Healthiest & tastiest way to cook chicken breast?

Maliberri

Mine usually turn out dry and just tasteless, so yeah tips?

contingencyplan

Pan fry in olive oil with seasonings of your choice. Add spinach leaves, tomatoes, mushrooms, and a dash of hot sauce.

RockinTerri

I actually cooked some up on my Foreman grill this AM. I'm going to cut it up and throw it on a big plate of lettuce and veggies for dinner.

footiechick82

when I make mine I use different spices, however, whatever spice you put on them make sure you cook the chicken after washing it and it is DRY.

Fry it up so that the outside is nice and brown and then toss them in the oven to cook for about 15-20 mins (depending on the size of the breast). They always come out tender and moist


* I forgot to mention that I use coconut oil - it's awesome! *

Acg67

Mine usually turn out dry and just tasteless, so yeah tips?

Brine them first, don't overcook them. An internal temp of 140-150 is perfectly fine

hnsr1021

I rinse mine off and dry with a paper towel, then rub a little EVOO on them and spinkle garlic powder, onion powder and paprika on it and bake for about 30-40 minutes on 350 degrees. My hubby LOVES this chicken and it's SO simple!

Ademar111

I top mine with spices, use a glass baking dish, cover with foil, 400 degrees for 40 mintues. I usually rotate the baking dish about 20 minutes in.

UrbanLotus

I eat chicken breast all the time, I make things like stir fry, lemongrass chicken, masala chicken etc. Ethnic foods usually have more flavor from spices etc, not from cream and things like that so things aren't as high cal.

MinnieInMaine

My solution is to cut them in half or thirds - smaller pieces cook faster and more evenly. Mostly though I use chicken thighs for baking and grilling. Totally worth a tiny bit extra calorie and fat for the consistency/texture IMHO.

Or, if you happen to get them skin on, you can rub a little salt under the skin and let it sit (similar to brining) and they'll be fairly moist. I do this when cooking a whole chicken, as well as tenting with foil, and it works wonders.

MelissaH0910

I dump a jar of salsa on mine, cover with foil & bake at 350 for about 30 minutes.

djshari

I had no idea about washing & drying before adding spices... I've only made chicken that goes into it's own recipe (like for chicken fajitas or in a baked dish with all kinds of other stuff). I will try this - I want some chicken I can cut up and add to salads and wraps.

ConnorLynne65

bump

Eli716

The diet that I've come to accept is that any food I eat must be "boiled, steamed, baked, broiled or grilled."

As much as I love fried chicken, I stopped that and went with broiled and grilled types of meat.

To broil, I turn on the broiler on high and prep my chicken. Salt is a no-no (for me at least) so I add ground pepper and a tiny bit of garlic powder and poultry seasoning. My downfall is the pappy seasoning that I could only find in California.

But, for a healthier version, get some chicken, put it in a baking pan, place some pepper on it, if you like, put just a dab of lemon juice (be sure to do both sides). And put about 1/4 of water in the pan (depending on how big the pan it) so it keeps the chicken nice and juicy! You can add some chili pepper too!

mallen404

Mine usually turn out dry and just tasteless, so yeah tips?

If they are dry, you are leaving them in too long. Make sure the internal temperature is reached to make sure they are cooked though.

I bake mine at 350/375 degrees for about 30 minutes, with olive oil and garlic and roast pepper spice.

annakow

I grill chicken with a bit of lime juice, no herbs

Calliope610

What is brining? I assume it has something to do with salt, so does it add to the sodium content?

Hollypop725

I usually poach my chicken in water with some spices or low sodium chicken broth. I'll make a bunch of it at the beginning of the week and then if I want it for fajitas (for example), I'll add some Mexican spices. If I want it for a salad, I'll just add some garlic powder or Italian seasonings. Poaching it keeps it super moist and it's flexible so you can make it a few different ways.

sherrirb

quickest way to cook chicken and it is usually tender and moist is I guess what you might call poaching.

I put several chicken breasts in a skillet/frypan and add about a cup of water then cover it with a lid and cook on medium on the stove. After about 10 - 12 min or so, turn them over to cook the other side for another 10 min or so.

