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Download Article Boneless, skinless chicken is a good option for an easy weeknight meal. Chicken meat pairs well with a range of flavors, and without the skin, it has very little fat. Choose from boneless skinless breast meat, which is white meat, or boneless skinless thigh meat, which is dark. Each has an excellent flavor when it’s baked. You can do a simple bake with light seasonings, or coat your chicken to give it a flavorful, crispy breading. For extra tender and tasty baked chicken, try a wine or balsamic vinegar marinade. Ingredients
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ReferencesAbout This ArticleArticle SummaryX To bake boneless, skinless chicken, start by spreading some olive oil over the surface of the chicken so it doesn't dry out in the oven. Then, season the chicken with salt and pepper, as well as some other seasonings like cumin, cayenne pepper, and chili powder if you'd like. Once you've seasoned the chicken, put it on a greased baking pan and place it in the oven. Bake the chicken for 20-40 minutes at 350 °F or until it has an internal temperature of 160 °F. For more tips, including how to marinate your chicken breasts beforehand for the best flavor, read on! Did this summary help you? Thanks to all authors for creating a page that has been read 4,186,029 times. Reader Success Stories
Did this article help you?How do you bake chicken breast so it stays moist?Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.
Is it better to Bake chicken at 350 or 400?Baking chicken breasts at 350 degrees results in more tender and juicy meat while baking them at 400 degrees produces crispy skin.
How do you keep boneless chicken from drying out?Using foils to cover the chicken pieces near the end of cooking may actually prevent the meat from drying out. The foil helps retaining the moisture in the chicken and will make it tender and soft.
Why is my chicken breast dry in the oven?Overcooking leads to dry, tough, sawdusty meat with nearly no flavor. High doneness temperature for food safety. Salmonella is the food safety enemy in chicken that dies only at higher temperatures. But cooking chicken breast to an instant thermal-kill doneness temperature will cause it to dry out excessively.
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