This baked chicken breast is one of my go-to healthy chicken recipes when I need something easy, juicy, and high in protein. If you’ve ever struggled with dry chicken, this method guarantees tender results, perfect every time.
Juicy Baked Chicken Breast
Baked chicken breast often gets a bad rap for being dry and flavorless, but it doesn’t have to be! With a few simple tricks, you can create tender, juicy baked chicken breasts with a golden, flavorful crust. The key? Brining, a touch of mayo, and a Parmesan panko topping. It reminds me of Shake and Bake, but in a good way! And instead of breading the whole chicken breast, I just bread the top, which makes it super easy. If you want more healthy chicken breast recipes, try my baked Chicken Parmesan or Chicken Rollatini. If you have an air fryer, try my air fryer chicken breast recipe.
Why This Oven Baked Chicken Breast Works
If you’ve ever struggled with dry chicken breast, this method is a game changer. A quick brine, a little mayo for moisture, and a simple topping give you tender, juicy chicken every time—even if you usually prefer dark meat like I do. This is one of my go-to healthy chicken recipes when I need something easy, high protein, and family-friendly.
- Healthy and high protein (over 40g protein)
- Juicy and never dry thanks to a simple brine
- Mayo coating prevents drying
- Crispy, flavorful Parmesan-panko topping
- Even baking ensures tenderness
- Easy weeknight dinner
“Best and most tender chicken breast I’ve ever had!!!”
– from a recent commenter
Easy Baked Chicken Breast Ingredients
Here’s what you’ll need for this Healthy Baked Chicken Breasts. See the recipe card below for exact measurements.
- Chicken: Use boneless skinless chicken breasts, preferably organic for the best texture.
- Brine: Water and kosher salt, I recommend Diamond Crystal Kosher, if using Morton’s or table salt use less.
- Chicken Breast Seasoning: I used garlic powder, dried parsley, sweet paprika. You can swap for Italian seasoning, or add oregano and black pepper.
- For Topping: mayonnaise which adds moisture, seasoned Panko crumbs and shredded Parmesan cheese which form a yummy crust on top.
- For serving: fresh lemon, cut into wedges for serving.
What is the best way to brine chicken breasts?
If you’ve never brined chicken before, it’s easier than you may think! Brining is the process of letting meat sit in saltwater to tenderize it.
- To make the brine, stir 1/4 cup of kosher salt into 6 cups of water (I recommend Diamond Crystal Kosher salt which has less sodium than Morton’s).
- Add your chicken breasts and refrigerate for 1 to 2 hours.
- Once the time is up, remove the chicken from the water, pat dry with paper towels, and discard the water.
How to Bake Chicken Breast (Step-by-Step)
Chicken breast in the oven can be pretty boring. This baked chicken breast recipe is juicy and delicious! Here’s the step-by-step recipe, see recipe card below for the printable recipe.
- Start by pounding the thickest part of the chicken breast to make both sides an even thickness.
- Make the brine: Just salt and water, the chicken breasts soaks refrigerated 1 to 2 hours to add flavor inside the chicken breast and to make it super juicy.
- Season the chicken. Combine salt with the remaining spices and rub the spice mix over the chicken.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan.
- Bake: 425F until chicken reaches a minimum internal temperature of 165 degrees with an instant-read thermometer, about 25 minutes.
Ways to serve Baked Chicken Breasts
- Slice and serve over a big green salad or arugula salad.
- Serve it with your favorite sides like brown rice, over pasta, with broccoli and orzo, mashed potatoes, baked potatoes, roasted broccoli or roasted carrots.
What Temperature to Bake Chicken Breast
I bake these chicken breasts in the oven at 425F for 24 to 28 minutes. Cooking times will vary depending on the thickness of your chicken. If you want, you can also bake them at 400F, just add a few more minutes. I always recommend checking the internal temperature of the chicken with a meat thermometer. Once it reaches 165 degrees, it’s ready.
