Oven-Baked Chicken Breasts
Perfectly tender and juicy oven-baked chicken breasts in 20 minutes with a saltwater brine for extra flavor.
- 2 boneless, skinless chicken breasts
- 1-2 tbsp olive oil or melted butter
- salt and pepper to taste
Fill a large bowl with water and mix in 2 tablespoons kosher salt until fully dissolved. Add the chicken breasts and place in the fridge to brine for 20 minutes and up to overnight.
Remove the chicken from the brien and rinse for several minutes under cold water. Pat dry with paper towels.
Preheat the oven to 450°F.
Place the chicken breasts on a baking sheet and coat on all sides with olive oil or butter. Sprinkle with salt and pepper.
Roast for 15-20 minutes, until the internal temperature registers 165°F in the thickest part of the meat. Remove from teh oven and let the chicekn rest for 5-10 mintues, covered with aluminum foil, before slicing and serving.