Many people opt for boneless, skinless chicken breasts for ease, but you can bake any cut of chicken in foil. Chicken breasts work well with the foil treatment, as steaming keeps the meat juicy and it cooks quickly even with the addition of veggies or starches. Chicken tenders would be a great cut to bake in foil, too.
Choosing the Right Method for Your Recipe
The next factor to consider is the cut and size of the chicken. 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.
Baked chicken recipes (as pieces or a whole bird) are as easy as prep and bake. You never have to worry about covering chicken while baking, as it's OK to bake it uncovered. Once your chicken is in the oven, it's hands-free until you need to check the temperature.
Bake chicken breasts at 375°F uncovered, 25 to 30 minutes, or until a meat thermometer shows the chicken is heated through to 165°F. To store: Let chicken stand 30 minutes to cool.
Pro Tip: The key to a juicy chicken breast is to not over-cook it. To prevent your chicken breast from turning out dry, use an instant-read thermometer to check when the internal temperature has reached 165°F.
Our Test Kitchen has found that baking chicken at a higher temperature, 425°F, locks in the chicken's moisture and gives you a really juicy chicken breast.
The sear and bake method
Searing then baking is the best method to get perfectly moist chicken breasts every time. Pan frying the breasts only can lead to an overcooked outside, but under done inside. Baking alone works, but doesn't develop that lovely seared crust for maximum flavor.
Using a method called “dry-poaching” is best. It involves covering the breasts with a piece of parchment paper before they go in the oven. This allows them to baste in their own juices so they cook up to be tender and juicy.
If you are not roasting any vegetables with the chicken, it's a good idea to add about 1/2 cup of water to the pan to prevent the drippings from burning. Place the chicken on the rack breast side up, slide the pan into the oven, and roast it uncovered for about 60 to 70 minutes.
If you wrap chicken breast in aluminum foil, it could reduce the baking time by approximately 5 to 7 minutes, regardless of the cooking method you use. If you bake chicken in the oven, it should take 25 minutes, and if you bake it in the air fryer, it should take 15 minutes.
Bottom line: the amount of aluminum that enters food from high-heat cooking is considered safe to eat.
The last, and easiest, way to make sure your chicken cooks faster is to cover it while it's cooking. Even if you've browned the outside of the chicken already, you should still cover the pan or grill while it's cooking.
The best temperature to bake chicken breasts at is 425 degrees F. Cooking them fast at a higher temperature seals in the juices and the key to caramelization. So, you've pounded the chicken breasts out to 3/4-inch even thickness and preheated your oven to 425 degrees F. But how long do you bake them for?
So we asked a few of the best bakers in the biz what they prefer. And almost unanimously they said metal. It's lightweight, easy to maintain, and inexpensive, and it provides a more consistent and even bake.
Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.
Chicken breasts are naturally lean, so if you overcook them, they will be dry. Cooking chicken at a higher temperature seals the juices. To Bake Chicken Breast at 400°F: This will take between 22 and 26 minutes depending on the size of the chicken breasts.
It's important to pull the chicken from the oven once as soon as it reaches its target temperature, and not a degree later. If it's pulled at too high of a temperature, the chicken will be dry and tough.
As you go higher in temperature, the proteins shrink, moisture is pushed out, and the meat turns stiff and dry. All those things are especially unpleasant, and easy to do, with chicken breasts.
Preheat the oven to 200°C (180°C fan) mark 6. Line a baking tray with foil. Rub the chicken breasts with oil and season. Put on the tray and cook for 20-25 minutes, until cooked through.
Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.
Overall, if you want a juicier, moist whole chicken you may choose to cover the chicken when baking it. To do this, use aluminum foil to make a tent over the top of the whole chicken to keep the moisture that the chicken will release as it cooks trapped inside.
Pick the spices, herbs and flavors you enjoy. Chicken breasts do best at a high temperature (roasting) around 425-450℉. This allows the meat to cook quickly and retain a lot of moisture.