The Joy of a Perfectly Baked Chicken Breast
A beautifully plated serving of the baked chicken breast. The sliced chicken is arranged on a white plate alongside a vibrant portion of roasted asparagus and a small mound of fluffy quinoa. A lemon wedge is placed as a garnish, and the plate is garnished with a sprinkle of fresh parsley. The lighting is soft and natural, creating an appetizing and inviting presentation.
Ingredients
- 4 (8-oz) boneless, skinless chicken breasts
- 4 cups water
- ¼ cup sea salt (or kosher salt)
- 2 tablespoon olive oil
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon paprika (or smoked paprika)
- ¼ teaspoon black pepper
Instructions
- Place chicken breasts in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Brine for 10 minutes at room temperature, or up to 24 hours in the refrigerator.
- Preheat oven to 450°F (232°C).
- Remove chicken from brine, rinse, and pat dry. Place in a baking dish.
- Brush both sides of chicken with olive oil.
- Sprinkle both sides of chicken with Italian seasoning, garlic powder, sea salt, paprika, and black pepper.
- Bake for 18-22 minutes, or until internal temperature reaches 160-165°F (71-74°C).
- Cover with foil and rest for 5 minutes before serving or slicing.
Notes
- For extra juicy chicken, remove from oven at 162°F (72°C) and let rest. The temperature will continue to rise.
- Feel free to experiment with different spice blends!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, cover with a little broth and bake at 250°F (121°C) until warmed through.
- Don't forget to slice against the grain for maximum tenderness!