My favorite breast recipe is baked in my daily oven! Thanks to this basic five-step process which is easy to make and adapt to your chosen seasonings, it always fails.
I asked you about the best possible ways to baked proteins ( e.g. chicken, pork , beef, shrimp, tofu, etc.) in an oven a few weeks ago on the Insta, if you would be interested in a back to basic selection of products. And what about your reply? Please have a resounding yes. Loads of you have asked and asked about different methods of cooking proteins, as well as many tales about proteins that are not so accurate during the years. And oh boy, I 'm listening to it. Over the years, my small kitchen has seen more than just overcooked steaks and drying pork chops, sticking salmon skin and not-so-crispy tofu. Which can never be pleasant, especially because proteins can be expensive and specially crafted. However, well, all this is part of the culinary adventure. And finally, I tried and erred in some fundamental bakery protein methods which in my kitchen have become super effective, delicious staples.
I figured we should work in the next two weeks , starting today with the # 1 most sought-after protein here in Gimme Some Oven.
In particular, breasts without the skin.
I have received several requests over the years for new breast breast recipes and much more for advice on baking breasts in the oven. Since those who have previously worked with breasts know how incredibly versatile they are but also incredibly fine to work with, especially when baked in the oven. Cook them the wrong way and you're going to end up in a dry rubbery disaster, hard and flavorless. But the best way to cook?! We speak juicy breasts which you love, are tendre, flavorful and perfectly baked.
The good news is that your favorite seasonings and sauces are also perfectly adaptable. And with my 5-step baked breast process, it's also extremely simple to produce. Thousands of our readers have tried it over the years and have confirmed that it is a game changer with chicken. So let's bake some together if you have yet to try!
Baked Chicken Breast Ingredients:
You need to prepare this recipe for baked breasts:
- Bonless, skinless breasts: either new (my choice) or frozen (this needs to be totally thawed prior to use). Some now comes pre-brined, so you can skip one stage below.
- Olive oil or butter: your option! I like butter extra, but olive oil is going to work well, too.
- Kosher Salt: a main ingredient of our salt and to be seasoned as well.
- Seasonings: in the following recette, I have included an all-round blend of smoked papri, garlic polvder, salt and black pepper. But don't worry, in any dry seasoning mix you want.
Furthermore, if you regularly make baked in the ofen (or any other form of baked protein), I suggest that you also have a cooking thermometer on your hand one million percent. The way to make sure that your isn't overcooked or undercooked is very literally the most dumb way to work like a charm. Either this I recommend:
- Cooking thermometer immediately read (image below): which I have owned and used during my cooking years with which is available on the Amazon for about $9.99.
- Wireless dual-specific thermometer for meat: which I also own and love, since it can be used in a hot oven (mainly for baking steaks, salmon, and pork), which is available on Amazon for approximately 24.99$.
How To Bake Chicken Breasts:
Okay, so this is the secret! You need to only follow this 5-step acroym: B.B.R.R.R. to make baked brrreasts.
I tell you — for every time you want to baked breasts in the oven that move is an absolute must. Brining is super fast, making your extra juicy, and in just 15 minutes, the best thing can be done. In addition , it also helps to get to a room temperature that makes the food even more even if you brine in a tidy bath. Win-win!-Win-win!
Only fill the large bowl with tidy (not hot) water to sauté chicken. Mix a few salts in until most of them are dissolved. Then add your breast and sauté for at least 15 minutes in saltwater. You can cover and cool the bowl and the saltwater until 6 hours if you do this in advance. But for far longer than that you don't want to enable the sage.
Remove the from the salt, when you are ready to go. Give it a nice cold water to rin and then sprinkle the salt with a couple of towels of paper. Yeah, the is brined officially.
Don't actually miss the stage! It's a different planet.
Note: Some breasts, purchased in the supermarket, have now been sold pre-brined. So check the packaging in advance. And if your has already been sodium brined, simply switch to phase two. :)
Step 2: Brush
Melted butter on your breasts. I suggest at least to use butter very much. It adds great taste and gives the exterior a good golden crust. But if you want to use olive oil (or a favourite), feel free.
Brace the breasts on both sides liberally so that the does not stick to the pot and also to assist with the seasoning. Then put the breasts into a big bakery or roasting pot.
Step 3: Rub
You can easily sprinkle some salt and pepper on your breasts if you just want to keep things easy. But again, the can get the taste of every seasoning. Thus I strongly recommend the simple seasoning formula, including salt, pepper, garlic powder, and papri, even if you make a simple meal which demands 'simple' breasts.
Step 4: Roast
So it's the move of the lovers to quarrel — how long do they bak breasts? And what's the right baked temperature? Bake it down slowly (like, at 350 ° F for 30 minutes)? Or are you roasted high and easy (as in, at 450 for 15 minutes)? Tens of thousands of times I checked both — and almost every interval between them. And at last, when it comes to baked chicken, I fall squarely into the latter camp.
I like roasting on high heat my breasts. ?
roasted at 450 ° C should take approximately 15-18 minutes (despite the thickness / size of your breasts) to cook depending on the thickness of your breast. It's fast and simple. But mostly I love it, because high-heat cooking rapidly produces a good crispy "crust" on the outside of the breasts, which also helps to keep the roast in the ova tender. It's both worlds' brightest.
The FDA says that the safety of cooked temp is 165 ° F compared to being cut into it with a fork which allows the good fruit to slip out. Investing in a cooking thermometer to test the cooked temp is strongly advice to tell if it is ready to go. I use this affiliate thermometer, which I bought for $10 on the Amazon, which will test your internal temperature accurately in seconds.
