When you hear the words “baked chicken breast”, what comes to mind? A succulent, flavorful cut of juicy meat that is the highlight of your meal?
Well, no. Not normally.
Baked chicken is, however, easy, healthy, a good source of protein, great for meal prep, picky eaters and the cooking time is usually mostly unattended so that’s great too.
So I decided to up the ante and actually make chicken breast something I crave. This chicken recipe takes a little extra prep work but is super worth it to me.
ESPECIALLY when I prepare this ahead of time and want my chicken to stay moist and flavorful or don’t want to grow sick of it when I use it for meal prep for the week.
You will brine your chicken. No, that’s not just for turkeys. Yes, it’s extra work. Yes, it’s worth it.
Followed by the easiest marinade ever and my forever go to — Italian dressing.
Followed up a delicious spice rub to give it a little crispy crust on top. My favorite part of the spice rub is the poultry seasoning. I discovered my love for it this fall and immediately decided to add it to recipes as often as I could get away with it.
Then cooked at a high temp to brown it up nicely without cooking it so long the meat dries out.
Sound good? Yep. I promise, it is.
Here is what you will need.
For the Brine:
4 cups of water, divided
1/3 cup of salt
3 garlic cloves, peeled and smashed
For the Chicken:
1.5 lbs of chicken breast
1/2 cup of Italian Dressing
For the Dry Rub:
1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp poultry seasoning
- Heat 2 cups of water to a boil. Add salt and stir until dissolved.
- Add 2 cups of cold water and allow mixture to cool. Add smashed garlic.
- Place chicken in brine and refrigerate for 30 minutes.
- Rinse chicken under water.
- Place chicken in a plastic bag or container with the Italian dressing and allow to marinate at least two hours or even overnight.
- When ready to cook the chicken, preheat the over to 450 degrees F.
- Rinse the marinade from the chicken and dry the meat thoroughly.
- Combine all spices for the dry rub and rub the top of the chicken breasts so that they are well covered.
- Cook for 30 minutes or until the internal temperature reaches 165. I recommend using a meat thermometer so you avoid overcooking it.
- Let the chicken rest for 10 minutes before slicing or eating.
Let me know what you think! And comment down below with your favorite baked chicken recipe 🙂