Chef Joe, **bake them uncovered at 400°F (200°C)**. Assuming they’re boneless, skinless breasts, here’s a straightforward method:

1. **Leave them whole.** If they’re very thick, you can slice each horizontally into two thinner pieces for quicker, more even cooking.
2. **Preheat the oven.** Lightly oil an oven-safe baking dish or a rimmed metal baking sheet. Choose one large enough to hold all three breasts in a single layer with some space between them.
3. **Lift the chicken out of the marinade**, let excess liquid drip off, and put it in the dish.
4. **Bake uncovered on the middle rack.** Allow approximately **20–30 minutes for whole boneless breasts**, or **15–20 minutes for thinner pieces**. Very large breasts may take longer. Start checking at the early end of the range.
5. **Check each breast with a meat thermometer.** The thickest part must reach **165°F (74°C)**. Insert the probe into the center, avoiding bone if present. Time is an estimate; temperature determines when it’s ready. [FoodSafety.gov](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures)
6. **Rest for 5 minutes** before slicing.

If they have bones, leave them whole and allow roughly **40–55 minutes at 400°F**, checking for the same internal temperature. [Betty Crocker’s bone-in breast recipe](https://www.bettycrocker.com/recipes/golden-roasted-chicken-breasts/09b0cf08-bac2-4372-a099-c6b683a2caa1)

Discard the leftover raw marinade. If you want to use it as a sauce, bring it to a full boil first. [USDA marinade guidance](https://ask.fsis.usda.gov/article/What-is-the-safe-way-to-marinate-poultry)