Yesterday before work I decided to season up about four or five chicken breasts so I wouldn’t have to do it when I got home. My plan was to sear them and serve with vegetables, but coincidentally I started feeling drained and under the weather by the time I left work. Leaving me to arrive home feeling relieved that I had seasoned it beforehand.
I felt so sluggish that I decided to put the chicken in the oven, less work for me. The only reason for any hesitation I might have had is because I very much despise dry chicken, or dry meat in general. Thus usually I avoid baking boneless chicken as much as possible. Thankfully I remembered coming across a tip online recently suggesting instead of baking chicken at 350 degrees for 30 minutes, bake at 450 degrees for only 20. I gave it a shot and it turned out to be a success. The chicken wasn’t dry at all; I happily sliced through it like butter and celebrated the lack of repetitive sawing motions.
For bone-in chicken I would recommend leaving it in longer, or perhaps stick with the 350 degree for 30 minutes. But now that this tip has been proven to be a success, I can put boneless chicken in without having to worry :). Higher heat, less time. Learning something new everyday.