How to Make the Juiciest Chicken EVER!

I love baked chicken breasts as a healthy weeknight meal. However, my chicken breasts always used to come out dry, which drove me crazy. That is, until I discovered dry poaching. It’s a basic cooking technique that is used to keep the chicken moist and juicy during baking. Read on to see how easy it is! 

All you need is a baking dish (I use and love this one), parchment paper, and olive oil. Pour around a tablespoon of oil into the baking dish, and use a pastry brush to spread it on the entire dish.

Once your dish is coated in olive oil, place your chicken breasts in. You can marinate them beforehand, or add your chosen spices at this point. I have been loving the Grill Mates Mesquite marinade lately. 

Next, tear off a piece of parchment paper that is roughly the size of your baking dish. Pour about a tablespoon of olive oil on the parchment paper, and spread it out with a pastry brush.

Finally, place your parchment paper (olive oil side down) into your baking dish and tuck it around the sides of your chicken. It doesn’t have to be tucked too tightly, just enough so the moisture won’t escape during baking.

Bake your chicken at 400 degrees for around 40 minutes (more or less depending on the size of your chicken breasts).  Once your chicken reaches 165 degrees internally, remove it from the oven and enjoy! 

I have used this method time and time again, and every single time it results in moist, flavorful chicken. I promise if you’re sick of eating dry chicken, this is the answer to your prayers!

Do you have any other easy cooking techniques I should try?

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