Why does my chicken breast come out dry
Replies
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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.
This is how I make mine, but I use Extra virgin Olive oil. I've been cooking for 40 years.0 -
Overcooked0
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i find that if i season the chicken and make a pocket out of tin foil, put it in there, seal it up by folding all the sides together and the steam cooks it until i open the tinfoil to brown it a little. i do the same for any small meat portions of meat that i want to cook in the oven, it really prevents them from going dry without using oil etc0
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Get a Jaccard Meat Tenderizer. Best purchase ever. I bought it for grassfed steak, but now I use it on every kind of meat. Everything comes out so tender. Amazon has a good price on them.0
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what time/temp are you cooking at? 350 ~20 mins works like a charm for me. So lowering your temp probably isn't needed, it's your cook time.0
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Lowering temperature is probably the worst thing you can do. A 25 degree change in oven temperature can equate to a 30 minute difference in cooking time, depending on what your cooking.0
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Bumping for ideas!!0
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I marinate mine because I had same problem.0
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I’m not sure what temperature you’re cooking at but you should try cooking it at 375, squeezing lemon juice on it or cooking it with a lemon should help to make it tender and juicy.0
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Do you cover it and also keep basing it (pouring the juice that it makes over it). Maybe cook it about 35 minutes on 300.0
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1) Because it is skinless and boneless. Both help retain moisture
2) If it is skinless and boneless marinate it first
3) Don't overcook it. Grilling is faster and better imho0 -
I usually pan-sear my chicken in a little olive oil (I actually discovered that by accident. I was cooking chicken for myself and had an extra breast that I couldn't re-freeze. I sauteed it up for my dog, and tried a bite while waiting for it to cool down. Yum!), but when I do it in the oven, I usually bread it before baking it. You could try dipping it in milk or egg and rolling it in breadcrumbs or cornmeal. Ifyou have low-fat mayo, try spreading a bit on the chicken and then rolling in breadcrumbs. That is the only way I've found to keep porkchops moist in the oven. The only time I did it with chicken I pan-seared it, but I don't see why the principle can't be extended to oven cooking.
And check on it frequently. It should be completely white in the middle and not pink, but it shouldn't be so dry that juices don't run out of it (and by the way, those juices should be clear, and not pink). If you're like me and don't have a meat thermometer, they're handy things to know. :P0 -
I cook it in a pyrex glass dish with just about an inch of water and cover it w tin foil. I bake it at 350 degrees for an hour. The water keeps the chicken moist and the tin foil on top keeps all the moisture in.0
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A tip someone told me that he learned from Rachel Ray shows is that chicken should sit at room temp for 30 minutes before cooking. The shock of heat on really cold meat can make it tougher and drier.
marinate it in olive oil and vinegar dressing and it comes out SOOOO juicy.0 -
What I do is cook it on a skillet, pretty much sear my chicken breast like a steak, then throw in in the oven for a few minutes, and it seriously gets juicy.
This!
In a cast-iron frying pan (which can go in the oven), but I cover about 1-2 inches of the bottom of the pan with some chicken stock, then put it under the grill to finish cooking - it sort of poaches it. Then I rest the chicken breast, covered in foil, while I reduce the stock back on the stovetop, with some herbs and mustard in it, to make a jus.0 -
Soaking it in lemon juice for a while before you cook it will also help it to stay moist, then add some thyme, salt, pepper and garlic and mmmm mmm! Cook at 350 for anywhere between 15-20min!0
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Get a thermometer, (from $5-$20 depending on fanciness/functionality) Chicken is done at around 160 degrees internally. Before you cut the chicken, let it rest for a few minutes, this allows the juices to incorporate back into the meat instead of running out when you cut it.0
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You can cook it in a covered dish or Dutch oven, which holds in the moisture. Also, a chicken breast with bone and skin will be a little tastier. You can take off the skin after cooking if you don't want the fat. I also buy the highest quality chicken possible, depending on my budget. I love Bell & Evans. The quality makes a big difference to me.
The crockpot is also a great idea.0 -
I cube mine and cook it in a teflon pan or a cast iron pan and season with garlic salt. you can steam veggies and add it in or eat separately.
if you want to cook it in the oven, wrap it in foil to keep the moisture in and season it before you cook it. hope that helps! 0 -
I agree.....sear it quickly high temp on both sides on stove top and then bake 15 min at 350...check to make sure inside is cooked.0
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My husband is the king of making his famous moist-free chicken. The key is a lower temperature instead of cooking it too fast at too high of one.
Actually, you WANT to cook your chicken breast at high heat in a short amount of time if using a dry heat method. Slow cookers work because it is a moist heat method ensuring that the chicken retains juice while cooking for a long time. Chicken breasts are tender with less connective tissue, so they break down way more easily. Sauteing is one of my favorite ways to cook chicken. To keep your chicken moist when cooking them in the oven, you can try barding, basting, or brining!!! All of those techniques is simply coating the chicken in some sort of fatty layer to keep from drying out.0 -
This is what I have been doing for the last 10-12yrs
Buy the 3lb bag of Boneless CHicken Breast from Wal-Mart..
