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Aug 18, 2025 19:49:06 GMT
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Post by Deleted on Mar 7, 2016 23:47:23 GMT
Yep! I once watched a daytime TV show with a restaurant owner/chef who was sharing professional restaurant tips. She suggested "weighting" chicken breasts. I cook mine in a cast iron skillet with a piece of foil and another cast iron skillet on top to add weight, cook about 5 minutes per side. The weight of the second pan (you can also use foil covered bricks) causes the chicken to cook faster and it seems to seal in all the juices. The texture of the resulting meat is totally different - very fine/smooth and slightly dense (slices beautifully), but never dry.
Wow - lots of ways to try -
I've always thought cooking them low & slow would be the answer but I'm going to try this - seems easy enough. I read a snippet somewhere about using bricks!
Mary K low and slow is great for fatty cuts of meat. It gets the fat to melting which moistens the meat. Lean meats cook better faster so they don't have time for the juices to evaporate; they don't have any fat to replace the lost juices. |
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Post by 950nancy on Mar 7, 2016 23:55:41 GMT
The only foolproof way I have found is to pound them to the same thickness and put them in the George Foreman Grill for five minutes. Let them sit for two or three minutes and they are perfect every single time. I used it on Saturday and Sunday's dinner. It is fast and convenient to clean.
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Post by jumperhop on Mar 8, 2016 0:08:03 GMT
Sorry if this has been shared, I haven't read the responses. I was looking into this a few months ago as I just can't seem to get chicken breast perfect. I found this from pinterest www.gimmesomeoven.com/baked-chicken-breast/She says the key to juicy, tender, flavorful chicken breasts is 1. Brine the chicken 2. Brush with butter/oil 4. Season 3. Roast on high heat 5. Rest the cooked chicken Jen |
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Post by mztfied on Mar 8, 2016 0:10:04 GMT
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Post by mikewozowski on Mar 8, 2016 0:25:36 GMT
you can get moist chicken on the grill low and slow. use split breasts or breast quarters, the one that includes the wing. takes about 1.5 - 1.75 hours at a lowish temp.
brining works well.
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Post by maryland on Mar 8, 2016 2:06:27 GMT
No, I always overcook on stove, in oven or in skillet.
If I cook them in a crockpot, they are usually good!
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nopeaq
Junior Member
Posts: 89 
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Post by nopeaq on Mar 8, 2016 2:11:27 GMT
This is what I was going to post about. I followed these directions with a 15-20 minute brine and was very impressed. I did, however, set off the smoke detector! |
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Post by anniefb on Mar 8, 2016 2:23:52 GMT
I often poach them and they're delicious - so moist. I mostly use this method. You can also cook them for a bit longer like this. |
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scrapaddie
Drama Llama
Posts: 5,090
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Post by scrapaddie on Mar 8, 2016 3:04:12 GMT
I have an electric grill type thing ( like a george foreman but different brand)... I put frozen breasts on it and cook, add a little seasoning and voila! nice, juicy breasts!
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Post by pjaye on Mar 8, 2016 4:50:30 GMT
I use this method: How To Bake Chicken Breasts in the OvenI add whatever herbs I want, a slice of lemon etc, then tuck the baking paper incompletely all the way around, in my oven I've found that 220deg C (about 430 F) for 35 to 40 mins is just perfect (I have an older oven that isn't fan forced). The instructions on the link say to use a meat thermometer, but I don't have one so don't bother with this. The chicken is always perfectly cooked through and never any pink. I make them like this to eat as is, and I also use them cold for chicken sandwiches or in salads or shredded in other hot dishes. They really do come out the best of all the methods I've tried. I think because the paper keeps all the steam and natural juices in so they don't dry out. |
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Post by camanddanismom on Mar 8, 2016 4:55:34 GMT
I just tried a simple recipe from Pinterest to bake perfect chicken breasts. It worked beautifully!
Preheat oven to 325ºF. Line large baking dish with foil (this will make clean up easy).
Pat boneless skinless chicken breast dry with paper towel, and place in baking dish. Lightly drizzle with olive oil and sprinkle with salt and pepper (or other seasonings or your choice). Rotate chicken breasts and repeat for other side.
Bake 25–35 minutes (do not open oven or rotate chicken while cooking), until it reads an internal temp of 165º with a digital instant read thermometer and is no longer pink inside (that’s for 4–6 ounce chicken breasts, smaller or large will slightly change cooking time). Be sure to not overcook or you’ll have dry chicken.
