Always Juicy Baked Boneless Skinless Chicken Breasts
There’s nothing worse than bringing a plate of sad, dried out, skinless chicken breasts to the table. Which is why I cook with skin ON chicken breasts or thighs 99% of the time. But the people have spoken and the people have requested a skinless chicken breast recipe. I’ll oblige, but not without teaching you the greatest hack ever. Call it Faux Skin if you like, but using parchment paper and a little oil to mimic the job of chicken skin keeps these chicken breasts from drying out and ensures you deliver tender, juicy MOIST (I SAID IT!) chicken to the table every time.
Yield: 4
Always Juicy Baked Boneless Skinless Chicken Breasts
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 4 boneless skinless chicken breasts
- any seasoning or dry rub of your choice (smoked paprika, mustard powder, bbq rub, mexican seasoning, ANYTHING)
- kosher salt and pepper
- olive oil or olive oil spray
- 1 sheet of parchment paper
Instructions
- Preheat the oven to 400F degrees.
- Place the chicken in a 9x11 pyrex or casserole dish
- Season the chicken on both sides with kosher salt and pepper, and whatever spices speak to you.
- Coat a sheet of parchment paper with olive oil spray or about 1 - 2 teaspoons of olive oil. Spread it around evenly.
- Flip the parchment paper over and lay it on top of the chicken with the oil side touching the chicken. Tuck it in like you would make a bed with a fitted sheet, with the parchment paper getting tucked under the chicken on all 4 sides. Press it down so the parchment with the oil spray is touching the top of the chicken.
- Bake for 20-25 minutes depending on how thick your chicken breasts are.
- Eat as is, or keep in the fridge to cut up for salads, shred into tacos, chicken salad, etc etc. There are no wrong answers here!
Equipment
Equipment:
9x11 pyrex or casserole
1 sheet of parchment paper