Q&A for How to Bake Boneless Skinless Chicken

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.

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

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.

No, it is not required. You can turn the pieces over if you like, or you may choose to baste the top of the chicken pieces with some leftover marinade, some softened butter, or any chicken drippings from in the bottom of the baking pan. To baste the chicken you can use either a basting brush, or for gathering meat drippings a "bulb" style turkey baster works very well.

As you lift each piece out of the marinade, let it drip for a few seconds, then lay in your cooking pan. It isn’t necessary to rinse, and if you do, you will lose much of the flavor. Discard all marinade that the raw chicken has been sitting in. If you want to use marinade to baste the chicken (or any meat) while it cooks, you need to make extra. I usually make about 1/3 cup more than the marinade recipe makes, and save it in a bowl until ready to baste.