Perfect Roasted Chicken Breast
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Do you struggle getting your white meat chicken to come out moist and delicious? I have one simple step to share with you that results in the most juicy tender chicken every. single. time.
Let’s chat about what makes these roasted chicken breasts so juicy and tender.
Most of us already know that brining meat helps maintain moisture, but did you also know that a salty brine breaks down the muscle fibers resulting in a super tender piece of meat? Unlike brining a whole turkey for hours, this method using chicken breasts only take a few extra minutes, and you’ll be so glad you did! There is nothing more frustrating than pulling out your beautifully seasoned meat and it’s dry as a bone. We don’t need a repeat episode of National Lampoons Christmas Turkey dinner. 😳
All you need is a big bowl of warm water and some kosher salt and you’re all set! There are many different brining times depending on the cut of meat you use. Experts say a good 30 minutes for boneless meat, but I tested a 15 minute brining time with large breast meat and it works perfect!
Learn more about proper brining methods and which cuts of meat work best, here.
Using the brining method with any kind of seasonings works great, so use what you love. This is a simple roasted chicken recipe with a seasoning of paprika, seasoning salt and black pepper. My late mother-in-law made the best grilled, roasted, pan seared, you name it chicken, and this was her go to. It was always so good!
See notes below in the recipe box for additional info!
Perfect Roasted Chicken
- 4 large chicken breast, thawed same size so they cook evenly
- 4 cups warm water
- 1/4 cup kosher salt if using table salt, reduce by half
- olive oil
- 1 tsp seasoned salt
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
Preheat oven to 450°F and prepare large rimmed sheet pan with foil for easy clean-up.
- In a large bowl add warm water and salt. Stir until water is clear and add chicken. Let set for 15 minutes undisturbed.
- While chicken is bathing in salt water, mix up seasonings in small bowl and set aside.
- After the 15 minutes, remove chicken and rinse well with cold water. Pat dry and lay out on prepared sheet pan. Drizzle both sides with a little olive oil, then sprinkle on seasoning mix.
- Roast in preheated oven for 25-30 minutes or until internal thermometer in the thickest part of the meat says 165°F. If you'd like a little more browning on top, set pan a few inches from the broiler the last 2 minutes, give or take, for a crispier top. Make sure to watch the chicken as it can burn and overcook quickly.
- When chicken is done cooking, let rest for 5 minutes with foil over the top. Slice and serve!
- Slice chicken thin for sandwiches.
- Dice chicken in cubes for salads and wraps.
- Shred chicken to make easy quesadillas, tacos and nachos.
- Make a fast chicken soup with leftover cooked chicken.