How to cook chicken breast so it doesn't dry out

amsparky
amsparky Posts: 825 Member
in Food and Nutrition
Are there any tricks to making chicken breasts that don't dry out? I want to try snacking on them, but when we cook them, they get so dry that I can't swallow them.

I was going to try crock pot, but I was concerned about them sitting in their own juices - will that make the fat content higher?

TIA!
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Replies

  • jesscod
    jesscod Posts: 98
    I do boneless skinless in a crock pot with a little bit of water, they turn out nice and juicy. another thing i do is marinate them
  • victoria4321
    victoria4321 Posts: 1,719 Member
    You don't over cook it. Or if you've already over cooked it then you'll have to cook it until it falls apart and dress it with some kind of sauce.
  • REET420
    REET420 Posts: 160 Member
    Over cooking or too high heat will make them dry out. Marinate them the night before and cook them in the marinate juices. This works for me and I can't cook well but I'm learning.
  • tuiccim
    tuiccim Posts: 689 Member
    I usually put a little water in my pan and cover it when I am cooking in a skillet. It keeps the moisture without drying out.
  • Jugie12
    Jugie12 Posts: 282 Member
    Line a deep (maybe a couple inches deep) baking pan with foil, toss in some chicken breasts and pour light italian dressing over them. Cover with foil, bake 20-30 mins on 450 or until there's no pink in the middle.

    Ta-DA!

    Perfectly juicy, falvorful chicken that you can put in a salad or snack on it by itself. Not too many added cals or anything if you get the right dressing. It's lovely! oh, and cheap!!
  • autumnk921
    autumnk921 Posts: 1,374 Member
    For me...I use the crockpot and just make sure the water covers it...I may add some bouillon cubes or a little spice to flavor it but cook it on low most of the time...It takes longer but it is SO JUICY!! I just take it out of the crockpot and eat it as is...YUMMY!! To me anything in the crockpot tastes great...You can't go wrong with it!! :)
  • katharineshalia
    katharineshalia Posts: 243 Member
    The trick is all about marinating. Put your chicken breast in a baggy with some fresh squeezed lemon and garlic or whatnot for four hours. There several different ways to marinate, but this is one of my favorites, also you can leave it overnight if you lose interest in cooking it later in the day. I use the Foreman grill, six minutes turning once.
  • Linzybelle
    Linzybelle Posts: 11
    Not to endorse anything, but...get a Deep Dish Baker from Pampered Chef. You just put 3-4 breasts in, no water or anything else. Season to your liking and then microwave for 15 min. Super easy and very moist and tender. I wouldn't have believed it if I didn't see it. I bought one and it is about the only way I will cook them now.
  • benich3043
    benich3043 Posts: 252 Member
    LOL. I agree with Linzybelle, and not just because my wife is a Pampered Chef consultant. Deep Covered Baker is hands down the best way to cook chicken, or just about anything for that matter. They also have quite an array of healthy recipes.
  • matthew67899
    matthew67899 Posts: 58 Member
    Nu-wave oven! No joke, it does pretty well with this problem. I grabbed one a year ago at an after Christmas sale and was pleasantly surprised that it lives up to the infomercial hype.
  • melsinct
    melsinct Posts: 3,512 Member
    You don't over cook it. Or if you've already over cooked it then you'll have to cook it until it falls apart and dress it with some kind of sauce.

    Exactly. I would never crockpot white meat chicken because it will dry out, and if it isn't dry, it is only because the crock pot liquid is making up for the moisture that got pulled out from the chicken. Lean meat like that isn't meant for the low and slow cooking method. I find overcooked chicken to be disgusting, so I am very picky about it!.

    When I cook chicken breast, I pound out the thicker end so the whole breast is even thickness, ensuring it will cook evenly. After that, it just takes time to learn the art of feel-testing chicken when it is done OR use a thermometer and pull that chicken off the heat the second it hits 165 degrees F.
  • sjeagle30
    sjeagle30 Posts: 292 Member
    If you brush some mayo on them before grilling or baking(fat free of course) :tongue: It holds in the moisture. You dont even taste the mayo.
  • amsparky
    amsparky Posts: 825 Member
    Thanks for the suggestions everyone!
  • nitrogirl332
    nitrogirl332 Posts: 10
    Ok simplest yet. Seer the chicken breasts in an oven safe skillet on both sides, then put directly into 400 deg oven for about 20 min. done deal perfect every time
  • Fausttt
    Fausttt Posts: 101
    I find if i broil them in a pan on both sides until they are golden brown, I can finish them off in the oven in less time and the results are much juicier and flavorful.
  • Fausttt
    Fausttt Posts: 101
    Ok simplest yet. Seer the chicken breasts in an oven safe skillet on both sides, then put directly into 400 deg oven for about 20 min. done deal perfect every time
    Jinx!
  • mfpcopine
    mfpcopine Posts: 3,093 Member
    Pound it flat and place it in a plastic bag with a marinade of your choice. Fry or grill it. You can try squeezing some fresh lemon on it before serving.
  • Cheri1218
    Cheri1218 Posts: 268 Member
    Not to endorse anything, but...get a Deep Dish Baker from Pampered Chef. You just put 3-4 breasts in, no water or anything else. Season to your liking and then microwave for 15 min. Super easy and very moist and tender. I wouldn't have believed it if I didn't see it. I bought one and it is about the only way I will cook them now.

