Help - I suck at cooking chicken breasts!

tolygal

I'm eating lots of chicken breasts these days, but I need help with how to cook it. I buy the frozen chicken breasts from Schwans, and I cook it from frozen (most of the time). It's ALWAYS either overdone and really dried out or else it's under done/raw at the thickest part. Any tips? I like to cook them from frozen because there is no pre-planning involved (and I'm just not good at taking things out to thaw). How do you get a nice juicy chicken breast every time? (I usually cook several at a time so I have leftovers for the next day).

3LittleMonkeys

How are you cooking them?

If you have them thawed, you can thin them out by using a meat mallet. Making cooking them a little easier.

5petalred

HI!
I let mine thaw first but then marinade in a fat free Italian dressing for an hour or so, then bake at 350. Hope that provides an idea for you.
K

funfor5

Get yourself a George Foreman Grill.....it makes amazing chicken, vegetables, hamburgers, etc.....easy, fast, yummy!! It quickly sears the outside and keeps the inside nice & juicy.....tastes better than the regular grill :flowerforyou:

jljohnson

I love my George Foreman grill for cooking all kinds of meat. Works like a dream for frozen chicken breasts. I always cut into mine in the thickest spot to check if it's still pink.

LovelyTasha

Usually I've found that cooking them from frozen is what dries them out. I will soak them in warm water though to get them thawed before cooking.

How are you trying to cook them?

BeLightYear

Do you have a George Foreman type grill?? You can cook frozen chicken breasts on there, just season them, spray the grill with nonstick oil, then cook the breast for 3-4 minutes on each side (I know they claim you don't have to flip them on these grills, but it doesn't cook evenly if you don't). You may have to play around with the time for your appliance. For best results after cooking, plut them on a plate covered in aluminum foil to let them "rest" before cutting into them. Best of luck!:flowerforyou:

AdamATGATT

Poach it. It'll be hard to have it come out too dry then.

rgunn02

I just picked a cook book from the check out aisle at the grocery store called "Chicken Breast Finesse" by "Company's Coming" It's pretty good - not a big cook book, but gave me some good ideas any ways.

alienblonde1

Do you keep covered while cooking? I usually put some olive oil on each one.

GorillaNJ

i hate chicken breasts and get thighs instead. And I would never try to cook them from frozen, at least microwave them,

The best luck i have is to pound them a little thnner and cook on high heat, then deglase the pan with some veggies and water (I use white wine) making a pan sauce. From there it is just timing. but the sauce makes it easier to not overcook. as does defrosting

hskelton

How do you cook them? On an electric grill, on a BBQ, in the oven, in a frying pan?

Are you cutting into the chicken breast too often to see if it's done? This would release the "juices" and make the meat dry.

I would suggest baking the chicken breast within some sauce - maybe add water to the sauce because it will thicken as it's cooked.

MaryDreamer

Ha I suck at cooking everything even boiling water I set off the smoke alarm and scorch the pan! I started buying Sam's Choice stuffed chicken breasts. Just pop in oven for 30 mins and voila they are delicious and pre-seasoned!

writenina

Get a probe thermometer that stays in the chicken as you cook it. Perfectly cooked chicken every time!

mkfehringer

My husband taught me to boil them til basically done (from frozen about 20 min) then drench in Italian dressing or whatever seasoning and grill. They are usually moist and that way we insure they are fully cooked.

LaDiablesse

I always defrost mine in the microwave prior to cooking them. That way I can season them a little bit. Have you tried doing that?

jhbfuntobefit

I would atleast thaw them in the microwave first for a little bit. Then use a little evoo or veg oil heat the pan on med heat. Season the chicken then add to the pan and brown on both sides then turn down the heat to med low and cover and cook for 20 more min depending on the thickness of the chicken. The browning process helps lock in the juices and cook on low keeps it from drying out. Hope this helps.

Chiquita_Banana

yeah the meat mallet is the greatest... nice even cooking... plus burn a few cals pounding that chicken lol... or if you're mad it gets some frustrations out ... that's what i use... or i marinate in italian dressing and bake it, or you could also cut it into chunks n throw it in a veggie stir fry

tolygal

I just put them frozen on a dry grill pan (sometimes I spray Pam on it). I have one of those pans with the raised "grilled" things, and I have a grill press that I place on top of them - it helps press it down, and I think it helps keep the heat in so maybe they thaw easier? I'd do one of those george forman grills, but can't find one where you can remove the grill plates, and I hate washing them otherwise.