How to Keep Chicken Breast Juicy
I kept getting requests for a baked chicken breast recipe, but as a dark meat girl, I was always underwhelmed whenever I tested them. Determined to crack the code, I set out to create the ultimate baked chicken breast—and this method finally did it. The result is juicy, flavorful chicken that even converted me! Here’s what makes this baked chicken breast so juicy:
- Brine: Brining is key for juicy baked chicken breast. It helps the meat absorb moisture and seasons it from the inside out, so it stays tender and flavorful as it bakes.
- Mayo: A thin layer of mayonnaise on top locks in moisture and protects the chicken from drying out in the oven. It also helps the Parmesan-panko topping stick and turn perfectly golden.
Together, these simple steps guarantee baked chicken breast that’s never dry.
Seasoning Ideas for Baked Chicken Breast
Play around with the spice mixture to switch up the flavors.
- Italian: Follow my recipe and add Italian seasoning to the spice mix
- BBQ: Skip the parmesan-panko topping and brush with BBQ sauce at the end
- Garlic-herb: Add fresh garlic and try different herbs like thyme or rosemary.
- Spicy: Swap the seasoning for Cajun or add some crushed red pepper flakes.
Variations and Tips:
- Protein: Swap the boneless skinless chicken breasts for bone-in ones or use turkey cutlets. Cooking times will vary, so just keep an eye on it and periodically check the temperature.
- Ways to use leftovers: Chop it up and add it to salads, bowls or serve with veggies and grains.
How to Store and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or microwave.
More Baked Chicken Breast Recipes You’ll Love:
Here’s 5 more healthy chicken breast recipes, or check out more high protein recipes here:
- Baked Chicken Parmesan
- Stuffed Buffalo Chicken Breasts
- Parmesan Crusted Chicken and Broccoli
- Spinach Stuffed Chicken Breast
- Baked Chicken Milanese with Arugula and Tomatoes
Baked Chicken Breast (Juicy, Easy, High-Protein)
Ingredients
- 4 6 ounce boneless skinless chicken breasts , preferably organic
- kosher salt, Diamond Crystal Kosher, if using Morton's or table salt use less
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 1/2 tablespoons mayonnaise
- 1/3 cup seasoned Panko Breadcrumbs, OR gluten free panko
- 2 tablespoons shredded Parmesan cheese
- 1 lemon, cut into wedges for serving
Instructions
Brine the chicken:
- Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
- Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
- Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
- Remove from water, pat dry with paper towels and discard the water.
Bake the chicken:
- Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
- In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
- Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
- Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
- While the chicken bakes, slice lemon into wedges and serve with chicken.
Thank you, Gina for another fantastic easy recipe. Your recipes are on top rotation in my house!
Thanks Patti!
Moist and delicious. Easy too!
Wow! I made this with plant-based mayo and it’s fantastic.. I also used sweet Hungarian paprika and dill because I like to experiment with spices.. so good!
I 🩷 it!!!
This was delicious and so easy to prepare.
YUM! Great dish for the whole family, my 3 yo twins LOVE it too! Very light! Skipped brining and it still came out juicy. I split the huge chicken breasts in half and then butterflied before pounding out. Used romano cheese instead. Would do this again!
I LOVE this recipe! Very easy and flavorful, with the most tender chicken. I make it often.
Delicious chicken recipe! I will definitely cook this again!
Very juicy. Quick and easy..
Can I use thin sliced chicken? Is there a difference of cook time or temp?
I didn’t have panko of shredded parmesan…i used bread crumbs and shaker parmesan and it turned out Great! Juicy!
Wow! So good and super easy! I only got to leave mine in the brine for about 40 min but it was still super juicy and flavorful. I substituted smoked paprika for the regular as well. It gave the chicken a wonderful flavor my whole family loved. I’ll definitely make this chicken again. It was very easy and perfect for weeknights and I would not hesitate to serve this to guests either.
Glad you enjoyed it!
This is the best baked chicken recipe I’ve ever made! The chicken comes out so tender and moist. I’ve made it 3 times in the past mnth!
Absolutely delicious! Thank you for sharing this recipe. Love the crunchiness, the flavor, and the freshly squeezed lemon is the perfect accent!
Great recipe- we make it often and my kids love it. I like to mix the spices with the mayonnaise and spread it on to make distribution easier
I’m not a fan of mayonnaise. Can you taste it?
