This is the best approach I’ve found to consistently make moist, delicious baked chicken breasts. We often will cook a large batch of it and then split it up into various meals throughout the week.
- Brine the chicken breast for at least 30 minutes. To do this, fill a large bowl with lukewarm (but not hot, you’re not cooking the chicken here) water, add salt until it’s saturated, and then put the chicken breast in.
- Pound the chicken flat-ish. It doesn’t have to be super thin, but uniform thickness is helpful when you’re baking at high heat for a short period of time.
- Brush the chicken breast on both sides with butter, olive oil, or some other cooking oil. I use olive oil but I’ll bet butter tastes great.
- Rub your preferred seasonings on the chicken.
- Bake at 450 degrees for 18 minutes.
- Remove the chicken from the oven and let it stand for 10-15 minutes.