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

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Replies

  • callmeBAM
    callmeBAM Posts: 445 Member
    eat it raw?
  • Kenhabes
    Kenhabes Posts: 187 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.

    ^THIS

    Brine, brine, brine! For about an hour or two. You probably won't need to add any salt.
  • jadedone
    jadedone Posts: 2,446 Member
    I sear at medium heat on one side, and then finish in the oven at around 350 for about 10 minutes (depending on if they are thick or not). If I know they will be reheated in their next life, I take the ones that are destined for the fridge out a few minutes early. When reheating in the microwave, I add liquid and turn down the power to 7-8 depending on the power of your microwave.

    If you go by touch, once the breast has no more give, then it is over cooked. You want a tiny bit of give. Don't forget, meat cooks as it cools when you remove it from the heat, so you don't want ti to be done when you remove it from the heat, since that leads to over cooking. You want it at 95% done.
  • PittShkr
    PittShkr Posts: 1,000 Member
    chicken breast and sauerkraut in the crockpot on low. will fall apart by looking at it
  • dizzycoolbabe
    dizzycoolbabe Posts: 28 Member
    Chicken breast is generally a lean meat (cut off any visible fat) wrap the breast in kitchen foil - aluminum foil. Cook in the oven - this should keep it moist!
  • MinnieInMaine
    MinnieInMaine Posts: 6,400 Member
    My gym buddy and I were just talking about this today. Since chicken breasts tend to be HUGE these days, we've both started cutting them in to smaller pieces - at least halved but sometimes thirded or quartered depending on the size. This makes for quicker, more even cooking and the meat won't be so overcooked by the time it's done. You can also go the easy route by getting the thinly sliced chicken breast or chicken tenders - they tend to be a bit more expensive as they're convenience foods so watch for sales and stock up.

    I'd also recommend using chicken thighs now and then. The skinless/boneless version's not too much different nutritionally than breast meat and it tends to not get so dried out due to the natural fattiness of darker chicken meat.
  • laceylou0702
    laceylou0702 Posts: 226 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.


    ^^this sometimes I add a little bit of chicken broth as well, I season mine with garlic powder & pepper :)
  • DrKittyCat
    DrKittyCat Posts: 108
    Don't overcook. Marinade. Try keeping the skin on. Try grilling. Try making chicken cutlets by frying them in a little oil with some breading... this comes out particularly juicy.
  • glittersoul
    glittersoul Posts: 666 Member
    I cook mine in the oven on 365 degree f covered w/ foil and watch them till they look done (cooking times vary by thickness etc) then I cut into one and check. Put the foil back on and leave them there for about 20 min. Let them sit for a little in the liquid in the pan and they won't be as dry (about 20 min).
  • woja9640
    woja9640 Posts: 450 Member
    Try seasoning the chicken, placing it onsome tin foil, pour in a little bit of unsalted chicken cooking stock seal up the tinfoil an place in the oven for 25 min at 425. I promise the chicken will NOT be dry or over cooked.
  • Smilejoelle1
    Smilejoelle1 Posts: 41 Member
    Poaching in a skillet on top of the stove makes them juicer than ever.

    Here's how to do it.

    Boil in a pot for about 15 minutes veggies and seasonings that you'd like to make a stock. I use lemon slices, rosemary, carrots, red onion, garlic and what ever I might have on hand.Then put the breast in there and cook for about 5 to 7 minutes. Then turn the pot off, COVER IT. and let sit for about 10 to 15 minutes.

    Take the chicken breast out immediately.

    Then you can shred or cube the meat for the week, or you can just eat them.
  • lkl21
    lkl21 Posts: 3 Member
    I love to bake chicken breasts with bacon laid over them. Then you get the bacon flavor and it keeps them moist.
  • cryztalk
    cryztalk Posts: 7 Member
    I'm all for the nu-wave oven! I love that thing! It does not sit in the juices of your meat. It drips into the bottom pan. I use it for my bacon and chicken all the time! I sprinkle a little mrs dash on my chicken and cook it there. I've never had a bad piece of meat out of there. I do always use a thermometer to be on the safe side with cooking.
  • ZombieSlayer
    ZombieSlayer Posts: 369 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.

    Overcooking, not high heat.

