Whether to bake chicken covered or uncovered is a common question for home cooks. Both methods have pros and cons and work better for different scenarios. This article will examine the key differences between covered vs. uncovered chicken and provide tips to ensure moist, flavorful results.
Key Differences Between Covered and Uncovered
Here are the main differences between baking chicken covered vs. uncovered:
- Covered chicken steams in its own juices, which keeps it moister.
- Uncovered chicken browns better due to increased air circulation.
- Covered chicken cooks faster since the heat is contained.
- Uncovered chicken skin gets crisper from direct exposure to the oven heat.
Neither method is inherently better – it depends on your priorities and the specifics of your recipe. The next sections explore pros, cons and ideal uses in more detail.
Pros and Cons of Covered Chicken
Covering chicken while baking offers several benefits:
More Moist and Tender
Covering the pan seals in steam and moisture. Chicken baked this way stays very juicy and tender. The flesh will be succulent with lots of retained juices.
Faster Cooking
Trapping the heat underneath the cover causes the chicken to cook more quickly. Baked chicken dishes with a lid will be finished sooner.
Intensifies Flavor
Covering keeps the aromatics close the chicken. Herbs, spices and sauce flavors seep into the meat more deeply.
Prevents Drying Out
Sealing the moisture in the pan prevents the delicate chicken proteins from drying out in the forced oven air. White meat dries out easily if overcooked.
However, there are some downsides to covered chicken as well:
Skin Less Crispy
The steam makes the skin soggy and pale rather than browned and crispy.
Breading Softens
Any breading or coating will become less crisp. The crust loses its texture.
Less Browning
Maillard reactions require dry air; covered pans prevent this. The chicken will be pale and less browned overall.
Lower Smoke Point Oils
Covering traps heat and can cause delicate oils like olive or butter to burn or smoke more readily.
So in summary, covered chicken bakes up moister but loses crunch. Next let’s look at uncovered chicken.
Pros and Cons of Uncovered Chicken
Uncovered chicken offers its own benefits but also some drawbacks:
Crispier Skin
Exposed to the dry oven air, uncovered chicken skin crisps up nicely and turns golden brown.
Better Browning
Direct heat contact promotes flavorful Maillard reactions. Uncovered chicken will take on more color.
Crunchy Coatings
Breadcrumbs, panko and other coatings stay ultra-crisp without steaming.
Can Use More Oils
Without a lid to trap heat, you can use oils with lower smoke points like olive or butter.
Cooks Slower
Without trapped steam, uncovered chicken takes longer to cook through. Monitor it closely.
Meat Can Dry Out
Lacking steam and direct oven exposure, meat dries out more easily. Take care not to overcook.
Fewer Roasted Flavors
Aromatics and spices won’t permeate the chicken as efficiently.
So in summary, uncovered chicken crisps up better but requires more care to prevent drying out.
When to Cover or Uncover
Here are some guidelines for when to bake your chicken covered vs. uncovered:
Cover for:
- Braises or stews – trapping moisture is ideal
- Ground chicken dishes like casseroles or meatloaf – prevents drying
- Bone-in chicken pieces – steam keeps meat moist
- Cooking aromatics like herbs or wine – infuses flavors
- Quick cooking – speeds up doneness
Uncover for:
- Crispy skin – use high heat to brown uncovered
- Coated chicken – keeps coatings crunchy
- Watching closely – prevent overcooking
- Smoking oils – avoid burning at high heat
- Rich browning – develop deeper Maillard flavors
You can also uncover for the last 10-15 minutes to crisp the skin at the end.
How to Keep Covered Chicken Moist
If baking chicken covered, use these tips to maximize moisture:
- Use bone-in pieces – bones lend moisture
- Brine beforehand – infuses seasoning and water
- Brown first – Maillard reactions enhance flavor
- Add liquids – broth, wine, juice or water in the pan
- Layer aromatics – onions, garlic, herbs under the chicken
- Use fresh, not frozen – less moisture loss
- Check internal temp – 165°F breasts, 175°F thighs
- Rest before cutting – preserves juices
Best Liquids for Moisture
The liquid you bake chicken in will both add flavor and keep it tender. Use broth, wine, juice or water:
- Broth – chicken, vegetable or beef impart flavor
- Wine – white, red or marsala wine work well
- Juice – citrus, apple or pineapple enhance flavor
- Water – use for milder flavor but still moist
For bone-in chicken parts, use 1 to 2 cups of liquid in the baking dish. For boneless pieces, use around 1/4 cup in the pan.
