Why does my chicken breast come out dry

24

Replies

  • IronSmasher
    IronSmasher Posts: 3,908 Member
    Over cooking.

    You could try butterfly cutting it. You'll have to cook it for even less time, but there's no chance of a raw surprise filling.

    You can just microwave it and it can turn out succulent. I usually cook it hard and fast and let the resting finish it off.
  • jgunn81
    jgunn81 Posts: 243 Member
    You are overcooking it, you could also try a brine for the chicken before cooking

    this was going to be my exact reply

    +1000
  • stacey_cory
    stacey_cory Posts: 8
    The key is to cook it in some water or chicken broth - just enough to cover the bottom of the dish. You will have to occasionally replenish it because the meat will soak it up. You'll notice what a difference that makes.
  • cryan1980
    cryan1980 Posts: 37
    Okay instead of cooking it on 330 im going to try to cook it on 265

    Leave the cooker temp alone and monitor you Internal Temp.... Food thermometers are your best friend in the kitchen!

    Due to lack of fat 265 is going to take longer to cook but will still end up dry... also let meat rest before cutting into it...

    I like to cook until 160 wrap in foil... and sit on the counter for about 10-15mins... Carry over heat will get you to 165, the rest retains moisture in the meat before cutting and the foil will catch any lost juices that you can pour over the meat once sliced... enjoy
  • alli_baba
    alli_baba Posts: 232 Member
    Brine.

    ^^^. This.

    There is a sublime brine recipe that Thomas Keller (of the French Laundry) developed that is floating around the internet, but I am too lazy for that. I just do the salt mixed with water and stick in the fridge for about 45 minutes before cooking.

    Good luck.
  • CourtneyHollinger
    CourtneyHollinger Posts: 57 Member
    I am bad about over cooking meat add water about 1/2 up your chicken breast right as you are about to put it in the oven.
  • Darkskinned88
    Darkskinned88 Posts: 1,177 Member
    Overcooking...i like to slice em before i put them in the oven for about 30 minutes then i'll put in the broiler for another 3-4 to give it crisp the outside but the inside stays juicy
  • jenluvsushi
    jenluvsushi Posts: 933 Member
    I bake mine on a stone without any seasoning and pull it as soon as the pink is gone....it never comes out dry this way. For a thick breast steak, it takes about 40 minutes at 350 on the stone.
  • Ariana_75
    Ariana_75 Posts: 224
    I marinate mine over night and use a George Foreman grill for 4-5 minutes. It is by far the best way to enjoy a tasty, juicy piece of chicken!
  • rml_16
    rml_16 Posts: 16,414 Member
    If you're baking the chicken with just seasonings, place it in a sealed tin foil pouch (on a cookie sheet or something).

    Make sure meat is at room temp before cooking. If you place just out of the fridge meat into a hot oven....the outside will cook and the inside will be undercooked.

    These two tips, and I've never had dried out chicken since. And I generally only cook skinless chicken, usually boneless breasts.
    I take mine straight out of the fridge and it's always fully cooked. You risk food poisoning leaving it out that long.
  • CourtneyHollinger
    CourtneyHollinger Posts: 57 Member
    chicken broth can be high in sodium be careful
  • bcattoes
    bcattoes Posts: 17,299 Member
    I agree you are likely overcooking it. Use a meat thermometer to tell you when it's done. Take it out when it's about 10 degrees under done, as the temp will continue to rise after it's out of the oven.

    Brining chicken is a good way to seal in the moisture too. Personally for anything other than pan seering I get breasts with the bone and skin still on as they cook up much juicier. I peel back the skin and add spices before cooking, then remove the skin before eating.
  • Steve_Runs
    Steve_Runs Posts: 443 Member
    overcooked
  • Steve_Runs
    Steve_Runs Posts: 443 Member
    I agree you are likely overcooking it. Use a meat thermometer to tell you when it's done. Take it out when it's about 10 degrees under done, as the temp will continue to rise after it's out of the oven.

    Brining chicken is a good way to seal in the moisture too. Personally for anything other than pan seering I get breasts with the bone and skin still on as they cook up much juicier. I peel back the skin and add spices before cooking, then remove the skin before eating.
    Brining is the way to go.
  • Annetinkerbell
    Annetinkerbell Posts: 36 Member
    I cook mine with the skin on to keep it moist, but then remove the skin before eating. Otherwise I cover it with a piece or ham of foil, it kind of steams it a bit, always makes good ones.
  • TONYAGOOCH
    TONYAGOOCH Posts: 470 Member
    Do you have a slow cooker? It changes everything. Seriously... tender chicken breasts, no stock/liquid required unless you just want to. I put in 9 frozen breasts for six hours... shredded with a fork beautifully. We ate it for 2-3 days with a homemade bbq sauce poured over... delicious and too easy.

