How can I cook boneless, skinless chicken breasts in the oven without them drying out?

Answer 1

I made some last night and I used the Garlic & Herb Grill Mates marinade and it turned out really good.

Answer 2

You've been given several decent answer already but here is what I would do.
You need to brine the chicken. This will add flavor as well as moisture to the chicken. You can look up brining recipes for chicken or turkey on-line at Foodnetwork.com

After brining you must keep the meat from drying out, you can rub it with some olive oil and herbs. You should also cover it well, a good baking dish tightly covered will be fine, you can even add a couple ounces of liquid to the dish before you start baking. And, pull the chicken out when they get to 160, they will continue to cook even after you pull them out of the oven. Just leave them in the baking dish for about 15 minutes after removing from the oven.

I have also used the recipe for oven fried chicken that was in "Best Recipes from Cooks Illustrated" YUMMY, and moist I was surprised at how good they were.

Answer 3

Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.

Answer 4

I cook a big batch of chicken breasts on Sunday night for the rest of the week. I brine mine first. I take a gallon zip lock, fill it about 1/3 with warm water, add some kosher salt, garlic, pepper, sugar and any other spices. I don't measure anything for this. I add a couple tablespoons of everything else and about a cup of salt.

I soak the chicken in this for several hours in the fridge. After brining I drain each breast and then pat it dry, then rub with a bit of olive oil. When they go on the pan, I cover them with thin layers of sliced lemon. and then bake in the oven on 350 depending on how thick the chicken is, I regulate the time. Usually it takes no more than 30 minutes int he oven because the continue to cook a while after you take them out.

As soon as they are done I remove them and let them cool a bit then I put all of them in a big tupperware bowl with a tablespoon of olive oil drizzled on top. I shake the bowl and keep the lid on.

They are always tender and juicy and really fresh tasting.

Answer 5

I think many people overcook them, that's why they dry out. I find it best to cook them at a high temperature (usually 400 degrees Fahrenheit) for about 10-12 minutes on each side. Also, after taking them out of the oven, let them rest for about 10 minutes before cutting them or you'll release all the juices and it will dry the chicken out. This is the method that works for me, maybe someone else will have some other good ideas.

Answer 6

First, I brown the chicken in a pan on top of the stove, gives it a good flavor I think. Then you could put the breasts in a shallow baking pan with some canned chicken broth with it. Just keep an eye on it as the broth will somewhat cook away, you want to keep some in the dish to keep the chicken moist!

Answer 7

The biggest thing people do wrong is not cover the baking dish. Prepare your chicken whatever way you want, whatever recipe you would like, but make sure to cover the dish with a lid or some foil. Corningware dishes with glass lids work especially well. This will keep moisture in and prevent dried out chicken.

Answer 8

Coat them lightly in mayonaise and then in bread crumbs. I like to mix a little bit of olive oil with the bread crums so it gets a good crust on the outside. The mayo keeps the meat moist and juicy and gives it a taste similar to Chik-fil-A

Also, the previous answer about letting them stand was good. If you cut them right away all the juices come out and the chicken gets very dry.

Answer 9

Covering them and not over cooking..I tend to dry out mine too. Make sure theres enough oil or liquid, never let the bottom of the baking pan be bone dry.

Answer 10

I put mine in a glass pan. put foil over it, cook them at a temp of 375-400 for 30-35 mins mine come out great everytime.