Baking Boneless Skinless Chicken Breast



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How to Bake Boneless Skinless Chicken

Three Methods:

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 have an excellent flavor when they're baked. This article gives instructions on three methods for making baked boneless, skinless chicken: simple baked, crispy baked, and marinated.

Ingredients

Simple Baked Chicken Breasts or Thighs

  • Boneless, skinless chicken breasts or thighs
  • Barbecue sauce
  • Olive oil
  • Salt and pepper

Crispy Baked Chicken Breasts or Thighs

  • Boneless, skinless chicken breasts or thighs
  • Bread crumbs
  • Grated Parmesan cheese
  • Mayonnaise
  • Salt and Pepper

Marinated Baked Chicken Breasts or Thighs

  • Boneless, skinless chicken breasts or thighs
  • Red wine or Balsamic vinegar
  • Dried herbs like thyme, oregano or rosemary
  • Dijon mustard
  • Shallots or onions, minced
  • Salt and pepper
  • Olive oil

Steps

Simple Baked Chicken Breasts or Thighs

  1. Preheat the oven to 177 degrees Celsius (350 degrees Fahrenheit).
  2. Remove the chicken breasts from the refrigerator.Make sure to use fresh chicken breasts within two days of placing them in the refrigerator.
    • If using frozen chicken, thaw it in the microwave or in a pot of cold water.
    • Frozen chicken can be stored up to nine months.
  3. Rinse the chicken with cold water.This helps remove bacteria and odors that may have been produced while the chicken was inside its packaging.
  4. Pat the chicken pieces dry.This will prevent the chicken from steaming in the oven, rather than baking.
    • Throw away the paper towels immediately, and wash your hands with warm, soapy water before proceeding. All surfaces that touch raw chicken will need to be disinfected after you have finished your preparation.
  5. Rub the surface of the chicken pieces with a few teaspoons of olive oil.Because boneless, skinless chicken is low in fat, it can dry out very easily in the oven.
    • You may use a substitute for olive oil, such as canola oil, grapeseed oil, or another cooking oil.
  6. Sprinkle each chicken piece with salt and pepper.Turn them over and sprinkle the opposite side as well. A light seasoning will add a lot of flavor to your chicken.
    • For a spicier dish, sprinkle the pieces with cumin, chili powder, cayenne pepper, or a combination of the three.
    • Experiment with other spices and flavorings of your choosing.
  7. Oil a metal or glass baking pan.Spread some olive oil over the surface of the pan to keep the chicken from sticking. You may also use a roasting pan, placing the chicken on a wire or metal section and allowing the fat and juice to drip down onto the pan below.
  8. Bake the chicken.Place the chicken pieces in the pan. Place the pan on the middle rack of the pre-heated oven.
  9. Set your timer for between 20 and 40 minutes.If you are baking only one or two chicken breasts or thighs, the cooking time will be less. If you are cooking 6 breasts or more, the baking time will be longer.
  10. Test the chicken.The best way to check if chicken is done is to insert a meat thermometer into the thickest part of the breast or thigh. Chicken is done when it reaches a temperature of 71 degrees Celsius (160 degrees Fahrenheit).
    • If you do not have a meat thermometer, lift the chicken breast to ensure that its juices are clear rather than pink.
    • To make absolutely sure that the chicken is done, insert a knife in the thickest part of the meat and check to be sure it is white and opaque. If it's still pink, it needs to cook longer.
  11. Remove the pan from the oven.Place the chicken breasts or thighs on a plate. Allow them to rest for five minutes to lock in the moisture.
    • Cutting the meat open immediately will let the moisture run out onto your plate instead of keeping the meat juicy.

Crispy Baked Chicken Breasts or Thighs

  1. Heat the oven to 204 degrees Celsius (400 degrees Fahrenheit).Line a baking pan or sheet with aluminum foil and grease it with olive oil.
  2. Remove the chicken from the refrigerator.If you're using frozen chicken, let it thaw in the microwave or in a pot of cold water.
  3. Rinse the chicken and pat dry.
  4. Butterfly the chicken.Slice it in half lengthwise to create two thinner, flatter pieces.
    • If the pieces are still more than half an inch thick, place them between two pieces of plastic wrap and use a meat mallet or the bottom of a sturdy mug to pound the meat until it's flat and thin.
  5. Mix a few spoonfuls of mayonnaise with milk a bowl.Add just enough milk to loosen the mayonnaise to a yogurt-like consistency. Stir in a dash of salt and pepper.
  6. Mix the breadcrumbs and Parmesan cheese in a separate bowl.
  7. Dip the chicken pieces one at a time into the mayonnaise mixture, then the breadcrumbs mixture.Make sure each piece is fully coated with breadcrumbs. Set the pieces into the baking dish.
    • Don't allow the chicken pieces to touch in the pan. This will prevent them from getting crispy.
  8. Bake the chicken for 35 minutes.The chicken is finished when it's cooked through and the breading is golden brown.

