Why does my chicken breast come out dry

I find a lot of people are really scared to undercook chicken so they cook the crap out of it.

I use a small indoor grill (it's one of those ones that's like a Panini press/grill/griddle) and I cook my chicken breast on there and they come out perfectly cooked and super moist every time. I tenderize the pieces a bit first then cook them for maybe 10 minutes max. If I'm unsure if it's fully done I just cut into one.

ETA: taste wise, it's better if you put a good seasoning on it and put it in a ziplock bag and put it back in the fridge for a few hours. I like putting fresh crushed garlic with rosemary. Or my husband loves bacon salt sprinkled on it before I cook it.

Yep...you probably are. I prefer to make mine in a grill pan...that way I can monitor the cooking. When it starts to "sweat" and the juices run clear, its done.

I used to think I hated chicken, then I realized that both myself and my husband overcook it. Turns out, chicken is delicious when cooked properly, even with very little seasoning.

Sounds like overcooking to me. My trick is to use a meat thermometer. They have electronic ones that have every type of meat on them. I normally cook mine in a dry skillet (no oil or butter) will a little seasoned salt on it.

I pound mine out thin then I add my favorite spices...cut & clean asparagus and roll the chicken around it ( you can put chesse inside also) and I season the top and put it in the over at 350 for about 30 mins...depends how flat you pound it. It's so tender & moist.

Over cooking will dry it out!!

If I'm just cooking the chicken plain int he oven, I add a little water to the pan, and maybe some oil. Much less dry!

Also, if I'm feeling really lazy, I just throw frozen chicken breast in my crockpot with a little bit of water or stock. I have fast and easy shredded chicken for when I get home for dinner!

Try marinating it in plain low fat yogurt, garlic, rosemary and lemon overnight in a ziplock.

Once you reach an internal temp of 165 degrees it's done.

Or, cut the breast in half. If there's no "pink" it's done.

You will have a juicy, wonderfully seasoned chicken breast.

I make several this way so I can use them for other meals.

Hope this is helpful!

this is why i prefer chicken thighs. there's a bit more fat so it's juicier. it's so hard to dry out a chicken thigh, even for me and i'm a horrible cook who knows when stuff is done when i smell the burnt :laugh:

A little thing I do is rub some mayo on it before I season and cook it. The moisture will cook out of the mayo instead of your chicken breast and in the end you don't taste the mayo.

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Bump...ps

I often use roasting bags. Just pop the chicken breasts in the bag add some spices, place the bag on a baking tray, tie the bag loosely with the ties and cook in the oven. It cooks in it's own juices but you can add a little olive oil if you like. About forty minutes for four chicken breasts or chicken quarters at 180 degrees electric (an hour max) the bag keeps it moist and you don't have any oily pans to wash up afterwards.

There is a product called So Juicy. This gives you the bag and spices, you can get several different flavours and you just add the chicken. Lovely.

This sounds like the way my husband cooks the chicken! All dry and burnt!:sick:

I love to cook my chicken in the crock pot. Just put a little seasoning on it and let it cook. I put about 3 bone=in frozen chicken breasts in and cook for about 4 hours. Becomes super tender, then shredd. Hard to get it to the table, I keep picking at it. Yummy

I wrap mine in foil before putting them in the oven/toaster oven. You've never tasted a juicier chunk of chicken, and it does a good job of marinating while cooking if you add spices. I've done everything from lemon pepper to cajun blackening spice, and it's always good!