How to cook boneless chicken breast that's not dried out

Btheodore138

I place the breast between two sheets of plastic wrap and beat the hell out of it with a rolling pin until it's as flat as can be. There's more surface area this way, so it will cook faster. I put seasoning on, and dump it in a hot pan with a little olive oil. Cover, then flip over after a few minutes. You want them to have a nice brown on both sides. When you take it out, let it rest for a couple minutes.

hesn92

I never have an issue with my chicken breasts being dry. They are always juicy and tender. I don't grill though. I usually either bake them or fry them in a pan. If I bake them I sometimes let them "brine" or whatever in warm water with a little salt. I then dry them and coat with butter, rub with seasonings, and bake at 400 or so until they're done. I use a thermometer so I know when they're done, so they don't get overcooked.

Sometimes I don't brine them and they're fine too.

I think higher temps are better than "low and slow". Just my opinion. My oven is old and crappy so I don't really know what temperature I'm using, lol... But I turn the knob to the higher side.

roxskow

Crockpot!!!!!!

annabel92

Flatten with a rolling pin, marinade with spices or herbs and light coating of olive oil.

Bake in the oven for 26 minutes at 170 degrees celsius if a fan oven (or whatever the equivalent is in the US), and then make sure you leave them to rest for a few minutes after taking them out.

Leaving it to rest is key as it locks in the juice and stops it drying out!

philsimon1980

^^Meat thermometer is very handy.

When possible I use the charcoal grill. I pay attention to the meat and it's always tasty, juicy and bomb

kristinann308

I didn't read above, but here is what I do, which is easy peasy and requires little 'watching'.

- Pound chicken breast to tenderize/flatten to roughly 1/4" and season as preferred.
- Put skillet on med-high with a little bit of oil to coat pan
- Place chicken in pan (once hot and coated) - allow chicken to sit on skillet at this temperature for one minute.
- Flip Chicken and turn heat down to low for 10 minutes, Cover pan (if you have electric stove, transfer to new burner at lower temperature).
- After 10 minutes, turn stove heat OFF. DO NOT LIFT LID. Allow chicken to sit for another 10 minutes.
- Viola...chicken that is moist AND shreds very easily.

ncahill77

Coat it in olive oil, it seals in the moisture and flavor.

millerraej88

I never liked chicken when cooked myself bc it was always dry or over cooked. When I tried to boil it it felt rubbery and crockpot often took too long for a last minute dinner. I found the secret online it it works PERFECTLY for juicy, pull apart, delicious chicken breast without having the added calories of using a marinade.

Do this:

Lightly spray or oil pan
Let it heat up to medium/high heat while you season your chicken
Brown chicken on one side for 4 minutes or so
Flip the chicken over, COVER the pan and turn heat to LOW.
DO NOT LIFT THE LID AT ALL this is crucial to your success!
Let the chicken cook this way for 20 min and BAM! Juicy fully cooked chicken breast, I promise!!!

Enjoy

bigmuneymfp

Wrap it in bacon

rodreb123

Try the Range Mate, for microwave spice up ur chicken breast, cook in microwave for 5-6 minutes... juicy and ready, best investment I ever made.

atjays

Geocitiesuser wrote: »

1. Never ever ever overcook chicken, or it will be dry and stringy.

This is my best advice as well. There is a night and day difference between chicken that has been overcooked and cooked properly. Even days later a properly cooked chicken breast is still incredibly tender with lots of moisture whereas chicken I've overcooked is nearly not edible. For times that I end up with dry chicken, I usually pair it with some sort of dipping sauce to add some moisture and flavor to choke it down.

abbynormalartist

I second chicken thighs!

pjohnson0787

I use my pressure cooker

mjbnj0001

tonight: another indoor, not grilled meal - "italian style chicken" - baked, butterflied boneless breasts perched on a bed of rough-chopped onion and broccoli florets, covered with sauce (tonight, jar rather than homemade, "Classico Fire Roasted Tomato"), sprinkled with grated cheese. Very moist and flavorful.

pessxx

I use roasted bags , it is very nice done like this

BeccaLoves2lift

Hearts_2015 wrote: »

jules12121 wrote: »

I get so bored with chicken and I love it grilled but every time I try to grill they get so dry. Anyone have a good method?

