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Juicy Baked Chicken (easy & quick)

7/29/2013

I hated baked chicken. The thought of chicken just simply cooked in the oven grossed me out, it lacked flavor and juice and to me was just down right disgusting, until I found out the secret to cooking the juiciest, most flavorful baked chicken ever, aluminum foil. This dish is simple, quick, and most importantly, delicious! All you need are chicken breasts, your "flavorings", a baking dish and a good amount of aluminum foil. The possibilities of types of chicken you can make are truly endless with this!

So what do I mean by "Flavorings"
- marinade of your choice (my two favorites are pictured below, Wegman's Balsamic Rosemary or Honey Mustard)
OR
- dressing of your choice
OR
- seasoning of your choice/spices - be careful though, without any liquid the chicken could become dry, I have never made it without a liquid base!

Juicy Baked Chicken
4-6 Chicken Breasts Defrosted (more or less depending on how much you want to cook!)
Enough "Flavoring" to cover the chicken
Aluminum Foil - one piece for each breast
Baking Dish

1. Preheat oven to 360 (My friend gave me this idea and he swears by this temperature)
2. Create an aluminum foil piece for each breast of chicken, put in baking dish
3. Add some "flavoring" to the bottom of the chicken breast, place in aluminum foil
4. Add "flavoring" to top of chicken breast
5. SEAL EACH BREAST IN ALUMINUM FOIL TIGHTLY, so it's completely shut
6. Place in the oven, 4 breasts take about 25-30 minutes.
7. When finished cooking, take breasts out and open your pouches, your chicken breasts will have cooked and soaked in all the juices of your "flavoring"
8. DINE ON YOUR DEVINE AND EASY CREATION

Notes/Tips
- This is a great way to prep and cook chicken for the week, depending on your flavoring, the chicken can be eaten as is through out the week, shredded for other dishes or made into delicious chicken salad (my favorite, made with greek yogurt!)
- Get fancy and create different "flavor" pouches, make half of your breasts one way, the other half with a different "flavoring"
- If using just seasoning, I would add some olive oil, but also can toss in some veggies to roast as well!

46 Comments

Kendra J

8/8/2014 04:15:04 am

When you bake the chicken with your "flavourings" are you able to eat it all week? Or does it go bad after a couple of days?

Amber link

8/8/2014 10:25:30 pm

Hi Kendra, thanks for stopping by!
YES, I eat it for up to five days in a row :) SO, if I prepped Sunday, I'll eat it until Friday, sometimes Saturday. I am a big advocate of the smell/taste test. If it smells fine, you take a bite and tastes fine, it's fine to me :) Call me a rebel!

Karen link

8/9/2014 09:18:42 am

This is such a great idea! Thank you. I've been looking for new ways to cook my chicken for the week.

8/9/2014 11:07:06 pm

Karen, thanks for stopping by the blog! And you are VERY very welcome, check out my No Grill "Grilled" Chicken, also super simple way to bulk cook chicken!

Kristina

8/19/2014 02:00:33 am

Biggest pet peeve is when it time to reheat using a microwave, dry chicken! The chicken becomes dry and tasteless (reheating at work so only option is a microwave); any tips on how to keep reheated nuked chicken moist?

8/19/2014 10:06:00 pm

WELL, I was going to say skillet cook it, BUT with microwaving as your only option try:

1. When storing the chicken as a leftover, IF you make it this method, there should be JUICES in the aluminum foil pouch, pour that over your chicken in your tupperware, then when you reheat the juices prevent the chicken from being dry

2. Add a bit of water/chicken broth to your cut up chicken before reheating

3. CUT the chicken up to ensure even cook time, to prevent dry spots

Hope this helps :)

Christy Sniecinski

10/21/2014 02:39:30 am

At home the best way to warm or reheat is the crockpot! I meal prep on Mondays and then use my cockpot almost daily! Foil wrapped grilled chicken will reheat and stay super moist on your lowest setting. I even put a whole rotisserie chicken in there still in its bag! Never dries out!

10/21/2014 09:12:09 pm

Oh, good idea, thanks for sharing! This would be good for BULK reheating :)

Kristina A

2/13/2015 05:49:19 am

I eat chicken nearly everyday and my tip for perfect chicken every time is simply setting the cook time for 2 minutes and changing the power level to 50%

Naomi

9/20/2014 10:58:38 am

Do u store the meal in the freezer or fridge????

TryingToBaHealthFitMommy

10/8/2014 05:58:44 am

Hello, Amber! thank you for all your posts. One question, are your meals based on your particular weight and goal?

10/8/2014 09:26:52 pm

You are very welcome, thank YOU for stopping by the blog!
To answer your question:
yes and no
I do not base my meals on my weight, I actually do not own a scale or step on a scale, unless required to do so at a doctor's office, I eat intuitively, so, no my meals are not based on my weight
BUT my meals ARE based on my GOAL: which is to fuel my body with food that is nutritious and delicious, for me, that's aiming to eat a high protein intake, with LOTS of veggies and complex carbs :)

Caitlyn

10/31/2014 05:59:44 am

Thank you so much for sharing this! I am just starting the "meal prepping" and I definitely needed this tip!

10/31/2014 10:44:57 pm

you are MORE than welcome Caitlyn, happy you could stop by :)

Janice

12/8/2014 11:24:27 pm

Great tips! Do you bake the whole breast or cut them in half?

12/9/2014 11:01:27 am

Hi Janice, thanks for stopping by :)
I bake the WHOLE breast then shred!

