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Jan 10, 2013 12:50 PM

Baked Chicken Breast Awasy Sucks?

Is it me? I love chicken. Roasted, sauted, fried but for some reason everytime I try a baked recipe with a skinless chicken breast, breaded or with sauce on top, me no like.

My favorite of favorites is when I pound chicken cutlets very thin, saute in say butter or lemon or Marsala. It is super tender and absorbs all of the flavor of the sauce. I even do this now for chicken soup. It's amazing, try it, no stringy texture.

So back to my question, should a chicken breast ever be baked? It seems like a standard I just cant see the magic.

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  1. I know that most will suggest that you switch to chicken breast with skin and/or bones but I bake moist/delicious chicken breasts all of the time. A few of my usual habits which seem to yield good results - 1) sear in a pan for a few minutes each side then bake, 2) cut chicken breasts in half (the breasts around here are quite massive these days), 3) cook with moisture - either I add a few tbsps of broth to the baking dish or use a recipe with moister (most recently I coated chicken breasts with a bit of BBQ sauce and honey dijon with 2 tbsps of chicken broth in the pan, baked covered for 20 minutes or so then uncovered, topped with cheese and it was delicious and moist, 4) let the chicken breasts rest after baking to allow the juices to redistribute.

    And, yes chicken breasts should be baked and can be quite delicious.

    1. Sure, just don't overcook them. Sear off in a pan, toss salsa over the top, pop into the oven. Serve over pasta.

      I would personally just roast a whole chicken instead, I never understood people's love of white chicken breast meat. So tasteless...

      1. Cutting in half lengthwise to make them thinner is a good tip. I also like to bake mine with some bacon on top to add additional moisture.

        I've also found that a lot of recipes call for way too long of a cooking time. I do mine like 20 minutes at 400. Many recipes say to cook for 30+ minutes.

        I'm also a big fan of stuffing the fat breasts (I feel dirty typing that) with different things to help keep it moist. My favorite is 1tbsp sour cream, 1tbsp pesto, and some shredded mozzarella, all mixed up.

        1 Reply
        1. re: juliejulez

          Yea I usually have had the most success with higher temperature, shorter time and also stuff the breasts a lot - a current favorite is cordon bleu

        2. I always just put them on a foil lined sheet pan, brush with a little olive oil, season with Kosher salt and pepper or Adobo (Penzey's) and bake 350 for 30 min. Juicy and tastey every time.

          1. I agree with previous posters, I sear on the stove and then transfer to the oven to finish cooking.

            I love Barefoot Contessa's parmesan chicken breasts