How to Crisp Uncovered Chicken Skin
To maximize crispy skin on uncovered baked chicken:
- Pat chicken dry first – removes moisture
- Use high heat – 450°F achieves crisping
- Don’t overcrowd – allows air circulation
- Use a wire rack – allows air flow all around
- Coat in oil -Brush with oil or spray lightly
- Salt the skin – draws out moisture to crisp
- Start skin side up – initial top exposure crisps best
Make sure to monitor closely when cooking chicken uncovered at high heat so the meat does not dry out too much. Use an instant read thermometer to check for doneness.
Common Methods to Bake Chicken
Here are some standard techniques for baking chicken covered and uncovered:
Roasted (uncovered)
Roasted chicken cooks uncovered in a hot oven, usually at 400-450°F. The high heat crisps the skin beautifully while the meat stays juicy inside. Use a sheet pan or wire rack to allow air flow. Roast whole chickens or bone-in parts.
Braised (covered)
Braising involves searing chicken then baking slowly covered in a sauce or liquid. The moist heat yields very tender, fall-off-the-bone meat. Braise bone-in chicken pieces or thighs with vegetables.
Baked Whole (covered)
Whole chickens bake well covered in a moderate 350°F oven. Stuff them with aromatics and truss for even cooking. Covering keeps the meat moist and infuses flavor.
Pan Sauces (uncovered)
Pan sauces are made by baking chicken uncovered, then making a sauce from the brown bits left in the pan. Scrape up the fond and incorporate pan juices for rich flavor.
Casseroles (covered)
Chicken casseroles utilize cooked chicken in creamy sauces with ingredients like pasta or rice. Covered baking lets the flavors meld together into a comforting dish.
Pie (covered)
An iconic comfort food, chicken pot pie contains chicken baked under a pastry crust top. The cover allows the filling to steam while the crust bakes.
En Papillote (covered)
Cooking en papillote involves baking chicken sealed in parchment paper packets. It infuses flavor and ensures tender, juicy results.
Tandoori (uncovered)
Tandoori chicken is marinated in yogurt and spices then baked uncovered for the characteristic charred exterior. High uncovered heat gives it color.
Tips for Juicy Baked Chicken Breasts
Chicken breasts in particular easily dry out when baking uncovered. Follow these tips for baked chicken breasts that stay moist and tender:
- Pound to even thickness – prevents overcooking thin ends
- Brine in salt water – seasons and moisturizes
- Marinate – imparts flavor and moisture
- Stuff with cheese – fills with moisture
- Wrap in bacon – bastes and prevents drying
- Sear then bake – browns outside to lock in juices
- Butterfly – opens up interior to cook gently
- Bake in sauce – keeps exteriors moisturized
The safest bet is to bake boneless chicken breasts covered in a sauce, broth or other liquid to guarantee juiciness.
| Thickness | Uncovered | Covered |
|---|---|---|
| 1/2 inch | 15-20 minutes at 400°F | 10-15 minutes at 350°F |
| 3/4 inch | 20-25 minutes at 400°F | 15-20 minutes at 350°F |
| 1 inch | 25-30 minutes at 400°F | 20-25 minutes at 350°F |
Check thickness at thickest part. Use a meat thermometer to confirm 165°F internal temperature when done. Let rest 5 minutes before serving.
Recipes Showcasing Baked Chicken
Here are some excellent recipes to try that highlight juicy baked chicken:
Roasted Lemon Chicken
Chicken parts roasted uncovered at high heat for crispy skin and finished with lemon herb sauce.
Chicken Marsala
Floured chicken breasts braised covered in marsala wine mushroom sauce.
Jerk Chicken
Chicken legs and thighs marinated in Caribbean spices, baked uncovered.
Chicken Parmesan
Breaded cutlets baked uncovered until crispy then topped with tomato sauce and cheese.
Chicken Pot Pie
Chicken baked in a creamy vegetable sauce under a flaky pie crust lid.
Tandoori Chicken
Chicken legs marinated in yogurt and Indian spices, baked uncovered for charring.
Conclusion
Deciding whether to bake chicken covered or uncovered depends on your specific recipe and priorities. Covering keeps meat very moist and infuses flavor, while uncovered crisps the skin better and cooks faster at higher heat. For boneless chicken breasts in particular, covered baking helps prevent drying out. With the right techniques for your preferences, baked chicken can turn out juicy and delicious.