leftovers in an airtight container up to 3 days in the refrigerator or freeze up to 3 months. If freezing, I prefer to slice first. When ready to eat, allow the chicken to thaw in the fridge overnight. Reheat in the microwave or the oven at 200°F for 10 minutes, or until warm.