Have you ever tasted juicy tender chicken breasts and wondered how they turned out so succulent? I was always asking other people what their secrets were for making food taste a certain way when I first started cooking. I still do that, and I learned some good tricks and tips on how to make chicken taste really juicy without a lot of extra effort and without having to be very precise with my cooking method.
200pcs pre-cut parchment paper sheets made of extra thicker 45gsm paper vs commonly used 35gsm or 40gsm paper, it's about 12% thicker than others'. We define it as heavy duty parchment paper.
If you have ever had chicken that was baked while wrapped in foil, you know how juicy that can come out. What that foil does is hug the chicken tight and cook it in its own juices. You don’t lose any juice, and the chicken doesn’t dry out. That’s kind of what parchment paper does to chicken, but the results are slightly different. Parchment paper is my secret to making tender and juicy chicken, and I hardly every bake my chicken any other way when I want it to be succulent.
I wrap the chicken tenderly in the paper, ensuring there is enough paper to cover the entire chicken and have enough left over to tuck under the chicken. Wrapping the chicken in parchment paper makes the chicken sweat in its juices, and baked chicken with parchment paper is always delightfully tender and easy to eat. You don’t get a tough, hard chicken that you have to chew through for minutes at a time. You get soft bites of chicken that are so pleasurable to bite. They make your mouth water and you feel like going back for more every time.
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Doesn’t that sound good? Let’s talk about how to make juicy baked chicken breast with parchment paper. It’s so easy and makes the chicken come out so well every time that you will want to use this method whenever you bake chicken.
Parchment Paper with Baked Chicken Recipe
You can make your baked chicken with a large variety of spices, herbs, and seasonings, and you don’t have to follow my recipe. However, I want to give you a flavourful recipe that works great with any baked chicken recipes with parchment paper. You can change it up how you like, so consider this just an idea to get you started with.
Parchment Paper with Baked Chicken Recipe
- 1 pound of boneless, skinless chicken breast
- 2 minced garlic cloves
- Cooking spray
- ½ tsp of oregano, dried
- ½ tsp of garlic powder
- ½ tsp of Italian seasoning
- 1 tbsp of butter
- Parchment paper
- To make baked boneless chicken breast with parchment paper, start by preheating your oven to 400 degrees Fahrenheit.
- Use the cooking spray to grease a baking dish. A dish that is at least 9x13 should work fine. Place chicken breasts on the dish with some space between each one and rub them down with minced garlic. You can also season your chicken on both sides with garlic powder, salt, pepper, Italian seasoning, and oregano.
- Divide the butter into small pats and place one on each chicken breast. This helps with lubrication and keeps the chicken moist and tender.
- Cover the chicken with parchment paper, using one sheet for each piece of chicken. Tuck the edges of the paper under the chicken. Make sure the chicken is nice and snug.
- Bake the chicken for 30 minutes. You can check to see if the chicken has fully cooked by sticking it with a thermometer. Be sure to plunge the thermometer into the middle of the chicken for an accurate reading. The internal temperature should read at least 165 degrees Fahrenheit.
- Serve the chicken immediately or let it cook all the way down and then store it in the fridge for as long as five days. This recipe makes the best baked chicken breast ever. Cover with parchment paper, remember, and then tuck that tight for a nice fit that traps the juices inside. This is crucial if you are going to get soft and juicy chicken.
Don’t worry about baked chicken breast at 400 with parchment paper drying out. the paper does a great job of trapping the juices in so you get a nicely flavoured, juicy, and tender chicken. You can practically cut it with your fork, because it is so tender.
What to Know about Cooking with Parchment Paper
I know a lot of people use parchment paper to take the grease out of fries and other oily foods. It’s okay for that, but it can also be used for baking. You can wrap veggies and other foods in it that you would normally wrap in tinfoil. You can even use it for cooking in the microwave, which you cannot and should not do with aluminium foil.
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I find parchment paper to be more versatile than aluminium foil, so I don’t even bother to have foil on hand I my kitchen most of the time. The parchment paper is so easy to use, and the key to making it work is to tuck it snugly. You want to trap those juices inside and give them no way to come out. Be sure to tuck the chicken at both ends to make a tight fit.
Make sure you are using parchment paper and not baking paper or wax paper. Those have different characteristics and textures that will make them unsuitable for what we are doing with this baked chicken breast with parchment paper recipe.
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You want to use only parchment paper, as they will hold in the juices better and won’t change the flavour or cause any other issues while cooking. Don’t worry about the parchment paper catching on fire in the
You can use either side of the parchment paper you want. There isn’t a right side or wrong side, and this heavy paper will do a great job of helping the chicken to cook in its own juices and come out tasting amazing. Chicken baked with parchment paper method is the juiciest way to cook it.