How To Bake Chicken Breasts Without Drying Them Out

Photo: Oksan Shurfych//Shutterstock

Learn how to bake chicken breasts that are so juicy and tender, you’ll want to make them every night of the week.

When it comes to dinner, there’s nothing easier, or more versatile, than boneless skinless chicken breasts. You can grill themslow cook thempan-fry them and even cook them in a pressure cooker. But my go-to has always been baked chicken breasts.

Despite best efforts, sometimes baked chicken can come out dry, tough and unappetizing. Luckily, Taste of Home’s Test Kitchen has come up with a baking method that results in tender and juicy chicken breasts each and every time. Keep reading for the simple step-by-step instructions.

What temperature should I bake chicken breasts?

Our Test Kitchen has found that baking chicken at a higher temperature, 425°F, locks in the chicken’s moisture and gives you a really juicy chicken breast. As an added bonus, cooking at such a high temp means that the chicken only has to bake for 15-20 minutes depending on the thickness, so you can get dinner on the table in a flash.

PsstHere are 7 mistakes to avoid when cooking chicken.

How to Bake Chicken Breasts


  • 4 boneless skinless chicken breast halves (about 4 ounces each)
  • 2 teaspoons olive oil
  • 2 teaspoons pepper
  • ¼ teaspoon salt


Step 1: Prep the chicken

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20-30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. If you’re still not convinced, check out everything you need to know about brining here.

Step 2: Season the chicken

When your chicken is done brining, drain the brine and blot the chicken breasts completely dry with a paper towel. Then, brush with olive oil and sprinkle on the salt, pepper and any additional seasonings. In need of some inspiration? Here are our favorite baked chicken recipes.

Test Kitchen Tip: If your chicken breasts are very thick on one end and not on the other, you’ll want to pound them with a meat mallet until the breast has an even thickness. This helps the chicken cook evenly. A small skillet or saucepan can also be used if you don’t have a meat mallet on hand.

Step 3: Bake

Transfer the chicken breasts to a greased baking dish or sheet pan and pop it into a 425° oven. Allow the chicken to bake uncovered for 15-20 minutes, or until the internal temperature reaches 165°.

Pro tip: The temperature of the chicken is important, under 165° puts you at risk of foodborne illnesses and over 165° will be dry and tough, be sure to use a reliable thermometer, like ThermoWork’s Thermapen.

Step 4: Rest

Once the chicken gets up to temperature, remove the breasts from the oven and let them rest for about 5 minutes or so. This lets the juices redistribute in the chicken, locking in the moisture so it doesn’t spill out once it’s cut.

And that’s it! Serve with these tender and juicy chicken breasts with your favorite side dishes or on top of a fresh salad and dinner is ready to be served.

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Article by Caroline Stanko for Taste of Home. View the original article here.

Animals Health News Packaged Food

The White Stripes On Your Chicken Breast Might Be More Harmful Than You Think


Photo: Pixabay

Chicken breast is one of the most popular cuts of poultry to cook with in the U.S. We use it in tons of classic favorites – from fried chicken to chicken tikka masala, chicken breast is always a vital part of the American menu.

Often times, chicken breast is seen as healthy, cheap, lean and a good source of protein, however, thanks to factory farming and industrial scaling of chicken production, that concept has changed in a lot of meat.

Unlike the truly lean chicken breasts pictured above, many of the chicken breasts you buy in stores nowadays contain thick white stripes. Those white stripes are actual fat that has accumulated in the chicken as a result of disease that many factory chickens now have.

According to a study published last year in the Journal of Poultry Science, this white striping effect has harmful effects on the quality of the chicken meat. These negative effects include water holding capacity, meaning that chicken can’t taken on marinades as well and will shrivel up more during cooking.


Photo: CompassionUSA

The disease known as myopathy results when fat infiltrates degenerating muscle fibers. Basically, chickens lose muscle/the ability to stand or move as they gets replaced with fat.

The white stripes also mean a lot more fat accumulates in the chicken, leading to an almost tripling of fat content from 7% of calories to 21% of calories, according to a study published in the Italian Journal of Animal Science. So not only is the quality of the chicken getting worse – it’s also getting much more fatty and nutritionally harmful.

Since this happens most with factory-raised chickens, if you want to avoid this elevated fat content, stick with naturally raised chickens (as a safe bet, Jidori chicken is one of the best breeds you can purchase in the market).

Unfortunately, factory-farmed poultry tends to dominate the market, but at least the white striping is a clear indicator of the chicken breast’s nutritional quality. If you want to avoid the high amount of fat, steer clear of white-striped chicken breasts.


[DEAL] White Castle Celebrates Hump Day With a BOGO Chicken Slider

Hump Day is but a synonym for a Wednesday — the middle of the work week, if you will. I take it sexually, but for most, they take it…well, sexually. Or, getting over that “hump” in the week. Regardless, White Castle is taking advantage of your midweek blues by offering up a Buy One Get One deal on their Chicken Sliders. The deal takes place via their Facebook page, and requires you to click through and print out the coupon.

The options include a selection of either a Chicken Breast or a Bacon Cheddar w/ BBQ. The coupons are one to a customer, for a limited time only (the offer ends the 25th of August). Go ahead and get it while the getting’s good!



Fast Food

Wingstop To Test Chicken Sandwiches For a Limited Time

Wingstop, a brand known primarily for serving chicken wings over the past 17 years is trying to teach itself a new trick: Making a Chicken Sandwich. The chain’s latest initiative, a chicken breast breaded and seasoned with 9 flavors and served on a roll with pickles, has appeared with a similar description and photo on their Facebook page. Their aviation-themed restaurants, with over 470 units nationwide, will be testing out these slyly named Gliders over the course of the next 3 months, starting April 18.


Bacon-Wrapped Chicken Stuffed Jalapeño Poppers

I have to  try this for two reasons! Number one is that it looks down right amazing! Number two is that it almost looks good for you! Boneless, skinless chicken breast that have been marinated with a Chipotle-lime mixture and stuffed with a jalapeño filled cream cheese! O yeah, it is also wrapped in bacon! This looks flat out amazing… (Thx TheWickedNoodle)