Sean

1/6/2015 06:37:24 am

Great info. I have a question about the storing process. Do you leave it in the foil you baked it in? Or transfer it to a bigger storage tupperware with the other chicken breasts?

1/6/2015 11:22:53 am

Hi Sean,
Thanks for stopping by !
No storing in foil that's been baked with ever, it can become moldy/gross from the raw chicken juices that occur when cooking!

I put either:
shred it, then put it in a container with the juices
OR
simply put the breasts into a larger tupperware container, and store

Adri

1/9/2015 11:19:23 pm

Do you freeze the rest of the chicken for the week? Or do you store it in the fridge?

1/10/2015 10:15:22 pm

Hi Adri!
No, I keep it in the fridge if I plan one eating it all week
BUT
you could shred and freeze some for a later date!

Xan

1/10/2015 12:29:54 am

Is there a way to get Printer-friendly versions of your posts?? I would love to print it without having to copy and paste onto word or write everything down ! Please let me know, thank you!

1/10/2015 10:22:30 pm

Xan,
Hi! And, I am sorry, I do not think there is to be quite honest, UNLESS you have a Mac and switch it to reader view, your only option is to copy and paste. I am not very tech savvy, so my apologies!

michelle cabrillas

1/25/2015 04:41:33 pm

how many minutes for only 2 chicken breasts?

1/25/2015 08:00:49 pm

It depends on the size of your breast/your oven
BUT

20-22 minutes is my best guess, AGAIN, always check your breasts for pink before removing and allowing it to cool

maria

1/31/2015 01:58:24 am

Have you ever ate the chicken cold? For example making it in to a cold salad? If so was the taste the same?

1/31/2015 11:34:35 am

Yes, I eat the chicken cold ALL the time Maria. I love cold chicken,and this dish is relish to make into a cold salad :)

Grace

3/31/2015 03:47:23 am

About how big are the chicken breasts you use for this recipe? The ones I buy always seem to be ginormous!

3/31/2015 10:04:32 pm

Grace, the bigger the better! More protein, means more fuel :) I have no idea, probably two to three palms worth, I buy very large breasts!

Lauren

4/2/2015 03:08:41 am

No questions. Just wanted to throw out a huge thank you for your site. Ive only been peaking through for a few minutes but its already helping by a landslide. :)

4/2/2015 10:37:10 pm

Thank you SO much Lauren, your kind words warm my heart and make me certain that my blog CAN showcase to others that healthy eating can be easy AND delicious :) <3

Sarah A.

5/18/2015 09:25:37 am

Excellent just excellent! My chicken was juicy and flavorful especially when I added vegetables. Thanks for the recipe! I used three chicken breasts for 30 min and it turned out perfect.

5/18/2015 08:11:31 pm

Sarah,
So happy it came out so well, thanks for sharing the positive feedback :)

Tilly

5/23/2015 02:58:53 pm

Is this recipe low fat.? x

5/23/2015 11:03:05 pm

Yes, as long as you cut the fat off the chicken breast and use seasoning/spices or a low fat marinade!

Liz

6/8/2015 01:35:39 am

Hey! So do you think red wine vinegar would work as a liquid base for this recipe??

6/9/2015 11:19:26 am

Hi Liz!
I think it COULD work, but may come out very bitter/acidic, maybe add some tomatoes? or something to neutralize it!

Kaitlin A.

6/18/2015 05:36:56 am

I just started working out and getting my body back on track after being on harsh medical treatment for year!! This looks simple, easy, and fun!! I am excited to start this process! Thank you for your willingness to share your secrets!! God Bless you!

6/18/2015 07:57:38 pm

Kaitlin, first off, congratulations for regaining your health, how wonderful, I am sending continuous healing vibes your way! Eating healthy can be FUN and delicious, but still easy :) Best of luck <3

Jennifer

9/16/2015 02:08:17 pm

I am so happy to find your blog. I am gluten free, dairy free, egg free and chocolate free. Sometimes it seems like every recipe has either eggs, dairy, or whatever else I am allergic to so your chicken recipes are manna from heaven for me! I am going to try all of them.

9/18/2015 02:49:41 am

Jennifer,
Thank you SO much, I am happy that YOU find my blog as well :) I hope that some of these bring you tastiness in the kitchen!

Sara

9/23/2015 12:11:09 pm

Hi Amber, where did you purchase the honey mustard and balsamic marinades?

9/28/2015 04:05:56 pm

I bought them at wegmans! I am sure you can find similar items, but check the ingredients for gluten!

Cheryl

9/28/2015 12:34:40 pm

Hey, thanks for this idea! How much of the liquid flavoring do you add? I'm thinking perhaps even just a pat of grassfed butter on the bottom, another on the top, then some poultry seasoning....yes?

9/28/2015 04:07:16 pm

You are more than welcome! I don't measure, just squeeze enough to cover the breast, since it increases in amount due to the cooking (less is more). I think your ideas sounds DELISH!

Violet

11/30/2015 04:32:39 pm

Hello,
Thank you for the site ya greatly appreciated. I have a question, I just had a baby a month ago and I'm getting back into healthy foods. I'll be returning to work and I work long hours so I find meal prepping beneficial for me. So my quesTion is: Do you freeze the prepped meals?

AMber link

12/2/2015 03:29:53 pm

Violet, congrats on the baby :) Freezing the meals IS an option, depending on what you want to use them for. Do you want meals to simply defrost and have ready at home, or to take to work? Your goal for the meal will determine if you want to freeze or not. I simply make them to eat for the week, and prep each week!

Juicy Baked Chicken (easy & quick)

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