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Perfect Never-Dry Baked Chicken Breast with Lemon Butter

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This never-dry baked chicken breast with lemon butter is juicy, tender, and bursting with bright, savory flavor. The secret is a quick brine and a buttery lemon baste that locks in moisture and infuses every bite with lemony goodness.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon kosher salt (for brine), plus ½ teaspoon for seasoning
  • 1 tablespoon granulated sugar
  • 2 cups warm water (for brine)
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chicken broth (low-sodium)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the center position.
  2. Prepare the quick brine: In a large bowl, combine 2 cups warm water with 1 tablespoon kosher salt and 1 tablespoon sugar. Stir until dissolved. Submerge the chicken breasts in the brine and let them sit for 15 minutes. Do not exceed 20 minutes.
  3. While the chicken brines, make the lemon butter: In a small bowl, combine 4 tablespoons melted unsalted butter, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon paprika, and ½ teaspoon black pepper. Whisk until well blended. Set aside.
  4. Remove chicken from brine and pat dry thoroughly with paper towels. Discard the brine.
  5. Season the chicken lightly: Sprinkle the remaining ½ teaspoon kosher salt over both sides of the chicken breasts.
  6. Place chicken in a 9×13-inch baking dish in a single layer. Pour ¼ cup chicken broth into the bottom of the dish, being careful not to pour it directly over the chicken.
  7. Brush half the lemon butter over the chicken. Reserve the remaining lemon butter for basting later.
  8. Bake for 15 minutes. Remove the dish and brush the remaining lemon butter over the chicken.
  9. Return to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part. Total cooking time is usually 25-30 minutes for 6-ounce breasts.
  10. Remove the dish from the oven and tent it loosely with aluminum foil. Let the chicken rest for 5-10 minutes.
  11. Slice the chicken against the grain and spoon any pan juices over the top before serving.

Notes

Don’t skip the brine—it makes a world of difference. Use a meat thermometer for perfect doneness. Pat the chicken dry after brining to ensure browning. Let the chicken rest before slicing to retain juices. For even cooking, pound chicken breasts to 1-inch thickness before brining.

Nutrition

Keywords: baked chicken breast, lemon butter chicken, juicy chicken, never-dry chicken, quick chicken dinner, family dinner, healthy chicken recipe

Find it online: https://goldensimmer.com/perfect-never-dry-baked-chicken-breast-with-lemon-butter/