Step 5: Rest
This one is needless. Before you can cut in, you have to let your beautifully baked breasts rest — a tip to cook some poultry, in fact. You'll miss all the incredible juices and tenderness that we're aiming for if you cuts it in straight away. But if you have a quick break from your newly cooked breasts, the cooking will end and all the delicious juices will be locked, leading to the tenderest and savoriest baked chicken.
In order to keep the resting, we suggest you loosely tent a sheet of aluminum foil over the pan. And you can finish serving and enjoy your perfectly cooked breasts after 5-10 minutes.
And all last bite to enjoy. ♡
How To Season Baked Chicken Breasts:
Again, in the recette below, I am a huge fan of the classic mixed paprika-garlic. But if you want to mix up things, feel free to stick to some of your favorite mixtures, like:
- Italian Seasoning
- Cajun Seasoning
- Za’atar Seasoning
- Taco Seasoning
- Everything Bagel Seasoning
- Curry Seasoning
And of course, please also throw your favorite sauces on your breasts (after they've baked). Or try any of these 5 simple marinades of chicken. is a flavoring protein which is extremely flexible and can be savored almost anyway.
How To Use/Serve Baked Chicken Breasts:
Naturally, the best way is to serve these roasted breasts out of the oven fresh. But don't worry, these baked breasts are also cut, shredded or decled in an other recipe like these.
- Enchilada Casserole
- Baked Ziti
- Healthy Curry
- Asian Chopped Salad
- Herb-Loaded Noodle Soup
- 5-Ingredient White Chili
- Creamy Marsala Soup
- Easy Posole Verde
How To Store/Freeze Baked Chicken Breasts:
When the is fried, it can be kept in the refrigerator up to 3 days in a screened jar. Or up to 3 months may be freezed. (Chicken prior to freezing for easier use, I recommend shredding, diking or slicing.)
Side Dish Recipe Ideas:
Looking for a few lateral dishes with this baked recipe? Some of my favours:
- Everyday Salad or Our Family’s Favorite Salad
- Scalloped Potatoes or Mashed Potatoes or Baked Sweet Potato Fries
- Perfect Roasted Brussels Sprouts or Roasted Asparagus
- Berry Fruit Salad or Winter Fruit Salad
More Baked Protein Tutorials:
Looking for a few lateral dishes with this baked recipe? Some of my favours:
- Baked Pork Chops
- Baked Salmon
- Baked Tofu
- Baked Whole Fish
- Baked Steak (How To Cook Steak In The Oven)
- Baked (The Easiest Way To Cook Shrimp!)
Baked Chicken Breasts
Learn how with the simple 5-stufe system to cook juicy, tender, delicious breasts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Baked Breast Ingredients:
- 4 boneless skinless breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
- 1 Tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (I prefer smoked paprika)
- Sprinkle the poultry. Fill a big bowl with 1/4 cup of warm water and 1/4 cup of kosher salt to soak your breasts. Mix and blend to consume much of the salt. Place them in the mixture to soak for 15 minutes, and add breast. Or cover the bowl and chill for up to 6 hours as well. Take the breasts off the salt, rinse them with cold water and force the breast towels dry. (To skip this step, however, if you have already brined the breasts that you purchased for sodium)
- Oven heat. Oven to 450 ° F preheat.
- season. In a large bakery *, placed the breasts in one sheet. Rub with melted butter or olive oil on both sides (turning once). Whisk salt, pepper, ground garlic and paprika in a separate little bowl until mixed. Drain the on both sides of the mixture uniformly.
- Bake. Bake. Bake. Cook for 15-18 * minutes or until the is fried, not rose. Cooking time depends on breast thickness, so I suggest to use a cooker thermometer to know when it is cooked absolutely. It should be 165 ° F the thickest part of the breast. (Or if you want to get a little browned on top and to be a little crispier, the should turn the broiler up for the last 3-5 minutes, and broil it until it's cooked through, gold on top.
- Rest the potato. When the has been cooked, remove the pot from the oven and transfer the to a clean plate. Take aluminum foil for a loosed tent. Enable the to rest 5-10 minutes at least.
- Serve. Serve it. Serve warm. Serve warm. Or, chill for up to 3 days and freeze up to 3 months in a container which has been sealed.
- Baked meal: Please note that for this recette I don't suggest a glass bakery (for instance Pyrex). Instead, I suggest using a heat-safe baking plate with metal or ceramic (porcelain). You can also use the rimmed metal bakery plate if you don't have a 9-pound pottery bowl.
Can you bake chicken at 200 degrees?
Preheat oven to 200 °F. Place dish in oven ; roast , skin side up, 2 hours and 45 minutes or until a meat thermometer registers 155°F in meatiest part of breast and at least 165°F in meatiest part of thigh.
Can you cook chicken at 170 degrees?
170 °F and Higher for Dark Meat
Leg and thigh meat is still safe at 165°F, but it is recommended to cook it to an internal temperature of about 170 -175°F (77-79°C). The chicken's legs are actively worked muscles, and the meat is tougher because of it.
How long does chicken take to bake at 400?
approximately 20 to 25 minutes
A medium size breast (5 to 6 ounces each), takes approximately 20 to 25 minutes to bake in a 400 degree oven . I always bake breasts at 400 degrees Fahrenheit as the high temperature helps seal in the juices (and the flavor).
How long do you bake chicken at 375?
- Preheat oven to 375 degrees. Place breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. ...
- Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove from pan; let rest 10 minutes before slicing.