Perfectly Juicy Chicken Breasts In The Oven

The Secret to Perfect Chicken Every Time

This a surefire method for making perfectly juicy chicken breasts in the oven. If you follow these steps, you will have juicy and delicious chicken to serve as a main or to make for sandwiches and salads.

I can’t remember who taught me how to make my Boneless, Skinless, Chicken Breasts this way but I am eternally grateful to whomever it was.

It is such a simple process but it makes the BEST, JUICIEST Chicken Breasts. Even if you’re not a fan of chicken breasts because they are usually dry, let me teach you how to make them this way and I promise you will be a convert.

There isn’t a lot to say about making these chicken breasts.

I will share the printable recipe card below so that you can print it. If you want to hit the print button under the picture of the recipe, you can tap that and it will convert to a one page, condensed recipe that you can also screenshot to save to your phone.

There is a Pinterest button as well so you can save it to your Pinterest Board. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.

Now that you know how to make these Perfectly Juicy Chicken Breasts in the Oven you can buy a large number to keep in the freezer for a delicious meal whenever you want it.

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Perfectly Juicy Chicken Breasts In The Oven

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A surefire method for making chicken breasts. If you follow these steps, you will have juicy and delicious chicken to serve as a main or to make for sandwiches and salads.

Ingredients

• Boneless, Skinless Chicken Breasts, if they are very thick, split them.
• 1/3 C of Kosher Salt
• 8 C of Luke Warm Water
• 1 Stick of Butter Melted
• Salt, Pepper, Garlic Powder & Paprika to taste

Instructions

• Place your chicken breasts in a large bowl and cover with 8 C of Luke Warm water. the breasts need to be submerged.
• Stir into the bow the 1/3 C of the Kosher Salt.
• Pre-heat your oven to 400 to 425 degrees depending on how hot your oven gets.
• Let your chicken breasts sit on the counter for 15 to 20 minutes in the salt water.
• Drain your chicken breasts and pat them dry with paper towels. Make sure to rinse your sink well with very hot water and even give it a spray of bleach so there is no cross contamination and you don’t get sick.
• Cover a cookie sheet with foil and place the chicken on the sheet and brush the chicken really well with the butter.
• Pour the remaining butter over the chicken, or discard the rest, to avoid cross contamination do not use the butter for anything else.
• Season the breasts well with the salt, pepper, garlic powder and paprika.
• Make sure your oven is very hot, this is key. Place your chicken in the oven for 15 to 20 minutes. Every oven is different. You should remove your chicken from the oven when it reaches a temp of about 150 to 160, it will continue to cook 5 to 10 degrees out of the oven. This helps the chicken from getting dry.
• This last step is the most important. Let the chicken rest for 20 minutes minimum. This allows the juices to redistribute before slicing it.

Wondering what to use these chicken breasts for? You could consider my Chicken Caesar Cutlets or Peperoncini Chicken.