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How to Bake Boneless Skinless Chicken Breast?

Sliced chicken breast fillet and vegetable garnish

Sliced chicken breast fillet and vegetable garnish

Cooking boneless skinless chicken breast can be frustrating. Sometimes the chicken breast turns out to dry or flavorless. Much more importantly, the cooking time and internal temperature is crucial in chicken to ensure that you kill off all bacteria. The internal temperature of chicken breast should be 160 degrees Fahrenheit. Having a meat thermometer is a very important tool to have in your kitchen. Learning how to cook the chicken properly can save a lot of time and money and can put your mind to rest whether you are worried about diseases or overcooking. There are two basic ways to cook chicken in the oven, broiling and baking. By following these simple steps to cooking chicken breast in the oven, you will have success with juicy and flavorful results.

Broiling Chicken

Broiling chicken breast can be very convenient because it only takes a few minutes on each side to cook. As long as you season the chicken to your liking, you should have plenty of flavors in your chicken.
1. Start by thoroughly washing the chicken breast. If you prefer to pound the chicken breast, then do so after they are washed. Pounding the chicken breast just makes for a thinner piece of meat. To do this just place the chicken on a cutting board and cover with plastic wrap. Then use a meat tenderizer and start to pound the meat to the desired thickness.
2. Season the chicken breast with any type of oil and seasonings like salt, pepper and herbs.
3. Place the chicken breasts on the broiler rack and place the broiler pan underneath to catch the juice and oil from the chicken. Place the pan in the oven with the broiler setting on. A good tip to remember is to keep the oven door cracked while broiling. This will help you to watch the chicken to prevent over cooking.
4. After the chicken has browned enough, about 5-6 minutes, pull the chicken out and flip to cook on the other side.
5. After cooking on the other side for 5-6 minutes, remove from the oven. Let the chicken breast rest a few minutes on the counter to let the juices settle in the meat.

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Baking Chicken

Baking chicken in the oven is the way most of us prepare our chicken. The temperature for baking chicken breast should be around 350 to 375 degrees. Chicken breast does not hold much moisture because it lacks the fat so a good tip is to always rub some type of oil, such as olive oil, on the breast. One of the ways to put moisture into chicken is to marinate it.

1. Preheat oven to 350 degrees.
2. Wash the chicken breast thoroughly.
3. Rub some type of oil or butter on the chicken breast and then coat with different seasonings such as salt, pepper and herbs.
4. Place the chicken breast in a baking dish and cover with aluminum foil.
5. Bake for approximately 30-40 minutes or until the internal temperature is 160 degrees, depending on how hot and even your oven cooks will determine the amount of time it takes.
6. Let the chicken rest before slicing, this will help keep the moisture in the breast.

Following these simple steps will help you to make the best and safest chicken possible for your family. Chicken is so versatile and extremely popular. Being able to cook it right can be a challenge. The best way to cook any meat is just by following the internal temperature guidelines that have been created for consumer’s safety. As always, enjoy!

Kelly

Kelly Sperber has been a professional writer for 5 years. She joined TheHousingForum Team in January, 2011. Kelly enjoys skydiving, attending fashion shows, and gardening in her spare time.



  • mc

    The minimum internal cooking temperature for poultry is 165F

  • Laura

    Professional writer? I don’t believe you.

  • Lisa Poe

    Carryover cooking means it will continue to cook once pulled out of the oven and will be 165 when served. Pulling it out of the oven at 165 means overcooked chicken.

  • http://profile.yahoo.com/O2G7LPWR7O2V3CSKFX44AHHPSY Joe

    Mc is right, Lisa Poe is wrong. If you take it out of the oven at 160, the internal temperature won’t increase when you take it out of the oven. Yes, it will continue to cook, but it won’t actually increase in temperature, because that would go against all of the basic laws of physics. I bring it up to 165 all the time and my chicken still is moist and delicious…and safe!

  • Shannon

    Even at 160, chicken breast can raise as much as 10 degrees by “resting” under foil on the counter after pulling it from the oven. I agree 100% with Lisa Poe. If you pull chicken from the oven at 165, it will be overcooked.

