Getting moist, flavorful and tender chicken breasts can be a challenge even for skilled chefs. It’s easy to overcook them and end up with a dry, tasteless breast that no one would enjoy for dinner. Well, say good-bye to that sad scenario and sad, dry chicken breasts forever.
Cooking chicken breasts in the oven may sound more complicated than it actually is. How do we keep the moisture of the chicken?
We’ve gathered here 3 different takes on a super easy method that guarantees perfect chicken breasts every time: “it’s never failed me,” Emma Christensen from The Kitchn says. Her method differs slightly from Kelsey Kinser’s one or the Yellow Bliss Road’s one, but all of them are equally easy and render great results.
To cook the perfect chicken breasts in the oven, you’ll need:
– Boneless and skinless chicken breasts,
– Salt and pepper,
– Seasoning and spices to taste (you can try garlic powder, paprika, oregano… Here, your imagination and tastes are the limit!),
– Olive oil or butter.
Now, what’s the trick to keep their moist and flavor? If we follow Kelsey Kinser’s recipe, brining the chicken before cooking it is key. You’d have to brine the breasts in salty, room temperature water for 4-8 hours or do it in warm water for 15-20 minutes if you’d rather do a quick brine.
Before baking them, it’s necessary to pat them dry before putting them in the oven. Yellow Bliss Road, on the other hand, skips the brining step, and states that the most important step is to rub the breasts with olive oil before baking them: “helps add moisture to the chicken and also helps the seasonings stick to the breast.”
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