Q&A for How to Bake Chicken Breast

I like to cook the chicken in a cast-iron skillet for a few minutes before baking it in a dish in the oven. Using a cast-iron skillet gets the skin really crispy, and the meat soaks up all the flavors of the skillet! After that's done, I'll put it in the oven to bake with butter and herbs. It's a perfect dish every time.

You can, but it won't do much. If you're looking for added moisture, just make sure not to overcook the chicken. Adding chicken broth will just cause the chicken to be braised, not baked, a different cooking method altogether.

This method is best for skinless chicken. It's a way of "dry-poaching" to keep in the moisture. The paper acts almost like the chicken's missing skin, protecting it from drying out.

About 20 mins or until a thermometer inserted into the thickest part of the breast reads at about 163 degrees F (to account for carry-over cooking) and the juices run clear.

Chicken is a protein that is not safe cooked medium rare. All chicken should be cooked to an internal temperature of 145ºF, this reduces the chance of any food-borne illnesses.

Yes, you can! Just be sure to check the chicken with a thermometer, when inserted into the thickest part of the breast, the temperature should stay at 165-170 for three minutes.