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Preparing Chicken Breasts For Baking

post #1 of 8
Thread Starter 

Hey Everybody,

 

I am a new home cook.

I look into baking some boneless and skinless chicken breasts.

Looking through websites I found a spice rub I like.

I figured I can rub the chicken in the spice rub and some olive oil and bake it this way. 

I needed a way to get a quick tasty chicken.

However, now I am uncertain about few things.

The way I do the rub I just mix the spice, pepper, & salt in a bowl. Then take the spice with a hand and sprinkle over the breasts.

 

My questions are:

I. Do I spread the spice rub on both sides of the breast or just the top?

II. Do I spread the olive oil on both sides of the breast or just the top?

III. Do I spread the pepper & salt on both sides of the breast or just the top?

 

Thank you for your inquiry.

post #2 of 8
Quote:

Originally Posted by black8ghost View Post

 

 

I look into baking some boneless and skinless chicken breasts.

:(   I would recommend you bake them with the skin and bone, and later remove those if you don't like them. More flavor, more fat to drip on during cooking so the end result is not as dry etc...

 

 

Either way, rub everything on all sides. The more flavor the better. :)

post #3 of 8
That's how I do it as well, season all over, salt and pepper .

Some folks drizzle a touch of oil over that dry rub, but it's totally up to you.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 8

Yes, season all over, both sides. And be careful, the skinless, boneless breasts are easy to overcook and dry out. While I use them for some things like stir fry, quick curries and chicken parm, I prefer the skin on, bone in ones when roasting.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 8
Thread Starter 

Thanks a lot for the responses. I rubbed the spices on both sides and then spread a bit of olive oil on top of the spices on each side. The oven was preheated to 200 C and baked for 30 minutes. Then I took it out and cut into one of the breasts to check the inside. It cooked well. I tasted the breast and to me it came out great. Didn't get too dry. 

 

I prefer skinless, because I am strict on my daily calories and macros. I also order my chicken breasts from a great English company that sells them cheap. All their breasts come already trimmed, boneless, and skinless. That is why I bake my breasts skinless.

post #6 of 8

You don't have to eat the skin, but roasting it with the bone attached and the skin on will give you better chicken.  The skin insulates the meat and keeps it juicy.  

 

And then you take it off the bone and throw that bone in a small pot with an onion, carrot, some celery, the chicken skin and water and simmer for an hour, instant fresh stock that you can then use to make sauces or soup or even freeze for later.  

 

Plus, it's cheaper this way.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 8

Doing skinless chicken breasts in the oven is not the way to go in my experience. Way too dry a meat. You can try slicing the breast in halves (to even the cooking) and cooking it on a grill pan in minutes. Much more quickly, juicy and flavorful way. You can marinate the breasts in an infinity of ways. Here's on a sandwich. Sorry for the mustard; a moment of weakness.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #8 of 8
Mustard on Chicken is awesome dont apologize. Hellmans should apologize to us.

Baked chicken breast is good. Just don't over do it. Cook to 160 let it rest a bit should come to 170 finished. Too many ways to add flavor, dont forget salt and pepper. Pure chicken breast is bland.
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