Juicy oven baked chicken breast? Help!

DJ7203

How do you bake your chicken breast & have it come out juicy, instead of dry without adding any butter/oil? Thanks!

RodaRose

Pounding and Brining:
http://bbq.about.com/cs/chicken/a/aa063001a.htm
http://www.101cookingfortwo.com/30-minute-skinless-boneless-chicken/ -- probably you can do that without oil.
Also covering the chicken for the oven either with vegetables, a lid, or tin foil.

RockinOscar

A basic brine should help. I personally let my chicken breast soak in the juice of one lime, one or two tablespoons of red wine vinegar and Louisiana hot sauce for 10-15 minutes before baking at 405 for 22 Minutes and letting rest for 5 minutes, storing them in a big Tupperware container and LETTING THEM COOL to room temperature before storing in the fridge. Stays moist for a good 2-3 days, and after the 4th day it's just... you know...

sweedee1218

I put them in a pyrex dish and cover them with foil! You can add water to the pan if needed but the chicken usually makes its own juices. Don't over cook. Always comes out moist.

blackcoffeeandcherrypie

I put it in a pyrex bowl with a little crushed garlic and tarragon and then I put some water in the dish - enough to go about halfway up the breast. I put the lid on the bowl and cook for about an hour, turning a couple of times.

It comes out soft and juicy and the leftover juices make excellent gravy :-)

Sarahclaybaugh

Why not try poaching it instead? You can blowtorch it after if you want that nicely browned exterior after, or coating it in a sauce for flavor. Otherwise I would recommend brining your chicken before sticking it in the oven, try to have a little bit of liquid in the dish you are cooking it in, or use boneless skinless thighs instead, a little bit more fat, but way tastier.

forgivensins

I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well)

JustineMarie21

1 piece chicken breast+ 1 Tbsp light mayo+1 Tbsp wholewheat bread crumbs Baked at 350 for 26 minutes =Juicy Heaven

Or Sprinkle your chicken with S&P, garlic powder, onion powder, paprica and sear each side on medium heat for 2 minutes then bake in oven 350 for 15 minutes.

Aradia_Silvermoon

I use marniades like Weber Just Add Juice Garlic and Herb all you have to do is add the packet 1/2 cup lemon juice in a baggie. Soak the chicken in it at a minimum of half hour or longer for more flavor! The bake, grill, or broil for tender, juicy chicken! I broil it so it gets a nice golden look to it!

Hearts_2015

b

Hearts_2015

HA just now found they returned our 'recent forum topics' section under our FL from 2014. So you bet I'll be bumping this..to see if it actually works or I'm dreaming. Well that ditty didn't last long. Least I bookmarked a couple thread quickly while it was still up.

I tried something in regards to making chicken breasts I'd never done before... they turned out so juicy, definitely my go to recipe now. Such a simple method.

Here's the actual recipe/instructions (the correct ones! sorry) ...any pan is fine.

How To Cook the Best Chicken Breasts in the Oven

Makes 1 or more chicken breasts

What You Need

Ingredients
Butter or olive oil
1 or more boneless, skinless chicken breasts
Salt and pepper
Other spices or seasonings

Equipment
Baking dish
Parchment paper

Instructions

Heat the oven to 400°F and prepare the pan: Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.

Prepare the chicken: Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.

Transfer to the baking dish: Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.

Cover with the parchment: Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.

Bake for 30 to 40 minutes: Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer.

Serve: Serve the chicken immediately, or let it cool and refrigerate for up to a week.

Enjoy !
http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

@IzzyBooNZ1

IzzyBooNZ1

blackcoffeeandcherrypie wrote: »

I put it in a pyrex bowl with a little crushed garlic and tarragon and then I put some water in the dish - enough to go about halfway up the breast. I put the lid on the bowl and cook for about an hour, turning a couple of times.

It comes out soft and juicy and the leftover juices make excellent gravy :-)

around what temp and also why a pyrex bowl of say, stainless steel or other suitable cookware?? curious!! thanks!

