The piece de resistance for your every day, never-lets-you-down, basic-done-better recipe needs: how to make the absolute BEST Baked Chicken Breast! Show
When it comes to the Popular Protein Awards, you can’t beat boneless, skinless chicken breasts.
Making Better Baked Chicken BreastWhile chicken breast is great in theory—a lean protein I can flavor anyway I like, enjoy on its own, or add to pastas, salads, casseroles, sandwiches, and more, AND it’s good for me?!—too often, chicken breast is a total fail in execution. Dry. Bland. Rubbery. All are common outcomes of baked boneless chicken breast.
A simple boneless breast, however, takes a little more love. Here’s what I learned. After testing various methods, I’ve unlocked a simple method to bake your chicken breast without drying it out. Like my Grilled Chicken Breast, this chicken breast is succulently juicy, golden on the outside, and ready to add to any of your favorite recipes. One of the things I love most about it, however, is that it truly tastes good enough to stand on its own as a main, a rarity among most simple chicken breast recipes. How to Bake Juicy Chicken Breasts1. PoundChicken breasts are usually thinner on the ends and thicker in the middle, which means that by the time the chicken is cooked through at its center, the ends are rubbery and dry.
2. BrineBrining isn’t just for turkeys! Salting your chicken by a wet brine or dry brine method for as few as 15 minutes will enhance its taste significantly. A brine works wonders for its inner juiciness and ensures that the meat is seasoned all the way through, not just on the outside. Tip!Brining has a scientific effect on meat. It changes the protein structure in a way that improves its texture and helps it to hold water so that it is juicier (you can read more about how brining works here). As far as HOW to brine, you have two options:
Both the wet brine and the dry brine have their pros and cons. I tested this baked chicken breast with both brines to see which was best. Here’s a side by side of the results: Wet vs. Dry Brined Chicken Breasts
Still deciding? Check out these close ups. Wet Brined Baked Chicken Breast:Dry Brined Baked Chicken Breast:Honestly, I was super happy with both the wet brined and dry brined chicken. I would use either methods, depending upon how pressed for time I am. Tip!If your chicken breast comes pre-brined, skip the brining step or it will be too salty. Also, a fantastic option if you do not have time to brine but still crave quality flavor is my Pan Fried Chicken Breast. Or if you want baked chicken but crave a crispy outside of panko breadcrumbs, definitely try my Chicken Katsu, which has the texture of being deep fried while being much healthier! 3. Room TemperatureWhile you can leave your chicken in the refrigerator to brine, don’t throw it into the oven cold right out of the refrigerator. If you do, it will not cook evenly. By the time the middle cooks through, the outsides will be dry.
4. Bake at 425 Degrees FI’ve tested how long to bake chicken breasts at 350, at 400, at 425, and at 450.
At this temperature, the chicken turned golden on the outside and unbelievably juicy inside. If you go lower, the chicken can dry out, as it will need to be in the oven for a longer period. How Long to Bake Chicken BreastsThe amount of time your chicken breasts need to bake will vary based on size. While I strongly recommend using an instant read thermometer (see below), here are some general guidelines.
5. Get the Right Internal TemperatureTo make sure you do not overcook your chicken, use an instant read meat thermometer.
Best Instant Read Thermometers
6. Let the Chicken RestThis is non-negotiable for juicy chicken breast.
Step-by-Step: How to Bake Chicken Breasts
Baked Chicken Breast Seasoning IdeasOnce your chicken is brined, you can bake it right away, or add any seasonings you like. If using a blend of seasonings, stir them together in a small bowl, then scatter them over the chicken. Here are a few ideas to get you started.
Ways to Use Chicken BreastOnce you have your juicy baked chicken breast, there are so many incredible ways to use it!
For easy use, you can dice or shred this baked chicken breast. (I suggest using a hand mixer to make shredding extra quick and simple.) Baked Chicken Storage Tips
Recommended Tools to Make this Recipe
The Best Baking DishThis dish is both beautiful and functional. It’s high-quality and will last you a lifetime. Did you make this recipe?Let me know what you thought! Leave a rating below in the comments and let me know how you liked the recipe. WHEW! There you have it. The download on making the best ever, juicy guaranteed, baked boneless skinless chicken breasts. If you try this recipe, I’d love to hear how it turns out for you, and if you use the wet or the dry brine. Your comments make my day! Frequently Asked QuestionsCan I Use Chicken Thighs? Yes, this brine also tastes delicious with boneless, skinless chicken thighs. They will take 15 to 20 minutes at 425 degrees F. See this post for Baked Chicken Thighs for more tips. Can I Bake Frozen Chicken Breast? I do not recommend baking frozen chicken breasts in a conventional oven, as the chicken may spend too long at an unsafe temperature. Make this Air Fryer Chicken Breast instead, since frozen chicken breast can be placed in an air fryer. Can I Bake Chicken Breasts in the Microwave? While the microwave can be used cautiously to thaw chicken breast, I do not recommend cooking chicken breast in a microwave. The outsides will be overcooked and the interior of the chicken will be rubbery. If you have a microwave that also functions as an oven, you can try baking your chicken breast in the microwave at 425 degrees F(or 400 degrees if using convection) for 12 to 20 minutes , depending upon the size of your breasts. How Long Does It Take To Bake Chicken Breast Cutlets? Chicken cutlets, which are chicken breasts that have been sliced in half horizontally to create two thinner pieces, bake more quickly than regular chicken breasts. Start checking them at the 8-minute mark. How Can I Cook Chicken without an Oven? Whether you are a new or experienced cook, it is just as easy to pan fry chicken breast as it is to bake it. See this Pan Fried Chicken Breast for a recipe. (If you are very nervous, I suggest starting with baking, since you don’t need to worry about keeping the pan at a certain temperature).
FOR A DRY BRINE:
FOR A WET BRINE:
Serving: 1(6-ounce) chicken breastCalories: 216kcalCarbohydrates: 1gProtein: 36gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 109mgPotassium: 651mgFiber: 1gSugar: 1gVitamin A: 298IUVitamin C: 2mgCalcium: 11mgIron: 1mg Join today and start saving your favorite recipesCreate an account to easily save your favorite projects and tutorials. Register More Baked Chicken Breast RecipesLove baked chicken? Here are a few more excellent baked chicken breast recipes. Main Dishes 55 mins This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. You May Also LikeCasseroles 1 hr 30 mins Main Dishes 1 hr 5 mins Thanksgiving
2 hrs Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME! Learn more about Erin How do I bake chicken breast without drying it out?Our Test Kitchen has found that baking chicken at a higher temperature, 425°F, locks in the chicken's moisture and gives you a really juicy chicken breast.
Is it better to bake chicken at 350 or 400?You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
What is the best method for cooking chicken breast?Chicken breasts are susceptible to drying out when overcooked, so they're best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting/baking, or grilling chicken breasts are the best routes. The stovetop is particularly easy because you can make a sauce in the same pan.
Is it better to bake chicken at 350 or 425?You can roast a chicken at almost any temperature. It all depends on what you are looking for. For extremely tender, fall off the bone meat and soft skin, roast between 300 and 350 degrees. For firmer meat and crisp skin, roast the chicken around 425 degrees F.
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