Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Boneless chicken breasts will cook more quickly than bone-in, especially if they are also skinless. They will also dry out more quickly, though, so you should adapt your recipe accordingly
Thank you so much! That's exactly the info I needed. :-)
If you are going to bake a boneless chicken breast would recommend brining it first. Keeps the moisture in. Absolute best way to have a tender chicken breast is to poach it.
When I poach a chicken breast I jab it with a fork to let the poaching liquid in. For the liquid I use chicken broth with a mirapoix .
Please enter a valid email address.
Well played. You deserve a cookie.
Yep. Every single recipe.
How to Cook Through an Entire Cookbook
Crispy, Herby Potato Croutons
$50 and Under Wonders
Where to Donate Your Home Goods
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.