This juicy baked chicken recipe is the perfect addition to any meal—whether it’s a fresh salad, a comforting dinner, or meal prep for the week. Seasoned with a slightly sweet, savory, and salty rub, this chicken pairs beautifully with almost any dish.
Chicken is a meal prep staple thanks to its versatility—it’s perfect for salads, wraps, or even freezing for busy weeks when you need something quick and delicious.
While we enjoy smoking chicken on the Traeger gril when time permits, baking it in the oven is often the easiest and most convenient option.
This recipe is my go-to because the seasoning blend complements almost any dish, and it delivers perfectly moist, juicy chicken every single time.
Table of Contents
Why This Recipe Makes the Juiciest Baked Chicken
This baked chicken recipe is the perfect solution for achieving juicy, tender chicken every time.
The combination of seasoning, proper preparation, and baking technique ensures that the chicken remains moist and flavorful, whether you’re preparing it for a quick dinner or meal prep.
How to Prep Chicken for Perfect Baking
The key to perfectly baked chicken is uniform thickness. Begin by gently pounding your chicken breasts to about ¾-inch thick.
This step ensures even cooking, allowing the seasoning to penetrate the meat and prevents smaller parts from drying out during baking.
If you don’t have a meat mallet, consider investing in one, as it’s an easy way to help with this step. I promise you’ll find plenty of uses for the mallet once you own one!
The Secret to Juicy Chicken: Salting and Dry Brining
Salting the chicken before baking is essential to retaining moisture and achieving a juicy result. This process, called dry brining, helps the chicken retain its natural juices.
By salting the chicken ahead of time, the salt draws moisture to the surface, which is then reabsorbed, leaving the meat flavorful and tender.
The application of salt changes the protein structure, allowing it to absorb and retain water better as it cooks, preventing the meat from drying out.
Aim to salt your chicken 6 hours to 2 days before baking for the best results.
If you forget to salt the chicken, just do it when you remember – even if only 30 minutes prior to baking. Better to salt too late than not at all!
Step-by-Step Guide to Baking Juicy Chicken
- Prep the Chicken: Pound the chicken breasts to an even thickness.
- Salt and Season: Apply kosher salt and your seasoning of choice, ideally in advance.
- Bring to Room Temperature: Let the chicken sit for about 30 minutes before baking to avoid drying out the meat.
- Bake: Preheat your oven and bake the chicken until it reaches an internal temperature of 165°F.
- Rest: Let the chicken rest for 5-10 minutes before slicing to allow the juices to redistribute.
Tips for Ensuring Moist Chicken Every Time
- Use Kosher Salt: Opt for kosher salt over iodized salt to ensure even seasoning and better moisture retention.
- Season Ahead: Salting your chicken well in advance gives the seasoning time to penetrate deeply into the meat.
- Avoid Overcooking: Always check the internal temperature with a meat thermometer. Pull the chicken at 160-162°F, as it will continue cooking while it rests.
- Let It Rest: Resting the chicken post-baking is crucial for keeping it juicy. The juices are reabsorbed, ensuring a tender bite every time.
Frequently Asked Questions
-
Can I bake chicken without pounding it?
While not necessary, pounding the chicken to an even thickness ensures it cooks more evenly, keeping it moist and juicy. If you prefer not to, try to make the chicken breasts as uniform in thickness as possible. -
Can I use regular table salt instead of kosher salt?
It’s best to use kosher salt, as it dissolves more easily and provides even seasoning. If you use table salt, reduce the amount by about half to avoid over-salting. -
How do I know when my chicken is done?
Use a meat thermometer to check the thickest part of the chicken. It’s done when it reaches 165°F. If you pull it out at 160°F, it will continue cooking as it rests. -
Can I freeze baked chicken?
Yes! After baking, let the chicken cool completely and freeze it for up to 3 months. Reheat it in the oven or microwave when ready to eat, making it a perfect option for meal prep.
Recipes to Enjoy Baked Chicken With
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Juicy Baked Chicken
Equipment
- 1 baking sheet or pan, lined with tin foil
Ingredients
Chicken Prep (12-24 hours in advance)
- 2 pounds chicken breasts (about 5 medium), pounded 1/2 inch thick
- 3 teaspoons Diamond Crystal Kosher salt, adjust as needed to coat
Chicken Seasoning Mix
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano, parsley, or Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon table salt
- dash black pepper, to taste
- 2 teaspoon olive oil
Instructions
Prepare the Chicken (12-24 Hours Before Baking)
- Pound Chicken: Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound to an even thickness of ½ inch using a mallet or rolling pin.
- Salt the Chicken: In a large bowl, toss chicken breasts with 2-3 teaspoons of Diamond Crystal Kosher salt (more or less to preference), rubbing evenly to coat. Cover with plastic wrap or transfer to an airtight container. Refrigerate for 12 to 24 hours.Don't worry - the chicken won't taste salty! The salt enhances the meat and creates a rich and enhanced texture and flavor.
Preheat and Prepare for Baking
- Heat Oven: Remove the chicken from the refrigerator 30 minutes before baking. Heat your oven to 425°F (220°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper or aluminum foil, and lightly coat with nonstick cooking spray.
Season and Bake
- Mix Seasoning: In a small bowl, combine all seasoning mix ingredients (except olive oil).
- Season Chicken: Coat each chicken breast evenly on both sides with the seasoning mix, massaging gently to ensure even coverage. Drizzle olive oil over the seasoned chicken and toss to coat.
- Bake: Arrange chicken breasts on the prepared baking sheet, ensuring they are spaced out evenly. Bake for 18-20 minutes, or until the internal temperature of the thickest part reaches 165°F (74°C) using a meat thermometer.
Rest and Serve
- Rest: Remove chicken from the oven and transfer to a cutting board or plate. Let rest for 5-10 minutes to allow juices to redistribute.
- Serve: Slice and serve immediately, or use in salads, sandwiches, or meal prep.
Notes
- Salt Choice: Use Diamond Crystal Kosher salt for salting the chicken. If substituting with Morton’s Kosher salt, reduce the amount slightly, as it is denser and saltier. Avoid using table salt for the overnight salting.
- Shorter Prep Time: If short on time, salt the chicken at least 1 hour before baking for a milder brine effect.
- Internal Temperature Tip: For best results, remove the chicken from the oven when it reaches 162°F. It will continue to cook to 165°F while resting, ensuring juicy and tender meat.
