How to cook boneless chicken breast that's not dried out

I never have an issue with my chicken breasts being dry. They are always juicy and tender. I don't grill though. I usually either bake them or fry them in a pan. If I bake them I sometimes let them "brine" or whatever in warm water with a little salt. I then dry them and coat with butter, rub with seasonings, and bake at 400 or so until they're done. I use a thermometer so I know when they're done, so they don't get overcooked.

Sometimes I don't brine them and they're fine too.

I think higher temps are better than "low and slow". Just my opinion. My oven is old and crappy so I don't really know what temperature I'm using, lol... But I turn the knob to the higher side.

Flatten with a rolling pin, marinade with spices or herbs and light coating of olive oil.

Bake in the oven for 26 minutes at 170 degrees celsius if a fan oven (or whatever the equivalent is in the US), and then make sure you leave them to rest for a few minutes after taking them out.

Leaving it to rest is key as it locks in the juice and stops it drying out!

I didn't read above, but here is what I do, which is easy peasy and requires little 'watching'.

- Pound chicken breast to tenderize/flatten to roughly 1/4" and season as preferred.
- Put skillet on med-high with a little bit of oil to coat pan
- Place chicken in pan (once hot and coated) - allow chicken to sit on skillet at this temperature for one minute.
- Flip Chicken and turn heat down to low for 10 minutes, Cover pan (if you have electric stove, transfer to new burner at lower temperature).
- After 10 minutes, turn stove heat OFF. DO NOT LIFT LID. Allow chicken to sit for another 10 minutes.
- Viola...chicken that is moist AND shreds very easily.

I never liked chicken when cooked myself bc it was always dry or over cooked. When I tried to boil it it felt rubbery and crockpot often took too long for a last minute dinner. I found the secret online it it works PERFECTLY for juicy, pull apart, delicious chicken breast without having the added calories of using a marinade.

Do this:

Lightly spray or oil pan
Let it heat up to medium/high heat while you season your chicken
Brown chicken on one side for 4 minutes or so
Flip the chicken over, COVER the pan and turn heat to LOW.
DO NOT LIFT THE LID AT ALL this is crucial to your success!
Let the chicken cook this way for 20 min and BAM! Juicy fully cooked chicken breast, I promise!!!

Enjoy

Try the Range Mate, for microwave spice up ur chicken breast, cook in microwave for 5-6 minutes... juicy and ready, best investment I ever made.

I second chicken thighs!

tonight: another indoor, not grilled meal - "italian style chicken" - baked, butterflied boneless breasts perched on a bed of rough-chopped onion and broccoli florets, covered with sauce (tonight, jar rather than homemade, "Classico Fire Roasted Tomato"), sprinkled with grated cheese. Very moist and flavorful.

Hearts_2015 wrote: »

jules12121 wrote: »

I get so bored with chicken and I love it grilled but every time I try to grill they get so dry. Anyone have a good method?

When I bake chicken breasts now I cover the pan loosely with foil. Amazing difference ...they turn out nice and moist/juicy. Until I tried that mine came out the same.. dry.

This is what I do and the chicken is never dry

When grilling chicken breasts, I use a dry rub but keep the heat low and keep the breasts off to the side, not above the flame....this slow grills it and does the inside...then at the last minute I put it directly over the flame to lock in the juices...always comes out tender juicy inside with a good brown on the outside...

I tried for years to cook healthy chicken breast without being smothered in marinades. Always dry. I admitted defeat and bought an Instant Pot electric pressure cooker. Now all I need is water, salt and pepper and I'm good to go. I make a lb for my pups every night, straight out of the freezer, done in 20 minutes. Never dry, and smells so amazing all my pets come downstairs to admire it.

If you suck at cooking, invest in an electric pressure cooker.

Pre heat oven to 360F on convection bake. Line baking sheet with parchment paper. Drizzle chicken breasts with approx 1 tbsp of olive oil each. Coat the top of each breast with any type of desired chicken seasoning. Bake for 40 mins. Use thermometer to make sure at least 150C, if not, place in oven for 5-10 more minutes, then let stand for 5 mins. Always perfecto

Use a meat thermometer, and fresh (not frozen) chicken. It makes a huge difference!

I bought an instapot and I place my frozen chicken breasts in it along with seasoning( I prefer rosemary) and they come out moist and delicious. Another way to get them moist is to grill them on the bottom rack the first 15 minutes and then move them to the top rack and close the grill. They will bake but check them in 10 mins using meat thermometer-that can insure perfect breasts. Soaking them in beer beforehand helps to tenderize them and also making a lime and cilantro and garlic marinade over nite helps to break it down.

I use an electric frying pan to cook mine and always have about .5 - 1 inch of water in the bottom of the pan. my chicken is soooooo moist!

George Foreman Grill. Pound them so they're fairly even in thickness, season as desired, then I cook mine on high for 9 minutes. Sometimes I marinate them too. Always come out juicy, and I cook a LOT of chicken breast!