Baked chicken breast was the one thing my family groaned about. Dry every time. My neighbor, who makes it every Sunday, showed me her three steps.
1. Make It Even
Chicken breasts are thick on one end and thin on the other, so the thin end dries out before the thick end is done. Pound them to an even thickness, or slice thick breasts in half.
2. Season or Brine It
- Season well with salt, pepper and your favorite spices.
- For extra juicy chicken, soak it in salted water for 30 minutes before baking, then pat it dry.
3. Don’t Overbake It
Bake at a fairly high heat, around 400°F to 425°F, so it cooks quickly. Pull it out when the thickest part reaches 165°F.
4. Let It Rest
Let it sit for 5 minutes before slicing. The juices stay in the meat instead of running onto the board.
Frequently Asked Questions
Should I cover it with foil?
Usually no. Uncovered gives a better outside.
Does a sauce help?
Yes. A creamy or buttery sauce adds moisture and flavor.
Even, seasoned, not overbaked, and rested. That’s the whole secret.
