Name: Baked Chicken Breast (A Complete How-To)
Brand: platingpixels.com
SKU: platingpixels-com-1
Availability: OnlineOnly

critic

Baked Chicken Breast (A Complete How-To)

preview

Skip to contentJUMP TO RECIPE - PRINT RECIPEHave you tried baked chicken breast only to have it come out dry or overcooked? This post will show you how to make moist baked chicken breasts that juicy and tender with just a few simple steps. You’ll never have to worry about dried out chicken breasts again.Oven baked chicken breast is a healthy and simple ingredient that can be used in lots of recipes. It requires little hands-on time and you can bake large amounts at once, and store extras in the fridge or freezer.There are many ways to oven bake chicken, but the most important thing is to not overcook, otherwise, you’ll have tough, dry chicken. Dark meat with bones is typically the moistest part of a chicken, however white meat can still be tender.Moist chicken breast in the oven is possible once you know how a few basic tips. When looking for oven baked chicken breast dinner recipes, it’s important to know the basics. Read on for how-to and tips for baked chicken breasts.Follow these easy steps for moist baked chicken breasts.Preheat oven to 325º F. Line large baking dish with aluminum foil or parchment paper.Lightly drizzle with olive oil and sprinkle with salt and pepper (or other seasonings or your choice). Rotate chicken breasts and repeat for the other sides.Let chicken sit at room temp 30 minutes.Bake 30-33 minutes, or to an internal temp of 165 degrees F with a digital instant-read thermometer. Note: This is for 8-ounce chicken breasts, smaller or larger breasts will slightly change the cooking time.&nbsp;Remove from oven and let rest under foil 5 minutes before serving.&nbsp;If you prefer gas grilling, my Grilled Chicken Breast guide will teach you how long to grill chicken breast and so much more.The safe internal temperature for chicken is 165º F, however, it’s best to bake chicken slightly under this as it will continue to cook as it sits. I recommend baking to 160º, removing chicken from the oven, and covering tightly with foil for 5-10 minutes to rest.This will hold in moisture and continue to build up more heat, cooking to a safe internal temp while staying moist.It’s not required but will create more even internal cooking. Otherwise, the outside will cook much faster because the center will take longer to heat up. 20 to 30 minutes at room temp is recommended. Plus this will allow more time for salt and seasonings to soak into the meat.To save time you can skip this step, but the chicken breast may not be as moist.An average 8-ounce chicken breast will take about 30 to 33 minutes to bake at 325 degrees.An average 8-ounce chicken breast will take about 25 to 28 minutes to bake at 350 degrees.Many baked chicken breast recipes recommend baking at this temp, but I find it’s much easier to overcook. It will speed up cooking a bit and takes about 20 to 23 minutes.It’s not recommended to cover chicken in the oven. This especially true for chicken breast or other cuts with the skin on, as the skin will be soggy and not crisp up. Chicken will bake evenly without being covered.The most common reason is that it was baked at too high of a temp and/or for too long.Pro tip: If you bake chicken a bit too long, an easy way to solve this is to top it with some sort of liquid when serving, such as homemade pesto sauce, dressing, hot sauce, salsa, or a marinade. Even some melted cheese on top will make it seem moister. This also a great way to add extra flavor and make it unique.While not required for food safety reasons, it’s best to let all cuts of chicken rest 3-5 minutes at room temp to hold in juices, allowing for more moist chicken.Baked chicken is a great source of lean protein without a lot of calories and almost no saturated fat. Here’s the nutrition breakdown:A 6-ounce serving of chicken breast has&nbsp;170 calories, 35 grams of protein, 3.6 grams of fat, and zero carbs. It also doesn’t contain any fiber, so it’s important to eat healthy complex carbs, such as vegetables, with chicken for a complete meal.If the chicken breasts are larger and thicker, they will take longer to cook. Smaller breast tenderloins take much less time to cook. The instructions in this baked chicken breast recipe are for average chicken breasts that are roughly 8 ounces, and about 1-inch thick.