How long do I need to bake chicken breasts (4 of them) and what temp?

Question

The chicken already has the spices on it. I have problems with my chicken being a little dry when I bake it. Im not sure how long to cook them for and what tempature? How can I keep them from being so dryed out also??

Answer 1

Preheat to about 300 degrees and cook for about 30 min.

Answer 2

wrap them in foil for the first 1/2 hour at 325 degrees Then open the foil be careful not to burn yourself. Cook an additional 1/2 hour at 325 degrees You can add a sprinkle of olive oil to the top to keep them moist and from drying out. You can brush it on every 15 min during the last 1/2 hour or you can use a terriaki or a barb-b-que suace. All will keep the chicken from being to dry. Just keep checking becuase it does depend on the weight of the meat. If they are small breast then cook them a total of 45 min if they are very large then a hour and 15 min etc.
Good Luck

Answer 3

Well i like to make marinates and if i can i cook in the marinate.

so if you can you can have all ur spices and with a needle(you only want small holes) poke several holes in all areas in the chicken until you reach the center.

then put any marinate in your pan the you like here are a couple:

1/2 c. soy sauce
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder

Mix together all the above ingredients.

OR

1 c. Tamari or soy
1/2 c. lime-lemon juice
1/4 c. Miren sweet wine or sake
2 tbsp. garlic
2 tbsp. fresh ginger
3 tbsp. vegetable oil
Red pepper flakes (try a half tsp. to start, add more if you wish)

Mix Together all ingredients

Mix marinade you want and pour in roasting pan or baking pan

having already inserted the holes place chicken in pan

cook at 350 F for 45 min. - a Hour
turning once in the middle of cooking

Hope it helps

Answer 4

I like to cook by smell. I've been cooking enough for so long I don't really need timing so much anymore. 350 is almost like a universal temp for oven use but you mainly want to get the internal temp to reach around 165 (remember the internal temp will continue to rise after removed so it may even be ok to remove at 160 and let it stand for 5 minutes).

Everyone should have a good thermometer, they rock.

If not, stab one of the breasts if you'd like to be sure. You'll want the juice to run clear.

The number of breasts is not as important as their weight though. If they're real big it could take longer.

A fun way to do it is also to wrap them neatly in foil and toss them in the broiler, crank up the heat, wait till it smells tastey (if it smells burned you may have gone too far) feel free to check them visually. You're almost guaranteed to have them cooked to juicy perfection if you take them out when they "look" good using this method.

In my broiler I can usually sprinkle some lemon pepper onto chicken and toss it in the broiler for about 10-15 minutes.

That's for boneless too- which is an important factor.

Note also that a surprising number of ovens, if they can maintain the right temp, they won't maintain the temp it says on the dial. So if you're having trouble like this (with dryness) you might get one of those cheap little oven thermometers so you can check the temp after pre-heating.

Yes, pre-heating is important, do it right. :-)

Depending on your situation it might even be a good idea to think about cooking the breasts hotter & faster as well as your containment system. Even in the oven, are you just putting them in a dish? Try wrapping in foil first to help keep the juice in.

Should check some foodie sites too. ;-)

If you want to get crazy, there's always Alton Brown!
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27928,00.html

Answer 5

If you have bone-in breasts, try this:

Pre-heat the oven to 325 degrees.
Season breasts (in this case, no) with salt, pepper, and paprika.
Dice 3-4 cloves of garlic.
Put a little oil in bottom of oven dish, along with most of the
garlic cloves.
Put breasts bone side down in pan, sprinkle on the rest of the
garlic cloves
drizzle a small amount of oil on top of the breasts
Bake for 45 minutes
Turn oven off, but leave pan in for 15 minutes.

Your breasts will be pleasantly brown (paprika helps this) and juicy and done inside.

Answer 6

Cook at a lower temp. I recommend 350. Also keep an eye on them checking pretty frequently after 20 minutes. When the juices from the chicken run clear it is done.

Answer 7

Are they boneless - that makes a big difference.....

For boneless, I preheat to 375F and bake for around 40 minutes.

My favorite way to do them though is to fry them in a large oven safe skillet first - about 2 minutes on each side so they're browned. Then I put the entire pan in the oven and roast them for about 25-30 min @ 375F.


NOTE: People's ovens vary greatly as far as temps go...use 30 minutes as a starting point and then cut into the thickest part of one of the breasts to see if there is any pink left.

Answer 8

The way I bake mine is

Pre heat the oven to 425 deg
and spray the bottom of the dish so the chicken doesnt stick and place FROZEN chicken on dish and bake uncovered for about 30 - 40 min or until starting to brown....Stays juicy for days even in the fridge.

Answer 9

Try breast side down (so the juices run into the meat). 350 degrees should do it...20-25 minutes. Turn them the last 10 to brown the top.

Answer 10

400 degrees for 45 minutes. Check it with a fork. If juices coming out are bloody, give another five minutes. Test again. If you poke it and nothing comes out at all, well, let's just say, enjoy your baked leather.

TX Mom
Debbie