Chef Joe, bake them uncovered at 400°F (200°C). For boneless chicken breasts:

1. Leave them whole, or slice exceptionally thick breasts horizontally into two thinner cutlets so they cook faster.
2. Lightly oil a shallow, oven-safe baking dish or rimmed metal baking sheet. It should hold all three breasts in one layer with a little space between them.
3. Lift the chicken out of the marinade, let the excess drip off, and place it in the dish. Bake uncovered on the middle oven rack.
4. Allow about 20 to 30 minutes for ordinary boneless breasts, 30 to 40 minutes for very large, thick ones, or 15 to 20 minutes for thin cutlets. Start checking at the shorter time.
5. Use a meat thermometer to check each breast. Insert the probe from the side into the thickest part of the center, avoiding any bone. Each breast must reach 165°F (74°C) before you take it out. Time and color alone aren’t reliable measures of doneness. [USDA guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers)
6. Let the chicken rest for 5 minutes before slicing.

For bone-in breasts, leave them intact and allow roughly 40 to 55 minutes, checking for the same internal temperature. If the marinade starts getting too dark during baking, loosely cover the chicken with foil.