18 Boneless Chicken Breast Recipes Ready in 30 Minutes or Less (2024)

FAQs

Is 30 minutes long enough to cook chicken breast? ›

If you're following a specific recipe, then don't deviate! Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

Boneless chicken breasts are a go-to because they cook quickly, faster than chicken thighs and bone-in chicken breasts. They're often found skinless, which makes them leaner than their bone-in counterpart, which usually comes with the skin on.

Cooking time will vary slightly, depending on the size of chicken you are using. Use the info below as a guide. A small chicken will take 20 minutes. A medium chicken will take 25 minutes.

Low Heat Cooking – Cooking chicken breasts over low heat with a lid covering the pan helps them to retain almost all their moisture and prevents overcooking. It takes a few more minutes than normal, but it's well worth it!

At 400 degrees F, I find that my chicken breasts are done between 20 and 30 minutes. It really depends on how thick and large your chicken breasts are.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Cooking tips

Bake a 4-oz. chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

Brine the Chicken:Soak the chicken breasts in a brine solution (water, salt, and optionally sugar) for at least 30 minutes before cooking. Brining helps the chicken retain moisture.

How do you keep chicken breast moist when cooked? ›

They're a great staple for quick, healthy lunches, too. Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Simply heat the chicken breasts quickly on the stovetop then let them poach from the inside out in their juices in a covered pan.

Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.

As the name suggests boneless chicken is without bones but chicken breast can be with or without bones. It's very easy to debone chicken breast from the bird if you want it boneless and also it's the best part of the bird. Bones can be remove from legs and thighs to make them boneless.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic. Included with each meal is a set of instructions to help you cook the meals.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

When it comes to cooking chicken, the cooking time can vary depending on the method used and the cut of chicken being cooked. Generally, boneless chicken breasts take around 25-30 minutes to cook in an oven set at 350 degrees Fahrenheit, while bone-in chicken thighs or drumsticks may take 35-45 minutes.

Again, you want to aim for 165 degrees F, but remember that once you remove the chicken from the heat, it will continue to cook. To have the juiciest breast, pull the dish outaround 160-162 degrees and the chicken will continue to cook an extra few degrees once removed from the heat.

Question: When I cook chicken, it always comes out tough. Am I cooking it too long, too short, too high or too low? The slower you cook chicken, the better. That's the overall rule for cooking protein.

Pounding chicken tenderizes the meat and prevents uneven cooking. Read on to learn how to pound chicken using items you likely already have in your kitchen.

What is the best temperature to bake chicken breast? ›

Bake chicken breasts uncovered at 375°F for 25 to 30 minutes or until a meat thermometer shows the chicken is heated to 165°F. To store: Let chicken stand 30 minutes to cool. Individually wrap chicken breasts in waxed or parchment paper ($4, Target).

Temperature and Timing

Our go-to temp for baking boneless chicken breast is 375 degrees, and the cook time is about 20 minutes. The chicken is cooked when a meat thermometer reads 160 degrees. It should be removed from the oven and allowed to sit for 10 minutes before slicing or serving.

If you're using a recipe, stick to the instructions. For general chicken breast baking times, follow these ranges: 20 to 30 minutes for large boneless, skinless chicken breasts cooked in a 375 degrees F oven.

Any cooked chicken left at room temperature for more than two hours should probably be thrown out. The same applies to cooked chicken enjoyed outdoors, like at a picnic or barbecue. But when the indoor or outside temperatures are above 90°F (32.2°C), the cooked chicken is unsafe to eat after one hour.

You can marinate chicken anywhere from 2 hours up to 24 hours, though marinating chicken for even 15 to 30 minutes can impart flavor and moisture into smaller pieces of meat. Generally, bone-in cuts of chicken, such as wings, drumsticks and breasts, will require a longer marinade time than their boneless counterparts.