how long to bake chicken in oven

How To Bake Craven Breasts in the Oven

Comments

We independently select these products—if you buy from one of our links, we may earn a commission.

This is the cooking method that made me realize that boneless, skinless chicken breasts can be pretty darn delicious. They don't have to be dry out and boring. They can, in fact, be moist, tender, and full of season — something I actually look forrard to having for dinner.

I learned this manner of cooking chicken in culinary schoolhouse. It's technically called "dry-poaching," but that sounds fussy for what is essentially an incredibly elementary technique. Here'south how you, too, tin can make the all-time-ever chicken breasts in simply a few steps.

Why This Method Is So Skillful

There is and so little fat in a boneless, skinless chicken breast that information technology's difficult to melt it without the meat ending up dry or only apparently tasteless. With this method, we accept advantage of the steady, all-surrounding heat of the oven, merely just before putting the breasts in to bake, we encompass them with a slice of parchment paper. The paper acts about like the chicken'southward missing skin, protecting the chicken and preventing it from drying out.

Think of this method equally a cross between braising and roasting. The chicken bastes in its own juices and the result is tender, juicy craven breasts that are succulent and never dry.

(Image credit: The Kitchn)

A Versatile Method

This way of cooking chicken is incredibly easy and it'southward never failed me. I too love it for when I want to melt several chicken breasts all at once, as when I'm cooking for a big family repast or to prep lunches for the calendar week. In the recipe beneath, I season the chicken with just salt and pepper, but you can use whatever spices you wish or suit it to your favorite recipes.

Super versatile, super dependable. If you've struggled with boneless, skinless craven breasts, this is definitely the method to try.

The simplest, easiest way to broil moist and tender chicken breasts in the oven.

alcohol-free
egg-free
depression-carb
fish-free
peanut-gratuitous
high-poly peptide
shellfish-free
pork-gratuitous
sugar-conscious
gluten-costless
wheat-free
soy-complimentary
tree-nut-free
cerise-meat-free

Per serving, based on

servings. (% daily value)

Calories 182
Fatty 5.2 g (8.0%)
Saturated 1.8 g (eight.8%)
Carbs 1.2 one thousand (0.four%)
Fiber 0.three k (1.0%)
Sugars 0.0 m
Protein 30.8 g (61.6%)
Sodium 324.7 mg (13.v%)

Ingredients

Butter or olive oil
1 or more
boneless, skinless chicken chest
Common salt and pepper
Other spices or seasonings

Instructions

Estrus the oven to 400°F and set the pan. Heat the oven to 400°F with a rack in the centre position. Rub the pan and one side of the parchment newspaper with butter or olive oil; this prevents the chicken from sticking.
Prepare the chicken. Pat the craven dry and rub with a niggling butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.
Transfer to the baking dish. Place the craven breasts in the blistering dish, spaced slightly apart. You tin can as well constrict herbs or lemon wedges around the chicken for actress flavor.
Cover with the parchment. Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment downward so that it's snug around the craven. The chicken breasts should be completely covered with the parchment.
Broil until the chicken is 165°F. Transfer the craven to the oven until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer. Showtime checking later on twenty minutes; total cooking time is usually xxx to twoscore minutes.
Serve. Serve the craven immediately, or let it cool and refrigerate for up to a week.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of Truthful Brews and Brew Better Beer. Check out her website for more than cooking stories.