Grammy's Kitchen · Baked Chicken Breast · Baked Chicken Breast
One of 22 baked chicken breast recipes we measured
from www.wellplated.com
It ranks #21 of 22 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 22.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| salt | 8% | 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* |
| 2 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) | |
| 6 g | 1 to 2 teaspoons kosher salt |
| 946 g | 4 cups warm water |
| 46 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★
“Hi Courtney, I’m sorry to hear you had trouble with the recipe. Did you happen to use paprika or change any of the seasonings in step 6? How much olive oil did you use in this step? Did you view the video? At the 1:30 second mark, you’ll see how mine looks out” — a cook