1. Fill sink with hot Water.
2. Open Bag and dump chicken in the Sink till it's all thawed out.
3. Have the Oven Heated to 360.
4. Take a out a 3QT (8x11) Glass Cooking Pan
5. Put 1/2in of Water in it.
6. Add some Olive Oil. About the SIze of a Silver Dollar
6. Sprinkle a little of your Choice of Seasoning. Stur the water/oil up.
7. Place all 3lbs of Chicken in the Pan.
8. Sprinkle more Seasoning on top.
9. Cover top of pain with Alumn. Foil.
10. Place in Oven at 360 for 30-35min Tops... Check at 30min
Tip. If you leave the Chicken in the pan when you pull it out of the Oven. The heat from the water and pan will still be cooking the Chicken. So you will need to remove it. You should get about 5 to 6, 6oz Servings of Chicken.0 -
I just marinate thawed chicken in low fat italian or vinegrette dressing for 30+ mins then cook it at 350 for 35 mins. Serve over a bed of greens and voila! I even reheat leftovers in the microwave and its still juicy.0
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Hi there! To get juicy, tender chicken try buying the chicken tenders instead of breasts, or cut the breasts into 2-3 strips. Use a deep glass baking dish and spray the bottom with olive oil cooking spray. Place thawed chicken (thaw in refrigerator 1-2 days before cooking) in pan. Add 2 tablespoons each extra-virgin light olive oil, white wine vinegar and water. Drizzle these liquids on top of the chicken. Next, add seasonings such as a little salt, pepper, basil, lemon-pepper seasoning, or you can use a Mrs. Dash seasoning salt or low-sodium McCormick marinade ( found in the baking aisle ). I prefer the marinades! There are a ton of flavors and have easy to use directions on the back. Heat oven to 350*. Cover dish with foil to keep moisture in and bake for 30-45 minutes depending on how much chicken. I usually use about 10-12 tenders. A great side is brown rice with pineapple. I actually put pineapple pieces in with the chicken before I cook it. Adds a great, sweet flavor. Hope this helps 0
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I either sear it off on a griddle and finish it in the oven (transfer the griddle from the stovetop to the oven shelf) or
put it into a special ziplock microwave bag for 1-2 mins and it comes out beautifully steamed and juicy!0 -
No votes for steaming chicken? Usually takes about 10 minutes. Requires little or no attention (so you can be cooking your veg or whatever) and is really moist. You can add fruit (eg lime) or herbs (sage / tarragon) for extra flavour. Lime steamed chicken with pak choi and jasmine rice - lovely :-)0
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Personally, I love the zip and steam bags!!!0
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Buy a meat thermometer. Also, if you wrap tightly in foil that helps keep the natural juices close to the chicken.
I crockpot mine all the time. It is really tasty that way with a jar of salsa. Then I shred it all up and use for wraps, sammiches, salads, etc.0 -
This is what I have been doing for the last 10-12yrs
Buy the 3lb bag of Boneless CHicken Breast from Wal-Mart..
1. Fill sink with hot Water.
2. Open Bag and dump chicken in the Sink till it's all thawed out.
3. Have the Oven Heated to 360.
4. Take a out a 3QT (8x11) Glass Cooking Pan
5. Put 1/2in of Water in it.
6. Add some Olive Oil. About the SIze of a Silver Dollar
6. Sprinkle a little of your Choice of Seasoning. Stur the water/oil up.
7. Place all 3lbs of Chicken in the Pan.
8. Sprinkle more Seasoning on top.
9. Cover top of pain with Alumn. Foil.
10. Place in Oven at 360 for 30-35min Tops... Check at 30min
Tip. If you leave the Chicken in the pan when you pull it out of the Oven. The heat from the water and pan will still be cooking the Chicken. So you will need to remove it. You should get about 5 to 6, 6oz Servings of Chicken.
Why don't you let it thaw out on the refrigerator the night before? hehe0 -
NEVER thaw in hot water. If you're going to thaw in water, use cold running water. It thaws much faster, and you don't have the risk of bacterial problems from the bacteria reproducing like wildfire in hot water. Best way to thaw is overnight in the fridge.This is what I have been doing for the last 10-12yrs
Buy the 3lb bag of Boneless CHicken Breast from Wal-Mart..
1. Fill sink with hot Water.
2. Open Bag and dump chicken in the Sink till it's all thawed out.
3. Have the Oven Heated to 360.
4. Take a out a 3QT (8x11) Glass Cooking Pan
5. Put 1/2in of Water in it.
6. Add some Olive Oil. About the SIze of a Silver Dollar
6. Sprinkle a little of your Choice of Seasoning. Stur the water/oil up.
7. Place all 3lbs of Chicken in the Pan.
8. Sprinkle more Seasoning on top.
9. Cover top of pain with Alumn. Foil.
10. Place in Oven at 360 for 30-35min Tops... Check at 30min
Tip. If you leave the Chicken in the pan when you pull it out of the Oven. The heat from the water and pan will still be cooking the Chicken. So you will need to remove it. You should get about 5 to 6, 6oz Servings of Chicken.0
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