Tired of dry baked chicken?
Then try these tried and true 4 tips to make sure your baked chicken breasts comes out juicy and flavorful every time!
1. Brine the chicken. Place 4 chicken breasts in a large bowl. Pour 4 cups lukewarm water in a separate large cup or bowl and add 1/4 cup salt; stir to dissolve. Pour the mixture over the chicken breasts and set aside for 20 to 30 minutes, or up to 2 hours.
2. Rinse off the chicken and pat dry with paper towels. Transfer the chicken to a baking dish, coat with olive oil and season with garlic powder, onion powder, paprika, salt and pepper.
3. Bake the chicken uncovered at 425˚F until internal temperature reaches 165˚F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20-minute mark. Halfway through cooking, baste the chicken with the drippings from the pan.
4. When the chicken is done, remove it from the oven and baste it again with the drippings. Cover and let it rest for 5-7 minutes. Slice, serve and enjoy!
Bake a batch early in the week to help with meal prep. Dice the chicken to add it to chef salads, sandwich wraps or a creamy chicken salad. You can also season half (before baking) with chili powder and cumin and make quick tacos and chicken quesadillas. Season the other half with basil and oregano and toss with cooked pasta and jarred sauce for a quick Italian pasta lunch. Either way, it’s a great protein to keep ready to go in the fridge!