The Absolute Best Chicken Breast Recipes Cookbook
The best way to know how long to cook your chicken breast is to weigh it, then cook according to the chart below. Please use your best judgment to determine if your baked chicken breast is cooked through. One way I test is to touch the middle of the breast with my finger. If it is firm and springy, it may be cooked through. Another hugely important factor in getting perfect, juicy oven baked chicken breasts is to rest them. I used my 9 x 13 baking pan which easily covered the four large chicken breasts pictured here. Resting baked chicken breasts is important because it allows the juices to settle.
If you try to cut them right away, all that juice is going to run right out of the chicken breasts and you will end up with dry dry dry. Slicing baked chicken breast against the grain is another important tip in getting perfect, juicy baked chicken breasts. Now admittedly it can sometimes be a little tricky to tell where the grain lies in your chicken breast, especially with a thick rub that covers the surface of the chicken.
I look for the small end of the chicken breast and start there pictured above! After after doing this a few times you will be able to tell where it is and slice like a pro! Here is a great tutorial on how to slice baked chicken breast against the grain they are using raw chicken but the same principle applies to cooked chicken!
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What other seasonings can I use on my baked chicken breast? Try one of these 7 Easy Dry Rub Recipes! What goes well with these oven baked chicken breasts? I have a ton of ideas for you!
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I followed your instructions step by step and the chicken breasts turned out perfect — super juicy! I made this last night and it was delicious. A hit with all of us. How can I reheat the leftovers without drying them out? Hi Linda, so sorry for my late reply! It can be really tricky to reheat chicken breast without drying it out. I find a covered pan at for 15 or so minutes can do the trick, but they are never quite as juicy as the first day they are baked. This recipe is incredible. Thank you for this! Which other rubs can we use? Not sweet one? Other than paprika? Hi Rosa! I was looking for a chicken recipe for the whole family and I stumbled on this article.
I read and followed the instructions carefully and I made it deliciously! Thanks Denise. I keep coming back again and again for this recipe as I love it and so does my family. I actually prepared this super easy, yet yummy recipe last night for the fam. I am not a everyday cooker, so I needed something easy but great tasting. My 10 year old loves when I do cook dinner and he really enjoyed this recipe!! Baked Chicken Breast is great! I always like chicken dishes, especially grilled dishes. Thank you for sharing the recipe to do it. Its was very well done I am trying it out for dinner tonight.
I overcooked this because my boyfriend is weird about chicken and it was still JUICY and beyond that, the rub is completely delicious! Thank you for sharing your epic recipes! So happy to hear this and LOL on the boyfriend comment! Thanks so much for taking the time to leave a review, Evonna! Hi Denise, I just found your website today scowering for new quick recipes for my weeknight meals!
Generally, I maybe find 1 or 2 good recipes from a website but with yours its 8 and counting! I love the ease of your ingredients, that they are somewhat healthy, and you use a variety of dishes and flavors but ingredients that I have at my house. Thank you very much! Hi Alissa! Wow, thanks for making my night! I hope you enjoy all the recipes! I am so tired of bland chicken and have given up on fixing it.
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This is absolutely to die for! Thank you for a great way to prepare chicken breasts that is both healthy and delicious. I wonder if this method would work for frozen chicken breasts or do you have another method for cooking them? For frozen chicken breasts I would advise fully thawing first unless you have an Instant Pot. Thank you, Denise! I did use the Instant pot.
My employer praised me a lot,bcoz i copy your recipe and it was perfect..
If I am baking TWO 7-ounce chicken breasts at the same time, do I go by the individual weight of each rather than the collective weight , so bake for mins total…or do I double the cooking time because there are two? Sorry — VERY new to cooking! Hello Denise, a wonderful chicken recipe. So pleased to have found your recipe which I plan to follow tonight. I never have any success cooking chicken breast. Always turns out dry and tough.
Wondering if the rub can be applied to the chicken in advance and left in the fridge for a couple of hours before baking? Also, does the chicken go straight from the fridge into the oven without greatly affecting cooking times? Hi Kathy! I have never tried but it should work out fine. As for fridge to oven, it should be fine too, you may need to add a few extra minutes onto the cook time?
I have actually never tried this recipe with bone-in. Hi Denise, I recently made the resolution to take charge of my financial independence and culinary self-reliance. The simplicity and unpretentiousness of your dishes is what drew me in. But now my sister wants to drive me to the hospital, she never took me for the cooking type and thinks something is seriously wring with me…haha.
