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

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  • 1Wildthang
    1Wildthang Posts: 2,660 Member
    I put my chicken in either a crockpot on low heat. Or in a casserole dish if in a hurry. With a lid on it. Make sure to put it in there on 3 min intervals.....check it and turn them over keep doing 3 min intervals. Chicken is moist and perfect
  • Aerona85
    Aerona85 Posts: 159 Member
    For tacos and such, crockpot is wonderful. 1 jar of salsa and 3-4 pounds chicken. Low for 8 hours and it comes out shreddable, not dry, and very tasty! Great for anything where you want a Mexican flavor. Otherwise, I subscribe to the 450 oven for 17-19 minute setup. I usually brine in a weak-ish salt solution for 15-20 min as well. I vary the spices...Italian, taco (if I'm out of shredded or want diced instead), lemon pepper, cilantro-lime, pesto dry seasoning, ranch dressing mix, etc.
  • claudeCH67
    claudeCH67 Posts: 11 Member
    Put it into the oven by low temperature ( 80 degrees ), very short into a pan by high heat. Et voila ...
  • BarbaraSmith9
    BarbaraSmith9 Posts: 1 Member
    Try different brands, too. I have seen big differences in flavor and tenderness in higher-quality, fresh chicken breasts vs. the supermarket multi-pack. I buy Bell & Evans chicken, which is air-chilled vs. water-chilled -- it seems to make a huge difference.
  • raquele3394
    raquele3394 Posts: 180 Member
    dklibert wrote: »
    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.

    Also get a quick read thermometer to test it. 160 is what you are looking for it will actually rise while it is resting.

    It is also juicer when cooked on the bone. 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 is a marinade. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html

    I want to try cooking chicken on a
    Pressure cooker.
    http://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/
  • raquele3394
    raquele3394 Posts: 180 Member
    I want to make it!!!
  • Theo166
    Theo166 Posts: 2,564 Member
    Consider making your marinade double as a brine solution,
    that will put some moisture into the chicken before cooking.
  • chumpss420
    chumpss420 Posts: 3 Member
    Pound it flat then grill it 3 min each side
  • maddietheresa
    maddietheresa Posts: 1 Member
    Boil the chicken (poach) for tender and moist texture, then if you'd like the chicken crispy or golden brown on the outside you can grill, sautée, or bake. Super simple
  • watervampire
    watervampire Posts: 2 Member
    http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891
    This method produces fully cooked, tender juicy breasts every single time. I don't even pound the breasts anymore and they still come out perfect. Do NOT open the lid while cooking!
  • BurgerLovinBulker
    BurgerLovinBulker Posts: 38 Member
    edited July 2017
    The best way to learn is by doing. You do not need to marinade, pressure cook, boil, etc. Any heat source can cook chicken. Pick the one with the best flavor for you, and work with learning how to use it.

    I have a friend that would oven roast at 200*F to just barely done, and then sear over the open flame of a gas grill. Really brilliant IMO, and had a great flavor

    The number one problem with new cooks is cooking on too high of a heat. Turn your heat down by half, and just practice. xnow8p35taoa.jpg
  • beautynbaseball
    beautynbaseball Posts: 2 Member
    I actually prefer to cook mine in my electric pressure cooker for more juicy and tender chicken breasts. They don't have that right exterior like when you grill or bake them. But the meat is always tender when you let the pressure release slowly and naturally.
  • _pi3_
    _pi3_ Posts: 2,311 Member
    edited July 2017
    Marinade with some type of vingar and olive oil combo

    I never have this problem and get bewildered when the question is thrown at me. Idk what I do right
  • ChefMLW88
    ChefMLW88 Posts: 1 Member
    As a Chef, I get asked this so many times by family/friends. When recipes say to cook for X amount of time at X degrees...best advice is too ignore this. Every piece of protein is unique, as is every oven. The best thing to do is invest in a digital thermometer.

    Everyone seems to be timid about under cooking meat that they actually over cook it, causing it to become dry and grainy. USDA regulations are constantly changing every year. Last year it was ok to cook chicken to 160 degrees, 2 years ago it was 165+ degrees. The misconception is to only take it out of the oven when it as reached that temperature range.

    Here's the problem: any food, not just protein, will continue to cook after being removed from the heat. So for a juicy chicken breast, my advice is to check its temperature around 155 degrees and remove it from the oven. While it's resting I can assure you it will raise another 5 degrees to 160+ degrees. Sorry this was so long, hope it helps!
  • carolinemcleggan
    carolinemcleggan Posts: 2 Member
    Use thighs, thigh don't dry!
  • theabsentmindednurse
    theabsentmindednurse Posts: 404 Member
    Poaching is a beautiful and healthy way to cook chicken breast.
    I have cooked this way for my family for years and it's always worked well.

    In a large pot add 6 black peppercorns, 3 bay leaves, 2 tablespoons red wine vinegar, 1 tablespoon raw sugar, and your choice of some fresh herbs. ( I use parsley and tarragon). Fill with cold water to 2/3 full. Cover with lid.
    Bring to almost boiling. Turn off heat. Stir well and add 2 large chicken breasts.
    Replace lid and sit chicken in liquid for 35 to 40 minutes.

    Remove from liquid and cover with foil to rest a few minutes.
    You can slice and use in a salad, serve with gravy, place in wraps or use cold in sandwiches.

    The chicken is soft and deliciously moist.
  • cerise_noir
    cerise_noir Posts: 5,468 Member
    I brine chicken breasts.

    If I'm making tenders, I soak them in milk and brine mixture for a few hours before coating them so they don't turn out dry and are flavourful.

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