&nbsp;You can bake chicken breast from frozen, but need to add a bit more baking time.Preheat oven to&nbsp;325º F.Place frozen chicken on a foil-lined baking sheet or panDrizzle both sides with olive oil, then sprinkle with salt and pepper. Pro tip:&nbsp;oil is critical in this step to add moisture, flavor and help salt and pepper stick to frozen chickenPlace on oven uncovered and bake 40-45 minutes to an internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp of 165º.Note: 10-15 minutes cooking time was added for frozen chicken.You can flavor roasted chicken with different herbs. Try sprinkling on some dried herbs such as Italian seasoning, basil or oregano. Fresh herbs such as fresh rosemary, thyme, cilantro, and tarragon also work well.You can also add spices. Try all-seasoning salt, poultry seasoning, lemon pepper, garlic powder, cumin, paprika, red pepper flakes, curry powder and/or cayenne pepper just to name a few.Another favorite of mine is Keto Baked Chicken Parmesan. My version is low-carb, gluten-free, keto and loaded with flavor.&nbsp;Or go a step further and try spinach stuffed chicken breast by butterflying it (cut down one side of the chicken to create a pocket without cutting all the way through) and stuffing with mozzarella, sun-dried tomatoes, and fresh basil.To make baked chicken breast even more unique, try my simple Keto Breaded Chicken Breasts.You could even serve it with my Italian Fish Soup recipe or French Onion Soup.&nbsp;Learn how to make moist Baked BBQ Chicken Legs for another easy chicken recipe or browse all of my chicken dinner recipes.The following recipes make great use of leftovers:Leave a comment below and star rating if you made this recipe or want to share your thoughts.&nbsp;Are you following me on Pinterest, Instagram,&nbsp;Facebook, and&nbsp;Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.Printfrom votesAuthor: Matt IvanDid you know? Servings and ingredient amounts can be adjusted on all my recipes. Click the green number above to change.Nutrition FactsBaked Chicken BreastAmount Per Serving (6 ounces)* Percent Daily Values are based on a 2000 calorie diet.Don't forget to leave a comment below and rate this recipe if you like it →I can hardly believe I just made JUICY chicken breasts for the very first time in my life!!! And I’m 66 years old and actually a very good cook. THANK YOU for these instructions on making deliciously juicy chicken breasts! I followed the recipe to the letter and they are perfect (and the chkn breasts I had were thick and they were large). I am so thrilled to be able to add this my cooking repertoire!! xxxoooReplyThis is my biggest issue when baking chicken!! So glad I found this article, super helpful!!ReplyThank you so much for sharing this amazing chicken breast recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!ReplyAt first glance you might think this recipe was super basic but actually it’s very informative and helpful in getting the perfect baked chicken breast! Thank you for such wonderful instructions and information. Great dish!ReplyExcited to try this recipe, because like you said, my baked chicken breasts will come out dry!ReplyI had just about given up on continuing to buy frozen chicken breasts as I couldn’t figure out how to cook them to doneness without drying out. Now, with this recipe, I will never again have to suffer with dried out chicken, thank you! I defrosted several frozen breast tenderloins, brushed with olive oil and lightly seasoned with steak seasoning. Let sit at room temperature for 30 minutes as the recipe advises and baked per instructions. Turned out yummy and needed no further tending or sauce!ReplyThis was so helpful!ReplyWhat a great post! Overcooked chicken is kind of the worst and yet it’s so, so common. I’m big on letting it come to room temp as well as “undercooking” it to let it finish cooking away from the heat. I think it’s this second thing that’s really the most important!!ReplyWOW…. you took this to the next LEVEL!! You’re right, it is SO easy to overcook chicken breasts and end up with tough, rubbery chicken. This post is so helpful and detailed, I feel set up to succeed next time I cook chicken breasts for a family dinner!ReplyGreat tips! Also, awesome photography! Now I’m totally wanting to eat chicken