Marinated Chicken Breasts

  1. Prepare a marinade the day before you plan to bake your chicken breasts or thighs.The marinating process adds flavor and moisture to baked chicken.
    • Place 2 tbsp. (26 ml) of balsamic or red wine vinegar in a resealable plastic bag.
    • Add 2 to 3 tsp. (1.4 to 2.1 g) of dried herbs. You can use rosemary, oregano, thyme or a dried herb mix
    • Add 2 tbsp. (26 ml) of Dijon mustard to the bag.
    • Chop 1/4 cup (59 ml) of white onions or shallots and place them in the bag. If you don't have onion, you can add 1 tsp. (0.7 g) of onion or garlic powder.
    • Pour in 1/4 cup (59 ml) of olive oil. Add dashes of salt and pepper.
  2. Seal the bag and shake it well.
  3. Wash four chicken breasts or thighs and pat them dry.Place them in the plastic bag of marinade.
  4. Seal the bag.Place it in the refrigerator to marinate overnight or for up to 24 hours.
  5. Preheat the oven to 177 degrees Celsius (350 degrees Fahrenheit), when you are ready to cook the chicken.
  6. Place an oiled or foil-covered baking sheet or baking pan near the sink.Remove the pieces from the bag inside the sink, so that you don't drip onto kitchen surfaces.
    • When you remove a piece of chicken, allow it to drip for a few seconds. Brush off large items like onion pieces.
  7. Place the chicken in the pan, leaving space between each piece and bake for approximately 30 minutes.Insert the pan into your preheated oven.

Community Q&A

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  • Question
    Should I cover them with foil?
    wikiHow Contributor
    Community Answer
    Yes, you may cover them with foil to lock in moisture.
    Thanks!
  • Question
    How do I brown skinless chicken breasts in the oven? Mine always are white.
    Jerry B
    Community Answer
    There are a couple of different ways to do this, aside from pan browning the breast pieces before baking. One way is to use a glass or Corningware pan with a greased, oiled, or buttered bottom and bake at a high temperature for less time. This is really only a good solution for thin pieces that will cook through quickly, though. My preferred method to brown food like baked chicken breast is to bake until just before done, then brush the top with butter and switch to the oven's broiler for a few minutes, flip the pieces and repeat on the other side. Once they are browned from the broiler, remove from the oven and let rest for about 5 minutes before cutting or serving.
    Thanks!
  • Question
    Do I have to cook chicken thighs longer than breasts?
    wikiHow Contributor
    Community Answer
    Typically, a full chicken breast will take longer to cook, but when cooking any chicken pieces, cook them until the juices in the meat run clear (no blood). Alternatively, use a meat thermometer to check the temperature.
    Thanks!
  • Question
    Do I need to flip the chicken while baking?
    wikiHow Contributor
    Community Answer
    No, it is not required. You can turn the pieces over if you like, or you may choose to baste the top of the chicken pieces with some leftover marinade, some softened butter, or any chicken drippings from in the bottom of the baking pan. To baste the chicken you can use either a basting brush, or for gathering meat drippings a "bulb" style turkey baster works very well.
    Thanks!
Unanswered Questions
  • How do you bbq chicken in oven?
  • Do you have a recipe for a skinless and boneless chicken thigh bake with chicken broth and onions in it?
  • How long do I need to bake boneless chicken breasts with pesto on top?
  • Shouldn't I not wash the raw chicken, according to recent health advice?
  • Is it necessary to rinse off the marinade off before cooking the chicken or can it stay on the chicken?
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Short Video: How to Bake Boneless Skinless Chicken

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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.

Warnings

  • Avoid placing chicken on wood cutting boards. Reserve a plastic cutting board for working with chicken and other meats. This should be separate from cutting boards you use for produce to avoid cross-contamination.

Things You'll Need

  • Ingredients above
  • Baking or roasting pan
  • Meat thermometer
  • Plastic bag
  • Aluminum foil
  • Plastic wrap
  • Meat mallet
  • Kitchen disinfectant
  • Oven mitts

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Joyce Debose

Jun 3

"I just followed the instructions, very helpful! Thank you."

Jennifer Hefel

Apr 9, 2019

"Very helpful. I used a rosemary, garlic, lemon marinade recipe I found on a recipe website and it called forgrilling instead of baking. I followed the exact recipe except I baked following these instructions instead of grilling, it came out perfect."

Lauren Nem

Jan 7, 2019

"I needed to know if skinless chicken breasts would be more moist, yet still cook, when covered with foil. I removedthe foil with about 10 minutes left of cooking time and my chicken tasted delicious."

Anonymous

Mar 14

"Great easy-to-follow instructions. Wish they would have include the posted answer yes, cover with foil to lock inmoisture; I read it after I cooked it (oops!). "

Mandolin Roxette

Oct 23, 2019

"Oven temperature and cook time helped immensely! Thanks for the tips about allowing excess marinade to drip fromchicken before cooking, too!"

Anonymous

Sep 4, 2019

"Cooking temp and length of cooking time helped. As did the detail on whether to bake covered or uncovered. "

Lynn Harty

Dec 2, 2019

"This helped on how long to cook my marinated breasts. I'm never sure how long or what temp!"

Robert Morwood

May 18, 2019

"Needed a quick, simple recipe for chicken breasts. This one did the trick."

Craig Lawson

Feb 5, 2019

"It helped a lot for an unsure cook. My family loved it."

Anonymous

Oct 24, 2019

"Wondered about temperature and timing, thanks.





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Date: 03.12.2018, 21:43 / Views: 34544