This perfect, juicy oven Baked Chicken Breast recipe is topped with crispy panko-parmesan crumbs, so flavorful and delicious!
Oven Baked Chicken Breast
The secret to making these juicy, Baked Chicken Breasts super juicy is brining the chicken in a simple salt water solution, then spreading a little mayo on the chicken before baking (trust me!). It’s then baked with a little panko and parmesan for a tasty chicken dinner the whole family will love. It reminds me of Shake and Bake but in a good way! And instead of breading the whole chicken breast, I just bread the top, which makes it super easy. If you want more healthy baked chicken breast recipes, try this Baked Chicken Parmesan or Chicken Rollatini. If you have an air fryer, try this air fryer chicken breast recipe.
Baked chicken breasts can be rather dry and boring. This recipe for oven baked chicken breasts is the solution to making a juicy chicken breast you will actually enjoy, again and again! When cooking chicken breast, I like to starts with a brine which prevents the chicken breasts from drying out. Then I spread the breasts with a little mayo which adds tenderness before I finish it with panko and Parmesan for flavor and texture.
“Best and most tender chicken breast I’ve ever had!!!”
– from a recent commenter
Ingredients
- Chicken: Use boneless skinless chicken breasts, preferably organic for the best texture.
- Brine: Water and kosher salt, I recommend Diamond Crystal Kosher, if using Morton’s or table salt use less.
- Chicken Breast Seasoning: I used garlic powder, dried parsley, sweet paprika. You can swap for Italian seasoning, or add oregano and black pepper.
- For Topping: mayonnaise which adds moisture, seasoned Panko crumbs and shredded Parmesan cheese which form a yummy crust on top.
- For serving: fresh lemon, cut into wedges for serving.
How To Make A Juicy Oven Baked Chicken Breast
- Start by pounding the thicker end of the chicken breast with a meat mallet or rolling pin to make both sides level so they cook evenly.
- Make the brine: 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).
- Add the chicken breasts to the brine and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
- Remove from brine, pat dry with paper towels and discard the water.
- To bake, preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
- Season the chicken. 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.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- Bake the chicken breast until chicken reaches a minimum internal temperature of 165 degrees with an instant-read thermometer, about 24-27 minutes.
- While the chicken breast is baking, slice lemon into wedges and serve with chicken.
What is the best way to brine chicken breasts?
If you’ve never brined chicken before, it’s easier than you may think! Brining is the process of letting meat sit in saltwater to tenderize it.
- To make the brine, stir 1/4 cup of kosher salt into 6 cups of water (I recommend Diamond Crystal Kosher salt which has less sodium than Morton’s).
- Add your chicken breasts and refrigerate for 1 to 2 hours.
- Once the time is up, remove the chicken from the water, pat dry with paper towels, and discard the water.
Ways to serve Baked Chicken Breasts
- Slice and serve the chicken breast over salad.
- Serve it with your favorite sides like rice, over pasta, with broccoli and orzo, mashed potatoes, baked potatoes, or roasted carrots.
- Add this to casseroles like Chicken Divan or Chicken and Noodle Casserole.
How long does it take to bake chicken breasts?
I bake these chicken breasts in the oven at 425 degrees for 24 to 28 minutes. Cooking times will vary depending on the thickness of your chicken. I always recommend checking the internal temperature of the chicken with a meat thermometer. Once it reaches 165 degrees, it’s ready.
Variations and Tips:
- Protein: Swap the boneless skinless chicken breasts for bone-in ones or pork chops. Cooking times will vary, so just keep an eye on it and periodically check the temperature.
- Spices: Play around with the spice mixture to switch up the flavors. You could add chili powder or onion powder or omit any spices that you don’t have. Try different herbs like thyme or rosemary.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
More Baked Chicken Recipes You’ll Love:
- Ratatouille Baked Chicken
- Pickle-Brined Baked Chicken Tenders
- Chicken Thighs with Brussels and Sweet Potatoes
- Baked Chicken with Dijon and Lime
- Baked Chicken Milanese with Arugula and Tomatoes
Oven Baked Chicken Breast Recipe
Ingredients
- 4 6 ounce boneless skinless chicken breasts , preferably organic
- kosher salt, Diamond Crystal Kosher, if using Morton's or table salt use less
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 1/2 tablespoons mayonnaise
- 1/3 cup seasoned Panko Breadcrumbs, OR gluten free panko
- 2 tablespoons shredded Parmesan cheese
- 1 lemon, cut into wedges for serving
Instructions
Brine the chicken:
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- 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)
- Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
- Remove from water, pat dry with paper towels and discard the water.
Bake the chicken:
- Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
- 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.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- 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.
