These baked chicken breasts are simple, healthy, and juicy baked chicken breasts recipe you’d want to make every time. The seasonings are simple and very straightforward. I brined the chicken for bout 15 minutes just to make it juicier and moist.
I’ve heard some people complain that chicken breast is dry after cooking. No, if you follow the instruction in the recipe it won’t dry out, don’t overcook it and also allow the chicken to rest before cutting into it. Brining for a few minutes also helps keep it moist. You could pair this chicken with salad, coleslaw, potatoes, quinoa, couscous, mashed potatoes or just serve it with your favorite side.
You might want to try;
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika*
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tablespoon dried parsley
- 2 large boneless (skinless chicken breasts)
- 2 tablespoons butter (divided
Slice the large chicken breasts in half lengthwise to give 4 chicken breasts. Brine your chicken breasts, fill a big bowl with warm water and salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.
- Preheat oven to 450 degrees.
- In a bowl, mix onion, garlic powder, smoked paprika, chili powder, red pepper flakes, parsley, salt, and pepper and set aside.
- Melt one tablespoon of butter (you can also use olive oil) and brush on both sides of chicken breasts.
Line a skillet with parchment paper (optional). Rub the garlic seasoning blend all over both sides of the chicken making sure all sides are coated well. Place seasoned chicken breasts in a baking dish.
Place the rest of the butter on top of each chicken breast.
Bake for 15-18 minutes. Remove baking dish from oven and tent with aluminum foil on top and bake for another 4-5 minutes or until the chicken is cooked and reaches 165 degrees F internally.
Serve with your favorite side and enjoy it.
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