Grammy's Kitchen · Baked Chicken Breast · Baked Chicken Breast
One of 31 baked chicken breast recipes we measured
from www.wellplated.com
It ranks #29 of 31 for browning depth among the baked chicken breast recipes we compared. 174 cooks on www.wellplated.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 31.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| salt | 12% | 0% |
| aromatics | 0% | 0% |
| liquid | 139% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 3 to 4 boneless, skinless chicken breasts ((about 1 1/2 pounds)) |
| Wet or dry brine (see below) | |
| 14 g | 2 to 4 teaspoons extra virgin olive oil (1 teaspoon per breast) |
| 2 g | 1 teaspoon paprika* |
| 3 g | 1 teaspoon garlic powder* |
| 3 g | 1/2 teaspoon kosher salt (add ONLY if rinsing the chicken, plus additional to taste) |
| 1 g | 1/4 teaspoon ground black pepper* |
| Additional seasonings of choice (see blog post above for suggestions) | |
| 9 g | 1 to 2 teaspoons kosher salt |
| 946 g | 4 cups warm water |
| 72 g | 1/4 cup kosher salt |
Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I followed all instructions (wet brine) and cooked three large chicken breasts on 425 for 30 minutes and at the outset I had three of the palest, least appetizing chicken breasts I’ve ever seen. I needed to broil them for five minutes to get some color which” — a cook, 4.0★
“My husband doesn't like chicken breast, period, unless it's in a stir-fry. I found a single, large chicken breast buried in the freezer but, since many range exhaust isn't working, I looked for baked recipes and settled on this one. The high rating is well” — a cook, 5.0★