    My trick to juicy chicken breasts is to pop them in a hot oven (425-450 deg). If frozen, 45 minutes; if thawed, 20-30 minutes. Perfectly cooked every time. The high heat sears the outside and locks the juices in.

    Cooking them too long, on the other hand, will dry them out.
  • Christine1110
    Christine1110 Posts: 1,786 Member
    If you over cook it....it will be so dry!!
  • sewerchick93
    sewerchick93 Posts: 1,438 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.

    I use mayo on many meats the oil helps keep them moist while cooking; chicken, pork chops and even fish (especially salmon, it helps eliminate the murky/fishy taste)
  • obeserat
    obeserat Posts: 218 Member
    I usually eat chicken when we have a roast dinner , the chicken never dries out when the skin is over it , just take skin off before eating , but I also cook my chicken in a halogen oven , the meat always seems moister in that.
  • bigpenguin570
    bigpenguin570 Posts: 52 Member
    I have been doing mine in the oven. layer cooking sheet with foil, spray non-stick on foil, lay chicken down & season. Cook at 350 oven, check in 20-25 min. The easiest and best way to check for "doneness" is to use meat thermometer. Chicken comes out juicy everytime!
  • keithgi
    keithgi Posts: 96 Member
    Food thermometer - the deepest part should read around 140 degrees F

    ^^^^ this is the only way to go, moist and tender every time.

    Update: Just checked this out on Alton Brown's website. It should be 165, regardless, use a thermometer.
  • LuckyAng
    LuckyAng Posts: 1,173 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.

    This.
  • KrystieNye
    KrystieNye Posts: 123 Member
    Just cook it until the middle is no longer pink. If you cook it any more than that, it will be dry.
  • alecta337
    alecta337 Posts: 622 Member
    My mom always used to cook chicken this way when she was tired after work and didn't want to mess with it.

    Chicken breasts in a shallow casserole dish
    Pour any sauce over it (cream of ______, salsa, barbecue sauce, or whatever you like)
    Cover with saran wrap (so its air tight) and stick in the microwave for 10-15 min depending on how much chicken you have.
    ~ 5 min per breast is what I usually go by, but cut breasts in half to make sure they're not pink in the middle

    Warning: don't burn yourself when you pull off the plastic wrap, the steam is super hot and I have burned myself many times =P

    Cook a little rice on the side and viola, DINNER!
  • spikefoot
    spikefoot Posts: 419
    I don't eat meat but cook it all the time. I am all about braising.

    Brown the chicken on med. high and then put it in a pot of liquid to cover 3/4 of it and cook with the lid closed.

    The chicken will literally fall to pieces if you aren't careful when taking it out.

    The only thing to be mindful of is you are using oil to brown and the "liquid" can be unhealthy if not careful. But you can use water as well.
  • SofaKingRad
    SofaKingRad Posts: 1,592 Member
    Salt them for about 15 minutes before throwing them on a gril. Sear at high temperatures for a few minutes on each side then cook indirectly.
  • boggsmeister
    boggsmeister Posts: 292 Member
    Pound then to an even thickness, marinate them, and don't over cook them.
  • mikeyboy
    mikeyboy Posts: 1,057 Member
    Food thermometer - the deepest part should read around 140 degrees F

    ^^^^ this exactly!! Everything else is a bandaid!
  • pursuerofjoy
    pursuerofjoy Posts: 2 Member
    I cook mine in the crock pot with a little chicken broth. Add some Braggs Liquid Amino Acids and Organic No Salt Seasoning from Costco. The trick to not letting it dry out is ... i put my crockpot on WARM instead of cook and I slowly cook it on Warm all night. In the morning they are soft and tender and wonderful. Melt in your mouth yummy!
    Enjoy.
  • linder4866
    linder4866 Posts: 11,384 Member
    Seal up the chicken breast in canola sprayed aluminum foil. Bake in a 300 degree oven for about 40 minutes. When you take it out and open the foil, it's juicy and delicious........
  • Ralphrabbit
    Ralphrabbit Posts: 351 Member
    I use chicken thighs! Much better flavour!
  • LovingLisa2012
    LovingLisa2012 Posts: 775 Member
    I buy frozen boneless, skinnless chicken breast.. cook it straight from the freezer .. always stays juicy . but I don't over cook it either
    but marinade works too .. some one mentioned italian dressing, thats what we used when I worked for a pizza shop as a teen

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