Hearts_2015

IzzyBooNZ1 wrote: »

blackcoffeeandcherrypie wrote: »

I put it in a pyrex bowl with a little crushed garlic and tarragon and then I put some water in the dish - enough to go about halfway up the breast. I put the lid on the bowl and cook for about an hour, turning a couple of times.

It comes out soft and juicy and the leftover juices make excellent gravy :-)

around what temp and also why a pyrex bowl of say, stainless steel or other suitable cookware?? curious!! thanks!

Sorry @IzzyBooNZ1... lol I thought you were referencing the one I just posted... I didn't read very carefully.

Also you might want to email or ping them as this is an older thread they may have forgotten about.

coryrood

You need to pound them to a uniform thickness. And remove from heat when they reach an internal temp of 163*.

kshama2001

If you use bone-in / skin-on chicken breasts cooked as-is to 160-165 degrees (about 45 minutes at 350 degrees), they will come out nice and juicy.

But for boneless skinless breasts without adding fat, I'd dip them in fat free yogurt, garlic, and fresh herbs, and then roll them in bread crumbs. Cook at 425 for around 30 minutes.

ahamm002

The main reason chicken breast dries out is because it's often overcooked. Get a quality instant read thermometer (eg http://www.thermoworks.com/products/thermapen/). Make sure to cook it up to the proper temp and don't forget to account for carry over cooking.

Brining or marinating is also helpful.

earlnabby

I do mine in the crock pot. Always come out moist.

mbaker566

jftr
I get the juiciest chicken breast from the crockpot

WinoGelato

earlnabby wrote: »

I do mine in the crock pot. Always come out moist.

I have a harder time with chicken in the crockpot than I do in the oven! My work day is too long for chicken to be in the slow cooker, I think 6 hours is the max for good results and my day is more like 9-10 hours including transit time and kid pickups.

I actually don't have great luck in the oven either, I really prefer my chicken breasts marinated and then grilled, or a dry rub and then sautéed on the stovetop in a little oil/butter.

unrelentingminx

I rarely do chicken in the oven. I get better and faster results from my griddle pan. I slice the chicken breast in half horizontally to get two thin escalopes, spray with a little oil, rub in some seasoning/paprika/spices and whack it a raging hot griddle pan. Three minutes each side and it's done, still juicy on the inside with charred bar marks on the outside.

Steff46

When I bake chicken breasts in the oven I usually use a pyrex baking dish and Swanson's Chicken Stock Low Sodium. I usually don't measure the chicken stock I just make sure it covers the chicken. It always comes out juicy and low calorie. Sometimes I add a little lemon pepper.

WinoGelato

Oh one good recipe that I have for a super easy, one dish meal for chicken in the oven:

Cube some red potatoes, or sometimes I buy one of those bags that has red, gold and purple potatoes and cube those. Lay them in a row in 1/3 of a 9x13 pan.

Next to the potatoes lay four thin chicken breasts in a vertical row.

Next to the chicken add a vegetable of your choice. We use fresh green beans, but I've heard of people using broccoli, cauliflower, carrots...

Sprinkle a packet of good seasons Italian dressing mix (the powdered kind) over the whole dish then melt a stick of butter and pour over the whole thing.

Cover in foil and bake for 45 min at 350 degrees.

Super easy, my whole family eats it, I make it a lot now for when I need to take a meal to someone.

Alyssa_Is_LosingIt

Hearts_2015 wrote: »

HA just now found they returned our 'recent forum topics' section under our FL from 2014. So you bet I'll be bumping this..to see if it actually works or I'm dreaming. Well that ditty didn't last long. Least I bookmarked a couple thread quickly while it was still up.

I tried something in regards to making chicken breasts I'd never done before... they turned out so juicy, definitely my go to recipe now. Such a simple method.

Here's the actual recipe/instructions (the correct ones! sorry) ...any pan is fine.

How To Cook the Best Chicken Breasts in the Oven

Makes 1 or more chicken breasts

What You Need

Ingredients
Butter or olive oil
1 or more boneless, skinless chicken breasts
Salt and pepper
Other spices or seasonings

Equipment
Baking dish
Parchment paper

Instructions

Heat the oven to 400°F and prepare the pan: Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking.

Prepare the chicken: Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings.

Transfer to the baking dish: Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor.

