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baking chicken breasts

s
sylvan Nov 3, 2011 07:36 PM

I'm baking two chicken breasts bone in.

I seared them and put them in the oven.

I added chicken broth and seasonings.

Queston:

Should the breasts be facing up above the liquid or down into the liquid?/

  1. bushwickgirl Nov 3, 2011 07:54 PM

    Skin on? Skin side should be up, as you want the skin to crisp up a bit and take on some good roasted color; you already accomplished that by searing them, and it's good to maintain that. Face down (skin side) in broth would be akin to braising them, which is also not a bad thing, although I never do it that way, and let's face it, crispy skin is nice. Either way, they'll still cook just fine.

    8 Replies
    1. re: bushwickgirl
      s
      sylvan Nov 3, 2011 08:05 PM

      thanks, bushwickgirl
      yes, skin on...
      so, next time I don't need to sear the chicken before roasting because they'll get the crispness from being baked?

      1. re: sylvan
        todao Nov 3, 2011 08:58 PM

        "they'll get the crispness from being baked?"
        Nope - if there's much liquid in the baking dish you'll get a fair amount of steam which will reduce the ability of the skin to "crisp" during the cooking cycle. It will crisp to some degree but not as much as it would without the added liquid.

        1. re: todao
          s
          sylvan Nov 3, 2011 09:41 PM

          thanks, todao

          I put the liquid (chicken broth) in because I thought the meat would burn to the bottom of the Dutch oven without the lid on and moisture retained. I guess that's called brasing, whereas I wanted it roasted.
          Next time I'll keep the lid off and no added broth and keep an eye on it.

          1. re: sylvan
            j
            janniecooks Nov 4, 2011 01:14 AM

            just roast them on a baking sheet, not in a dutch oven. you'll get better results using a pan with low sides. I use a half-sheet or quarter-sheet pan to roast breasts, bone-in, skin-on, that have been rubbed with olive oil and seasoned with salt and pepper. they are always tender and juicy, never dried out and they never stick or burn to the bottom of the baking sheet. will use a rub on occasion in place of s&p

            1. re: janniecooks
              s
              sylvan Nov 4, 2011 02:17 PM

              Janniecooks
              I never would have thought to make them that way.
              I would have assumed they would burn to the baking sheet.
              I'll definately try it the next time.
              Thanks much!

              1. re: sylvan
                todao Nov 4, 2011 02:35 PM

                If you're concerned about burning, try covering the bottom of your baking sheet with parchment paper and keep the baking temperature at or below 350 degrees F. I like to preheat the oven to 375, pat the chicken breasts dry and then brush/rub them lightly with olive oil (or other oil), dust with S&P. reduce the heat to 350 and bake them unadorned (or sometimes with a sprig of rosemary) in the top third of the oven until golden brown with an internal temp of 165 degrees. Time varies depending on density of the meat. I typically remove them from the oven at 160 degrees and allow the temp. to rise while they rest prior to plating.

                1. re: sylvan
                  j
                  jjjrfoodie Nov 4, 2011 03:23 PM

                  Yep. I'm been doing bone in skin on chicken breasts for over 2 decades in the oven on a cookie sheet or short lipped oven pan.

                  Bit of olive oil or butter on the skin and under the skin and then seasoning of choice on the skin. Bake skin side up, no turning. Just slam it in the oven and be done.

                  Bake at 350 F til 160 degrees internal or about 25 to 30 minutes.

                  I agree parchment helps to keep splattering and smoke to a minimum.

                  1. re: jjjrfoodie
                    s
                    sylvan Nov 4, 2011 06:41 PM

                    wow, this is a totally new way for me to prepare chicken
                    I was searing the chicken to brown it and get that crispness only to then braise is and defeat the purpose
                    I'll definately do it this way from now on
                    thanks so much for taking the time to advise me

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