How to make oven cooked chicken breast moist?

jjasmelon

I'll be using a bit of butter and thyme, but when i always oven cook it for about an hour chicken seems quite dry. I have a fan oven. Tips please

notnikkisixx

My guess would be that an hour is too long, maybe try checking at the 45 minute mark?

Hornsby

Sear in a pan, Put a little chicken stock/apple juice/whatever liquid you would like in said pan after searing. Put in oven till cooked.

glevinso

Get a leave-in meat thermometer than has the cable to an external unit. Pull the chicken out of the oven at 165 degrees and let it rest. It will stay moist.

You are likely overcooking it.

obscuremusicreference

Hornsby wrote: »

Sear in a pan, Put a little chicken stock/apple juice/whatever liquid you would like in said pan after searing. Put in oven till cooked.

Best way.

My I-don't-even-have-time-for-searing method is to spray a pyrex, put the chicken and herbs in, cover, and bake at 325. Not as yummy as searing, but good for salads and sandwiches.

JoRocka

Don't over cook it?

dawnsnarks

At 350, a normal-sized chicken breast shouldn't take any longer than 30 minutes, especially if you have the fan going. +1 on the searing too; will lock in moisture.

neanderthin

15-20 in a 400 oven after a quick pan fry to crisp the skin works well.......1 hour is criminal.

PRMinx

Are we talking boneless skinless or bone-in, skin on?

glevinso

dawnsnarks wrote: »

At 350, a normal-sized chicken breast shouldn't take any longer than 30 minutes, especially if you have the fan going. +1 on the searing too; will lock in moisture.

The bolded is an old wives tale. Debunked (Link is about beef but that applies to any meat really)

Lift_Run_Eat

I place mine in a casserole dish, sprinkle with seasonings, and bake at 350F for 30 minutes. Comes out perfect every time.

burnsjulia

Cook for a shorter time period, but definitely let it rest 10+ minutes. Resting makes a huge difference in moisture. (You can cover it with tin foil and a pot holder on top of the stove to keep in the heat.)

Th3Ph03n1x

dawnsnarks wrote: »

At 350, a normal-sized chicken breast shouldn't take any longer than 30 minutes, especially if you have the fan going. +1 on the searing too; will lock in moisture.

^^ You're def cooking it too long. I would add make sure you let it rest for 5 minutes after removing from the oven.

kt_simms

Brining. Even adding 10 minutes of brining can change your chicken tremendously for the better. Plus, an hour is a long time unless you're talking thick, bone-in cuts.

logicman69

I usually set my oven for 400, then bake for 25-30 minutes. Always comes out perfectly.

jessicapk

dawnsnarks wrote: »

At 350, a normal-sized chicken breast shouldn't take any longer than 30 minutes, especially if you have the fan going. +1 on the searing too; will lock in moisture.

I do mine this way without the searing (the quick, easy way) and let them rest for about 15 minutes under tin foil before cutting in. They are always moist and juicy and delicious!

harley0269

i bake my boneless skinless chicken breasts in the oven at 325 degrees for 30-35 minutes if its thawed. **if its frozen then i bake it at 375 degrees for 40-50 minutes. ~comes out moist & juicy & perfect every time!

RinnyLush

Try cooking it in a tinfoil packet - this tends to work for me when I want to just throw it in the oven and forget about it for a few minutes. Otherwise, I prefer to pan-sear and transfer to the oven as others have suggested.

MommysLittleMeatball

1 hour for a chicken breast is entirely too long. How about looking up some recipes to get a good idea for temp and time.

Remember bone-in and boneless chicken breast will have different length of time to cook. I sear and finish in the oven with some stock. If it is a thin boneless chicken breast they are very easy to cook on top of the stove until done.

There's lots of great food/cooking sites out there that have a lot of great info if you're just starting to cook. Even cooking shows will give you insight.

blktngldhrt

30 minutes at 350 is usually sufficient..unless the breasts are thicker than average. Cook until no longer pink and juices run clear. I would never make chicken breast if it needed to be cooked for an hour!!

Need2Exerc1se

I don't know what a fan oven is, but as pointed out above, 1 hour seems long for a breast. Use a meat thermometer and take it out when it's to temp.

Also, brining will help keep it moist, especially if you are using boneless skinless breasts. Bone-in, skin on, will also help keep it moist, and doesn't add any extra fat if you don't eat the skin.

52cardpickup

JoRocka wrote: »

Don't over cook it?

This. People are so paranoid about under cooking their chicken that they over cook it and it TURNS TO SAWDUST IN YOUR MOUTH. Thermometers are your friends.

Also, a whole hour for one chicken breast? For real?

Showcase_Brodown

Maybe a higher temp, and definitely a shorter time. As soon as the meat is "done" and no longer, get it out of there.

GAJulie78

I think as well ovens with fans are convection ovens, correct? Things cook in those much faster than regular ovens from the get-go. Google cooking chicken in convection oven and it will give you some good estimates.

chadya07

i tend to not bake boneless skinless breasts. i either cook them on the stove or braise them. the oven is a dry heat and you have to be so precise...

i agree with others about the searing though. if you must, sear first. also consider bone in skin on, then remove the skin after cooking. the calories may be higher but not by a lot, and in my opinion eating blah dry chicken is just not my idea of a good diet. anyway the bone and skin add flavor and lock in moisture too,,, and can always be removed after. plus they can be cheaper...

avskk

If I must bake a boneless skinless breast (I agree with chadya; baking isn't the best way to go for those), I dip it in a low-fat Greek yogurt sauce first. Just mix half a cup or so of plain Greek yogurt with curry powder or whatever seasonings you like, quickly dunk the chicken -- the yogurt sauce should be a thin sheen, not a thick coat -- and then bake.

I also agree with the people who said you're overbaking, though. Bake it for a shorter time and let it rest a few minutes before serving.

52cardpickup

Skyz4dayz wrote: »

JoRocka wrote: »

Don't over cook it?

How helpful of you! HERE IS YOUR GOLD STAR!

I don't see what's wrong with saying "don't over cook it". I feel like that's a perfectly valid statement, given that an hour for one chicken breast at 350 is an excessive amount of time. Perhaps you feel that more in depth instruction on how NOT to over cook the chicken breast was warranted?

dbmata

Here's a tip, don't cook by time, cook by doneness, bake to about 150, and you're good to go, well, at least in better shape.

Yesterday I cooked some chicken breasts at 140F for 10 hours in a water bath, then seared one up for lunch today. It was amazingly juicy and tender.

Kalikel

Buy more tender cuts.
Don't over cook. People really do tend to over cook meats.
Leave the skin on while it cooks, if it still has skin, then remove it after it bakes.
Marinate.
Roast with Olive oil.

Some people swear by covering or tenting with foil.

Don't rub salt on it before it cooks. That's just encouraging moisture to leave.

FatFreeFrolicking

Skyz4dayz wrote: »

JoRocka wrote: »

Don't over cook it?

How helpful of you! HERE IS YOUR GOLD STAR!

Uh… It is in fact helpful.

The problem isn't the chicken, the problem is overcooking it.

JoRocka

Skyz4dayz wrote: »

JoRocka wrote: »

Don't over cook it?

How helpful of you! HERE IS YOUR GOLD STAR!

that IS the correct answer to the question though.