    I microwave mine too, just on a plain plate, or in a dish with a lid. They never seem dry. I can even microwave them straight from the freezer without thawing first. If they are really thick I usually slice them in half at some point in the cooking. I did some this weekend and I think it was microwaved for about 6-8 minutes. My microwave runs pretty hot so yours might take a little longer, although 15 minutes seems like a long time, but maybe it's not on high like mine.
  • sleepytexan
    sleepytexan Posts: 3,138 Member
    very easy and surprisingly good:

    marinate the breasts in pickle juice (yes! don't throw out the pickle juice after you finish the pickles). Grill on a preheated medium grill for 5 minutes; flip; 5 more minutes; then cut in half to check doneness. continue checking at 2 min intervals until no longer pink; remove immediately.

    Don't microwave them later for snacking bc they will overcook. Just eat it cold or room temp; maybe in a salad.

    blessings.
  • Bronx_Montgomery
    Bronx_Montgomery Posts: 2,284 Member
    The best way for it not to dry out is to have it marinate in the fridge with whatever sauces you like. If you cook it straight out of the package it will def. dry out
  • sjohnny
    sjohnny Posts: 56,142 Member
    Bacon. Wrap it in bacon. Whatever the question is, bacon is the answer.
  • ShilohMaier
    ShilohMaier Posts: 135
    The best way that I've found is to season with salt, pepper, garlic, various herbs... sear it first on both sides on high heat, then reduce heat to medium and cook until done, turning only once half-way through cooking. I only use a splash of olive oil in the pan. Also- NEVER cut meat open to check for doneness, you let the juices out. Allow chicken to rest after cooking- FYI it will continue to cook a bit on the inside from residual heat. Too many people are afraid of undercooked chicken, and wind up with a chunk of chicken jerky from over-cooking. I agree with the poster that said to use a meat thermometer if you're not confident in the touch method.
  • Fausttt
    Fausttt Posts: 101
    Bacon. Wrap it in bacon. Whatever the question is, bacon is the answer.

    That is the truth!
  • VMarkV
    VMarkV Posts: 522 Member
    Food thermometer - the deepest part should read around 140 degrees F
  • tigersword
    tigersword Posts: 8,059 Member
    Food thermometer - the deepest part should read around 140 degrees F
    Um, no. Chicken is 165, minimum.

    As for how to make it not dry out? BRINE.
  • callmejessica
    callmejessica Posts: 1,868 Member
    Bacon. Wrap it in bacon. Whatever the question is, bacon is the answer.

    This is called barding, which is actually not a bad idea to keep your chicken moist. Chicken breasts have a lot less connective tissue than other parts of the body like the leg and wings. That means that they take less time to break down. Your reason for dried out and tough chicken breasts could be due to the fact that you are cooking them for too long and maybe at too low of heat. Chicken breasts require high heat and quick cooking methods such as sauteing, pan searing, and grilling. I do NOT recommend braising them.

    Other ways to keep your chicken moist aside from barding would be to baste. Signs of knowing when your chicken is done: skin is firm/crisp, juices run CLEAR, and the internal temp is 165 F.
  • naaeghan
    naaeghan Posts: 3 Member
    add lemon juice and marinate before grilling...lemon does the trick
  • jessw1823
    jessw1823 Posts: 24
    Line a deep (maybe a couple inches deep) baking pan with foil, toss in some chicken breasts and pour light italian dressing over them. Cover with foil, bake 20-30 mins on 450 or until there's no pink in the middle.

    Ta-DA!

    Perfectly juicy, falvorful chicken that you can put in a salad or snack on it by itself. Not too many added cals or anything if you get the right dressing. It's lovely! oh, and cheap!!

    That's exactly what I do too! Its soooooooo good! :)
  • Jacwhite22
    Jacwhite22 Posts: 7,010 Member
    I marinate in fat free zesty italian dressing. Put it on a HOT grill....then bring the heat down......Don't overcook it.
  • iamfranniefierce
    iamfranniefierce Posts: 305 Member
    Marinate in EVOO w/minced garlic and oregano. Then spray some Pam Cooking Spray on a sheet of foil, place breasts on top and wrap up and then cook on a grill, i.e. George Foreman grill for approx 10 mins. Comes out very tender and moist.

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