  • Shutler06

    Wow Joe, you ever hear of Google? Should try it out some time. Your theory is 100% wrong. Meat WILL continue to increase in temperature after you pull it out of the oven.

  • PennyV

    I put my chicken in the baking pan, add a little bit of water and seasoning, and then bake it on low heat for several hours.  I figure it’s done when it falls off a fork and no blood comes running out of the holes made by the fork.  And when it starts pulling away from the bone.  Even meet from a tough old rooster comes out tender and moist when cooked this way.

    But to solve this debate, why don’t we conduct our own experiments?  Everyone who has a meat thermometer can take the chicken out of the oven when it reaches 160 degrees internally.  They can then let the chicken set tightly covered for 10 minutes and take the chicken’s internal temp again when the 10 minutes are up.  I would do this experiment myself, but I don’t own a meat thermometer.

  • Ellez_hott

    great thank you

  • dasd

    dont rinse your chicken. it just spreads bacteria around the sink.

  • PennyV

    Dasd, you should always rinse your chicken before cooking it! Then thoroughly clean and disinfect your sink afterwards. You can also install a separate sink for specifically rinsing meats before cooking.

  • http://www.facebook.com/mikke.paul Mikke Paul

    Unfortunately your reasoning is flawed. If the internal T is 165 deg F and the surface T is 180 or higher then according to Newton’s Law of Cooling the outer body will heat the inner body and will come to an equilibrium about 170 or higher. OVER DONE!

  • PennyV

    Mikke, the only problem with counting on Newton’s Law of Cooling is that the theory requires for the convection heating to be linear, which it usually is not. Check out this article on Wikipedia: http://en.wikipedia.org/wiki/Heat_transfer And as far as being over done at 170 or higher, it’s better to err on the side of being over-cooked rather than under-cooked when it comes to any type of poultry due the illnesses that can occur when eating under-cooked poultry.

  • Troy

    Hey Kelly, My name is Troy. My friends call me ” The Poet ” maybe we can take a walk on the beach, or a skydive, Or.. If we Have to… Attend a fashion show. Hit me back.. love to Garden.! The Poet!

  • Bob

    Wow, what a chicken cook debate! If someone could please just pull it out of the oven at 160. Then keeping it covered with foil, check the temp again in 10 minutes and see what the temp is, then come back here and let us know!

  • PennyV

    Bob, I agree with you that this has turned out to be a great debate about cooking chicken! I think the best solution would be for everyone who has a meat thermometer to conduct their own experiments and let us know the results. Only problem is, everyone would probably be doing something that would change one or another of the experiment’s elements, thus changing the results. So we still would get people debating which is right.

  • Janelle

    I have a meat thermometer. And I decided to settle this debate. I pulled the chicken out of the oven at exactly 160, left the chicken covered and within 10 minutes the temp had gotten all the way up to 174, which was a bit overdone. I hope this helps.

  • PennyV

    Janelle, thank you for sharing the results of your test with us! I would have done it myself, but I don’t own a meat thermometer. I just use the theory that the chicken is done when the meat starts pulling away from the bone and no blood comes out of it when it’s poked with a fork. I guess a lot of people would consider that to be overcooked.

  • k

    Why r u talking about bones? The topic is skinless/boneless!!!

  • PennyV

    K, I mentioned that I cook my chicken until it pulls away from the bone and falls off of a fork easily, with no blood coming out when it’s poked with a fork. I mentioned this because the discussion had changed from simply following the recipe for baking boneless chicken given in this article to a debate about carryover cooking and at what temp the chicken should be baked to.

  • PennyV

    Thanks for sharing this information from the USDA, Thomas. The government’s opinions have certainly changed over the past few decades. When I went through the Army cook school in the early 1970s, they insisted that the chicken should be rinsed. Not so much to get rid of bacteria as to get rid of any unplucked feathers and blood left in the skin.

    But the link you posted didn’t work. I looked up the fact sheet and this is the new link for the article: http://www.fsis.usda.gov/fact_sheets/Chicken_from_Farm_To_Table/index.asp#10.

