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Perfect Kosher Baked Chicken Breast Recipe (Juicy & Tender)

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Baked chicken breast doesn’t have to be dry. A quick brine and a hot oven give you juicy, tender chicken seasoned with paprika, garlic powder and thyme.

Why Brining Helps

A short soak in salt water, from 30 minutes to 4 hours, helps lean chicken breast hold on to its moisture during cooking. Pat the breasts dry after brining, rub them with olive oil and seasoning, and bake at a high temperature. The most important step is not overcooking: use a meat thermometer and take the chicken out at 160 to 165°F, then let it rest for 5 minutes before slicing.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is already salted during koshering, so many cooks skip the brine or brine for a shorter time with less salt to avoid an overly salty result. If you skip the brine, the thermometer matters even more.

Serving and Leftovers

Slice it over salads, into sandwiches or alongside rice and vegetables. Leftovers keep for 4 days.

Perfect Kosher Baked Chicken Breast Recipe (Juicy & Tender)
Learn the simple technique that guarantees juicy, tender baked chicken breast every time. No more dry, flavorless dinners.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

For Brining
  • 4 cups water
  • 1/4 cup kosher salt
  • 1 teaspoon garlic powder optional
For Chicken
  • 4 boneless skinless chicken breasts 6-8 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt

What I use for this recipe

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Method
 

Preparation
  1. Dissolve kosher salt and garlic powder in 4 cups of water to create brine. Submerge chicken breasts completely and refrigerate for 30 minutes to 2 hours.
  2. Preheat oven to 425°F. Remove chicken from brine and pat completely dry with paper towels.
  3. Mix paprika, garlic powder, thyme, black pepper, and salt in a small bowl. Rub chicken breasts with olive oil, then coat evenly with spice mixture.
Baking
  1. Place seasoned chicken breasts on a rimmed baking sheet lined with parchment paper, leaving space between each piece.
  2. Bake at 425°F for 6 minutes, then reduce temperature to 375°F without opening the oven door.
  3. Continue baking for 15-20 minutes until internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
  4. Remove from oven and let rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat.

Notes

Brining time can be extended up to 4 hours for even more tender results. Store leftovers in refrigerator for up to 4 days. Chicken can be sliced and used in salads, sandwiches, or reheated gently. For food safety, always use a meat thermometer to ensure proper doneness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 0g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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