Oven-Baked Chicken Breasts with Garlic Paprika Seasoning Recipe
A simple and flavorful baked chicken breast recipe featuring a light brine and a smoky paprika seasoning, perfect for a quick and healthy meal.
- Prep Time: 10 minutes (including brining time start)
- Cook Time: 18 minutes (including optional broiling time)
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 4 boneless skinless chicken breasts, pounded to even thickness
Seasoning & Brine
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt (for seasoning)
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 cup kosher salt (for brine)
- 2 cups lukewarm water (for brine)
- 2 cups cold water or ice cubes (for brine)
Instructions
- Brine the chicken: If your chicken breasts aren’t pre-brined, combine 2 cups lukewarm water with 1/4 cup kosher salt and stir to dissolve most of the salt. Add 2 cups cold water or ice cubes to cool the brine. Submerge the chicken breasts in the brine and let them soak for 15 minutes at room temperature or up to 6 hours refrigerated. After brining, rinse the chicken with cold water and pat dry thoroughly.
- Preheat the oven: Set your oven to 450°F (232°C) so it’s fully preheated by the time you’re ready to bake.
- Season the chicken: Place the pounded chicken breasts in a single layer in a large baking dish. Brush both sides evenly with melted butter or olive oil. In a small bowl, whisk together kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle this seasoning mixture evenly over both sides of the chicken.
- Bake the chicken: Bake the chicken breasts for 15-18 minutes until fully cooked and no longer pink inside. Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C). For a crispier, browned top, broil on high for the last 3-5 minutes, watching carefully to avoid burning.
- Rest the chicken: Remove chicken from the oven and transfer to a clean plate. Tent loosely with foil and let it rest for 5-10 minutes to retain juices and ensure tenderness.
- Serve: Serve the baked chicken breasts warm as a healthy main dish with your favorite sides.
Notes
- If your chicken is already pre-brined or injected with a sodium solution, skip the brining step to avoid over-salting.
- Pounding the chicken breasts to even thickness ensures even cooking and prevents drying out.
- Use a meat thermometer to guarantee safe internal temperature and perfect doneness.
- For extra flavor, you can marinate the chicken with your preferred herbs or add a squeeze of lemon juice before baking.
- Letting the chicken rest after baking keeps it juicy and tender.