Skip to site navigation Skip to Content This content does not have an English version. This content does not have an Arabic version. Brain tumor, breast cancer, colon cancer, congenital heart disease, heart arrhythmia. Mayo Clinic does not endorse companies balsamic dijon chicken marinade products.

Advertising revenue supports our not-for-profit mission. Mayo Clinic Press Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press. Mayo Clinic does not endorse any of the third party products and services advertised. Reprint PermissionsA single copy of these materials may be reprinted for noncommercial personal use only. Mayo Clinic Healthy Living,” and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research. Access to this page has been denied because we believe you are using automation tools to browse the website. Please log in with your username or email to continue.

By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. This article was co-authored by Dorrenda Smith. With almost 15 years of experience in the food industry, she specializes in creating soul food with a healthier spin. Chef Renny and her partner provide event catering, event planning, and restaurant and food truck consultations. How marks an article as reader-approved once it receives enough positive feedback.

This article has 15 testimonials from our readers, earning it our reader-approved status. This article has been viewed 4,193,512 times. 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 has an excellent flavor when it’s baked. You can do a simple bake with light seasonings, or coat your chicken to give it a flavorful, crispy breading.

Before you start cooking your chicken, turn the oven on to warm it up. Remove the chicken breasts from the refrigerator. Make sure to use fresh chicken breasts within 2 days of placing them in the refrigerator. If you’re using frozen chicken, thaw it by putting it in a watertight plastic bag and submerging it in cold water. Frozen chicken can be stored up to 9 months.

Pat the chicken pieces dry if they’re damp. This will prevent the chicken from steaming in the oven, rather than baking. Doing so can spread bacteria around your kitchen. 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. Because boneless, skinless chicken is low in fat, it can dry out very easily in the oven. Rub a little oil into the chicken to help keep it moist. You may use a substitute for olive oil, such as canola oil, grapeseed oil, or another cooking oil. 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 3. Experiment with other spices and flavorings of your choosing. 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.

Put the chicken in the oven. Place the chicken pieces in the pan. Place the pan on the middle rack of the pre-heated oven. Set your timer for between 20 and 40 minutes. If you are baking only 1 or 2 chicken breasts or thighs, the cooking time will be less. If you are cooking 6 breasts or more, the baking time will be longer.