Baked Chicken Breasts

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A perfect, juicy Baked Chicken Breast recipe topped with crispy panko-parmesan crumbs are flavorful and delicious!

Baked Chicken Breasts
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. Or for drumsticks, this Oven Baked Chicken is a favorite

Baked Chicken Breast with Panko-Parmesan Crumb Topping

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.


  • 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.

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More Baked Chicken Breast Recipes You’ll Love:

Baked Chicken Breasts

4.83 from 52 votes
Perfect, juicy Baked Chicken Breasts topped with crispy panko-parmesan crumbs are flavorful and delicious!
Course: Dinner
Cuisine: American
baked chicken breast
Prep: 5 mins
Cook: 30 mins
brine time: 1 hr
Total: 1 hr 35 mins
Yield: 4 servings
Serving Size: 1 breast


  • 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


  • 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.

Last Step:

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You can brine ahead and drain, refrigerate overnight if needed before baking.


Serving: 1 breast, Calories: 271 kcal, Carbohydrates: 5 g, Protein: 40 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 129 mg, Sodium: 170 mg, Sugar: 0.5 g




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104 comments on “Baked Chicken Breasts”

  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. What if you are using a completely different brand of salt? We don’t have either of those brands in Canada! Any tips?

  6. Pretty tasty, will be a repeat receipt.  Just as tasty next day, heated in an air fryer – 10 minutes. @ 350

    1. Avatar photo
      Debbie Arnold

      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.

  7. Avatar photo
    Georgia Hanchera

    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!

  8. 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.

    1. Avatar photo
      Georgia Hanchera

      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. 👍

  9. This was absolutely delicious!  The brine made the chicken so tender!  I’ll definitely be making this again. 

  10. 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. 

  11. 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. 

  12. 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!!

  13. 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. 

  14. 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.