Description
This Baked Chicken Breast recipe delivers juicy, tender, and high-protein chicken breasts with a flavorful seasoned panko crust. Easy to prepare and perfect for a healthy dinner, this dish features a brining step for extra moisture and uses simple pantry spices and mayonnaise to keep the chicken moist and delicious.
Ingredients
Chicken and Brine
- 4 boneless skinless chicken breasts (6 ounces each, preferably organic)
- 6 cups water
- 1/4 cup Diamond Crystal kosher salt (or half this amount if using Morton’s or table salt)
Spice Rub
- 3/4 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
Topping
- 1 1/2 tablespoons mayonnaise
- 1/3 cup seasoned panko breadcrumbs (or gluten-free panko)
- 2 tablespoons shredded Parmesan cheese
- Olive oil spray
Serving
- 1 lemon, cut into wedges
Instructions
- Brine the chicken: Pound the thicker end of each chicken breast to level the thickness using a meat mallet or rolling pin to ensure even cooking. In a large bowl, dissolve 1/4 cup Diamond Crystal kosher salt in 6 cups of water (adjust salt if using Morton’s or table salt). Submerge the chicken breasts in the brine, cover, and refrigerate for at least 1 hour or up to 2 hours to help retain moisture during cooking.
- Prepare for baking: Preheat your oven to 425°F (218°C). Remove the chicken from the brine, pat dry thoroughly with paper towels, and discard the brine. Lightly spray a 9 x 12-inch baking dish with olive oil spray to prevent sticking.
- Season the chicken: In a small bowl, combine 3/4 teaspoon kosher salt, garlic powder, dried parsley, and paprika. Rub this spice mixture evenly over both sides of each chicken breast. Place the chicken breasts in the prepared baking dish.
- Add the topping: Spread 1 1/2 tablespoons of mayonnaise evenly over the top of each chicken breast to add moisture and help the topping stick. Sprinkle each breast with 1/3 cup seasoned panko breadcrumbs and 2 tablespoons shredded Parmesan cheese. Finish by spraying the tops lightly with olive oil spray for a golden crust.
- Bake the chicken: Place the baking dish into the preheated oven and bake for 24 to 27 minutes or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer, ensuring the chicken is fully cooked yet juicy.
- Serve: While the chicken bakes, cut the lemon into wedges. Serve the baked chicken breasts with lemon wedges to squeeze over for a fresh burst of flavor.
Notes
- Brining is key to juicy and tender chicken breasts—do not skip this step.
- Adjust salt quantities based on the type of kosher salt used, as Morton’s is denser than Diamond Crystal.
- If you prefer gluten-free, use gluten-free panko breadcrumbs.
- Use a meat thermometer to check for doneness to avoid overcooking.
- Let the cooked chicken rest a few minutes before serving to allow juices to redistribute.
- Prep Time: 1 hour 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American