This oven baked chicken breasts recipe will still remains one of my all-time favourites. Judge or join, it’s all yours. But five minutes prepping and 20 minutes into the oven have never failed me once.
So, there’s much hope that this luscious dish can also be an ally of yours on the family table.
AN ABSOLUTE VERSATILE, LEAN AND PROTEIN-RICH SOURCE
Did you know that a couple of servings of chicken breasts a day can most likely supply you with all the fundamental proteins for your body? Science-approved nutrition facts have shown just how lean, protein-rich and super low-fat this white meat is – and even all the better when they’re skinless or boneless breasts.
Not to mention how versatile and adaptable chicken breasts could be to possibly every meal. For example, having a shrimp salad on hands? Rip your cooked chicken in thin strips and toss them all together, there you go another wholesome, ultra satisfying spin-off!
I mean, what omnivorous dieters on earth could not find chicken breasts too tempting a chance to resist anyway?
Also, there are barely worries about fridging or zip-lock bags storing, as you can put the meat to defrost whenever you like in three days time.
As the nutritious nature of white meat is no more at dispute right off the bat, the key to a so-called well-baked chicken breasts is actually how juicy it can be. In short, juiciness is just everything. Not too much, not too little, but enough.
Like, it doesn’t even take a connoisseur to speak about that.
JUICINESS IS EVERYTHING?
(Well not that everything, but still.)
The reason for easily dry-and-rubbery-gone baked chicken breasts is pretty simple. Being naturally lean and protein-rich is also, contrastingly, the exact trait that makes it harder for baked chicken breasts to be just tender and juicy.
Now, a little bit scientific here:
When heated, the protein coils’ bonds that exist in raw meat will break, causing the coils to straighten out and link together in a loose mesh. So during cooking time, the mesh will keep on tightening more, leading to more liquid being squeezed out. In the end, it’s only you and your dry, tough, rubbery disaster left. A true well-told sad story.
Yuck, then how to do it mushy?
Yes, it is – and all supports for the stated juiciness.
Brining is simply marinating your chicken breasts in salt water. This very first step should take maximum 3 hours in your freezer for the meat to draw water in. The more liquid within, the more moisture it will be in cooking.
As you may (or possibly may not) know, some store-bought chicken breasts are already brined before displayed at the counter of your nearby groceries. So check the packaging to see whether you could skip this step or not.
Remember to pat your brined chicken breasts with paper towel instead of rinsing them in running water. This is to prevent spreading germs from the raw meat onto other kitchen utensils. Washing other prepping equipments and your own hands is also a need afterwards.
Oven Baked Chicken Breast Recipe
prep 5 mins
cook 20 mins
total 25 mins
yield 4 servings
It is no secret that chicken is a popular go-to protein choice for many home cooks. The lean protein is quick to cook, affordable, versatile, and is really easy to incorporate into a diversity of family favourites.