Go Back
Golden roast chicken with parsley on a wooden board, juicy after a chicken brine
Chef Emma

Brined Baked Chicken Breasts

Boneless chicken breasts soaked in a simple salt, sugar, garlic and herb brine, then baked at 425°F until juicy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Brine 1 hour 30 minutes
Total Time 2 hours
Servings: 4 breasts
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 4 cups cold water divided
  • ¼ cup Diamond Crystal kosher salt or 3 tbsp Morton kosher or 2 tbsp table salt
  • 2 tbsp sugar or brown sugar
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 1 tsp black peppercorns
Chicken
  • 4 boneless, skinless chicken breasts about 2 lb
  • 1 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper

Equipment

  • Large zip-top bag or glass dish
  • Rimmed baking sheet
  • Instant-read thermometer

Method
 

  1. Warm 1 cup water with the salt, sugar, garlic, thyme and peppercorns until the salt dissolves. Stir in the remaining 3 cups cold water and cool completely.
  2. Put the chicken in a bag or dish, cover with the cold brine and refrigerate 1 to 2 hours.
  3. Heat the oven to 425°F. Remove the chicken, discard the brine and pat the chicken very dry.
  4. Rub with olive oil and season with paprika, garlic powder and pepper (no extra salt).
  5. Bake on a sheet pan 18 to 22 minutes, until the thickest part reaches 165°F. Rest 5 minutes before slicing.

Notes

Brine only in the fridge and never reuse brine. For a whole chicken, double the brine and soak 4 to 12 hours. Dry brine option: ¾ tsp Diamond Crystal kosher salt per pound, uncovered in the fridge 1 to 12 hours. Calories are an estimate per breast from USDA FoodData Central values.