Dry chicken

[Fiyero]

When I cook chicken breasts in the oven they always turn out dry, because the juices drip out and run all over the pan. How can I keep them somewhat moist? Wrap each piece in tinfoil?

[YOhio]

Boneless skinless? It's hard to avoid in the oven. Try brining the chicken for a few hours or even overnight prior to cooking. You can also add flavor this way by throwing in some spices. Also, undercook a couple minutes and let it coast to 165.

[il Padrino Ute]

Boneless skinless? It's hard to avoid in the oven. Try brining the chicken for a few hours or even overnight prior to cooking. You can also add flavor this way by throwing in some spices. Also, undercook a couple minutes and let it coast to 165.

Or boil it and make soup.

[OhioBlue]

you can also use a meat thermometer, the kind that you can leave in the meat while in the oven and instead of setting to time you set to temp.

[FMCoug]

Or boil it and make soup.

Or grill it. I've never tried it but I have to think doing boneless skinless in the oven would be awfully hard to not have it dry out.

[Mrs. Funk]

We just got a grill pan that can be used in the oven up to 450 degree for about $50 at Target. I sear the chicken on each side and then I throw it in a 350 oven for 5 minutes or so with some veggies nestled around it. Turns out perfectly every time.

[Fiyero]

Thanks Mrs. Funk! I seared them before baking the current batch and they turned out much better.

[wuapinmon]

I second Why's suggestion to brine the chicken. You'll get great flavor by adding spices and the meat will be super-moist.