Baked Chicken Breasts

No one likes dry, chewy chicken. When it comes to chicken breasts, I want a nice, juicy, moist chicken breast. 
I’m pretty sure I just lost several potential readers based on my decision to use the word “moist”. 

Below is my go-to way to bake chicken breasts so that they come out nice and ….. moist. 


Your cook time will always depend on how thick your chicken breast is; the thicker the breast, the longer the cook time.

​
The proper food safety guideline is to ensure your chicken is cooked to an internal temperature of 165 degrees. Also, be sure to avoid cross-contamination of your raw chicken with other foods or drinks that will not be brought up to that same temperature. 

To begin, season your chicken however you choose. My current favorite is this seasoning which does not require any additional seasoning. Not even salt or pepper:

​
Other favorites include Cavender’s Greek Seasoning and Jamaican Jerk seasoning blends. 
If you choose to go with a marinade, be sure to let your chicken swim in those juices for at least 30 minutes to allow it to soak up those flavors. 


Depending upon your chicken breast thickness, it could take anywhere from 20 - 45 minutes to ensure your chicken is cooked all the way through.

​
Below are various oven temperatures and suggested baking times, but whichever option you choose- be sure to use a thermometer to check the internal chicken temperature and test the chicken in the thickest part of the breast. 

350 degrees: 25-30 minutes 
375 degrees: 23-28 minutes 
400 degrees: 22-25 minutes 
425 degrees: 18-22 minutes

My preference is to cook my chicken breasts at 400 degrees for 22-25 minutes.

​

Be sure to save all of those yummy chicken juices to use in another recipe!

​​

Good luck with your chicken! May it come out nice and… moist. :) 

-Jamie 

​