    I did this the other day without any added liquid came home to 4 dryed out pieces of chicken. I was soooooo mad. I usually add some kind of broth or water and didn't that time. I will from now on though
  • cineshome
    cineshome Posts: 97 Member
    bump
  • Kathy53925
    Kathy53925 Posts: 241 Member
    Everytime I cook chicken breat it comes out dry and tasteless. I cook my chicken breast in my oven and I season it with different species and what not. Am I over cooking it or what? Oh and yeah, I am new at cooking


    Overcooking it. 350 for about 15-20 mins should do it.
  • marieautumn
    marieautumn Posts: 928 Member
    i used to have this problem too. now i pound out the chicken til its flat and then i simmer some extra virgin olive oil and garlic in a pan on top of the stove. Then i set the oven to 500 degrees and put the chicken breast in a casserole dish. Once the oil has warmed up for a couple of mins, stir in some brown sugar and pour the oil over the chicken breast and put the casserole dish into the oven. cook for about 20 mins. the oil makes the chicken breast moist. and the best thing is 1 breast only has about 250 calories.
  • kellyyjean
    kellyyjean Posts: 499 Member
    Slice in half to make them thin, add Mrs. Dash, then grill. Cooks quicker and is juicy.
  • BigDaddyBRC
    BigDaddyBRC Posts: 2,395 Member
    Temperature and time = to everything.
  • BeckysWellnessPlan
    BeckysWellnessPlan Posts: 18
    Saviing for future reference!
  • KY2022runner
    KY2022runner Posts: 72 Member
    If you are baking it than use a food thermometer to check for when it is done. If the internal temp is 165 degrees F then chow down. Consider cooking it with some lemon juice or olive oil as well.
  • Muskiecat
    Muskiecat Posts: 7
    Brining chicken breast is definitely the way to go. The recommended ratio is 2 quarts of water and 1/4 cup each of salt and sugar, and only brine for one hour. This will also work with boneless pork loin chops.
  • WEB3
    WEB3 Posts: 121 Member
    Everytime I cook chicken breat it comes out dry and tasteless. I cook my chicken breast in my oven and I season it with different species and what not. Am I over cooking it or what? Oh and yeah, I am new at cooking

    could be that you are seasoning it with different species...

    I lol'd when I read that

    but seriously, you are probably over cooking it
  • mburger84
    mburger84 Posts: 19 Member
    Marinate and use a meat thermometer.....tells you the exact time its done without over cooking.
  • unluckyIrish
    unluckyIrish Posts: 121 Member
    If it is a large breast, bake at 350 for 30-35 minutes. If it is a smaller breast, check it at around 25 minutes. I've found that if you cook a good sized chicken breast in the oven for longer than 35 minutes it comes out really dry.

    Also, you can always pan sear it with a little cooking spray or olive oil to cook it faster. In order to do it correctly and not have the chicken come out tough you need to have your burner as hot as you can get it. Then, sear until you can see it turning white about half way up (usually 5-7 minutes) then flip it and sear the same amount of time on the other side. If your heat is too low or if you flip it more than once, it will come out dry and tough.

    Hope these tips help. Also, you can always marinade or add some breading (1 slice light bread and 1/4 cup nuts with some spices works well, dip breast in egg beaters to get breading to stick). Those will help, but it sounds like the underlying problem is that you are cooking your chicken for too long.
  • AReasor
    AReasor Posts: 355 Member
    Sautee in a pan with some chicken broth(low fat/low sodium), salt and pepper. Cook til almost done(just a hint of pink in the center). Set the meat aside for 10 min covered to rest. I got this from Giada De Laurentis on TV.

    It is simple and comes out moist and amazingly flavorful.
  • Kathy53925
    Kathy53925 Posts: 241 Member
    Are you talking WHOLE chicken breast on the bone, frozen ones off the bone, what? It makes a huge difference.
  • chloeraesmommy
    chloeraesmommy Posts: 37
    Same here if u use my foreman grill they come out juicy every time!

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