Bake Boneless Skinless Chicken

Boneless, skinless chicken is a good option for an easy weeknight meal. Chicken meat pairs well with a range of flavors, and without the skin, it has very little fat. Choose from boneless skinless breast meat, which is white meat, or boneless skinless thigh meat, which is dark; each have an excellent flavor when they're baked. This article gives instructions on three methods for making baked boneless, skinless chicken: simple baked, crispy baked, and marinated.

Ingredients

Simple Baked Chicken Breasts or Thighs

  • Boneless, skinless chicken breasts or thighs
  • Barbecue sauce
  • Olive oil
  • Salt and pepper

Crispy Baked Chicken Breasts or Thighs

  • Boneless, skinless chicken breasts or thighs
  • Bread crumbs
  • Grated Parmesan cheese
  • Mayonnaise
  • Milk
  • Salt and Pepper

Marinated Baked Chicken Breasts or Thighs

  • Boneless, skinless chicken breasts or thighs
  • Red wine or Balsamic vinegar
  • Dried herbs like thyme, oregano or rosemary
  • Dijon mustard
  • Shallots or onions, minced
  • Salt and pepper
  • Olive oil

Steps

Simple Baked Chicken Breasts or Thighs

  1. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
  2. Remove the chicken breasts from the refrigerator. Make sure to use fresh chicken breasts within two days of placing them in the refrigerator.
    • If using frozen chicken, thaw it in the microwave or in a pot of cold water.
    • Frozen chicken can be stored up to nine months.
  3. Rinse the chicken with cold water. This helps remove bacteria and odors that may have been produced while the chicken was inside its packaging.
  4. Pat the chicken pieces dry. This will prevent the chicken from steaming in the oven, rather than baking.
    • Throw away the paper towels immediately, and wash your hands with warm, soapy water before proceeding. All surfaces that touch raw chicken will need to be disinfected after you have finished your preparation.
  5. Rub the surface of the chicken pieces with a few teaspoons of olive oil. Because boneless, skinless chicken is low in fat, it can dry out very easily in the oven.
    • You may use a substitute for olive oil, such as canola oil, grapeseed oil, or another cooking oil.
  6. Sprinkle each chicken piece with salt and pepper. Turn them over and sprinkle the opposite side as well. A light seasoning will add a lot of flavor to your chicken.
    • For a spicier dish, sprinkle the pieces with cumin, chili powder, cayenne pepper, or a combination of the three.
    • Experiment with other spices and flavorings of your choosing.
  7. Oil a metal or glass baking pan. Spread some olive oil over the surface of the pan to keep the chicken from sticking. You may also use a roasting pan, placing the chicken on a wire or metal section and allowing the fat and juice to drip down onto the pan below.
  8. Bake the chicken. Place the chicken pieces in the pan. Place the pan on the middle rack of the pre-heated oven.
  9. Set your timer for between 20 and 40 minutes. If you are baking only one or two chicken breasts or thighs, the cooking time will be less. If you are cooking 6 breasts or more, the baking time will be longer.
  10. Test the chicken. The best way to check if chicken is done is to insert a meat thermometer into the thickest part of the breast or thigh. Chicken is done when it reaches a temperature of 160 degrees Fahrenheit (71 degrees Celsius).
    • If you do not have a meat thermometer, lift the chicken breast to ensure that its juices are clear rather than pink.
    • To make absolutely sure that the chicken is done, insert a knife in the thickest part of the meat and check to be sure it is white and opaque. If it's still pink, it needs to cook longer.
  11. Remove the pan from the oven. Place the chicken breasts or thighs on a plate. Allow them to rest for five minutes to lock in the moisture.
    • Cutting the meat open immediately will let the moisture run out onto your plate instead of keeping the meat juicy.

Crispy Baked Chicken Breasts or Thighs

  1. Heat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking pan or sheet with aluminum foil and grease it with olive oil.
  2. Remove the chicken from the refrigerator. If you're using frozen chicken, let it thaw in the microwave or in a pot of cold water.
  3. Rinse the chicken and pat dry.
  4. Butterfly the chicken. Slice it in half lengthwise to create two thinner, flatter pieces.
    • If the pieces are still more than half an inch thick, place them between two pieces of plastic wrap and use a meat mallet or the bottom of a sturdy mug to pound the meat until it's flat and thin.
  5. Mix a few spoonfuls of mayonnaise with milk a bowl. Add just enough milk to loosen the mayonnaise to a yogurt-like consistency. Stir in a dash of salt and pepper.
  6. Mix the breadcrumbs and Parmesan cheese in a separate bowl.
  7. Dip the chicken pieces one at a time into the mayonnaise mixture, then the breadcrumbs mixture. Make sure each piece is fully coated with breadcrumbs. Set the pieces into the baking dish.
    • Don't allow the chicken pieces to touch in the pan. This will prevent them from getting crispy.
  8. Bake the chicken for 35 minutes. The chicken is finished when it's cooked through and the breading is golden brown.

Marinated Chicken Breasts

  1. Prepare a marinade the day before you plan to bake your chicken breasts or thighs. The marinating process adds flavor and moisture to baked chicken.
    • Place 2 tbsp. (26 ml) of balsamic or red wine vinegar in a resealable plastic bag.
    • Add 2 to 3 tsp. (1.4 to 2.1 g) of dried herbs. You can use rosemary, oregano, thyme or a dried herb mix
    • Add 2 tbsp. (26 ml) of Dijon mustard to the bag.
    • Chop 1/4 cup (59 ml) of white onions or shallots and place them in the bag. If you don't have onion, you can add 1 tsp. (0.7 g) of onion or garlic powder.
    • Pour in 1/4 cup (59 ml) of olive oil. Add dashes of salt and pepper.
  2. Seal the bag and shake it well.
  3. Wash four chicken breasts or thighs and pat them dry. Place them in the plastic bag of marinade.
  4. Seal the bag. Place it in the refrigerator to marinate overnight or for up to 24 hours.
  5. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius), when you are ready to cook the chicken.
  6. Place an oiled or foil-covered baking sheet or baking pan near the sink. Remove the pieces from the bag inside the sink, so that you don't drip onto kitchen surfaces.
    • When you remove a piece of chicken, allow it to drip for a few seconds. Brush off large items like onion pieces.
  7. Place the chicken in the pan, leaving space between each piece and bake for approximately 30 minutes. Insert the pan into your preheated oven.

Warnings

  • Avoid placing chicken on wood cutting boards. Reserve a plastic cutting board for working with chicken and other meats. This should be separate from cutting boards you use for produce to avoid cross-contamination.

Things You'll Need

  • Ingredients above
  • Baking or roasting pan
  • Meat thermometer
  • Plastic bag
  • Aluminum foil
  • Plastic wrap
  • Meat mallet
  • Kitchen disinfectant
  • Oven mitts

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Sources and Citations

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