Baked Chicken Breasts
A perfect, juicy Baked Chicken Breast recipe topped with crispy panko-parmesan crumbs are flavorful and delicious!
Baked Chicken Breasts
The secret to making these Baked Chicken Breasts super juicy is brining the chicken in saltwater and spreading a little mayo on the chicken before baking (trust me!). It’s then topped with a little panko and parmesan for a tasty chicken dinner the whole family will love! If you want more healthy baked chicken breast recipes, try this Baked Chicken Parmesan or Chicken Rollatini.
This oven-baked chicken reminds me of Shake and Bake but in a good way. I discovered Shake and Bake, or maybe it was Oven Fry when my parent’s friend invited me over for dinner as a kid. My parents never cooked from packages so it was my first time trying it, and I loved it. Here, I use mayo to help the “shake and bake” panko mixture stick to the chicken. And instead of breading the whole chicken breast, I just bread the top, which makes it super easy.
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.
1. To make the brine, stir a quarter cup of salt into six cups of water.
2. Add your chicken and refrigerate for an hour or two.
3. Once the time is up, remove the chicken from the water, pat dry with paper towels, and pour out the water.
How long does it take to bake chicken breasts?
I bake these chicken breasts in the oven at 425 degrees for 24 to 28 minutes. Cooking times will vary depending on the thickness of your chicken. I always recommend checking the internal temperature of the chicken with a meat thermometer. Once it reaches 165 degrees, it’s ready.
Variations:
- Protein: Swap the boneless skinless chicken breasts for bone-in ones or pork chops. Cooking times will vary, so just keep an eye on it and
periodically check the temperature. - Spices: Play around with the spice mixture to switch up the flavors. You could add chili or onion powder or omit any spices that you don’t have.
More Baked Chicken Breast Recipes You’ll Love:
- Ratatouille Baked Chicken
- Pickle-Brined Baked Chicken Tenders
- Chicken Thighs with Brussels and Sweet Potatoes
- Baked Chicken with Dijon and Lime
- Baked Chicken Milanese with Arugula and Tomatoes
Baked Chicken Breasts
Ingredients
- 4 6 ounce boneless skinless chicken breasts , preferably organic
- kosher salt, Diamond Crystal Kosher, if using Morton's or table salt use half
- 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 pankp
- 2 tablespoons shredded Parmesan cheese
- 1 lemon, cut into wedges for serving
Instructions
- 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.
- 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.
Video
Notes
Nutrition
Vegetarian Meals
Under 30 Minutes
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Paleo
Slow Cooker Recipes
Low Carb
Dairy Free
Pressure Cooker Recipes
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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?
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.
🙂
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!
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!
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. 😂
Excited to make this! Is there something I can use instead of mayo to get the panko to stick?