Dry chicken?

I boil my chicken. Adding seasoning to the water gives good flavor and it reheats well if you plan on taking it for lunches.

I have found that any way you cook it baked or grilled. Let it rest about 10 minutes or more before you cut it. If you cut it right out of the oven all the juices will run out on the board. If you let it rest they redistribute into the meat.

I usually bake chicken breast on the bone with skin, season with seasoning of choice, 350 for 1 hour or internal temp 165, let rest 10 or 15 minutes and serve.

Here are some seasonings I like. soupspiceeverythingnice.blogspot.com/2014/05/no-salt-seasonings.html

Here is a marinade. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html

Well if it is dry, you are cooking it too long. Not sure what temp, time and size of breast you are cooking, but maybe invest in a meat thermometer and check them well before you usually pull it out. Once you get used to the touch of a non-dried out chicken breast, you can do it by touch. For boneless skinless large breasts (like 4-5 breasts for 2.5-3 pounds), I usually do 350 degrees for 23-30 minutes depending on how thick they are. Also, to kick up the flavor, experiment in your spice blends! I usually don't use pre-made ones. I just throw a pinch of this and that on them. Some good staples are garlic powder, chili powder, oregano, paprika, rosemary and of course salt and pepper.

The most reliable way is to use a thermometer.

You can add some water to the dish with your chicken breast and cover it with foil to bake.
Reduce cooking time or temperature.
Use a slow cooker.

laur357 wrote: »

You can braise it in a liquid (chicken stock, marinara, wine, etc.) and take it out as soon as it hits a safe internal temperature. You can get digital meat thermometers with a probe you leave in the meat during cooking, then receive an alert when the meat hits temp.

I was thinking about getting one of those wireless digital meat thermometers before. Do you have one that you could recommend? I don't know if I should just get the cheapest one I can find, or if there is a good value-based one, or if I should just go for the best one possible.

Alatariel75 wrote: »

I brown it before baking, it seals in the juices.

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Spook_Skywalker wrote: »

Crockpot the chicken breast? It's tasty.

crockpots good. i do large batches that way

grilling is my other go to

I'm with folks who prefer dark meat (legs and thighs) over chicken breasts. I find them to be more moist and flavourful overall, no matter how I cook them. With breasts, I would suggest a marinade. I like most of the McCormick Grill Mates marinades, but don't forget to calculate in the calories from the oil if you use them.

When I bake chicken I bake it in Swanson Chicken Broth/Stock and salt and pepper. Keeps it moist and you can use the liquid as a soup.

A few hours in a brine solution works wonders!

I like to use a gorge Forman grill pre season a bit in the gf for like 7 minutes result some good juicy chicken

I wrap it in tin foil that I fold into an envelope (all sides closed). I've never had it be dry this way, even if I leave it in the oven for 30 minutes LONGER than it needs.

I'm like vingogly, I prefer dark meat better. But for chicken breast I usually smoke them but will occasionally put them in the oven. If I put them in the oven, I bake them at 225-240 degrees for about an hour. I check them with a thermometer and if their over 155* I take them out. Never dry and safe enough to eat.