Boneless, skinless chicken breast is a lean, healthy protein choice, but it can easily dry out and become tough when cooked in the oven. The good news is there are some simple tricks you can use to keep your chicken breast juicy, moist and flavorful every time.
Why does chicken breast dry out in the oven?
Chicken breast dries out in the oven for a few key reasons:
- It doesn’t have much fat. Skinless chicken breast is a very lean cut of meat, meaning it doesn’t have much fat content. Fat helps keep meat juicy and moist during cooking.
- Overcooking. Chicken breasts only need to be cooked to 165°F internal temperature to be safe to eat. Any longer and they quickly become dry and stringy.
- High oven heat. Excessively high oven temperatures cause the exterior of the chicken to overcook before the inside is done.
Prep the chicken properly
Proper prep is key for juicy oven-baked chicken breast. Here are some tips:
- Trim any excess fat or sinew, but leave the tenderloins intact. The tenderloins are two strips of meat on the underside of the breast that help keep it moist.
- Pat the chicken dry with paper towels before seasoning. Wet chicken won’t brown as well.
- Brush both sides with a thin layer of oil. This helps conduct heat and keeps the meat from drying out.
- Season as desired. Herbs, spices, salt, pepper, citrus, etc. Get creative!
Use a meat thermometer
A meat thermometer takes the guesswork out of determining doneness. Chicken is safe to eat at 165°F, but many people prefer pulling it off the heat around 155-160°F for juicier results.
Insert an instant-read thermometer into the thickest part of the chicken, avoiding bone. Be sure to clean the thermometer properly between tests to prevent cross-contamination.
Cook at lower oven temperatures
High oven heat causes the exterior of chicken to overcook before the inside is done. Try lowering the oven 25-50°F from your normal chicken cooking temp. Some ideal oven temps are:
- 325°F
- 350°F
- 375°F
At these oven temps, the chicken will take a bit longer to cook, but will remain more evenly moist and tender.
Use a baking sheet
Place chicken on a lightly oiled or foil-lined baking sheet, rather than directly on the oven rack. The raised surface promotes better air circulation for even cooking. The pan juices also baste the chicken and prevent the delicate meat from drying out.
Bake it gently at first
Start the chicken at a lower temp (300-325°F) for about 20 minutes, then increase heat to finish cooking. This gentle start allows the meat to cook through gradually so the flesh stays tender and doesn’t toughen up.
Prevent oven hot spots
Make sure your oven doesn’t have any hot spots that could cause chicken to overcook. Rotate the pan midway through baking so the front and back cook evenly. Tent foil loosely over the chicken if browning too fast.
Let it rest before cutting
After baking, transfer chicken to a cutting board and tent loosely with foil. Let it rest 5-10 minutes, which allows juices to redistribute throughout the meat. Slice, then serve immediately for maximum juiciness.
Add liquid to the pan
Roasting chicken breast over some liquid in the baking pan provides moisture and prevents overcooking. Try adding broth, water, wine or juice to the pan before baking. The liquid will keep the meat from drying out as it evaporates and bastes the chicken.
Brine it beforehand
Soaking chicken breasts in a salty brine solution before cooking improves moisture and makes the meat more seasoned and flavorful. Dissolve 1/4 cup kosher salt in 4 cups water, submerge chicken and refrigerate 1-2 hours.
Marinate it first
Marinating chicken for 30 minutes up to overnight before cooking also helps keep it super juicy. The acidic ingredients in the marinade, like wine, citrus juice or vinegar, break down its proteins.
Cook low and slow
For even juicier oven baked chicken, try cooking it low and slow at 250-275°F. The chicken will take longer to cook through, but the result is very moist meat. Just monitor with a meat thermometer and remove once it reaches 160°F.
Wrap in bacon
Wrapping chicken breasts in bacon helps insulate the lean meat and bastes it with flavorful bacon fat. Cook at 375°F until the bacon is crisp and chicken is 165°F internally.
Cook chicken on the bone
Chicken cooked on the bone tends to be more moist and tender. The bones help conduct heat gently throughout the meat. Simply season bone-in chicken breasts and bake as usual.
Add moisture-rich toppings
Basting chicken as it cooks with butter, olive oil or sauce provides external moisture. Brush the chicken with the topping periodically during cooking. Or, bake topped with juicy fruits like pineapple, peaches, plums or figs.
Spice and herb rubs
Coating chicken in dried herbs and spices before cooking adds flavor and forms a crust to help seal in moisture. Try combinations like rosemary, thyme, garlic powder, paprika, oregano, etc.
Cook it sous vide
Sous vide chicken breast is extra moist and tender. Vacuum seal the chicken in a bag, then cook in a water bath at your desired temp based on thickness. Finish by searing.
Use a meat mallet
Pounding chicken to an even thickness before cooking allows it cook more evenly so no parts end up overdone and dry. Just pound gently between sheets of plastic wrap.
Add cream cheese
Stuffing chicken breasts with a whipped blend of cream cheese, herbs and veggies keeps the meat super moist and flavorful. Bake as usual until chicken is fully cooked.
Cook low and slow in a Dutch oven
For a moist braise, brown chicken breasts then cook covered in a Dutch oven with some liquid at 300°F for 30-40 minutes until tender and cooked through.
Poach it
For deliciously juicy chicken, poach the breasts in simmering broth, wine or other cooking liquid until they reach 165°F internally. The gentle heat prevents overcooking.
Use a roasting bag
Cooking chicken sealed in a roasting bag traps in moisture and steam to keep the meat incredibly tender and juicy. Follow instructions on the package for best results.
Add veggies to the pan
Roasting chicken breasts on a bed of veggies like potatoes, onions, carrots, etc. provides extra moisture and flavor. The chicken juices also baste the veggies.
Mushroom sauce
Baking chicken topped with a creamy mushroom sauce provides liquid that bastes the meat and prevents drying out. Drizzle sauce over chicken last 10 minutes of cooking.
Cook from frozen
Cooking frozen chicken breasts in the oven can help them stay juicier, as they take longer to cook through which keeps the meat tender. Just add a few minutes to the bake time.
Buttermilk soak
Soaking chicken in buttermilk before cooking tenderizes the meat and makes it more moist. The lactic acid in buttermilk acts as a marinade. Bake after soaking 1-2 hours.
Use a convection oven
A convection oven uses a fan to circulate hot air and promote very even cooking. Chicken breasts develop a nice browned exterior without overcooking the inside.
Include the tenderloins
The tenderloins are two strips of meat on the underside of the breast that help keep it moist. Leave them intact and fold under when seasoning and baking the chicken.
Add cheese and pasta
Baking chicken stuffed with cheese, tomatoes and cooked pasta keeps it full of flavor. Try spinach and feta or broccoli and cheddar stuffed chicken breasts.
Cook in a slow cooker
Using a slow cooker to cook chicken breasts results in very tender, fall-apart meat. Cook on low 4-6 hours until chicken shreds easily with a fork.
Bake in a foil packet
Chicken baked in a sealed foil packet with seasoning and veggies steams in its own juices, so it stays incredibly moist and flavorful. Use packets for easy cleanup too!
Conclusion
From proper prep, seasoning and temperature control to cooking methods that lock in moisture, you can enjoy juicy, delicious oven-baked chicken breast every time. With a little trial and error, you’ll find the techniques that work best for you. Baked chicken doesn’t have to be dry – experiment until you make it perfectly moist.