Juicy Oven Baked Chicken Breast (2024)

FAQs

How do you keep chicken breast moist when baking? ›

The parchment paper method. By covering the chicken with a piece of parchment paper, the chicken bastes in its own juices so they never dry out.

Make sure your chicken breast is well-seasoned before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear. The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out.

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.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

While Cooking

The deeper the pot, the more likely it will be to hold in moisture and keep the meat submerged. Larger pots are also good because they allow for the chicken to be cooked more evenly. Wrapping the chicken in foil as cooking nears completion helps retain its moisture.

If you're following a specific recipe, then don't deviate! Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.

Cooking tips

Bake a 4-oz. chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

Timing is key.

At 400 degrees F, I find that my chicken breasts are done between 20 and 30 minutes. It really depends on how thick and large your chicken breasts are.

Is it better to bake a chicken breast up or down? ›

Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.) Roast 50 minutes, then baste chicken with pan juices.

To ensure your oven-baked chicken breast is juicy, cook it for a short time at a high temperature, and it will emerge from the oven perfectly cooked. Baking the chicken for a short time in a hot 450°F oven helps seal the juices, while prolonged cooking in a moderate 350°F oven can dry it out. Chicken breast is easy.

Bake the chicken on a wire rack.

Elevate the chicken on a wire rack set inside a baking sheet to create airflow and circulation to efficiently cook it.

After your chicken breasts are done cooking, let them rest for at least half the time that you cooked them for before slicing into them. This will ensure that the breasts stay super juicy and flavorful, and that they're fully cooked. Trust me, waiting the few extra minutes pays off big time — every time.

It delivers mouth-watering results: By using foil to bake chicken, you seal in its juices as it steams. This keeps your chicken moist and wonderfully flavorful. It gives you a complete meal in a packet: While you can bake your chicken alone, using foil allows you to build a delicious, all-in-one meal.