Not at all
I’m going to make this tomorrow. My wife doesn’t like mayo, so what can I use for a substitute. And before you say mustard she doesn’t like mustard either.
Try yogurt.
Gina… did you use thick or thin cutlets? Going to make this tomorrow.
Thick, thin will be too dry
Company worthy! I had to skip the brining as I was out of time but it was still moist and flavourful!
This chicken hit the spot!! So juicy and crispy at the same time. Kids loved it too!
Perfect!
The name of this recipe just doesn’t do it justice! It should be called “amazing chicken breasts!” but even that doesn’t describe it properly. I made this x12 for 40 people last night and x20 for a church dinner recently. Each time, I hated to say we’re having “baked chicken” because it conjures up dry baked chicken with no flavor. And every time I’ve made this, either at home or church, people rave about it and ask for the recipe. Don’t skip the brining. I now brine all of my chicken recipes, if called for or not, if I have the time.
Wow I usually never leave reviews but OMG this is the best baked chicken I’ve ever had! I’m eating it right now and it’s incredible. The brining makes a world of difference. Thank you for this recipe!
The flavors were spot on, but the note indicating that you can brine ahead, drain and cook later resulted in over brined, spongy and inedible chicken. I brined thick chicken breasts for 90 minutes after which I removed from the brine and patted dry. The dry chicken went back into the fridge for 2 hours before being prepared. I was super disappointed. Because I really enjoyed the flavor I will try it again and brine for 20 minutes immediately before cooking.
It’s possible you started chicken that is already brined? Like Kosher? Also I only use organic chicken because otherwise the chicken has a bad texture, probably from the way they were raised.
So good!! A hit with family
Wow..what a great way to make chicken breasts. Tender and full of flavor.
This chicken was super yummy. Even my super picky 9 year old had more!
I was impressed with the brining process because it did make the chicken breasts juicy. I don’t usually make breasts because of the dryness. I will definitely use this method again. And the mayonnaise was a plus. It made the breasts juicy and tasty. Good recipe. Thanks Gina.
So happy you liked them!
I’m not a big fan of chicken, but this recipe is delicious. I also make it with tilapia – skip the brining and bake at 400 for 15-20 minutes. So good!
Best and most tender chicken breast I’ve ever had!!!
Great!!
Absolutely delicious!! Will definitely make it again. My daughter had two helpings!
Another easy winner! Thank you
This was a delightfully easy recipe to fix and tasty as well. Low the way the recipe connects you to your WW and will automatically let you add to your tracking.
This is a great recipe. My whole family loved it.
I love Gina’s recipes! I have all her cookbooks and I am eagerly awaiting the next one coming this fall.
My husband commented several times that he loved this – his way of telling me he hopes I will make it again. I liked it too and also like how quick and easy it was.
Great!!
My husband commented several times how much he liked it. His way of telling me he would love it if we had it again. It was very easy to make, which I love.
Great!!
I can’t wait to try this.
Great recipe for baked chicken! I was looking for a baked chicken breast recipe that made juicy chicken and this is it! Only thing I did differently was to add 2 tsp dijon mustard to the mayonnaise before I spread that mixture over the chicken. And I added the herbs and seasonings to the panko-parmesan mixture and spread that over the mayo-coated chicken. It was easier for me. This will be in my regular rotation! Thank you for a great recipe!
I was looking for a baked chicken breast recipe that made juicy chicken and this is it! Only thing I did differently was to add 2 tsp dijon mustard to the mayonnaise before I spread that mixture over the chicken. And I added the herbs and seasonings to the panko-parmesan mixture and spread that over the mayo-coated chicken. It was easier for me. This will be in my regular rotation! Thank you for a great recipe!
This is excellent. The chicken is moist and tender and we loved the flavor with the spices. This is something I will be making frequently.
Has anyone used an air fryer instead? If so what temp and time? Thanks
I despise mayo can I use something else like yogurt or sour cream in place of it? Thanks!
Jen, try adding some dijon mustard to the mayonnaise, or replacing with dijon mustard entirely. The mayonnaise keeps the chicken moist, and the dijon takes away the mayonnaise taste.