  • PennyV

    I stand corrected, Dasd. Thanks for setting me straight!

  • mike

    im new to cooking and with all the debating going on im confused as heck….

  • PennyV

    Hi, Mike! Don’t let all the debating stop you from cooking. It’s just a debate whether the chicken continues cooking once you pull it out of the oven, if left setting covered for about 10 minutes. Some people believe there is such a thing as “carry-over” cooking, while other people don’t believe there is such a thing. My suggestion to you is to just follow the instructions given in the recipes you’re using, until you get more cooking experience under your belt. You can start experimenting with carry-over cooking techniques once you’ve learned how to use the basic cooking methods. All that really matters is that you get the chicken thoroughly cooked so you don’t get salmonella.

  • grevyturty

    I usually make love as the breasts are cooking. It’s good to use a lower heat, around 350 ish. Anything higher dries them out.

  • PennyV

    HI, Grevyturty! I won’t ask about your love-making activities while you’re cooking chicken. However, I agree with you that it is best to use a low heat while baking the chicken breasts, as well as to keep them wrapped in aluminum foil while cooking them.

  • SADIE

    I LIKE TO COOK MEAT SO IT “FALLS APART” -WITHOUT DRYING IT OUT—ANY IDEAS ?—FOR CHICKEN AND PORK CHOPS THANK YOU!

  • PennyV

    The best way I have found to cook meat so it falls apart without drying out is to tightly wrap it in aluminum foil with a little water or liquid seasoning added, then bake it for several hours at a low temperature. Or place the meat in a pan with a little water on the bottom of the pan, then tightly cover the pan with aluminum foil. Again, cook the meat for several hours at a low temperature. Don’t forget to add in some seasonings to give the meat more flavor.

  • Thatguy

    “Don’t rinse your chicken. It just spreads bacteria around the sink.” Dasd

    Then why don’t you wash your sink with SOAP afterwards??? Hahahahah Hahaha what a good laugh, thank you.

  • Dolly

    It was a very informative discussion, but what would help a lot, (and that’s the info I was after in the first place) – is the oven temperature to cook chicken breasts. What is normal and what is low?

  • PennyV

    Hi, Dolly! As the article stated, the normal temperature range for baking chicken is between 350-375 degrees F or 175-190 degrees C. Or if you use gas marks, the normal range is 4-5. For low heat, the temperature would range from 250 (very low) to 325 (warm) in Fahrenheit or 120-165 Celsius, with gas marks ranging between 1/2 -3. You can choose the temperature based on how long you want to cook the chicken or on how well your oven works or what type of oven you have.

  • jonjon

    you people need lives

  • josten

    lol, you obviously searched the topic…as did I

  • uncooked

    ok, question about uncooked chicken. I royally messed up a recipe, but want to know if I can salvage it. Opinions, wanted….but be nice. Ok, I was going to cook a casserole that required cooked chicken chunks, and instead I mixed the mixture with uncooked chicken chunks. The mixture was cream of chicken, sour cream, and chicken broth. How long do you think I need to cook the chicken, and do you think it can be salvaged?

  • PennyV

    Uncooked, you didn’t give any details as to what you specifically did with the mixture once you mixed it up. However, if you refrigerated the mixture, you might be able to treat the mixture as if it was a marinade. Just saute the chunks and then follow the remaining steps of the original casserole recipe. But if the mixture has been in the refrigerator for more than 1-2 days, just properly dispose of it as if it was spoiled meat to avoid the possibility of getting food poisoning.

  • Kasuko

    (I know this is a year old post but anything misusing the laws of physics must be responded to) The chicken can still continue to draw heat from the pan which will be MUCH hotter than 160F and the air (if covered with foil) as well as the outer layers of chicken (mentioned below) thus your precious physics laws aren’t violated … just your lackluster understanding of it.

  • PennyV

    Thanks for sharing your viewpoint, Kasuko. I do not know the laws of physics, but I can easily understand how the chicken would continue to draw heat from the pan as it is sitting on a counter with aluminum foil over it.