This is hands down the Juiciest Low Sodium Chicken Breast Recipe ever! It’s simple to make and consistently delicious and juicy, of course. Say goodbye to bland, dry chicken breasts forever!
Juicy boneless, skinless chicken breasts do exist, and this recipe will teach you how to roast perfectly moist and flavorful chicken consistently without a soak in a salty brine. There are two steps you cannot skip to retain the moisture and flavor in boneless, skinless chicken breasts.
Make sure you’re buying chicken with the lowest sodium per serving available. Some chickens are brined in a salt solution before they are sold, giving them a much higher sodium content. I love the Never Any! Poultry products from Aldi. They are hormone, steroid, and antibiotic-free and contain 50-75 mg sodium per 4-oz serving.
When chicken breasts end up dry, grainy, and tough, it’s usually because they are overcooked. Most people overcook poultry because of valid concerns about food safety. The last thing we want to do is make our families sick, and medium-rare chicken can be a gateway to food poisoning.
Pay Attention to Temperature
The key to juicy chicken breasts is to cook them just until they reach a safe internal temperature and no more. Invest in an instant-read thermometer and insert it in the thickest part of the chicken. Cook the chicken until it reaches an internal temperature of 165℉, the temperature the Food & Drug Administration (FDA) reports is the safest to ensure that any harmful bacteria have been killed. If you cook your chicken to 165℉, it will be fully cooked and safe to eat. If your chicken has reached 165℉ and you’re still not sure it’s fully cooked, check the color of the juices. They should be clear, with no sign of any pink or red.
Let it Rest
Letting your chicken rest once you take it out of the oven is the second step to juicy roasted chicken breasts. As the chicken cooks, the heat on the surface drives all of the juices to the center of the chicken. If you cut the chicken immediately after removing it from the oven, all of those juices will end up in a puddle on your cutting board, and a boneless, skinless chicken breast without juice is dry and tough.
To preserve the moisture in the chicken breasts, remove them from the oven. Cover them loosely with foil and let them rest on the counter for 5-10 minutes. This gives the juices time to redistribute themselves throughout the chicken, so they stay put when it is sliced.
Mise en Place
This recipe is simple but full of flavor. I use a mix of my favorite Stonemill Essentials Salt-Free Seasoning from Aldi and my own blend of spices for chicken breasts delicious enough to use in everything from salads to soups to sandwiches. Here’s all you need to make this recipe.
Boneless skinless chicken breasts
Salt Free Seasoning (I love Aldi’s Stonemill Essentials Salt Free Seasonings.)
How to Make the Juiciest Chicken Breasts
Place the chicken breasts on a sheet pan lined with foil or in a baking dish. Drizzle the chicken with olive oil and sprinkle with the spices. Toss until the chicken breasts are evenly coated. Arrange the chicken on a sheet pan or in a baking dish in a single layer. They won’t cook thoroughly or properly if they’re stacked on top of each other.
Bake for 15-20 minutes until the is cooked through. An instant-read thermometer inserted into the thickest part of the chicken breast should read 165℉. Remove the chicken from the oven and carefully cover the baking dish or sheet tray loosely with foil. Let the chicken rest for 5-10 minutes.
Variations on a Delicious Theme
I love-love-love the spice mix I use on these chicken breasts but if you want to mix it up, using other delicious spices is the simplest way. For a spicy version, replace the paprika with Hot Hungarian Paprika or toss in a half teaspoon or so of crushed red pepper flakes. I use my Salt-Free Taco Seasoning if I have tacos or fajitas on the menu.
These chicken breasts are a staple in my weekly meal prep. I slice them, toss them in salads and soups, and tuck them between slices of low sodium bread for sandwiches. They are so flavorful on their own that I sometimes serve them as is with low sodium veggies for a quick dinner. They are excellent with my Low Sodium Sautéed Green Beans with Cranberries & Almonds.
Juiciest Chicken Breast Recipe FAQs
Why do I need to cook the chicken to 165℉?
Poultry (and other proteins) can contain bacteria, and if they’re not cooked to a safe internal temperature, they can cause foodborne illnesses. The FDA recommends poultry be cooked to an internal temperature of 165℉ before it is safe to consume. If harmful bacteria were present in or on your poultry, the bacteria could not survive at that temperature. (You can learn more about safe food temperatures here.)
What does it mean to let the chicken rest?
Resting is an essential step in the cooking process. It means allowing the chicken to sit for a few minutes before slicing or cutting it. Resting gives the juices in the chicken a chance to redistribute themselves throughout the breasts. If you cut the chicken immediately after taking it out of the oven, the juices, which move to the center of the chicken when they’re cooking, will wind up on your cutting board, leaving your chicken breasts dry.
Can I freeze this recipe?
Yes! I make these every few weeks and pop them in the freezer to have them on hand for last-minute meals. To freeze them, allow them to cool completely, then place them in a freezer bag or container, squeezing out as much air as possible. Seal the bag tightly and place the breasts in the freezer for up to 3 months. Remember to label them!
How do I defrost this recipe?
For best quality, I recommend defrosting the chicken breasts in the refrigerator overnight. You can use the microwave to defrost, but most microwaves will defrost the chicken unevenly, so some parts of the same chicken breast will be both thawed and frozen.