Healthiest & tastiest way to cook chicken breast?

JUDDDing

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

I'm not going to claim "healthy" but my 2 favorite ways to cook chicken breast are put them into a glass pan and:

1. Cover them in Sriracha and bake them or
2. Cover them in Buffalo sauce (Frank's Red Hot or Tabasco Buffalo) and bake them.

Super simple and awesome - the thick layer of sauce keeps them moist and adds lots of flavor.

Brandon74

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

How do you cook them? Do you marinate them before? How long do you cook for? I cook my chicken breasts different ways. I have used the George Foreman grill, I have baked them in the oven as well as a pan, and have done the crockpot. They certainly don't turn out dry for me. Check out some Youtube videos on cooking chicken. I use YouTube a lot for recipes and advice on how to cook things.

p4ulmiller

Plain chicken breast is easy.

Turn upside down, wrap loosely in silver foil and bang it in the oven until cooked.

The foil keeps the moisture in and turning it upside down makes all the moisture run to the top of the breast.

For bonus points, wrap in bacon while roasting.

Oscarinmiami

buy Mojo criollo marinade and let it sit in a bowl for an hour, stab it with a fork to get the marinade in the breast and trow it on the bbq...delicious and juicy

born2drum

bake that sht.

ShibaEars

I don't really like cooking, so I try to make things easy. When I cook chicken, I put it in a covered pan with enough water to cover the bottom - I find this stops it from drying out. Putting salsa on before you cook it is really easy and pretty tasty. Or else I'll just throw some basil & garlic on, or a lemon-herb spice mixture I bought.

ndwildbill

I love them on the George Foreman. Wash and dry, then spray with butter flavor cooking spray. Put whatever seasoning you like and rub it in. Sometimes lemon pepper, maybe garlic pepper... Old Bay is good, cajun seasoning is good too... What ever you like. Sometimes marinate in teriyaki sauce. Don't over cook, but not easy to do on the Forman.

Ideabaker

I made this in my hotel room today. Chicken breast was put into a ziploc bag with soy sauce, and I put that in the little hot water heater they have in all the rooms. It stays below boiling most of the time. Came out super tender. Can't resize with my iPad.

Love travel cooking ideas. The soy would have added a bit of flavour. Are you saying that you cooked the chicken on the hot water heater while it was still in the bag?

Samthefrog

I never thought this would be true, but Crock Pot slow cooking chicken keeps it pretty moist and it keeps for a few days without that weird reheated chicken-y taste! We usually line the bottom with lots of onions, some garlic, salt, pepper, oregano and maybe a tomato. We cook on high for 4 hours. Yum and you get a vat of broth you can use for soup, too!

EMTFreakGirl

I do 5# of skinless chicken breasts at a time with a can of rotel habanero tomatoes in the crockpot. I put them in in the morning and in the afternoon I shred it and portion out into 6 ounce "portions." I do the same thing with pork tenderloin the next day (5 ounce portions for pork) and my freezer is stocked for the month.

Pandora_King

Well, I wouldn't call this the healthiest way to cook chicken breast but it was definitely the moistest and tastiest!

Crock Pot Beer Chicken

2 chicken breasts, skinless and boneless
1 - 2 bottles/cans of your favorite beer (I used Heineken)
1 tsp each rosemary, oregano, garlic salt (or powder), cilantro, and whatever other spices you want! The list is endless.

Cook on low for 6 - 8 hours or high for 4 - 6 hours.

I overcooked mine on low for 8 - 10 hours and it was fall apart awesome. I used the leftover chicken breast to make BBQ pulled chicken sandwiches. (Shred chicken, add BBQ sauce and put it on a bun!)

glenelliott5872

Take one chicken breast, dust with flour, dip in low fat yoghurt, cover with bread crumbs then bake in 180 oC oven until cooked. Just divine and dead simple

trisH_7183

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

This. Have found that covering the chicken for a full 10 minutes makes a big difference,regardless of your cooking method..Use foil,plastic wrap or a clean towel.

keem88

get a whole chicken and cook it in the slow cooker. comes out very juice and you can package it and freeze it in portions

Carnivor0us

I bake it in olive oil and butter and garlic salt, then for the last ten minutes, layer on a bit of shredded sharp cheddar.

Krista916

Poach it! I use low sodium chicken stock, fresh rosemary, thyme, sage, whole peppercorns, onion, clelery and carrot. I usually do a family pack of chicken and use about 1-2 boxes of chicken stock. Bring it to a boil and then turn it down to a simmer for about 1.5-2 hours. Just falls apart, super moist, tender and tasty and has a million uses!

nickylee76

I butterfly the breast so that it is thin. Then season with salt, pepper and rosemary. Saute until browned on each side amd cooked through. Remove from the pan to rest. Meanwhile mix equal parts honey and balsamic vinegar and add to the pan. Whisk until it thickens to a galze consistency and pour over the chicken. Believe me hands down best chicken ever.

SanDiegoCasey

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

Simple solution, whatever cooking method you use, get a meat thermometer and take your chicken off the heat at 150-155, you'll be set.

Personally for my really quick no thought chicken I just sprinkle with lemon pepper and garlic powder and throw them over my open face grill. Alway cook anything your grilling 75% one side 25% the other so when the white edges start to come up around the edge of the chicken flip, and put in your meat thermometer in the thickest part of the thickest piece.

walla.

CrossFitSandra

http://www.theclothesmakethegirl.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/

This. Do this. Seriously. It's a bit fussy, but I usually make up a bunch at a time and then have it for lunch all week. The spice blend is aaahhh-mazing but the real secret is brining.

sunshinesquared

Thanks for all of the ideas!!!

ColoradoBorn

I just tried this method and it worked great for me. I made 6 chicken breasts on Sunday for the week. I keep them in the fridge and take one to work every day in Tupperware. I heat it up for 1 minute. Has good flavor and is not dry.

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891