Is it extremely necessary to pound the chicken breasts to a good thickness before baking? affirmative, it’s completely necessary if you would like juicy chicken. Here’s why…
The form of a misshapenness is teardrop, with a thicker, meatier portion at all-time low of the teardrop. Chicken should be seared to a hundred sixty five degrees F before safely overwhelming. If you are doing not pound the chicken down, the thicker portion can take longer to cook to the safe temperature, whereas the dilutant section of misshapenness can get overcooked and end in a dried out, choke-it-down misshapenness.

Do yourself a favor and pound the chicken.


  • 4 (7 to 8 oz) boneless, skinless chicken breasts
  • 2 tsp olive oil
  • 3 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin


  1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
  2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
  3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

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