breasts so you’ve definitely done your job well!ReplySo many times I find chicken breast overcooked and tough. This simple straightforward recipe makes it so easy! Thanks for sharing.ReplyBravo! What a great idea! Love this. I’m sure this is incredibly delicious!ReplyThannnnnk you for this post!! Finally a well written post on cooking chicken breasts! Thank youu!!ReplyMmmm does look like the perfect baked chicken!ReplyThis is perfect! It would be helpful to print this off to always have handy when cooking chicken!ReplyPerfectly moist chicken breast every time!ReplyThis is such a great resource. It’s always great to have precooked chicken on hand for so many other recipes, and these tips for keeping it moist are great!ReplyTurned out great! I put salt, pepper and cumin on it. Left it in the oven for quite a bit longer than what it called for. Turned out good.ReplyReally delicious, tender chicken.ReplyI absolutely love the idea of cooking ahead and adding to recipes but when you add them to a recipe and you heat the chicken won’t it then be overcooked?ReplyDoes the chicken need to be thawed or can this work for chicken that is still a little frozenReplyDid you know there is such things are all purpose seasoning, you need to wash your chicken in lemon juice, marinate your food. For 3-4days at leastReplyI love it this way!!! And so does my (picky) husband!!!! Any tips or have you tried this from a frozen state? I tend to be a little forgetful about taking the chicken out of the freezer soon enough…ReplyDo you cover the chicken breasts with foil while they are cooking? Looks great!ReplyGreat tips! I am not a fan of chicken breasts because they always taste so dry. I will definitely try these tips next time!ReplyI love how educational this is. And the chicken is so versatile. I did not realize that about salt!ReplyOnce you get the hang of it, cooking chicken breasts is such a breeze! You have a great resource–thanks for sharing!ReplySo many great tips here! I love cooking once and eating several times so this is absolutely perfect for that!ReplyThese are such great tips! I am going to have to try these next time!ReplyThanks for highlighting these great tips! Some people just don’t get it right and nothing worst than dry chicken!ReplyThis is a great how-to recipe!ReplyThis is such a great post! I always seem to burn my chicken or make it too dry. I’ll have to use this post for the next time I’m making chicken for my lunches. I’m excited to try it!ReplyI’ll have to try this! My mom always makes the most amazing chicken, but mine usually turns out a bit chewy… and I bet it’s because I’m usually trying to hurry the process!ReplyThis is a great method. I think people tend to cook chicken breasts too quickly and they always dry them out.ReplyGreat tip! We eat a lot of chicken but it’s so easy to overcook leaving the chicken tough.ReplyThanks for the tips. I’ve been in a bit of a chicken rut…I forgot how much I love baked chicken.ReplyLove great chicken recipes…great for BBQing.ReplyGreat tutorial for tender, flavorful chicken Matthew. And good idea to cook ahead and freeze. So many recipes include baked chicken breasts!ReplyGreat tips — we eat a lot of chicken breasts during the week and I usually pound them out and toss them on the grill pan, although this method makes for a smoky kitchen sometimes.ReplyWelcome to Plating Pixels, a food blog with easy weeknight recipes, healthy comfort food, and decadent desserts. Plating Pixels features hundreds of recipes with easily found ingredients, usually 10 ingredients or less. I love lightened-up and comfort food recipes, so you’ll find plenty of that.MORE ABOUT PLATING PIXELS &gt;

Skip to contentJUMP TO RECIPE - PRINT RECIPEHave you tried baked chicken breast only to have it come out dry or overcooked? This post will show you how to make moist baked chicken breasts that juicy and tender with just a few simple steps. You’ll never have to worry about dried out chicken breasts again.Oven baked chicken breast is a healthy and simple ingredient that can be used in lots of recipes. It requires little hands-on time and you can bake large amounts at once, and store extras in the fridge or freezer.There are many ways to oven bake chicken, but the most important thing is to...

Baked Chicken Breast (A Complete How-To)

No article scores yet.

CRITIC REVIEWS

PUBLIC REVIEWS