So glad you enjoyed the chicken. I hope you enjoy some other recipes! Geeez the best chicken breast recipe ever!!! I must admit I started the recipe somewhat reluctant, but hey! What a nice surprise at the end. Thank a mill Denise. Just tried this chicken and it was wonderful! Hi Denise, This may be a silly question, but what kind of scale do you recommend buying and using to weigh the chicken or any food for that matter?
Hi Michelle! Thank you! When you weigh the chicken, do you put the raw meat directly in the scale? Or do you put wax paper or Saran Wrap on the scale first and then the meat? Can you weigh all types of meat on the scale?
Perfect Baked Chicken Breast
I have never used one for cooking. Hi Michelle, I weight it right in the bowl I toss in the oil. So I put the bowl on, tare the scale, then add the chicken. This is so moist and great! I did do one thing differently… I had read that soaking chicken in buttermilk for a couple of hours makes it really tender and I had already started that way, so that was preparation before following your recipe.
I think she will be pleasantly surprised by this! Thank you so much! That sounds delicious, Lana! I will have to try that next time. The chicken was so juicy, it spurted juice when I cut into it! Perfectly and evenly cooked too. Otherwise thank you for all your research — you found the secret formula!! Thanks for doing all the experimentation and giving directions so specifically to guarantee success!!!! I was looking for a quick yet flavorful for my family of 7. School nights are so busy 3 of our 5 kids are so picky! I reluctantly tried your recipe because it looked great to me.
This will definitely be in my book of favorites to pass down to the kids. Thankyou so much. I look forward to making some of the other items in your menus. Hi Sarah! So glad you all loved it. Thank you for your review! This was a delicious rub. I combined that with a cooking method i found for a pork chop recipe. I placed an oven-ready frying pan in the oven while it heated up to ; once it came to , i pull out the pan and put it on the stove top put the chicken in and seared each side of the chicken.
Then i put it back into the deg. I let them sit for 10 minutes, covered. So nice to find a recipe I love. A saver, for sure. Love the idea of pre-heating the pan.
Hey Denise, such a great recipe you had shared. The baked chicken breast is looking perfect. This was great!
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Strong fragrance, but subtle taste. No need to buy a mallet. A wooden rolling pin or an empty wine bottle will suffice quite nicely. Have you ever done this recipe with regular chicken with skin on and bone in? If so, would love to hear your results! By the way, thank you for the wonderful rub recipe as well! IE, low sodium, low fat, low sugar, etc. Not anymore though; way too much sodium in both of them and some even have more than 1 type of sodium!
Your recipe, and especially the rub mix, are a welcome addition to my kitchen. I plan on using it to roast a turkey in the next month or so. Hi Lorna! Good luck! I cooked two of them, 1.
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Turned down to then 20 minutes per side, plenty of rub on each side. Came out just right at using meat thermometer. Let rest for 10 minutes then cut into thin medallions for use in chicken sandwiches and then froze flat in two 1 qt freezer bags with air pressed out a much as possible. I ate the tips of each one though while warm before freezing.
Rub is nice, not overpowering. I did substitute 1 teaspoon of the paprika with 1 teaspoon of turmeric since that spice is quite good for the heart and body and not that much different in flavor from paprika, IMHO especially with the other spices involved. Really helpful post! My chicken turned out perfect.
This chicken breast recipe is by far the tastiest and literally cooks the chicken perfectly. My chicken breasts had varying sizes so I went by your cook times and removed the smaller ones first and they all came out perfect. The dry rub is out of this world so I had to share this page with just about everyone I know.
Hello Denise! Thank you for this wonderful tip. My brown sugar was hard as a rock so I had to chisel brown sugar dust out for the rub. I added red pepper flakes. No onion powder so … 2. I piled chopped onions on top when I took them out to flip them. They are big—like your The alarm went off at like 21 minutes.
And a great feature of this technique is that you don't need to brine or marinate the chicken even though a quick brine does make them even juicier! But the point: these breasts will meet your juicy standards even without the brining. This works across a spectrum of size and weight, provided the breasts are separated into individual halves and are flattened to even thicknesses. Flatten: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also carefully! Season : Lightly salt and pepper the chicken breasts.
How to cook succulent and tender chicken breasts
When it is quite hot, add the olive oil or butter, if using. Swirl the pan so it is lightly covered with the olive oil. Cook breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Flip each chicken breast over. Turn heat to LOW. Cover the pan with a tight-fitting lid and cook on low for 10 minutes and walk away. Do not lift the lid; do not peek. After 10 minutes have elapsed, turn off the heat.
If you have an electric stove, remove the pan from the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan to just sit.