Juicy Oven Baked Chicken Breasts

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Juicy Oven Baked Chicken Breasts


Ingredients



FOR THE CHICKEN BREASTS

4 (1 pound) boneless, skinless chicken breasts
4 cups lukewarm water about 90 to 105 degrees Fahrenheit
1/4 cup salt
1 tablespoon olive oil





CHICKEN SEASONING BLEND

1/4 teaspoon salt, (optional - chicken will have absorbed some of the salt from the salted water)
1/4 teaspoon fresh ground pepper
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley
fresh chopped parsley, for garnish














Instructions


  • Preheat oven to 425F.
  • Place chicken breasts in a large bowl and set aside.
  • In a large measuring cup or a mixing bowl combine lukewarm water and salt; stir and pour over chicken breasts. Set aside for 20 to 30 minutes. You can also also cover the bowl and refrigerate for 2 hours.
  • In the meantime, prepare the Chicken Seasoning Blend.
  • Combine salt, fresh ground pepper, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried basil, dried rosemary, and dried parsley in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
  • Pour out the salt water and rinse each chicken breasts under cold water; pat dry with paper towels.
  • Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
  • Sprinkle seasoning blend evenly over the chicken breasts on all sides. You don't have to use the entire seasoning blend; use as much as you like.
  • Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
  • For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
  • Remove from oven and transfer chicken breasts to a serving plate.
  • Let chicken rest for 10 minutes before cutting.
  • Garnish with fresh chopped parsley and serve.


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