How to Bake Boneless Skinless Chicken

Co-authored by Dorrenda Smith

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. For extra tender and tasty baked chicken, try a wine or balsamic vinegar marinade.

Ingredients

Simple Baked Chicken Breasts or Thighs

Boneless, skinless chicken breasts or thighs
Barbecue sauce
Olive oil
Salt and pepper

Crispy Baked Chicken Breasts or Thighs

Boneless, skinless chicken breasts or thighs
Breadcrumbs
Grated parmesan cheese
Mayonnaise
Milk
Salt and Pepper

Marinated Baked Chicken Breasts or Thighs

Boneless, skinless chicken breasts or thighs
Red wine or balsamic vinegar
Dried herbs like thyme, oregano or rosemary
Dijon mustard
Shallots or onions, minced
Salt and pepper
Olive oil

Method 1

Method 1 of 3:

Simple Baked Chicken Breasts or Thighs

1
Preheat the oven to 350 °F (177 °C). Before you start cooking your chicken, turn the oven on to warm it up. It should take about 15 minutes for your oven to reach 350 °F (177 °C).
2
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. Change the water every 30 minutes until the chicken is thawed (usually within about 1 hour per 1 pound (0.45 kg)).^{[1]
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- Frozen chicken can be stored up to 9 months.
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3
Pat the chicken pieces dry if they’re damp. This will prevent the chicken from steaming in the oven, rather than baking.
- Don’t rinse the chicken. Doing so can spread bacteria around your kitchen.^{[2]
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- 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.
4
Rub the surface of the chicken pieces with 3–4 teaspoons (15–20 mL) of olive oil. 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.
5
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.
6
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.
7
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.
8
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.
9
Test the chicken for doneness. The best way to check if the chicken is done is to insert a meat thermometer into the thickest part of the breast or thigh. Chicken is done when it reaches a temperature of 160 °F (71 °C).^{[3]
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- If you do not have a meat thermometer, lift the chicken breast to ensure that its juices are clear rather than pink.
- To make absolutely sure that the chicken is done, insert a knife in the thickest part of the meat and check to be sure it is white and opaque. If it's still pink, it needs to cook longer.
10
Remove the pan from the oven. Place the chicken breasts or thighs on a plate. Allow them to rest for 5 minutes to lock in the moisture before cutting.^{[4]
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- Cutting the meat open immediately will let the moisture run out onto your plate instead of keeping the meat juicy.

Method 2

Method 2 of 3:

Crispy Baked Chicken Breasts or Thighs

1
Heat the oven to 400 °F (204 °C). Turn on the oven and let it warm up for about 15 minutes before you put the chicken in.
2
Remove the chicken from the refrigerator. If you're using frozen chicken, defrost it first by putting it in a bowl of cold water inside an airtight bag. Change the water out every 30 minutes.
- Defrosting chicken in cold water usually takes about 1 hour per 1 pound (0.45 kg).
3
Cut the chicken pieces into cutlets. Slice each piece in half lengthwise to create 2 thinner, flatter pieces.
- If the pieces are still more than ¹⁄₂ inch (1.3 cm) thick, place them between 2 pieces of plastic wrap and use a meat mallet or the bottom of a sturdy mug to pound the meat until it's flat and thin.
4
Mix a few spoonfuls of mayonnaise with milk a bowl. Add just enough milk to loosen the mayonnaise to a yogurt-like consistency. Stir in a dash of salt and pepper.
5
Mix the breadcrumbs and parmesan cheese in a separate bowl. Take another small bowl and pour the breadcrumbs and parmesan cheese into it, then mix them together with a fork or whisk. Make sure the bowl is large enough that you can dip the pieces of chicken in it.
6
Dip the chicken pieces one at a time into the mayonnaise mixture, then the breadcrumbs mixture. Make sure each piece is fully coated with breadcrumbs. Set the pieces into the baking dish.
7
Put the chicken in the oven on a greased baking pan. Take a baking pan and line it with aluminum foil. Grease the foil lightly with olive oil to keep the chicken from sticking. Put the chicken on the foil in a single layer, then place the pan in the oven on the middle rack.
- Don't allow the chicken pieces to touch in the pan. This will prevent them from getting crispy.
8
Bake the chicken for 35 minutes. The chicken is finished when it's cooked through and the breading is golden brown.

Method 3

Method 3 of 3:

Marinated Baked Chicken Breasts or Thighs

1
Prepare a marinade the day before you plan to bake your chicken breasts or thighs. The marinating process adds flavor and moisture to baked chicken.
2
Mix the marinade ingredients in a plastic bag. Use a large resealable plastic bag. After you add the ingredients, you’ll need to seal it and shake it well to mix them. Add the ingredients to the bag as follows:
- Place 2 tablespoons (30 ml) of balsamic or red wine vinegar in the bag.
- Add 2 to 3 tsp. (1.4 to 2.1 g) of dried herbs. You can use rosemary, oregano, thyme, or a dried herb mix.
- Add 2 tablespoons (30 ml) of Dijon mustard to the bag.
- Chop 1/4 cup (40 g) of white onions or shallots and place them in the bag. If you don't have onion, you can add 1 tsp. (0.7 g) of onion or garlic powder.
- Pour in ¹⁄₄ cup (59 ml) of olive oil. Add dashes of salt and pepper.
3
Marinate 4 chicken breasts or thighs in the bag overnight. Take 4 defrosted chicken breasts or thighs and place them in the bag. Seal the bag well and put it in the refrigerator. Leave it there overnight or for up to 24 hours to give the marinade time to work.
4
Preheat the oven to 350 °F (177 °C). When you are ready to cook the chicken, turn on the oven. Give it about 15 minutes to heat up before you start baking.
5
Place an oiled or foil-covered baking pan near the sink. Remove the chicken pieces from the bag inside the sink, so that you don't drip onto kitchen surfaces. Have the baking pan nearby so that you don’t have to carry the marinated pieces far.
- When you remove a piece of chicken, allow it to drip for a few seconds. Brush off large items like onion pieces.
6
Bake the chicken for about 30 minutes. Place the chicken in the pan, leaving space between each piece and. Put the pan in your preheated oven and let it bake for approximately 30 minutes or until the chicken is cooked through.

Community Q&A

Question

How do I brown skinless chicken breasts in the oven? Mine always are white.

Jerry B

Community Answer

There are a couple of different ways to do this, aside from pan browning the breast pieces before baking. One way is to use a glass or Corningware pan with a greased, oiled, or buttered bottom and bake at a high temperature for less time. This is really only a good solution for thin pieces that will cook through quickly, though. My preferred method to brown food like baked chicken breast is to bake until just before done, then brush the top with butter and switch to the oven's broiler for a few minutes, flip the pieces and repeat on the other side. Once they are browned from the broiler, remove from the oven and let rest for about 5 minutes before cutting or serving.
Question

Should I cover them with foil?

Community Answer

Yes, you may cover them with foil to lock in moisture.
Question

Do I have to cook chicken thighs longer than breasts?

Community Answer

Typically, a full chicken breast will take longer to cook, but when cooking any chicken pieces, cook them until the juices in the meat run clear (no blood). Alternatively, use a meat thermometer to check the temperature.

Warnings

Avoid placing chicken on wood cutting boards. Reserve a plastic cutting board for working with chicken and other meats. This should be separate from cutting boards you use for produce to avoid cross-contamination.

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Although you may have been taught to rinse raw chicken before cooking it, food safety experts no longer recommend doing this. Rinsing isn’t an effective way to wash off bacteria, and it could spread bacteria around your work area and make you more likely to get sick.^{[5]
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