How to Make Perfect Baked Chicken Breasts
How to Make Perfect Baked Chicken Breasts
Achieving juicy, Perfect Baked Chicken Breasts baked chicken breasts isn’t hard if you follow the right recipe. The key is to pound the chicken breasts gently for even thickness and to bake at a high heat. This method helps the outside crisp up while the chicken stays moist inside. It also cooks the chicken fast so you don’t end up with dry, rubbery chicken. Finally, resting the chicken after it’s cooked is a non-negotiable step that allows the meat to finish cooking and locks in those juices, resulting in juicier chicken every time.
A drizzle of salad dressing not only keeps the chicken moist while baking but adds tons of flavor as well. I like to use Ken’s Zesty Italian salad dressing but balsamic, lemon vinaigrette or an Asian-style vinaigrette would work just fine too. To prep this recipe ahead of time, you can place the pounded chicken breasts and dressing into a gallon-sized Ziplock bag up to 24 hours before baking. Just remember to shake the bag to evenly coat the chicken before proceeding with the recipe.
The baking time for the chicken varies slightly depending on the size of your chicken breasts and how thick they are. I recommend using a digital instant-read meat thermometer to ensure the chicken breasts reach an internal temperature of 165 degrees Fahrenheit (or higher). This will keep the chicken tender and avoid dry, rubbery chicken. Once the chicken is done, let it rest for a few minutes before cutting into it. This resting period lets the chicken finish cooking and locks in all of those juices, resulting in the most juicy oven-baked chicken ever.