As a home cook who loves making delicious chicken dishes for my family, I’ve learned that basting is the key to getting tender, moist chicken breast with amazing flavor. After years of trial and error, I’ve mastered the art of basting chicken breast – and I’m excited to share my secrets with you!
What is Basting and Why Does it Matter?
Basting is the process of spooning or brushing liquid over meat as it cooks This serves two important purposes
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It keeps the meat moist. Chicken breast is prone to drying out since it has very little fat. Basting provides extra moisture to prevent the lean breast meat from getting tough and chewy.
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It adds flavor. Basting chicken allows it to absorb and take on the flavors of the basting liquid
Proper basting technique is the difference between dry, bland chicken breast and succulent, flavor-packed perfection.
Basting Essentials: Liquid, Tools, and Timing
Basting chicken breast requires just a few key ingredients and tools:
Basting Liquids
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Butter – Melted butter bastes while adding richness.
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Broth – Chicken broth keeps meat moist and imparts savory flavor.
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Oil – Oils like olive or avocado oil baste well while lending flavor.
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Marinades – Marinade doubles as a flavored basting liquid.
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Herb Butter – Butter mixed with herbs and spices takes basting to the next level.
Basting Tools
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Baster – A turkey baster neatly applies basting liquid.
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Brush – A silicone basting brush can also be used.
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Spoon – A basic spoon works for hand basting.
Timing
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Baste every 10-15 minutes while cooking chicken breast.
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Be quick – limit oven time to 1-2 minutes during basting.
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Baste just before serving for a glossy finish.
Basting Step-By-Step
Follow these simple steps for perfectly basted chicken breast:
Step 1: Preheat Oven and Prepare Chicken
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Preheat oven to 350°F.
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Season chicken all over with salt, pepper and spices.
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Optional: Pound chicken to even thickness.
Step 2: Sear the Chicken (10-15 minutes)
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Heat oil in ovenproof skillet over medium-high heat.
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Cook chicken pieces skin-side down until browned, about 5-7 minutes.
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Flip and brown other side, 3-5 minutes more.
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Searing seals in juices and builds fond for basting.
Step 3: Transfer to Oven and Baste (Repeat Every 10-15 Minutes)
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Place skillet with seared chicken in preheated oven.
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After 10 minutes, remove skillet and baste chicken:
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Use a spoon to scoop up pan juices and drizzle over each piece.
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Optional: Brush with herb butter or other basting liquid.
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Return to oven quickly, close door, reset timer.
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Repeat basting every 10-15 minutes until done.
Step 4: Check for Doneness
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Breasts are done at an internal temp of 165°F.
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Cut into thickest part to check with a meat thermometer.
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Juices will run clear when chicken is fully cooked.
Step 5: Final Baste and Rest
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Once chicken reaches 165°F, remove from oven.
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Give pieces a final baste with any juices in pan.
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Tent foil over chicken and let rest 5 minutes.
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This last baste gives the chicken a glossy sheen.
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Resting allows juices to reabsorb for maximum moisture.
Basting Tips and Tricks
I’ve discovered some helpful tips for getting the most out of basting:
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Use a high smoke point oil like avocado to sear chicken before basting.
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Brush on marinade or herb butter at the very end for an extra boost of flavor.
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Add aromatics like garlic, rosemary or lemon to melted butter before basting.
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Brown chicken skin-side down first for crispy skin that basting won’t ruin.
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Don’t discard marinade used to brine chicken – boil to sanitize then use for basting.
Basting Alternatives
While basting during roasting is ideal, there are alternatives that infuse chicken breast with flavorful moisture:
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Brining – Soaking chicken in a saltwater brine before cooking.
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Butter Under Skin – Placing pieces of flavored butter under the skin.
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Cheesecloth – Covering with butter-soaked cheesecloth while cooking.
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Sear then Braise – Browning chicken then braising it in liquid.
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Grill Basting – Frequently brushing with sauce on the grill.
So while traditional basting is best, these alternatives can also do the trick in a pinch.