Excellent. Tender and delicious. This is a keeper.
These were delicious – crisp on the outside, moist on the inside. I love having the breading only on top so that it gives it a nice crisp crust, without a less-crisp bottom. I did find the chicken noticeably salty (yes, I used the right kosher salt and garlic powder, not garlic salt). I think the saltiness came from the brine. I”m not willing to give that up because the chicken was so beautifully moist, but I may try cutting the brine time (I did just over an hour) down a bit.
Very tasty! I used plain breadcrumbs and added just a sprinkle of Italian seasoning. Not salty at all; wondering if people mistake garlic salt for garlic powder. Anyway, my family enjoyed it!
I made this according to the recipe EXCEPT, I was short on time and needed to get the chicken into the brine ASAP, so I did not pound the breasts until AFTER I removed them from the brine. I used table salt and 6 cups water, 1 hour. Then pounded and followed recipe exactly. This was delicious. And I may have used a bit more parmesan than called for. I am usually the first to say a dish tastes salty and, to me, this did not taste too salty. It was perfect.
What if you are using a completely different brand of salt? We don’t have either of those brands in Canada! Any tips?
Use less
Pretty tasty, will be a repeat receipt. Just as tasty next day, heated in an air fryer – 10 minutes. @ 350
Waaaay too salty
Did you use regular table salt, and maybe forget to half it?
I skipped the brining because I used kosher chicken. I only used 3/4 tsp kosher salt in the rub as written and found it waaaaay too salty as well. Maybe it’s the parmesan cheese that’s salty? Next time, and there will be a next time because it was great, I’ll skip the 3/4 tsp salt.
Oops, did not bribe mine. I used chicken cutlets
Such a flavorful way to make chicken, and they came out very tender.
Did you mistakenly use garlic salt instead of garlic powder?
This “Baked Chicken” was quick and easy! Moist, delicious flavor with crunch.! Love all skinny taste and plan my meals around her recipes. Thank you, Gina, for helping to make feeding my family so enjoyable!
This was AWESOME and super easy. Definitely a keeper!
great!!
How do I keep the breading from falling off and sticking to the baking sheet? I sprayed it with olive oil and still had it happen.
Hi. Just made this tonight. The mayonnaise was the glue – I spread the mayo on the tops, patted the Panko/Parmesan mixture on top, then sprayed tops with Olive Oil. No place for the coating to go. Do it again. 👍
Didn’t need to brine. Turned out perfect and delicious! Used 1/2 tsp salt.
I did not coat the bottom of the chicken only the top
This was absolutely delicious! The brine made the chicken so tender! I’ll definitely be making this again.
Wow! This was absolutely DELICIOUS!! Loved by all. Didn’t change a thing.
Awesome!
This was so easy and delicious!
I skipped the brine because I didn’t have time tonight, but i will definitely add that step next time!
I also shredded my parm a little finer than I think I would next time, but it still came out great! Flavorful and juicy and you cannot beat the ease of this.
Superb! One of the best tasting recipes I’ve used for chicken, and it was already requested to make it again soon before we even finished our meal!! 😋
Only variation I made was to use smoked paprika, because that is what I had on hand.
Superb! One of the best tasting recipes I’ve used for chicken, and it was already requested to make it again before we even finished our meal!!
Delicious and easy! I used Greek yogurt instead of Mayo and it worked perfectly. Also forgot the lemon at dinner so will try it with leftovers! Served with balsamic zucchini.
I’m not usually a fan of using chicken breasts since they tend to get dry, but I’m so glad I tried this recipe. The mayo seems to help keep the chicken juicy, and the crunch of the panko and parmesan is just delightful. I will definitely be making this again.
This was delicious, but the measurements are way off. I had 59 double the amount of spices, Mayo and panko. I didn’t have any reduced fat mayo, so I used 1 tbs of Mayo and .5 tbs plain Greek yogurt (and then I ended up doubling that mix).
They were not as tender as I hoped, but I only had an hour to brine. I will do 2 hours for sure next time.
