Learn how to meal prep chicken with the easiest way to cook chicken. My technique takes less than 5 minutes of active preparation time and is an easy way to prepare large batches of chicken in advance. I recommend making a batch on Sunday so that you are ahead of the game going into the week.
The secret to making the most tender juicy chicken is to cook it low and slow with some white wine. First I place boneless skinless chicken breasts on a baking pan with a rim. Then I drizzle olive oil over and sprinkle with salt and pepper.
Pour enough white wine into the bottom of the pan so that it is ½ inch deep. Bake the chicken for 45 minutes at 300 degrees, flipping the chicken over after 20 minutes. If you don't want to use white wine, you could use chicken broth instead. You can use this technique for baking just one chicken breast or pounds of chicken at a time.
I learned this method for roasting chicken breasts when I was working at a catering company during college. I have been making chicken this way ever since.
The chicken always turns out perfectly tender and evenly cooked, and you can make large batches of chicken in just minutes of active preparation time. The white wine makes the chicken super tender, the chicken slowly poaches in the wine, making it super tender.
I have recently gotten into meal prepping. It truly saves me time to have some meals ready to go in the fridge. We eat a lot of chicken breast around here since it is a great source of lean protein, so I have been preparing a pound or two of roast chicken breasts about once a week.
I can easily add that chicken to salads, sandwiches, or pastas. Having meal prepped chicken is like having a secret weapon in your fridge.
And in case you want to try some recipes made with this meal prep chicken, here are some of my favorites:
Chicken, Pesto, Tomato, and Quinoa Salad
How to Meal Prep Chicken:
How to Meal Prep Chicken
Ingredients
- Boneless Skinless Chicken Breasts
- Olive Oil
- Sea Salt
- Ground Black Pepper
- White Wine
Instructions
- Heat your oven to 300 degrees. Then arrange the chicken in a single layer on a baking sheet with a rim. Drizzle about ½ teaspoon over each chicken breast. Then sprinkle with salt and pepper. Pour white wine into the bottom of the pan so that it is ½ inch deep.
- Bake the chicken for 45 minutes, flipping it once after 20 minutes.
- You can either serve right away or store in the fridge for later.
Notes
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Helen at the Lazy Gastronome says
Great information here - Thanks for sharing at the What's for Dinner party - have a fabulous week!
thekittchen says
Thank you! I hope you have a great week too 🙂
lydiaf1963 says
I often batch cook on the weekends to use in meals throughout the week. When I was working full time I prepared my lunches ahead of time. It's such a useful thing to do! If you have a chance, it would be great if you'd share your post with us at Creatively Crafty (https://lifebeyondthekitchen.com). Our participants would benefit from your great tips 🙂
thekittchen says
Batch cooking is such a timesaver!
Jenny Sparmo says
Great idea! My husband loves chicken. Thanks for sharing at #HomeMattersParty
thekittchen says
This is certainly the easiest way to prep a lot of chicken!
Jann Olson says
I'm going to try this method. Looks delicious! Thanks for sharing with SYC.
hugs,
Jann
Miz Helen says
These are great ideas! Thanks so much for sharing with us at Full Plate Thursday, we sure enjoyed your post!
Miz Helen
Richella Parham says
I've never heard this tip, Kit; thanks for sharing it! So easy and I'm sure it makes a big difference.
Thanks so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!
Gillian Casten says
This recipe is excellent. Just made it and the chicken is moist and flavorful but also plain. Thank you.
thekittchen says
Yay! I am thrilled that you tried it and liked it!
Shauna Geffre says
Thank you for these tips!
Does this recipe work for freezing the chicken? If so, do you have any tips on how to freeze chicken for meal prepping? I have found that when I cook up chicken for the week And refrigerate it, I don’t end up eating it all and it goes to waste.
thekittchen says
I think that the thing to do is to buy individual chicken breasts from the butcher (at the grocery store) so you aren't cooking more than you need. Once cooked, chicken doesn't freeze very well.
Bret says
Is this recipe with frozen chicken?
thekittchen says
You could use chicken that has been frozen, just defrost first. Great question!
William says
Should the pan be covered while baking in the oven?
Kit says
It doesn't need to be. Great question!
Teresa says
What white wine is recommended?
Kit says
I use Sauvignon Blanc because that is what I have on hand. Any white wine will work.
Grace Pulver says
This is absolutely amazing! My husband and I love it. I'm back to make my second batch.
Alex Wakefield says
@Grace Pulver, what type of wine did you decide to do?
Maria says
Can I freeze it instead of keeping it in the fridge?
Kit says
Sure!
heather t. says
Im going to try this today, but my question is, after cooking what are your ways of handling the cooked chicken so it doesnt get tough between the first time cooking and then refrigerating, then reheating for meals? I made a batch of chicken once but after putting it in fridge then reheating the next day my chicken was nowhere near as juicy & tender as it was after it was just out of the overn, it made it tough and chewy sadly 🙁 this is a slightly old post but, please help if you get this! thanks:)
Kit says
I would avoid reheating in the microwave - that tends to make meat tough.
Debra says
Can this be frozen after cooking?
Kit says
I don't see why not!
Ian says
Yeah I don’t know what kind of baking sheet you have, or what kind of smooth as butter wire rack you have, but the margin for error with HALF AN INCH of liquid on a rimmed sheet tray is like ZERO. When removing, flipping, etc, you WILL splash over the edges.
Next time I’m trying this with an actual baking dish, as I suspect the time, temp, quasi-poach method will work while also being more forgiving of moving in and out of the oven.
Georgiana says
You can't freeze the chicken after doing this method? How about if its in a casserole?
Kit says
Sure!
Carol Ashby says
Made this for the second time tonight. I have never liked chicken in my life unless it was deep-fried or in a casserole to cover up the taste. Now I slice it as shown in the picture and eat away! I love it. Thank you so much for sharing this recipe. My husband loves it too. I'm in my late 70s, and he is about to be 84. Wish I had had this recipe earlier!