Baking in the oven is a simple and easy way to cook a chicken breast. Oven-baked chicken makes an excellent addition to pasta and salad dishes or it can complement rice, steamed vegetables and/or a creamy sauce. You should always bake chicken breast until the internal temperature reaches 160 degrees Fahrenheit to prevent Salmonella infection. You can bake chicken breast with or without the skin at 400 degrees Fahrenheit.
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Position the oven rack in the center of the oven. Preheat the oven to 400 degrees Fahrenheit. This is a little higher than normal baking temperature and can be called roasting rather than baking.
Rinse the chicken breast and pat dry with a paper towel. Raw chicken may contain Salmonella bacteria. Do not prepare any other food ingredients on the surfaces that came in touch with the raw chicken before thoroughly disinfecting and/or washing them.
Season the chicken breast with salt and black pepper to taste. You can also add dried herbs like thyme, rosemary, basil or parsley, minced garlic or garlic pepper to taste.
Lightly oil a baking dish with 1 to 2 tbsp. olive oil. You can also use butter or a combination of butter and oil.
Place the chicken breast into the dish. If you are using a breast with skin, place it skin side up. Brush the breast with olive oil. You can also add mushrooms, sliced zucchini, spinach, sliced bell peppers or other vegetables into the dish. Season the vegetables with salt, black pepper, dried herbs and/or garlic to taste. Place the chicken breast on top of the vegetables.
Add 2 cups of chicken stock, dry white wine, red wine or a combination of chicken stock and wine. Bake, uncovered, for about 20 minutes, or until chicken turns golden brown.
Turn the chicken and baste with pan juices. Add ½ to 1 cup of wine or stock or a combination of both.
Bake another 10 to 20 minutes until the chicken is firm and fully cooked. Check the internal temperature with an instant-read thermometer. Remove the chicken from the oven when the internal temperature is at 160 degrees Fahrenheit. Place the chicken breast and vegetables on a plate and enjoy.
- "Joy of Cooking"; Irma S. Rombauer, et al.; 1997
- “Journal of Food Protection”; Number of Salmonella on Chicken Breast..; J.M. Straver, et al.; September 2007