How to make oven cooked chicken breast moist?
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Broil it.0
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An hour is way too long
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I agree! But didn't say this just because you were asking about chicken breasts. But even though thighs have a little more fat/calories, they taste WAY better and it's really hard to overcook them. They are totally worth it.0 -
Chicken breast doesn't need to hit any higher (you can get away with lower in fact) 60C internal temperature. Purchase a decent thermometer (http://thermapen.co.uk/) and use it to check the internal temperature of the breast every few minutes whilst you sear it in a very hot pan.
It will take less than ten minutes to cook and even less again if you flatten it before cooking.
Brining is a very good tip too. Dry brine is probably the easiest. Just apply a very thin dusting of salt all over the breast the day before you plan to use it and leave it uncovered in the fridge. You'll end up with chicken that is more moist and more flavoursome.0 -
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.
You don't find the chicken is too... gelatinous at that temp? I agree there is no real reason to cook it to death, and the water bath method allows for lower fully-cooked temps. But 140 seems like it would still be a bit... jelly-like? I may be wrong and at 140 its perfect.
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52cardpickup wrote: »
He is very right. You cook it until it's done. Why worry about time? Ambient temperature, oven variations, even your elevation above sea level will affect the TIME it takes to cook something. It's cooked when it reaches the right temperature. Hard to say how long that takes, everything in a cookbook talking about time is only an approximation.0 -
My new favorite way to cook chicken breasts: put in nonstick pan (or spray with a little nonstick spray), season with taco seasoning (I make my own), pour salsa over it and top with cheese. Bake in 375-degree oven for 20-25 minutes. Perfection.0
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52cardpickup wrote: »
He is very right. You cook it until it's done. Why worry about time? Ambient temperature, oven variations, even your elevation above sea level will affect the TIME it takes to cook something. It's cooked when it reaches the right temperature. Hard to say how long that takes, everything in a cookbook talking about time is only an approximation.
I was obviously asking for an estimate, not an exact time. Should I come and check on it in 5 minutes, or is it going to take more like 25-35?
He was just being jerk about semantics.
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I put the juice of one lime in a large Baggie along with olive oil, country Dijon, tomato paste, chopped onion and garlic, a little water, Sriracha, salt/pepper and mix well. I add chicken breasts or thighs or both and mix well and refrigerate for a few hours.
I then bake in a 350' oven in a baking pan with the marinade for 45-50 minutes. Comes out amazing every time! Juicy and delicious.0 -
*removed the main piece of evidence of my inability to read*0
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The "cook it until it's done" rhetoric is great if you have no interest in making the most of the food you cook. If you don't care about taste, texture, etc then yes, blast it to hell. If you want to enjoy the food you eat then pay attention to the temperature of the meat you're cooking and your seasoning above all else.
I think you missed the point of the "cook it until it's done" posts here...may want to read again.0 -
I bake chicken breasts in the oven all the time...they cook through in about 15-20 minutes. You want a higher temperature and less cooking time. I usually set my temp to about 450* I couldn't imagine baking a chicken breast for an entire hour...a whole chicken, yes...but not a stand alone breast.
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The "cook it until it's done" rhetoric is great if you have no interest in making the most of the food you cook. If you don't care about taste, texture, etc then yes, blast it to hell. If you want to enjoy the food you eat then pay attention to the temperature of the meat you're cooking and your seasoning above all else.
I think you missed the point of the "cook it until it's done" posts here...may want to read again.
You're actually right. I clearly need to buy some glasses
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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.
You don't find the chicken is too... gelatinous at that temp? I agree there is no real reason to cook it to death, and the water bath method allows for lower fully-cooked temps. But 140 seems like it would still be a bit... jelly-like? I may be wrong and at 140 its perfect.
I'm going to try it at 145 and see, out of curiousity, but no, I found them to be quite tender, and it was good.0 -
www.poultrypal.com - Use a darker beer.
(For whole chickens)
You're welcome.
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I wrap mine in tin foil. The juices from the chicken itself keep it moist. Plus only cook for around 30 minutes. Then cut it in half, if it's pink in the middle, cook for a bit longer.If it's not then its good to go.0
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If you are not on a low sodium diet, put the chicken in a brine overnight. If you are on a low sodium diet, like me, then use a thermometer and remove it when it hits 160 for breasts and 175 for thighs.0
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You're cooking for too long! Also doing a brine will always produce a moist chicken! I use a little brown sugar and salt with cold water ( warm water will feed bacteria) and I'll soak the chicken when I leave for work in the morning and cook when i get home! It's always tender and moist 0
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If you're using a convection oven, then one hour is way too long for breasesests.0
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Boneless/skinless tends to go dry without special tricks that I can't be bothered with. You could cook w bone in skin on and then take the skin off. You'll get a bit more fat, probably, but not a huge amount more, plus, it will be edible.
For bone-in/skin-on, I tried this recipe and found the timing/temp to lead to a really great piece of bird.
Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.0 -
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
I don't have a fan oven. For my regular oven, I might reduce the temperature or the cooking time. I might add some liquid to the dish as well...like 1 c water.0 -
Marinate in all day in the refrigerator first in either BBQ sauce or low fat Italian dressing.0
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i coat my chicken breasts in mayo and they are very moist 0
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