Perfect Kosher Baked Chicken Breast with Herbs

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Baked chicken breast with herbs starts with a quick brine flavored with thyme, then a rub of olive oil, rosemary, thyme, garlic and pepper before baking.

Brining and Even Thickness

A 30-minute brine keeps lean breast meat moist; don’t go longer than 2 hours, or the texture turns mushy. Pound or butterfly very thick breasts so they cook evenly. Bake until 165°F and rest briefly before slicing.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is already salted during koshering, so you can shorten the brine or use less salt.

Leftovers

Leftovers keep for 3 to 4 days and reheat well at 300°F.

A simple herb-crusted chicken breast that stays juicy every time, thanks to a quick brine and proper oven temperature.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

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

What I use for this recipe

• Instant-read thermometerSee it on Amazon→
• Rimmed baking sheetSee it on Amazon→
• Parchment paperSee it on Amazon→

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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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