Take Your Chicken Breast to the Next Level
I hope these basting tips help you achieve the juiciest, most flavorful chicken breast possible. Proper basting technique makes all the difference between dry, boring chicken and succulent, restaurant-quality perfection.
StepsMethod
- 1 Follow your favorite roast chicken recipe until its time to roast. Place the chicken in the oven at the temperature called for by your recipe. It’s best to roast your bird in a roasting pan rather than on a baking sheet, since its juices may spill onto the floor of the oven.
- If your recipe calls for roasting vegetables in the same pan as the chicken, roast them in a separate pan so they don’t get overcooked by the basting liquid.
- Chickens will typically take 20 minutes per pound (0.45 kg) plus an additional 15 minutes of total roasting time to cook through. The chicken is ready when the internal temperature reaches at least 165° F (74° C) with a meat thermometer.[2]
- 2 Melt 1 stick of butter (1/2 cup or 110 g) in the microwave. Unwrap 1 stick of butter (1/2 cup or 110 g) and place it in a microwave-safe bowl. Heat the butter in 15-second intervals until it is fully melted. Because it takes a little time for your chicken to begin rendering its own fat into the pan, you will baste with just butter to begin with.[3] Advertisement
- 3 Remove your roasting pan from the oven 30 minutes into the roast. Set your pan on a heat-safe surface, such as the top of the stove. Close the oven door to make sure the oven stays hot. Have your melted butter and a turkey baster nearby.[4]
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4 Perform your first baste. Being careful near the hot roasting pan, squeeze the bulb of the baster while the tip is submerged in the melted butter. Gently release the pressure on the bulb, which will draw warm butter up into the baster. Gently squeeze the bulb over the chicken to coat it in melted butter.[5]
- Draw up more butter from your bowl as necessary to coat the chicken. If you have a very large chicken, you can melt a little more butter as needed to fully coat your bird.
- Work quickly (but carefully!) so the chicken is not out of the oven for more than a minute or two. Taking too long to baste will cool your chicken and add additional cooking time.[6]
- 5 Place the hot roasting pan back in the oven. Wear oven mitts to protect your hands as you place the roasting pan back in the oven. Set a timer for 30 minutes.
- 6 Perform the second baste when the timer goes off. After removing your chicken from the oven, dip the tip of the baster into the rendered chicken fat at the bottom of the roasting pan. Suck this liquid up into the baster, and use it to coat the chicken completely. Repeat as necessary.[7]
- After coating, place the chicken back in the oven.
- Be careful not to touch the tube of the baster when it is full of hot liquid. You can burn yourself.
- 7 Baste the chicken every 30 minutes until it is fully cooked. When you think your chicken is done, use an ovenproof meat thermometer to check the internal temperature of your chicken. Place the thermometer tip in the thigh, which usually takes the longest to cook. The chicken is ready when the internal temperature reaches 165° F (74° C).[8]
- If you are basting chicken parts in the oven rather than a whole chicken, baste every 15-20 minutes rather than every 30 minutes.[9]
- 8 Remove your chicken from the oven. When your chicken has reached the right temperature, tent the chicken in foil and let it rest for 10 minutes in the roasting pan. Move it to a cutting board with kitchen tongs. Carve the chicken and serve.[10]
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To baste a roasted chicken, microwave 1/2 cup (110 g) of butter at 15-second intervals until it melts completely. Submerge the tip of a turkey baster in the melted butter, then gently squeeze and release the bulb to draw warm butter up into it. Pull the baster out of the butter and squeeze the bulb over the chicken to coat it in melted butter. Perform your first baste 30 minutes into the roast, and then every 30 minutes after that until your chicken is fully roasted! If you want to learn how to baste your chicken while its on the grill, keep reading the article!
The Best Chicken Breast You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What can I baste a chicken with?
In a bowl, prepare basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly.
How to baste chicken in a pan?
Season chicken on all sides with salt and pepper. Add to pan and sear until golden brown and almost cooked through, 4-5 minutes per side. Add 1 TBSP butter, smashed garlic, and thyme sprigs to pan. Once butter melts, tilt pan towards you and repeatedly spoon infused butter over chicken for about 30 seconds.
Should I baste chicken with butter?
Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it.