Baked Lemon Chicken Breast Recipe (2024)

FAQs

How do you keep chicken breast moist when baking? ›

Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat. Marinate the chicken breasts in a flavorful mixture of herbs, spices, and acidic ingredients like yogurt or citrus juice.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

If youre looking to oven bake chicken then metal is the best choice however if you're looking to make a casserole then glass can work perfectly. Just be careful not to expose heated glass to cold tempatures as it will shatter!

It's usually not necessary to add water to the pan for a roast chicken: the steam created by the water can prevent the skin from becoming browned and crisp.

Baking chicken breast with extra virgin olive oil is a healthy and flavorful way to enjoy a lean protein. This recipe combines the richness of extra virgin olive oil with the tenderness of baked chicken breast, resulting in a delicious and nutritious dish that's perfect for any meal.

Ingredients For Lemon Chicken

Part of what makes a Lemon Chicken recipe good is a nice amount of lemon without too much tartness. So in addition to lemon juice, mine includes lemon zest—it's a good way to boost flavor without risking tartness. Plus, we add lemon slices near the end of the bake time.

You can marinate the chicken for several hours without affecting the texture. Marinate meats, poultry and fish with lemon juice in a non- reactive dish. Just a reminder, once the chicken is marinated, keep it in either a glass or plastic container. A stainless steel can be used.

Why do you rub lemon on chicken before cooking? ›

Like pickling, smoking, and curing, the practice of rinsing chicken with lemon juice probably started out as a way to neutralize any off-aromas in the meat and cut down on bacteria.

Thaw frozen chicken slowly in your refrigerator, or thaw it faster by putting it in a leak-proof package or plastic bag and submerging in cold tap water. Bake a 4-oz. chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

If you're following a specific recipe, then don't deviate! Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

The secret? The parchment paper method. By covering the chicken with a piece of parchment paper, the chicken bastes in its own juices so they never dry out. It's basically a cross between braising and roasting and is sure to become one of your new favorite ways to cook chicken.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

The Role of Temperature and Cooking Time

When you cook chicken at a high temperature, the muscle fibers of the chicken contract rapidly, causing moisture loss. However, if you cook your chicken too low and slow, the fibers will break down, resulting in a mushy, dry texture.

Bake Chicken Breast at 425°F

425°F is the best temperature for baking chicken. The chicken turns golden on the outside and unbelievably juicy inside. At a lower temperature like 350°F, the chicken can dry out, as it will need to be in the oven for a longer period.