No one likes DRY chicken breasts but how do you prepare them so they turn out moist and tender every time? I'll share the two methods that I use for guaranteed tender boneless skinless and bone-in skin on chicken breasts. You can dice or shred the breasts and use it in your favorite chicken enchiladas, chicken salad, chicken pot pie, chicken soup, and more. For BONELESS SKINLESS chicken breasts, place two breasts on a large piece of foil, rub them with a little
oil, season with salt and pepper, seal up the sides of foil and pop them into a 350 oven for 30-35 minutes. Wait a few minutes and then open up the foil packet and be sure the juices are clear. For BONE IN SKIN ON chicken breasts, you do exactly the same as above but without the foil. Just place the breasts on a baking sheet, skin side up, and bake them in a 350 oven for 35-40 minutes or until their juices run clear when pierced with a small sharp knife or when a meat thermometer reads 165 degrees.
|Tender Bone-In Skin On Chicken Breasts
The skin on the top and bone on the bottom of the chicken breast makes this super moist!
- 1-2 boneless skinless chicken breasts
- 2 tsp olive oil
- Set oven to 350 degrees.
- Place chicken breasts on baking sheet.
- Rub each breast with 1 tsp olive oil.
- Sprinkle with salt and pepper.
- Place skin side up and bake in the oven for 35-40 minutes or until meat thermometer reads 165 degrees.