Preparing chicken breasts for the whole week

russellvolk

Hello everyone,

I bake my chicken on the weekend and it lasts me the entire week. However, after it has been refrigerated, it then becomes dry. Any tips on how to prepare chicken breasts for the whole week, so it doesn't dry out?

Thanks

999tigger

Are you freezing the chicken or just refrigerating? Id be wary of going over 4 days.

kickassbarbie

Prep it then freeze it in individual bags to take out the morning your going to want it or night before and reheat as needed
As above said are you eating 7day old chicken?

RodaRose

How are you cooking your chicken now?

debsdoingthis

I wrap and freeze individual portions and then thaw in the fridge for the next day as needed.

rejectuf

Slow cook them in some kind of sauce, then shred. I agree with freezing any portions that would be consumed after 3 days.

vschwgrt1

biggest mistake people make with chicken breast if overcooking it. Do you reheat them when you thaw them out, which is going to dry them out because of the freezing too. Under cook them a little so that when you warm them up they will be just right. I like them slow cooked too, with onion, garlic, a small tomato, chicken broth, then shred for taco's. The moisture from the broth and vegs help keep them from being dry. But plain grilled need to be just BARELY done, so the pink is just gone. not overdone.

vschwgrt1

meant to say is overcooking not if overcooking. Bad typist but good cook. Freezing cooked food is just like cooking it more. Chicken breast cooks so QUICK that it really doesn't make sense to cook a week ahead. Just slice it thin, season, spray a pan, grill quick.

sixxpoint

Buy bone in, skin on or boneless skinless chicken breast if you prefer. Trim fat, but don't cut the chicken itself. If desired, cut it once in half.

Marinate in a Ziploc bag with olive oil, fresh thyme, fresh garlic, scallions, black pepper, and perhaps one additional spice of your choice. No salt yet.

Preheat a stovetop pan or grill. Season chicken in both sides with kosher salt at this time. Sear until golden brown. Flip and cook through. Don't overcook. Cooking will continue slightly via carryover cooking.

7lenny7

I prefer using chicken thighs. More flavor, more moisture, cheaper, and reheats better. Just my preference.

strong_curves

I use chicken thighs myself. They taste so much better than chicken breasts, reheats better.

acollis1

I cook a bunch of chicken breasts on Sunday too, I have learned to undercook them a little (by 5 mins) then I put them in bags, weigh them, and freeze. thaw in fridge overnight and heat in microwave for 2 minutes, works great!

bbontheb

I cook in the oven plain covered with tin foil. Don't overcook. This gives me a nice plain chicken that I mix into stir fries, am breakie, or in salads.

I also have been bbq up (well, my husband has been for me) turkey burgers so I have some in the fridge for when I'm hungry. I love them.

dubird

When reheating, I cut the meat up into small chunks and add a couple of slivers of butter. Then just nuke it until they melt. Usually only about 30 seconds. Yes, it's BUTTER, but I use maybe a 1/4 tablespoon, so it doesn't add that much and yet helps keep the meat from drying out. More is better, but I'm trying to be good. XD

jessica22222

I pan fry mine in a non stick pan with no oil and put a lid on it plus I add chicken stock and spices so it steams and I find it stays moist all week.

VegasFit

I also use chicken thighs. I found I was wasting breast because the just didn't taste as good reheated. As far as prep lately I have been grilling mine outside but if I am feeling lazy I will steam or do them in the oven. Never had a problem.

mbaker566

don't cook them quite all the way. so when you reheat them you are finishing the cooking.