Oven Baked Chicken Breast Recipe

Perfect, juicy Baked Chicken Breast topped with crispy panko-parmesan crumbs – flavorful and delicious!
PREP TIME:5minutes 
COOK TIME:30minutes 
TOTAL TIME:1hour  35minutes 
YIELD: 4 servings
COURSE: Dinner
CUISINE: American


  • 4 6 ounce boneless skinless chicken breasts (preferably organic)
  • kosher salt (Diamond Crystal Kosher, if using Morton’s or table salt use less)
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1 1/2 tablespoons mayonnaise
  • 1/3 cup seasoned Panko Breadcrumbs (OR gluten free panko)
  • 2 tablespoons shredded Parmesan cheese
  • 1 lemon (cut into wedges for serving)


Brine the chicken:

  • Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
  • Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
  • Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
  • Remove from water, pat dry with paper towels and discard the water.

Bake the chicken:

  • Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
  • In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
  • Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
  • Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
  • While the chicken bakes, slice lemon into wedges and serve with chicken.


You can brine ahead and drain, refrigerate overnight if needed before baking.


Serving: 1breastCalories: 271kcalCarbohydrates: 5gProtein: 40gFat: 9gSaturated Fat: 2gCholesterol: 129mgSodium: 170mgSugar: 0.5g
– W–W Poin/ts: 3
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