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juicy baked chicken

Juicy Baked Chicken

Moist, tender chicken baked with a sweet and savory seasoning blend. Perfect for salads, meal prep, or a main course dinner.
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Course: Main Course
Cuisine: American
Keyword: Chicken, Healthy, Meal Prep, quick and easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 6 servings
Calories: 200kcal

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.

Nutrition

Calories: 200kcal