This is how I make chicken when I want to dice it up and put it in other recipes. Quickest, easiest way for me. You dont have to mess with it and gives you time to work on other things for your meal.

treetoptrevor

I just throw a bag of chicken on the grill and cook slowly, sprinkle with a little seasoning salt and t comes off really most. (gotta cook slowly with indirect heat)

UrbanLotus

The diet that I've come to accept is that any food I eat must be "boiled, steamed, baked, broiled or grilled."

As much as I love fried chicken, I stopped that and went with broiled and grilled types of meat.

Why? And you can pan fry chicken, I do this all the time and it tastes good!

mrsburghart

I usually put my chicken covered in seasoning on tin foil and close the foil around the chicken (like a tin foil baggie) and bake that way, directly on the rack. I've never had it come out dry this way.

Briargrey

Not as healthy but still works well and tastes awesome: Smash up a bunch of those French's Onions in a bag. Dip the chicken breast in a beaten egg (or just lightly oil with oil of choice - I prefer olive or walnut or avocado) then toss in bag and coat lightly. Then cook at 375 for about 30-50 minutes (depends on your oven, the size of the breast, etc - my oven sucks so any temp/time combo I give will probably be skewed for people with good ovens). Just use a thermometer to test for doneness and if not done, toss back in.

The key is really to just keep watching it and making sure it doesn't overcook. And then add spices you like - poultry seasoning (obviously) works well with chicken, sage, tarragon, thyme, marjoram, etc. Just try different things and different combos, but don't put too many different spices at once unless you know they go well together!

I've also sometimes added a bit of water or low sodium chicken broth to keep more moisture in and floated fresh herbs in it to help flavour.

Vee7889

Mine usually turn out dry and just tasteless, so yeah tips?

Get yourself a thermometer... That way you know the internal to of the chicken... If its dry its because its being over cooked.. Oh & l love using a foreman grill for chicken breasts!! So fast & delish

AleshiaBunting

Grill Grill Grill!

Italian Chicken

1 - 5 lb bag of frozen chicken breasts
1 jar of sliced peppercinis(?)
1 packet of zesty italian seasoning.

Toss all ingredients in crockpot and leave to cook all day on low or half a day on high.

I eat it on salad or just plain.

AleshiaBunting

Let the chicken sit 5-10 min before cutting into it.

ClementineGeorg

I braise chicken breast in a little water, with honey, lemon juice, minced pickled jalapenos, a little bacon (optional), herbs and seasoning. For a big breast I use 1 teaspoon of honey, one tablespoon of lemon juice, one small jalapenos and enough liquid to cover 1/3 of the breast (the water could be replaced with stock/soup, but I prefer water).
That way the chicken is full of flavors, tender and moist. I use less liquid in braising if I want it more dry (depending on what I am using the chicken for).

I also braise in the same way whole chickens. Just love the flavor.

I just love braising...

MightyDomo

My chicken tends to be quite moist if eaten when hot (juice drain by the time it gets cold) and I just pan fry dry with a lid on and it's always perfect! Might be a good option.

I also season with a lemon and herb or cajun club house mix, they are tasty.

Unknown

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LauraHasABabyJack

I put frozen chicken breasts in the crockpot on the morning with some water, all purpose seasoning or lemon pepper, salt and sometimes a bit of sugar then leave it on low until dinner. They are super tender and adding the salt and sugar does a brine as it thaws and cooks. They fall apart as they get pulled from the crockpot. As a bonus you can refrigerate the cooking liquid then skim off the fat and use it as broth for soups.

angeltg

I will prepare my chicken breast before hand. I will place the marinade ( usually pepper,fresh garlic,lemon juice,olive oil,and mustard) in a ziploc bag and freeze. as it thaws it marinates and I pop it in oven or BBQ. delicious and always very juicy.

SPBROOKS68

I cook mine in a roasting pan, covered for about 30 minutes at 350 degrees and it is always moist and good no matter what spices I put on it!