The Best Ever Baked Chicken Breast
This is my go-to for juicy, flavorful chicken every single time. The trick is a quick brine and a hot oven — it sounds simple because it is. Great on its own, thrown on a salad, tucked into a sandwich or quesadilla. Once you make it this way you won't go back.
This baked chicken breast is naturally gluten-free, dairy-free, and low FODMAP friendly — a simple, high-protein dinner that works for just about every dietary need. A reliable staple for anyone eating for gut health or just looking for an easy, nourishing weeknight meal.
4
20 minutes (including brine)
20 minutes
Ingredients
- •4 chicken breasts
- •Warm water and a generous amount of salt (for brining)
- •Olive oil
- •Paprika
- •Garlic powder
- •Salt and pepper
Instructions
- 1
Flatten chicken breasts to an even thickness — if they're very thick, slice in half horizontally. This ensures everything cooks evenly.
- 2
Submerge in warm salted water and brine for 15 minutes. Remove and pat completely dry.
- 3
Coat generously in olive oil then season all over with paprika, garlic powder, salt, and pepper.
- 4
Bake at 425°F for about 20 minutes, or until a meat thermometer reads 165°F. A thermometer is the best way to know — it takes the guesswork out completely.
- 5
Rest for 5 minutes before slicing.
Tips
- •Don't skip the brine — it's what makes the chicken stay juicy.
- •Pat the chicken really dry before adding oil and seasoning so it gets a nice color in the oven.
- •Leftovers are incredible. Use on salads, in sandwiches, quesadillas, grain bowls — anything.
- •Low FODMAP: skip the garlic powder and use garlic-infused olive oil instead.