Cover with the parchment: Lay the parchment, butter-side down, over the chicken. Tuck the edges into the pan and press the parchment down so that it's snug around the chicken. The chicken breasts should be completely covered with the parchment.

Bake for 30 to 40 minutes: Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer.

Serve: Serve the chicken immediately, or let it cool and refrigerate for up to a week.

Enjoy !
http://www.thekitchn.com/how-to-cook-the-best-chicken-breasts-in-the-oven-cooking-lessons-from-the-kitchn-211453

@IzzyBooNZ1

I use this method! It works great. Butter makes everything better.

SingRunTing

I know you asked for oven baked, but why not grill it? I love to grill my chicken. It's quick, easy, you don't have to add anything to it except for seasoning, and no dishes.

arachnofobia7

To cook chicken breasts I use perched/greasproof paper. Just season it to your taste and wrap it up with the paper. Put on a pan (non sticky preferably) and ''fry'' it for about 8minutes turning from time to time.

kimjschroeder

"I wrap it in foil before putting it into a baking pan (toss my herbs inside the foil as well) "

this sounds great. What temp and how long for 1 chicken breast?

MommyL2015

I pound mine with a hammer. LOL It sounds funny but it comes out fantastic.

GiddyupTim

JustineMarie21 wrote: »

1 piece chicken breast+ 1 Tbsp light mayo+1 Tbsp wholewheat bread crumbs Baked at 350 for 26 minutes =Juicy Heaven

Or Sprinkle your chicken with S&P, garlic powder, onion powder, paprica and sear each side on medium heat for 2 minutes then bake in oven 350 for 15 minutes.

^ This. The mayo idea. You can also just use regular mayonaise and regular breadcrumbs. Either way it really does provide this cap on the meat that keeps all the moisture inside. It is a dramatic difference.

peachyfuzzle

I pan sear my chicken breasts before putting it in the oven.

- Turn the heat on the skillet to mid-high, and let it get really hot
- Salt/Pepper/Spice chicken breasts on one side
- Lay breasts spice side down into the pan
- Salt/Pepper/Spice other side
- Wait for breasts to turn dark brown, and then flip
- After both sides are dark brown, place into then oven on a broiling pan at 375 for around 25 minutes depending on thickness.

Kalikel

Since the most common mistake people make is over-cooking, start there. Do you know your oven? If you set it to 350, do you know what temperature it will be in there? If not, get yourself an oven thermometer (they're cheap!) and find out. Once you know the actual temp, you can do a little math and figure out where to set it so that it's actually 350 or 400 or whatever you want.

Some people set it to 350 and they're really baking at 300 or 425 or whatever. They don't know. Because nobody ever told them that ovens aren't always the temp they're supposed to be and NOT because "Oh, they're so dumb, hahaha, I'm so much smarter!"

Are you baking by time? It's the most common way and all the recipes will say, "Bake at 350 for 35-40 minutes", but the best thing to do is to - and I'm not trying to be one of those crazy, nastypants baking jerks! - but the best way to bake something is to bake it until it's done and then take it out. Time isn't a very good gauge.

You'll know your chicken is done when it hits a temperature, not a time. If you follow most of the packages directions, you'll end up with dry, over-baked chicken. The temp at which everyone says you should pull it from the oven is 160. Lower than that, you risk all manner of diseases, etc. There are people who take it out sooner than that and haven't died yet, but that's the "safe" number.

You just use an accurate thermometer to check the temp. If you have the money for it, you can even get one with a cord, so you just plug it into the meat, set the temp on the box on the other end of the cord (it remains outside the oven) and the thing will beep softly or loudly (depending on your preference) when it hits the right temp. (Those bad boy thermometers can also be set to beep when something drops to a lower temp, too, if that's something you ever need to do.) But you needn't spend that kind of money to get a thermometer. There are cheap and accurate ones out there.

Most people go way over even 160 with their time estimates, so even 160 would be a huge improvement.

If you haven't yet, try checking the oven and using a thermometer. I bet your chicken will be a lot juicier.

IzzyBooNZ1

thanks and yes I was totally oblivious to this being old, ooops !