Lean chicken, especially the white meat cuts from the breast, dries out easily in the oven. Baking chicken to retain moisture requires an enclosed, moist environment, such as a foil packet. Coating the chicken with a light covering of oil also protects it from moisture loss as it bakes, keeping the meat juicy.
Things You'll Need
- Olive oil
- Aluminum foil or parchment paper
- Baking pan
- Meat thermometer
Preheat the oven to 350 degrees F.
Rub the boneless chicken pieces with a light coating of olive oil on all sides.
Cut squares of foil or parchment paper twice as long and twice as wide as each chicken piece.
Lightly oil the foil or parchment paper.
Wrap the oiled foil or parchment paper loosely around the chicken, keeping the oiled side against the boneless chicken. Fold the edges over to close the chicken packets.
Place the wrapped chicken pieces into a baking pan.
Bake boneless chicken thighs for 30 to 40 minutes, and boneless chicken breasts for 20 to 30 minutes.
Test the chicken at the earliest cooking time. Insert a meat thermometer into the thickest piece of chicken. Remove the baking pan from the oven when the chicken thighs reach 180 degrees F, and the chicken breasts are 170 degrees Fahrenheit.
Leave the meat covered in the baking pan for five to 10 minutes to rest and allow the meat to reabsorb any juices.
Unwrap the chicken before serving.