Chicken Breasts?

The Ghan

The Ghan

Well-known member
How long, and at what temp, should I cook/bake boneless chicken breasts. Should I use the conventional OR convection oven - if there is any difference?

I know it depends on the thickness of the pieces but I have read every where from 350F for 18 - 30 minutes to 400F for 20 - 35 minutes. The only thing I know for sure is the internal temp of the cooked breast should be 165F.

I want the chicken to be juicy and tender.
 
The Ghan said:
long, and at what temp, should I cook/bake boneless chicken breasts. Should I use the conventional OR convection oven - if there is any difference?

I know it depends on the thickness of the pieces but I have read every where from 350F for 18 - 30 minutes to 400F for 20 - 35 minutes. The only thing I know for sure is the internal temp of the cooked breast should be 165F.

I want the chicken to be juicy and tender.
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I'd go with the 400F for 20 - 25 minutes after pounding to flatten the fat end a bit, then oiling and seasoning. If you have a probe thermometer, that would be perfect. If you use a probe thermometer, it shouldn't make a difference if you go conventional or convection. I only use convection in my toaster oven.

Some people like brining, but I find brining poultry too wet.

Lee
 
Thanks mate and I do have a "probe" but nothing to "pound" the chicken with - maybe I could run over the pieces with the car a few times? :D :D :D

I probably should have checked the thickness of the pieces before I posted but they don't look to be much more than a 1/2" to 3/4" thick and seem to be of a fairly constant thickness ....
 
The Ghan said:
Thanks mate and I do have a "probe" but nothing to "pound" the chicken with - maybe I could run over the pieces with the car a few times? :D :D :D

I probably should have checked the thickness of the pieces before I posted but they don't look to be much more than a 1/2" to 3/4" thick and seem to be of a fairly constant thickness ....
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Sometimes I slice them horizontally instead of pounding them to make them an even thickness. I also like baking them with cream of mushroom soup (goes great with rice and broccoli). What are you going to do with them? If baking plain, I'd coat them with olive oil and seasoning to keep them from drying out. I've marinated in Italian dressing before, too.
 
The plan is to bake them plain and have them with stove top seasoning; however, you make a good point about basting them with oil as well though. Nothing worse than dried out meat - yuk!
 
I'd probably oil and seasoning, bake for 20 minutes and make the stuffing during that, then put the stuffing on top of them to finish baking, but I'm weird like that.
 
You could also pan sear them on high heat about 30 seconds per side (in butter or oil) before baking if you'd like a golden "crust" color.
 
Oh yeah, BTW, my husband used to use my rolling pin to pound out breasts (i yelled at him about that), now he uses the bottom of a small saucepan because I don't have a mallet, either. I've got these vinyl cutting mats that he puts the chicken breast in between before pounding.
 
The Ghan said:
No I haven't mainly because a certain unnamed individual hates rice :rolleyes::D
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Is it all rice or just white? Has she ever tried basmati or jasmine rice? All rice isn't created equal, but I love it all. Wild rice in a herb butter seasoning is a great side dish.
 
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At Walmart.
Screenshot_20260419_183647_Walmart.jpg
 
Rice in general, but think it is phsychological - I think all she sees are maggots (sorry) and wont even try it; although I did get her to try a little speacial fried rice once but that was it ... personally, I love all rice.

I thought about frying them as well but figured using the oven would be a set and forget thing instead of having to keep an eye on what was going on with them.

I have a rolling pin I could use to beat them up - but don't want anyone getting mad at me for utensile abuse :)
 
My rolling pin belonged to an elderly family member who is no longer with us and is probably from the 1930s. I'd have been very upset if he'd broken it. The saucepan works great.
 
The Ghan said:
I thought about frying them as well but figured using the oven would be a set and forget thing instead of having to keep an eye on what was going on with them.
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it's just to get a sear on them, it alters the flavor. In a very good way. 30 seconds to 1 minute per side, then into the dish and into the oven.
 
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My OH uses walfart.com and, as much as I hate to admit it, that has been pretty good and very quick so far. Like you though, I hate going into one of their stores especially ours (Hornell NY) where they only ever have one register open pushing people to that self check out cwap.

Okay the chook ..... seared and in the oven - 15 minutes each side and rotate and go again if needed :) The way I see it, with my cooking skills, could be chook for breaky :D :D :D
 
The Ghan said:
My OH uses walfart.com and, as much as I hate to admit it, that has been pretty good and very quick so far. Like you though, I hate going into one of their stores especially ours (Hornell NY) where they only ever have one register open pushing people to that self check out cwap.

Okay the chook ..... seared and in the oven - 15 minutes each side and rotate and go again if needed :) The way I see it, with my cooking skills, could be chook for breaky :D :D :D
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I don't think you'll need to flip it. Just check the internal temp after about 20 minutes.
 
If you're just opening to peek, probably not that much, but opening it wide enough to turn your food, yes.
 
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