Oven Fried Chicken Breast Recipe - The Cookie Rookie® (2024)

FAQs

How long to cook chicken breast in oven at 350? ›

Thaw frozen chicken slowly in your refrigerator, or thaw it faster by putting it in a leak-proof package or plastic bag and submerging in cold tap water. Bake a 4-oz. chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

While both baking and pan frying can give you tasty, juicy chicken, if you are in a hurry, it is better to pan fry it. Because baked chicken breast is easy to dry out, it needs time to brine or marinade before you cook it.

If you're following a specific recipe, then don't deviate! Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.

For chicken breasts, it's best to go with the lower temp of 350 and keep an eye on the internal temperature of the chicken: white meat will dry out faster than dark meat.

Let's start out by saying 500 degrees isn't a temperature we'd recommend for chicken. Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts.

Oil or butter on the chicken before roasting is optional. Truss the chicken: Trussing is a traditional method for tying the chicken's legs together. Although techniques for bigger poultry like turkey require tying up the whole tail end, for a simple roast chicken, just bring the drumsticks together with kitchen twine.

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

To ensure your oven-baked chicken breast is juicy, cook it for a short time at a high temperature, and it will emerge from the oven perfectly cooked. Baking the chicken for a short time in a hot 450°F oven helps seal the juices, while prolonged cooking in a moderate 350°F oven can dry it out.

How do you keep chicken tender when baking? ›

Temperature and Timing

Cooking lean meats at a high temperature means they cook more quickly, and this can help capture the moisture and flavor. Adler recommends cooking bone-in chicken breast at 450 degrees, which can take up to 20 minutes for a bone-in breast.

Baking chicken breast at 350°F (175°C) typically takes about 25 to 30 minutes, although the exact cooking time can vary depending on the size and thickness of the chicken breast. Here's a basic guideline: Preheat your oven to 350°F (175°C).

To Bake Chicken Breast at 400°F: This will take between 22 and 26 minutes depending on the size of the chicken breasts. You can cook chicken breasts at 350°F for closer to 25-30 minutes (although I prefer the higher heat above).

Poaching is great because it adds virtually no fat to your food, yet yields subtle flavour and moisture. To poach your chicken, add your ingredients (chicken and any other vegetables, aromatics, and spices you like) to a skillet or pot, and add a cooking liquid such as broth, wine, or coconut milk.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

Our go-to temp for baking boneless chicken breast is 375 degrees, and the cook time is about 20 minutes. The chicken is cooked when a meat thermometer reads 160 degrees. It should be removed from the oven and allowed to sit for 10 minutes before slicing or serving.

Well a good rule of thumb is 25 to 30 minutes per pound. I DO NOT go by time, I go by temp & use a meat thermometer to check that the internal temperature then remove it from the oven when it hits temps in the 165˚F to 170˚F range.