How to make oven cooked chicken breast moist?
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Maybe a higher temp, and definitely a shorter time. As soon as the meat is "done" and no longer, get it out of there.0
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I think as well ovens with fans are convection ovens, correct? Things cook in those much faster than regular ovens from the get-go. Google cooking chicken in convection oven and it will give you some good estimates.
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i tend to not bake boneless skinless breasts. i either cook them on the stove or braise them. the oven is a dry heat and you have to be so precise...
i agree with others about the searing though. if you must, sear first. also consider bone in skin on, then remove the skin after cooking. the calories may be higher but not by a lot, and in my opinion eating blah dry chicken is just not my idea of a good diet. anyway the bone and skin add flavor and lock in moisture too,,, and can always be removed after. plus they can be cheaper...0 -
If I must bake a boneless skinless breast (I agree with chadya; baking isn't the best way to go for those), I dip it in a low-fat Greek yogurt sauce first. Just mix half a cup or so of plain Greek yogurt with curry powder or whatever seasonings you like, quickly dunk the chicken -- the yogurt sauce should be a thin sheen, not a thick coat -- and then bake.
I also agree with the people who said you're overbaking, though. Bake it for a shorter time and let it rest a few minutes before serving.0 -
I don't see what's wrong with saying "don't over cook it". I feel like that's a perfectly valid statement, given that an hour for one chicken breast at 350 is an excessive amount of time. Perhaps you feel that more in depth instruction on how NOT to over cook the chicken breast was warranted?0 -
Here's a tip, don't cook by time, cook by doneness, bake to about 150, and you're good to go, well, at least in better shape.
Yesterday I cooked some chicken breasts at 140F for 10 hours in a water bath, then seared one up for lunch today. It was amazingly juicy and tender.0 -
Buy more tender cuts.
Don't over cook. People really do tend to over cook meats.
Leave the skin on while it cooks, if it still has skin, then remove it after it bakes.
Marinate.
Roast with Olive oil.
Some people swear by covering or tenting with foil.
Don't rub salt on it before it cooks. That's just encouraging moisture to leave.0 -
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Broil it.0
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An hour is way too long0
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I agree! But didn't say this just because you were asking about chicken breasts. But even though thighs have a little more fat/calories, they taste WAY better and it's really hard to overcook them. They are totally worth it.0 -
Chicken breast doesn't need to hit any higher (you can get away with lower in fact) 60C internal temperature. Purchase a decent thermometer (http://thermapen.co.uk/) and use it to check the internal temperature of the breast every few minutes whilst you sear it in a very hot pan.
It will take less than ten minutes to cook and even less again if you flatten it before cooking.
Brining is a very good tip too. Dry brine is probably the easiest. Just apply a very thin dusting of salt all over the breast the day before you plan to use it and leave it uncovered in the fridge. You'll end up with chicken that is more moist and more flavoursome.0 -
Here's a tip, don't cook by time, cook by doneness, bake to about 150, and you're good to go, well, at least in better shape.
Yesterday I cooked some chicken breasts at 140F for 10 hours in a water bath, then seared one up for lunch today. It was amazingly juicy and tender.
You don't find the chicken is too... gelatinous at that temp? I agree there is no real reason to cook it to death, and the water bath method allows for lower fully-cooked temps. But 140 seems like it would still be a bit... jelly-like? I may be wrong and at 140 its perfect.
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52cardpickup wrote: »
He is very right. You cook it until it's done. Why worry about time? Ambient temperature, oven variations, even your elevation above sea level will affect the TIME it takes to cook something. It's cooked when it reaches the right temperature. Hard to say how long that takes, everything in a cookbook talking about time is only an approximation.0
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