When I bake chicken breasts now I cover the pan loosely with foil. Amazing difference ...they turn out nice and moist/juicy. Until I tried that mine came out the same.. dry.

This is what I do and the chicken is never dry

cherylellie938

I use the oven bags all the time for my chicken and they come out really juicy, I throw all my veg in the bag with the chicken too...flavours are amazing

gcibsthom

When grilling chicken breasts, I use a dry rub but keep the heat low and keep the breasts off to the side, not above the flame....this slow grills it and does the inside...then at the last minute I put it directly over the flame to lock in the juices...always comes out tender juicy inside with a good brown on the outside...

Morgaen73

I add mine to other food and make stew or stir fry

WeAreTheMassacre

I tried for years to cook healthy chicken breast without being smothered in marinades. Always dry. I admitted defeat and bought an Instant Pot electric pressure cooker. Now all I need is water, salt and pepper and I'm good to go. I make a lb for my pups every night, straight out of the freezer, done in 20 minutes. Never dry, and smells so amazing all my pets come downstairs to admire it.

If you suck at cooking, invest in an electric pressure cooker.

TravelingGuru

tattygun wrote: »

I find high heat to be good over all in cooking. Not just for retaining natural liquid but for flavor as well because things start to caramelize. You can also fry/sear chicken breast in a pan similar to how you would cook a steak.

Do you mean skillet sear/finish in oven like a steak? I've never thought to do that with chicken... will try it.

whippedcargo893

Pre heat oven to 360F on convection bake. Line baking sheet with parchment paper. Drizzle chicken breasts with approx 1 tbsp of olive oil each. Coat the top of each breast with any type of desired chicken seasoning. Bake for 40 mins. Use thermometer to make sure at least 150C, if not, place in oven for 5-10 more minutes, then let stand for 5 mins. Always perfecto

hlwampler1

If you don't mind the chicken falling apart....the crock pot. I work a lot of very long hours. I toss chicken in the crock pot in the morning with a little bit of water and it's so tender and juicy when I get home.

aggiekasey

Use a meat thermometer, and fresh (not frozen) chicken. It makes a huge difference!

DustyBawls

I add water as I cook it to keep it juicy, but the key for me is to do the same as it's microwaving. Of course shredding it after you cook it is easier.

LenoreBrunk

I bought an instapot and I place my frozen chicken breasts in it along with seasoning( I prefer rosemary) and they come out moist and delicious. Another way to get them moist is to grill them on the bottom rack the first 15 minutes and then move them to the top rack and close the grill. They will bake but check them in 10 mins using meat thermometer-that can insure perfect breasts. Soaking them in beer beforehand helps to tenderize them and also making a lime and cilantro and garlic marinade over nite helps to break it down.

dnovotny628

jules12121 wrote: »

I get so bored with chicken and I love it grilled but every time I try to grill they get so dry. Anyone have a good method?

Grill directly over high heat,400 degrees, 6 minutes per side. Flip once and dont cheat. Juicy every time.

tanktopsandflipflops

I use an electric frying pan to cook mine and always have about .5 - 1 inch of water in the bottom of the pan. my chicken is soooooo moist!

RenaTX

• Dry brine it. Dry brine is salting the chicken breast and let it rest with salt for a while. Preferably overnight if possible.
• Don't over cook. 165 is cooked. Take it off the grill at 160 and it will continue to cook.
• Let it rest for 5- 10 minutes. Don't cut in to it right away.

See the experiment here regarding brining.
http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

murph155

George Foreman Grill. Pound them so they're fairly even in thickness, season as desired, then I cook mine on high for 9 minutes. Sometimes I marinate them too. Always come out juicy, and I cook a LOT of chicken breast!