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chicken breasts in a cast iron pan

Oven-Baked Chicken Breasts

Perfectly tender and juicy oven-baked chicken breasts in 20 minutes with a saltwater brine for extra flavor.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 2


  • Large bowl
  • Baking sheet
  • Instant-read thermometer


  • 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.