Imported from the web

Baked Chicken Breasts

Name: Baked Chicken Breasts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (Pounded to an even thickness); 2 cup lukewarm water (For the brine); 0.25 cup kosher salt (For the brine; skip the brining step if the chicken has already been pre-brined in a sodium solution); 2 cup cold water (For cooling the brine; a few ice cubes may be used instead); 1 tbsp melted butter or olive oil (Use one or the other; for brushing the chicken); 1 tsp kosher salt (For seasoning the chicken); 0.5 tsp freshly-ground black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika

Imported by Michael Gannotta on SeeMeCook

Juicy, tender baked chicken breasts prepared with an optional brine, melted butter or olive oil, and a smoky garlic-paprika seasoning blend. The chicken is baked at high heat and rested before serving.

4 servings35 minAmerican

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Ingredients

4 boneless, skinless chicken breasts (Pounded to an even thickness)
2 cup lukewarm water (For the brine)
0.25 cup kosher salt (For the brine; skip the brining step if the chicken has already been pre-brined in a sodium solution)
2 cup cold water (For cooling the brine; a few ice cubes may be used instead)
1 tbsp melted butter or olive oil (Use one or the other; for brushing the chicken)
1 tsp kosher salt (For seasoning the chicken)
0.5 tsp freshly-ground black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika

Steps

1
Optional brine: Check the chicken package label. If the breasts have already been pre-brined in a sodium solution, skip this step. Otherwise, fill a large mixing bowl with 2 cups lukewarm water and 1/4 cup kosher salt. Stir until most of the salt is absorbed.
2
Add 2 cups cold water, or a few ice cubes, to lower the brine temperature until it is cool to the touch.
3
Add the chicken breasts to the brine and let them sit for 15 minutes. Alternatively, cover the bowl and refrigerate the chicken in the brine for up to 6 hours.
4
Remove the chicken breasts from the brine, rinse them with cold water, and pat them dry with paper towels.
5
Preheat the oven to 450°F.
6
Place the chicken breasts in a single layer in a large baking dish or roasting pan.
7
Brush both sides of the chicken evenly with the melted butter or olive oil, turning the breasts once. This helps prevent sticking and helps the seasoning adhere.
8
In a separate small bowl, whisk together the seasoning salt, black pepper, garlic powder, and smoked paprika until combined.
9
Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
10
Bake for 15–18 minutes, or until the chicken is cooked through and no longer pink. Because cooking time depends on the thickness of the breasts, check the thickest part with a cooking thermometer; it should reach 165°F.
11
For a more browned and crisp top, turn the broiler to high during the final 3–5 minutes and broil until the chicken is cooked through and golden on top. Watch closely so it does not overcook or burn.
12
Remove the pan from the oven and transfer the chicken to a clean plate. Loosely tent the plate with aluminum foil and let the chicken rest for at least 5–10 minutes.
13
Serve warm.

Notes

The recipe lists 20 minutes of prep time, 15 minutes of cook time, and 35 minutes total. Brining is optional for chicken that has already been treated with a sodium solution. The longer refrigerated brine option adds up to 6 hours to the total time.