I made this today for my wife and me. It was one of the best recipes for chicken breast that we’ve come across. We agreed that I’ll fix it for our family the next time we’re all together. Usually I follow a recipe exactly the first time, and then adjust it to make it more to our liking. I won’t be changing anything in this one. Thanks.
Thanks Philip! Glad you both enjoyed this!
I used pork chops instead of chicken and grated parm instead of shredded and it came out delish. I didn’t brine them because I didn’t have the time and they still came out very tender. Next time I’d add more salt and seasoning. Super easy, yummy dinner.
Does anyone know if you can freeze these after they are cooked?
Sure, why not 🙂
I always freeze leftover cooked chicken.
You guys. I’ve been making Skinnytaste recipes for over 6 years, and this is my first recipe comment… you HAVE TO try this chicken recipe. It is INCREDIBLE!!!! I made some mods. I skipped the salt brine (honestly did not miss it at all, was plenty salty), and I almost always double spices in any Skinnytaste recipe.
I also changed up the spices a little bit— I used the paprika, garlic powder, salt, and then added a little thyme, and a mushroom umami spice that I have (left out the parsley for personal preference). And this was the best baked chicken I’ve ever eaten. I think it’s the mayo— it really locks in the moisture as it cooks, and we use a digital meat thermometer to cook meats to perfection. Served ours with sauteed mushrooms and a side salad. *chefs kiss* Can’t WAIT to eat this again.
GREAT!
Delicious! Everyone loved them.
Absolutely awesome! Don’t skip a step. The brining followed by spice rub really made a huge difference.
Delicious 🤤 Juicy and full of flavor!
Just printed and slipped in my Book of Inspiration. Yes, I keep an old fashioned recipe notebook.
🙂
It was great I love it
This was delicious – my first time to brine chicken breasts and they definitely were juicy. The only change I would make is I think I will mix the parmesan in with the panko – I put it on the top and it got a little crispy.
These are easy to make, TOTALLY DELICIOUS, and already a most requested recipe in my house. Foods like these make WW dinner prep easy. SO, SO good. Also, I HATE mayonnaise and don’t even notice it in this recipe. If you hate it too, have no fear! It magically disappears during the cooking process.
Great flavor, juicy – amazing!
Are the calories correct on this recipe? A raw 6 oz chicken breast is 276 calories before adding the mayo, bread crumbs and cheese. I am looking forward to making this and just wanted to confirm the calories. Thanks.
Even the pickiest eater in our house ate these! Actually he came back for seconds. (And when I say picky I mean we can count the foods he will eat on our fingers!) This was so incredibly simple and used ingredients that I almost always have on hand. I used olive oil mayonnaise.
A family hit! Used sour cream instead of mayonnaise because of an intolerance and it was still delish! I also missed the Morton’s Salt cut in half direction but I realized my error before mixing up the other spices so I just omitted the 3/4 tsp in the spice mix.
Mayo is not something we eat in our house. Was the sour cream a good substitute? I’m dying to make this!
Can you brine the chicken longer than 1-2 hours or would it get too salty? My thought is to start brining it in the morning before work and then cook for dinner. Anyone have any thoughts? Appreciate the help!
It can only get as salty as the brine itself.
If I use kosher chicken breasts, do I still need to brine?
No, it will be salty
This will be my new go-to baked chicken recipe! Perfectly juicy and we loved the crust on top. I didn’t have panko, so I just subbed Italian breadcrumbs. I served it over Caesar salad and the whole family devoured it. I did use Morton’s kosher salt and missed to use half because it was not written into the directions, and I just skimmed over the ingredients list. Totally my fault, but it was too salty. Not ruined, but would have been much better if i had seen to use half. Now I know for next time!
Really great recipe. I didn’t have time to brine the chicken and it still turned out great. Next time I’ll brine it.
Don’t make the same mistake I did. I used Morton’s Course Kosher salt and did not realize it said to us HALF for the brine. Mine came out way too salty. Otherwise it definitely had potential to be really good. Will try this again soon.
Yes, mortons has twice the sodium.
Can you brine the chicken longer than 1-2 hours or would it get too salty? My thought is to start brining it in the morning before work and then cook for dinner. Anyone have any thoughts? Appreciate the help!
