I have done mine under the broiler and coated in whole milk yogurt--about 10 minutes on each side or less. If they're too thick, I pound them first. They come out tender and juicy.

we put a bunch of boneless skinless breasts in a pan, cover generously with a jar of salsa, and pop in the oven at 350 for about half an hour. Always moist and juicy.

I wrap in bacon and bake boneless skinless breasts for 20-30 mins. I start checking them after about 20 minutes. I make sure they are white all the way through. The bacon acts as a marinade.

Anonymous wrote:

Anonymous wrote:You're probably overcooking them.

I usually use frozen chicken breast tenderloins from Trader Joe's (purple bag), bake them in the oven at 425 for about 40 minutes flipping halfway thru, and have them in some kind of sauce. Sauce is almost always either a bbq/pepper jelly/garlic clove mixture, or a mixture of soy sauce, apricot jam and dijon (don't knock it tlll you've tried it). I typically use 1/2 cup sauce for 5 pieces of chicken; I've experimented with types of chicken and quantities, and this works for me.

If I use fresh breasts or if I thaw my frozen ones in the microwave first, it cuts about 10-15 minutes off the cook time. But I do notice that the frozen ones are juicier and tastier because they're brined (infused with salt water) and that makes them more moist and more flavorful.

Holy crap! 425 at 40 minutes? You are probably overcooking them too. I panfry for 2 minutes on a side on medium heat. Much faster and not overcooked.

A bunch of frozen bricks in a pan will take 40 minutes. Yes.

Okay, here's the deal. BLSL chicken loses moisture very easily, more easily than it cooks. There are various ways to retain the moisture. The easiest way is to keep the moisture in the cooking area while cooking the meat to the the moisture is not just evaporating into the hot oven. You can do this with the nature skin (cook in the skin, then take the skin off to serve), by making a pocket of parchment or foil to hold the moisture in, by covering with a sauce or marinade of some sort (which is essentially indirect heating as the sauce will lose its moisture while keeping the direct heat away from the surface of the chicken) or by adding more moisture, such as brining. All good techniques, but all just different ways to keep the moisture from leaving the chicken and evaporating into the heat.

For more details, see: http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm

Boneless breasts, Lowry's lemon herb marinade for about two hours or longer, then grill. Very tender, lots of flavor.

Is there no easy way to not use flour and cook these puppies in the oven ? I need brain dead simple. What temp should the thermometer heat to?

Anonymous wrote:Bake chicken breasts at 350 for an hour. They are sooo juicy.

An hour? No way they need to cook that long

Anonymous wrote:You're probably overcooking them.

I usually use frozen chicken breast tenderloins from Trader Joe's (purple bag), bake them in the oven at 425 for about 40 minutes flipping halfway thru, and have them in some kind of sauce. Sauce is almost always either a bbq/pepper jelly/garlic clove mixture, or a mixture of soy sauce, apricot jam and dijon (don't knock it tlll you've tried it). I typically use 1/2 cup sauce for 5 pieces of chicken; I've experimented with types of chicken and quantities, and this works for me.

If I use fresh breasts or if I thaw my frozen ones in the microwave first, it cuts about 10-15 minutes off the cook time. But I do notice that the frozen ones are juicier and tastier because they're brined (infused with salt water) and that makes them more moist and more flavorful.

Holy crap! 425 at 40 minutes? You are probably overcooking them too. I panfry for 2 minutes on a side on medium heat. Much faster and not overcooked.

I use the Joy of Cooking recipe.

Boneless skinless chicken breasts. Pat dry, sprinkle with just enough flour to stick; shake off any excess.

Heat a cast iron skillet until it's hot enough that a drop of water dances around in the pan. Add the chicken (my skillet is well seasoned enough that I don't need oil), and cook until the breast is white half way up the edge of the thickest part. Flip. Cook until the thick edge is white all the way along, then cut into the thickest part. If the meat is "thready," it's done.

Rest 5-10 min out of the pan, then slice.

Anonymous wrote:http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891

These do not look super appealing but are very moist.

+1. This is my go to recipes of chicken salads, chicken wraps, chicken pasta, etc. It works every time and requires little to no effort. I don't even pound the chicken anymore just toss it into the pan.

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891

These do not look super appealing but are very moist.

I coat thin sliced chicken breasts in a little seasoned flour, then saute lightly. I turn the flame down on the stove and simmer in 1/2 cup white wine, 1/2 cup low sodium chicken stock. Add an onion, some garlic, maybe some pepper and herbs and cook for 45 minutes and you're good to go. You can also bake them at 350 in the oven after sauteeing, which is what I do when I'm making a larger recipe for company. Never dry.

Anonymous wrote:Bake chicken breasts at 350 for an hour. They are sooo juicy.

not boneless/skinless. they would be hockey pucks!