Skinless boneless chicken thighs

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Jillian Fae Downing is a Private Event Chef, Chef Educator, and the Owner of Jillian Fae Chef Services based out of Temecula, California. With 12 years of experience, she specializes in menu planning and menu research and development. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been viewed 46,794 times. Boneless, skinless chicken breasts are known for how easy they are to cook. Unfortunately, since there aren’t any bones or skin on the meat, they can overcook and dry out. To cook flavorful, juicy chicken, you can bake them in the oven with a parchment paper cover.

Or throw them on a hot grill to get a slightly smoky flavor. You can also sauté the breasts on the stove top or put them in the slow cooker for a few hours. Preheat the oven and prepare the dish. Get out a baking dish and a sheet of parchment paper. Rub the inside and bottom of the dish with 1 tablespoon of butter or oil. You should also coat one side of the parchment paper with butter or oil.