Yeah the instructions are a bit misleading. If I didn’t read these comments, I’d be in the same pickle. You should revise this step in the instructions to make it more clear.
The ingredients say to use half if using mortons.
I did this recipe in the air fryer 6-8 minutes @380. I butterflied the chicken breast since
I did not have time to brine, and prepared as per recipe. It was amazing and so quick. I will be adding this to my week night rotation
Hi! Kind of a silly question but if the kosher salt I have is coarse, do I still use the same amount? Thank you!!
Easy, delicious, and healthy recipe for a quick weeknight chicken dinner.
Seriously delicious! I’m SO happy to see WW Personal Points with your fine recipes!
Where are the personal points? I’m not seeing them!!!
The orange button
Do you think you can use chicken tenders? Would you need to brine?
I wouldnt brine them
I love SkinnyTaste for healthy recipes. This was the juiciest chicken breast that I have tasted, even though I only brined for 30 minutes.
My mayo-parmesan-breadcrumb crust turned out to be soggy though it was still very yummy. Next time, I will try a lighter hand while adding mayo.
I served it with roasted asparagus and pickled radishes. Hubby and toddler couldn’t stop eating it!!
Thanks for another winning recipe, that will be in regular rotation at our home.
Do you use regular mayo or light?
Regular
Delicious! I made this for dinner tonight and the whole family loved it. My chicken breasts were quite large so I added 3 minutes to the cook time and broiled for 2 1/2 minutes for extra crispyness!
Made this tonight according to recipe. It did not brown at all. Sprayed with olive oil. Looks very unappetizing but can’t leave it cooking any longer
That’s odd! Did you pat the chicken dry?
Made this tonight…wowza delish!! I am not a big Mayo eater so was a bit skeptical about using it ..but so much flavor in the spices and panko/cheese mix didn’t know the Mayo was there ….will make again !
Is the mayo in the recipe regular or light?
Regular
Did the all the WW points go away? I don’t see them anymore.
There’s a little orange square right under the print button at the top of the recipe? If you tap that it will go to your Weight Watchers app and give you the points.
Any suggestions on something besides mayo to use (egg allergy)?
Mayo or Ranch
Vegan mayo will work too.
From past experience with a ST recipe that calls for brining, the brand of salt matters. Morton is much saltier, so do use the Diamond Crystal kosher salt.
Correct, Mortons will be twice as salty, so I would use half.
Can you make this with chicken thighs instead?
I am planning to make this with thighs also. Cannot wait!
What could I substitute for the mayo? Im just not a mayo fan. I use your recipes ALL THE TIME. Best recipes ever!!
Some people mentioned yogurt or ranch!
I know everyone is in the ww new bandwagon but I am still doing blue freestyle and will not go to tye new one. How many blue points in this
I wish I could tell you, WW no longer provides that info but I linked to the app so you can see my personal points.
Does linking to the app only work in the US? I’m in Canada and it’s only opening my app but not providing me my personal points.
US only so sorry
Has anyone tried pickle juice instead of brine? I did once and it tasted like baked pickle chicken.
It’s a “secret” from Chick FileA apparently.
Curious.
That sounds tasty!
I really really wanted to love this dish. Is 3/4 teaspoons of salt correct?? Next time I make this I will adjust the salt to at least half that.
It is correct if you use Diamond Crystal Salt, Mortons is double the sodium and table salt is even saltier.
Yummy
Can you make this in an air fryer? If so, does the chicken need to be sprayed with olive oil and at what temp and for how long? Thanks!
I intend to do it in the air fryer and yes, it will need to be sprayed and cooked at 350 for about 10 minutes till it registers 165. I’ll also brine it in pickle juice, haven’t decided on dill or bread and butter.
curious too!
I did it in the air fryer at 360 for about 12-13 minutes after preheating. My chicken breasts were fairly big but that didn’t stop me from eating a whole one. 😂
Will light Mayo work or will it alter the end result ? Also, do I rinse the chicken after brining ? I’m excited to try this .
Excited to make this! Is there something I can use instead of mayo to get the panko to stick?