Perfect Boneless Skinless Baked Chicken cooks perfect ever time! When you need to put cooked chicken in a dish or a pot pie or chicken curry, you need boneless skinless chicken baked fast.
How to make perfectly cooked, tender, boneless, skinless baked chicken all day, every day!
I have been cooking chicken for 30 years and most of the time it ends up dry and overcooked! Why? Because I was always afraid to serve undercooked chicken to my family and friends. In fear of someone getting sick with food poisoning. I always cooked the chicken for just a little longer. I never knew when it was completely cooked. I wanted to make sure the thickest part was totally cooked and therefore overcooked most of the chicken and then I sometimes still under cooked the thickest part. NOT ANY MORE!! I have finally consistently been able to bake chicken and it tases perfect every time. I am going to share my secret so you don't have to wait 30 years to figure it out. Here is how I do it!!
Servings: 4 servings
Calories:
Cost: $1.50 / serving
Equipment
- insta-read themometer
- meat tenderizing hammer
Ingredients
- 2 lb boneless skinless chicken breast Rinse with water and pat dry
- 1 tsp salt
- 2 tbsp pickled jalapeno juice or lemon juice
- 2 tbsp plain yogurt whole milk or greek
- 2 tbsp any spice combination (I use Magic Masala)
- 4 tbsp olive oil
- 2 tbsp unsalted butter
Instructions
- Rinse chicken breasts with water and pat dry.
- Use a meat tenderizing hammer to pound your meat until it is a consistent thickness through out. Flip the meat over and pound evenly.
- Place chicken in a sealable bowl or in a ziplock bag. Add 1/2 tsp salt per pound and 1 Tbsp plain yogurt per pound and 1 Tbsp pickled jalapeno juice (or lemon juice) per pound. Note: I like pickled jalapeno juice because the chicken tast less sour than if you use lemon juic.
- Add your choice of herbs or spices to the mixture (I use 1 tbsp. per pound Magic Masala when I plan to cook Indian inspired meals). Add 1.5 Tbsp olive oil per pound to the chicken marinade and mix to coat all the chicken
- Stir to coat all pieces and set in the refrigerator for 4 hours and up to 4 days.
- 30 minutes before cooking your chicken bring it out to rest to room temp on the counter.
- Preheat frying pan on medium high heat
- Melt 2 Tbsp butter (no salt) in the frying pan. Add remaining 2 Tbsp olive oil.
- Place chicken breast topside down and allow chicken to cook until becoming bronze in color (about 3-4 min). Flip breasts over and immediately turn heat to low and cover with lid. Cook on low for 10 min. Remove pan from heat and allow chicken to rest in covered pan for 10 minutes. Remove lid and chicken is ready to cut and eat. Use a Instant temp monitor to measure the internal temperature of the chicken. It should have reached 165 degrees F. That's it!
- Cut chicken into desired bitesize pieces and serve.
- This chicken is great by itself or in just about any dish. It is perfect to drop into a Tikka Masala Sauce and serve over rice or with Naan bread.
For details on how to make Tikka Masala, see Chicken Tikka Masala recipe .
Notes
Use a insta-read thermometer: The best way to tell if your chicken is done is by using a meat thermometer! Do not rely on your eyes or cut into the chicken to check. Just get the thermometer! You won’t regret it.
Meal Prep Tip: I use this recipe to meal prep on Sunday and cook chicken Mon and Wednesday or Tuesday and Thursday. Divide up the chicken into two air tight bowls. Plan cook half on one day and half on another. I add Magic Masala and olive oil to one bowl of chicken because we eat Indian inspired once a week and I leave the spice out of the other container. Once I decide what type of chicken I want to serve, I add those spices and olive oil to the chicken and give it a quick stir. Then cover it to be brought out on day 3 to be cooked. If I am planning Italian, I add Zesty Italian Dressing as the marinade to the chicken. Give the chicken a stir, reseal and put it back in the refrigerator so it is well marinated when I cook it. You can use any spice combination or marinade to cook delicious perfectly cooked chicken every time.