Baked Honey Mustard Chicken Breast with Lemon - My Gorgeous Recipes (2024)

FAQs

What is the secret to cooking chicken breast? ›

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

Marinating time is important for your chicken!

It helps the chicken absorb the flavor but also keeps it moist and tender. Once the chicken is done marinating, I add them to a baking dish I've sprayed with nonstick cooking spray. You're going to bake them at 400°F until they're cooked through, about 35-45 minutes.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Brining: Soak the chicken breasts in a saltwater solution for 30 minutes to an hour before baking. This helps to retain moisture and enhances flavor. Use about 1 tablespoon of salt per 1 cup of water.

Bake the chicken breasts uncovered until their internal temperature reaches 165°F. This should take about 20 minutes in a 450°F oven. Loosely cover them with foil and let them rest, then slice and serve. Look how juicy and perfect the chicken turned out!

Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.

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.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).

Is it OK to marinate chicken in lemon juice? ›

The Ultimate Marinade for Juicy Chicken

Marinades are always some combination of an acid (think: lemon juice or vinegar), some fat, and some sweetness. There's some salt and you can add other herbs and spices, but at its core a marinade is acid, fat, and sweetener.

It is suggested that after you have marinated meat for a length of time – you should wash it off prior to cooking. However, this is dependent on what oils and spices you use, often it is down to personal preference.

Close-up of a woman slicing raw chicken breast meat on a cutting board. Chicken becomes more tender the longer it cooks. Unfortunately, most cooking methods produce extremely dry meat when the chicken is cooked long enough to become tender.

Bake Chicken Breast at 425°F

425°F is the best temperature for baking chicken. The chicken turns golden on the outside and unbelievably juicy inside. At a lower temperature like 350°F, the chicken can dry out, as it will need to be in the oven for a longer period.