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.
