Description
Juicy and flavorful baked chicken breasts, seasoned simply with olive oil, garlic, and herbs, that stay tender without drying out.
Ingredients
- 4 boneless skinless chicken breasts (about 6–8 oz each)
- 1 cup water + 2 tablespoons kosher salt (optional for brine)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon kosher salt (adjust if brined)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon unsalted butter (optional)
- Fresh lemon wedges and chopped parsley for garnish
Instructions
- Optional brine: Dissolve 2 tablespoons kosher salt in 1 cup warm water, submerge chicken breasts, and refrigerate for 15–30 minutes. Rinse and pat dry.
- Preheat oven to 400°F (200°C) and heat an oven-safe skillet over medium-high heat.
- Pat chicken dry, rub with olive oil, and season with salt, pepper, oregano, and smoked paprika.
- Add a teaspoon of oil to the skillet and sear chicken breasts for 2–3 minutes per side until golden.
- Add minced garlic to the pan, then transfer to oven and roast for 8–12 minutes until internal temperature reads 160–165°F.
- Remove from oven, add butter if using, and let rest for 5–7 minutes before slicing and serving.
Notes
Brining is optional but enhances juiciness. Letting the chicken rest helps to redistribute juices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American