Sorry for the quick/messy post - have to run to a meeting!

beerbomber

To simply answer your question put all your chicken breast in the center of tinfoil add all your seasonings wrap it up in the tinfoil and when it unfreezes the water will help keep it juicy from frozen you prolly put it on 400 for about 40 minutes depending on the size of the breast

♥_Ellybean_♥

Don't cook them frozen... add a little bit of water in the pan (kind of like you are steaming them).. also you could try broiling them (again with a little bit of water in the pan) if you have to cook them frozen.

joceymanda

Hi. I have a suggestion for you.

If you forget to take out the chicken to thaw in the morning, set it in a strainer and run cool water over it for about 10 minutes.

My favorite way to cook chicken is by fashioning a press with 2 skillets.

First I'll marinate the chicken for a few minutes, about 10. then take the chicken and the marinade and put it all into a 12-in skillet. I cover the chicken with foil and put a smaller skillet on top of that. I put a dishtowel in the top skillet and then place a brick in the top skillet. This creates a press... I cook the chicken like that for about 6 - 8 minutes. I then take off the brick, skillet, and foil, flip the chicken and put everything back on to make the press. I cook it for another 4 minutes. I keep the temp at med-high. The time might vary for you, check before you flip to see how well the chicken is cooking...

When cooked like this, the chicken is always juicy and full of flavor.

Vanishing_Gordies

1lb chicken breast + 1 jar salsa + crockpot = yummy dinner. Grab some tortillas, beans and cheese and you have a meal!

flutterqueen04

Do you defrost in the microwave? An easy recipe is to take one thawed breast cut it up into bite sized pieces, sprinkle and toss with a little salt, pepper, garlic powder and then fry in a pan of hot extra virgin olive oil until the outside of each piece is light golden brown. You then can use this to do just about anything. Toss on top of a salad, mix it in with rice and veggies, I even do this and make a low calorie bbq chicken pizza. Its a versatile and easy way to cook chicken

♥_Ellybean_♥

To simply answer your question put all your chicken breast in the center of tinfoil add all your seasonings wrap it up in the tinfoil and when it unfreezes the water will help keep it juicy from frozen you prolly put it on 400 for about 40 minutes depending on the size of the breast

this too... meal in foil!

jay586

boil the chicken breasts much easier and faster

SuperKatie

Please don't defrost any meat in warm water, it causes bacteria to grow. If you need to quick defrost, either use your defrost setting on the microwave, or put in a bowl in the sink and let the cold water run constantly, a small drip is fine. The best way is in the fridge over night, but definitely not in hot water.

taso42_DELETED

I was going to say brine them first, but since they're frozen, they're probably pumped full of sodium already.

Bake in the oven at 350, in a small pan with the juice of 1 or 2 lemons. Use a cooking thermometer in the thickest part. Pull them when they're 155 and let them sit for 5 minutes. They should get to 160.

The mallet idea is good too. Flatten and cook on a grill or iron skillet.

Or sear them on a hot grill or skillet then finish in the oven (this ends up being much faster than straight-up baking them).

Edit: Oh, and perhaps most importantly - make sure they are fully defrosted before cooking. If you're in a hurry, put them in a bowl of COLD water, and put in the fridge for a few hours.

ChassityGetsFit

I always thaw mine! I don't preplan too much, maybe one or two hours before I wanna start dinner! I put them in the sink with water and they thaw rather quickly. If you want to plan ahead more, you could put them in the fridge in the morning or even the night before. Planning your meals ahead is good for staying on track. I also like to cut my chicken breast down the middle length wise (horizontally). I find that the breast I buy are too large for a single serving, so by cutting them in half I can make sure we stick better to servings then being tempted to eat it all, and it cooks better that way as well! I sometimes put them in a skillet, or in the oven. If I bake it in the oven then I set the oven to 400 degrees and cook the 4 pieces (from 2 breasts) for about 20-25 minutes. It usually does the trick and they are juicy!

Panda_Jack

I recommend cooking from a thawed state. cooking from frozen will generally result in uneven cooking as the center will still generally be frozen after the outside has already overcooked.

It usually takes 48-72 hours to thaw in the refrigerator, so you can plan ahead and pull them from the freezer to the fridge in time.
After they are thawed I'll usually go with either a plain pepper, salt and EVOO and throw em on the grill or maybe a teriyaki or bbq glaze.

tolygal

I try to never cut them. I'm going to look at those george foreman grills tonight!! Maybe I can find a good one! Thanks for all the tips - I'll read them more thoroughly later!!