Dry chicken?

norma111107

Do you guys have any tips on how to prevent baked chicken to be so dry? I usually just drizzle some mrs dash seasoning on it and put it in the oven but it ends up being really dry. Any tips? Or maybe another way to fire up some flavor on it? Thanks!

usmcmp

I boil my chicken. Adding seasoning to the water gives good flavor and it reheats well if you plan on taking it for lunches.

cosmonew

Why are you baking it? I cook mine in a pan, and it so delicious all brown on the outside and juicy on the inside. I think it takes less time as well as I cut it into pieces first. Or get a george foreman grill from the thrift shop...it trims the fat.

dklibert

I have found that any way you cook it baked or grilled. Let it rest about 10 minutes or more before you cut it. If you cut it right out of the oven all the juices will run out on the board. If you let it rest they redistribute into the meat.

I usually bake chicken breast on the bone with skin, season with seasoning of choice, 350 for 1 hour or internal temp 165, let rest 10 or 15 minutes and serve.

Here are some seasonings I like. soupspiceeverythingnice.blogspot.com/2014/05/no-salt-seasonings.html

Here is a marinade. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html

Alatariel75

I brown it before baking, it seals in the juices.

aliem

Well if it is dry, you are cooking it too long. Not sure what temp, time and size of breast you are cooking, but maybe invest in a meat thermometer and check them well before you usually pull it out. Once you get used to the touch of a non-dried out chicken breast, you can do it by touch. For boneless skinless large breasts (like 4-5 breasts for 2.5-3 pounds), I usually do 350 degrees for 23-30 minutes depending on how thick they are. Also, to kick up the flavor, experiment in your spice blends! I usually don't use pre-made ones. I just throw a pinch of this and that on them. Some good staples are garlic powder, chili powder, oregano, paprika, rosemary and of course salt and pepper.

TavistockToad

don't cook it for so long

i cook chicken thigh fillets in chicken stock and chicken breast with a load of veg

lucys1225

The most reliable way is to use a thermometer.

jbee27

Also, if you're buying chicken breasts, they don't have a lot of fat in them to keep them moist, which can mean they end up dry quickly.

I bake them in a covered casserole dish, with a tablespoon or so Italian dressing on top, and a tiny bit of water in the dish, and they are nice and juicy.

Lounmoun

You can add some water to the dish with your chicken breast and cover it with foil to bake.
Reduce cooking time or temperature.
Use a slow cooker.

laur357

You can braise it in a liquid (chicken stock, marinara, wine, etc.) and take it out as soon as it hits a safe internal temperature. You can get digital meat thermometers with a probe you leave in the meat during cooking, then receive an alert when the meat hits temp.

Habiteer

laur357 wrote: »

You can braise it in a liquid (chicken stock, marinara, wine, etc.) and take it out as soon as it hits a safe internal temperature. You can get digital meat thermometers with a probe you leave in the meat during cooking, then receive an alert when the meat hits temp.

I was thinking about getting one of those wireless digital meat thermometers before. Do you have one that you could recommend? I don't know if I should just get the cheapest one I can find, or if there is a good value-based one, or if I should just go for the best one possible.

ConicalFern

Wrap it in foil! My chicken is never dry and I don't add oil or anything extra. If I'm not adding to anything I'll add some cajun seasoning, which doesn't have nutritional info on the label so I take it as 0 cal!

Rage_Phish

Alatariel75 wrote: »

I brown it before baking, it seals in the juices.

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Spook_Skywalker

Crockpot the chicken breast? It's tasty.

Rage_Phish

Spook_Skywalker wrote: »

Crockpot the chicken breast? It's tasty.

crockpots good. i do large batches that way

grilling is my other go to

Rage_Phish

but honestly, chicken thighs taste better to me these days

Ideabaker

I'm with folks who prefer dark meat (legs and thighs) over chicken breasts. I find them to be more moist and flavourful overall, no matter how I cook them. With breasts, I would suggest a marinade. I like most of the McCormick Grill Mates marinades, but don't forget to calculate in the calories from the oil if you use them.

Hamsibian

Cover it with aluminum foil, and check on it sometime between half to 3/4 of the allotted time. If you are using a roasting rack, add water to the pan.

norma111107

Thank you all I will take all the tips and put them to use

Francl27

Am I the only one who hates the texture of crockpot chicken? I should try the pressure cooker I guess...

I don't usually bake my chicken unless it's chicken parm or a casserole or something. I grill it or just cook it in a pan and check regularly with my thermometer to make sure I don't overcook it.

Steff46

When I bake chicken I bake it in Swanson Chicken Broth/Stock and salt and pepper. Keeps it moist and you can use the liquid as a soup.

Red_Pill

It's all in the foil. And another tip, soak it in salty water for a few hours before seasoning to cook. Plus cook it on medium heat. If you do all three things you'll fall in love with chicken. It's like an Art you perfect with every time you cook it. *Be generous with the seasoning.

Ultima_Morpha

A few hours in a brine solution works wonders!

tuckerrj

marinate or baste with a little lo-cal Italian dressing. it makes for a little more flavor

chrismcc56

I like to use a gorge Forman grill pre season a bit in the gf for like 7 minutes result some good juicy chicken

laur357

@Habiteer - honestly, I'd go cheap. They all seem like they fail after a while. I don't think that the the $200 Williams-Sonoma wireless probe thermometer is going to hold up much better than those in the $20-$30 range.

This one has been working well for me:
https://www.amazon.com/dp/B01AUIKDD0?psc=1

VeryKatie

I wrap it in tin foil that I fold into an envelope (all sides closed). I've never had it be dry this way, even if I leave it in the oven for 30 minutes LONGER than it needs.

vingogly

Some ideas: Leave the skin on when you cook it, throw the skin away when done. Put a "tent" of foil over it when you cook it. Put it on a rack over broth or water in the pan and baste it while it cooks. Rub it with oil or butter before cooking. Marinating or brining helps.

I've personally decided I like dark chicken (and turkey) meat better because it's not as dry and is way more flavorful.

one1fast68

I'm like vingogly, I prefer dark meat better. But for chicken breast I usually smoke them but will occasionally put them in the oven. If I put them in the oven, I bake them at 225-240 degrees for about an hour. I check them with a thermometer and if their over 155* I take them out. Never dry and safe enough to eat.

snickerscharlie

norma111107 wrote: »

Do you guys have any tips on how to prevent baked chicken to be so dry? I usually just drizzle some mrs dash seasoning on it and put it in the oven but it ends up being really dry. Any tips? Or maybe another way to fire up some flavor on it? Thanks!

You might be overcooking it.