I'm getting wildly different advice online as to how long to bake these. I don't bake boneless chicken breasts much except for like..."casserole bake" type things, which this is not. Those are more of a 50-60 minute slow bake.

These are average sized chicken breasts...maybe slightly on the larger size.

I see anywhere between 20 minutes and 45 minutes @ 375°. Any idea? Spaulding?

edit: I need a grill ASAP.

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Do you have a meat thermometer? Cook until internal temp is 165.

Or, bake at 375 for 30 minutes, slice one in the middle. If you still see some pink, go for another 10-15.

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I don't, unfortunately. Was at Mariano's today...need to remember for next time. I need to get off frozen entrees.

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Rick Hahn is the best GM in baseball.

Whoever told you 20 minutes wants you dead. I'd be wary of that person in the future.

30-35 minutes @ 375 and you should be good to go. 40 minutes to be on the safe side.

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Yep. This.

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I'm at 30 minutes now or so, turned it up slightly to 390° because a few recipes said higher temperature / lower cook time leads to juicier baked chicken breasts. Just put a cut into it and it seems decent...gonna let it go a couple minutes more.

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Rick Hahn is the best GM in baseball.

Have you thrown up yet?

Juicier, aka not done.

I enjoyed it.

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Rick Hahn is the best GM in baseball.

You aren't going to get really juicy breasts without brining them first. But that requires planning ahead, or the use of a rolling vacuum marinator (which is WELL worth its price.)

You should always pound your breasts out so they are about the same thickness so they will cook the same. And an instant read thermometer is basically a must. A tool you will again not regret spending some money on (you don't need the $100 thermapen, there are a lot of decent ones at $20ish -- test the accuracy by boiling a pot of water and seeing what it measures the temp at.. if it says 205 then just remember your thermometer is about five degrees shy of real temp.)

You're also going to want to pull them when they are around 160, then throw them on a plate and tent it with foil for 5 minutes. This lets the juices settle back into the meat instead of spilling out on your plate -- very important with such a lean protein as chicken breast.

I'm sure you've figured out it takes more than 20 mins to cook. If you are ever in a hurry, a good trick is just to cut them in half lengthwise, and that basically equates into a cooking time that is one half less. And the added bonus of that is you get more surface area to cover with your glaze or breading or whatever you are putting on.

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I usually brine or pound mine. Baking at 450 for 20-25 minutes should work if it was a normal marinaded but the honey could throw that off. I'd maybe have pan fried them then baked them.

May I suggest a cooking 101 class?

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Many good points here. Underlined should apply to any meat (temperature varies of course).

Making chicken at home for yourself....tenting the foil....ease up chef.

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

So you are saying you like juicy breasts?

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