Perfect Kosher Baked Chicken Breast with Herbs

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There’s nothing quite like the aroma of chicken roasting in the oven on a weeknight. It fills the house with that familiar warmth that says dinner is almost ready. I’ve been making this baked chicken breast recipe for years, and it’s become my go-to when I need something reliable and delicious without too much fuss.

Chicken breast gets a bad reputation for being dry, but that’s usually because people overcook it or skip the brine. This recipe solves both problems. I start with a simple salt brine that takes just 30 minutes but makes all the difference. The salt helps the chicken retain moisture while it cooks, and the herbs infuse right into the meat. You don’t need anything fancy here, just kosher salt, some fresh thyme, and rosemary if you have it.

The Secret to Juicy Baked Chicken

The key is getting the temperature right. I bake these at 425 degrees, which is hot enough to get a nice golden color on the outside but not so hot that the meat seizes up. A meat thermometer is your best friend here. Pull the chicken when it hits 160 degrees, then let it rest. It’ll coast up to 165 while it sits, and you’ll have juicy, perfectly cooked meat every time.

Getting the Temperature Right

This works beautifully for Shabbat dinner alongside roasted vegetables or a simple rice pilaf. During the week, I’ll slice leftovers for sandwiches or toss them into salads. The herb coating gives it enough flavor to stand on its own, but it also plays well with whatever sides you have on hand.

Perfect Kosher Baked Chicken Breast with Herbs - American recipe
There's nothing quite like the aroma of chicken roasting in the oven on a weeknight. It fills the house with that familiar warmth that says dinner is almost ready. I've been making this baked chicken breast recipe for years, and it's become my go-to when I need something reliable and delicious without too much fuss. Chicken breast gets a bad reputation for being dry, but that's usually because people overcook it or skip the brine. This recipe solves both problems. I start with a simple salt brine that takes just 30 minutes but makes all the difference. The salt helps the chicken retain moisture while it cooks, and the herbs infuse right into the meat. You don't need anything fancy here, just kosher salt, some fresh thyme, and rosemary if you have it. The key is getting the temperature right. I bake these at 425 degrees, which is hot enough to get a nice golden color on the outside but not so hot that the meat seizes up. A meat thermometer is your best friend here. Pull the chicken when it hits 160 degrees, then let it rest. It'll coast up to 165 while it sits, and you'll have juicy, perfectly cooked meat every time. This works beautifully for Shabbat dinner alongside roasted vegetables or a simple rice pilaf. During the week, I'll slice leftovers for sandwiches or toss them into salads. The herb coating gives it enough flavor to stand on its own, but it also plays well with whatever sides you have on hand.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Brine
  • 4 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried
For the Chicken
  • 4 pieces boneless skinless chicken breasts 6-8 oz each
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary chopped, or 1 tablespoon dried
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 3 cloves garlic minced
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt

Method
 

Prepare the Chicken
  1. Dissolve the salt in water in a large bowl. Add thyme and stir to combine. Submerge chicken breasts in the brine and let sit for 30-45 minutes at room temperature.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Remove chicken from brine and pat completely dry with paper towels. Discard the brine.
Season and Bake
  1. In a small bowl, mix olive oil, rosemary, thyme, minced garlic, pepper, and salt to make a paste.
  2. Rub the herb mixture all over both sides of each chicken breast, coating evenly.
  3. Place chicken on the prepared baking sheet, leaving space between each piece.
  4. Bake for 20-25 minutes, until internal temperature reaches 160°F (71°C) when measured with a meat thermometer in the thickest part.
  5. Remove from oven and let rest for 5 minutes before slicing. The temperature will rise to 165°F (74°C) during resting.

Notes

Brining time can be extended up to 2 hours for extra flavor, but don't go longer or the texture becomes mushy. If your chicken breasts are very thick (over 1 inch), pound them to even thickness or butterfly them for more even cooking. Leftovers keep in the refrigerator for 3-4 days and reheat well in a 300°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 580mg 25%
Dietary Fiber 0.5g 2%
Total Sugars 0.5g
Protein 54g 108%
*Percent Daily Values are based on a 2,000 calorie diet.
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