When it comes to baking chicken breasts, one of the most common questions is whether or not you need to add water to the pan. There are pros and cons to adding water when baking chicken breasts, and the answer depends largely on what outcome you’re looking for.
The Purpose of Adding Water
The main reason people add water to the pan when baking chicken breasts is to prevent them from drying out. Since chicken breasts are lean and can easily overcook, the water creates steam in the oven which helps keep the chicken moist. The water conducts heat throughout the pan and acts as a buffer between the hot pan and the chicken.
Additionally, any juices that run out of the chicken are captured in the water at the bottom of the pan rather than burning onto the surface. This allows you to make an easy pan sauce after cooking by adding ingredients like wine, lemon juice, herbs, etc. to the flavorful liquid.
Should You Add Water?
While adding water to the pan can help keep chicken breasts moister, it’s not strictly necessary. There are other ways to keep the chicken from drying out without water:
- Brine the chicken first – soaking in a saltwater brine hydrates the chicken so it retains moisture during cooking.
- Don’t overcook – pull the chicken from the oven as soon as it reaches 165°F internally.
- Use bone-in chicken parts – the bones help keep in the natural juices.
- Cook at a high temp – 425°F and above creates a nice browned exterior before the inside dries out.
Additionally, some people don’t like that the water dilutes the flavor of any seasoned crust on the chicken. The water can also cause the skin to become soggy rather than crispy.
How Much Water Do You Need?
If you do want to use water when baking chicken breasts, you’ll generally want to use about 1/4 to 1/2 inch of water in the bottom of the pan. This is enough to create some steam without fully submerging the chicken. Any more than that is likely unnecessary and may make the crust soggy.
For a standard 13×9 inch baking pan, 1/2 to 1 cup of water is usually sufficient. Scale the amount of water to fit the size of the pan you’re using.
Should the Water Cover the Whole Pan?
You don’t need to pour enough water to cover the entire surface of the pan – rather, you want the water to come up just a bit along the bottom. Having the chicken sit directly in water could make the exterior too wet. A small amount of water distributed around the pan is enough for the steaming action.
What Temperature Water Should Be Used?
Room temperature water is best when adding it to a pan for baking chicken breasts. Cold water straight from the tap could lower the temperature of the pan initially, throwing off cooking times. Hot water could partially cook the chicken or make the pan hotter than intended.
Room temperature water won’t shock the temperature of the pan, so it won’t alter cooking performance. Just let your tap water sit out for 15-30 minutes before pouring it into the preheated pan.
Should You Cover the Pan?
You can bake chicken uncovered or use foil to tent it. Covering the pan will trap in more moisture and steam to keep the chicken very moist and tender. However, uncovered chicken will brown and crisp up better.
If you do cover the pan, you’ll want to remove the foil toward the end to let the chicken brown during the last 5-10 minutes. Keep an eye on uncovered chicken near the end as well to prevent burning.
What Kind of Pan Works Best?
A metal baking sheet, sheet pan, or casserole dish all work well for baking chicken with water. Materials like glass, ceramic, aluminium, or coated non-stick pans conduct heat efficiently for even cooking.
Metal pans heat up the fastest, while glass and ceramic retain heat very well but take a bit longer to preheat fully. Any of these options will bake the chicken nicely as long as the pan is oven safe.
What Does the Water Look Like After Baking?
The water left in the bottom of the pan after baking chicken may look slightly murky and yellow or golden in color. This is simply from the chicken juices and fat that have melted and dripped down during cooking.
While this liquid may not look super appetizing, it’s full of great chicken flavor. Let the juices cool slightly, then pour them into a gravy or sauce. You can also use it to make a simple pan sauce by whisking in herbs, vinegar, mustard, etc.
Can You Use Broth or Wine Instead of Water?
For extra flavor, you can replace plain water with chicken broth, white wine, or other liquids when baking chicken. The flavor will come through in the chicken as well as in any pan sauces made afterwards.
Just note that sugars and proteins in wine or broth may caramelize onto the pan and need extra scrubbing. Water is still the easiest option for clean-up.
Conclusion
While not strictly necessary, adding a small amount of water to the pan when baking chicken breasts can help keep them moist and tender. Room temperature water works best, and you only need enough to come about 1/4-1/2 inch up the pan bottom. Other flavorful liquids can also be used in place of water.
Baking chicken over water is an easy trick to prevent drying out, but plenty of moisture can also be achieved through brining, not overcooking, using bone-in parts, and high heat. Ultimately, the choice comes down to your preferences for crispy skin vs very moist meat.
Frequently Asked Questions
Should I baste the chicken while it bakes?
Basting is not necessary if you’ve added water to the pan, as the steam created will keep the chicken moist on its own. Opening the oven repeatedly to baste will just increase cooking time. However, for uncovered chicken or extra insurance, basting periodically with the pan juices will further prevent drying out.
Does the water need to come all the way up the pan sides?
No, you only need enough water to cover the very bottom of the pan, not come all the way up the sides. Having the chicken sit directly in water could make the skin soggy. Just 1/4-1/2 inch of water distributed across the bottom is sufficient for steaming the chicken.
Should I pour out excess water at the end?
You can pour out any excess water that hasn’t evaporated, but it’s best to save those flavorful pan juices to make a sauce or gravy. Let the liquid cool slightly first so it’s safe to handle, then pour into a small bowl or jar to use as a base for sauces.
Can I use beer, wine, or juice instead of water?
Yes, you can use broth, wine, beer, juice or other flavorful liquids instead of plain water. They will impart extra flavor to the chicken. Just be aware juices with more sugar may caramelize onto the pan and be harder to clean. Water is the easiest option.
Does the water help chicken cook faster?
No, the water itself does not make the chicken cook faster – it still needs to reach the proper internal temperature. However, the steam created by the water helps conduct heat more evenly throughout the pan and chicken. This can prevent hot spots that would dry out the chicken prematurely.
Should I pour water directly over the chicken?
No, you don’t want to pour water directly over the top of the chicken which could make the skin soggy. Pour water into the empty pan first, then place the chicken on top of a rack or trivet if you have one. The water underneath will create sufficient steam.
Tips for Baking Moist Chicken Breasts
Here are some additional tips for ensuring chicken stays juicy and moist when baking:
| Tip | Details |
|---|---|
| Use a meat thermometer | Cooking to the proper internal temp of 165°F prevents overdrying, not just cooking times. |
| Let it rest before cutting | 5-10 minutes of resting after baking allows juices to redistribute inward. |
| Blot away excess moisture | Patting chicken dry with paper towels removes excess surface moisture that could hinder browning. |
| Pound to an even thickness | Chicken of uniform thickness will cook evenly and prevent thinner parts from drying out. |
| Brine the chicken | A saltwater brine hydrates the chicken and seasons it throughout. |
| Use bone-in cuts | The bones help retain natural moisture and fat. |
By following these tips and using a small amount of water in the pan, you can bake juicy, tender chicken breasts every time. The water provides insurance against overcooking, while still allowing for golden brown crispy skin.