Remove from oven and let sit a few minutes before serving
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Post by Kate * on Mar 8, 2016 5:18:55 GMT
I often pound them thin, quickly brown on both sides, then cut up with scissors to bite size pieces, cook until done (easy for everyone to serve themselves). Add a sauce (like coconut red curry) or add garlic, onions, herbs like thyme, basil, add some lemon juice, and it's all done in about 20-30 minutes. I don't have a smoker. Would it be worth it to get one? We love ours. It's a Traeger. We bought it at Costco. For 2-4 people, the middle size is big enough. We have smoked chicken breasts, burgers, turkey burgers, jalapeño poppers, pizzas...you can sample all kinds of things...including pies! If you think you would use it, I would say it's worth it. It replaced our gas grill completely. This is interesting! Replaces a grill? Have you had it long?
We were just at Costco, they had two grills and neither was a smoker.
We should be moving in a few months and will be needing a new grill/outdoor cooker of some type at the next home; so off I go to look at smokers.
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Post by Basket1lady on Mar 8, 2016 5:28:42 GMT
I have a few ways of making chicken. Quick, easy, no muss, no fuss. The key is the internal temp and even thickness. I use a thermometer like this one. Thermometer with probe. You put the probe into the chicken while its in the oven. I set the temp for 165 and the alarm sounds, letting me know the chicken is done. The temp rises very quickly once it reaches 160--so don't let it go too long. Sometimes I'll finish another part of dinner prep before I pull the meat from the oven and it's at 180 by then. If you let the meat rest, it will come up to 180. Cover in foil on the counter for about 15 minutes. Oven Use the probe thermometer. I cook at 350 for about 25-30 minutes. I line a baking sheet with foil for easy clean up, then rub olive oil on the chicken and sprinkle with salt and pepper. Or thyme and feta cheese. Or ... They key is not to over cook it. Crock pot I use the thermometer here, too. If I'm making simple chicken to shred and freeze, I just use a little olive oil on each breast, sprinkle with salt and pepper, and add about 1/4 to 1/2 cup of white wine or chicken broth. Don't over cook the breasts or they will dry out, just like in the oven. For pan frying, I usually have a recipe. So I don't use this method for freezing chicken that I'll make into other dishes. The other ways are easier for making a large amount of chicken quickly and without a lot of work. |
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Post by goldenblind221 on Mar 8, 2016 12:42:45 GMT
I was going to post the same exact thing. It's so damn fool proof and works every time. I season my chicken every which way and they all turn out moist and tender and cooked through. |
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Post by whopea on Mar 8, 2016 12:45:38 GMT
Season well (both sides), put in covered pan on medium high heat for 5 - 8 minutes each side. Yum.
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Post by iamkristinl16 on Mar 8, 2016 13:09:30 GMT
The pressure cooker works well for me when we can't grill, but I would much prefer grilling.
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M in Carolina
Pearl Clutcher
Posts: 3,128
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Post by M in Carolina on Mar 8, 2016 13:48:09 GMT
I use a probe thermometer. Stick it into the thick part of the breast and cook however you want. Mtzfied's link of the perfect chicken breast looks great. I did shudder watching her pound away getting chicken juice everywhere... COVER the chicken with a piece of saran wrap, people, unless you like spraying your kitchen with salmonella... I like pounding my chicken breasts or pork cutlets into paillards and then sauteeing them. Ina Garten uses this method for Parmesan Chicken Paillards. So good for a nice piece of chicken on a salad or for chicken picatta--I like to add frozen artichoke hearts and double the picatta sauce and serve with pasta. I've also discovered that the natural chicken I get at Trader Joe's doesn't get as dry and stringy as the monster frankenbreasts that I was getting at the supermarket. They're injected with sodium solution and are bred to be extra lean. It's like today's pork--it's so lean that it's super easy to overcook. |
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Post by jumperhop on Mar 8, 2016 14:03:03 GMT
This is what I was going to post about. I followed these directions with a 15-20 minute brine and was very impressed. I did, however, set off the smoke detector! My smoke detectors go off every time I bake. My kids laugh that when the smoke detectors go off they know it's time for dinner. Jen |
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Post by lily on Mar 8, 2016 14:04:49 GMT
I have found that if I brine them it helps a lot! I just put them in a bowl of warm water that I have dissolved some kosher salt in. Soak them for about 4-6 hours, then rinse and cook!
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perumbula
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Location: Idaho
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Post by perumbula on Mar 8, 2016 14:24:05 GMT
the key is the thermometer. Once you learn how to know when the chicken is done it won't matter how you cook it. You'll be able to use nearly any method and get moist, tender chicken breasts. I can grill chicken cutlets and still have them turn out great because I don't over cook them. There have been some great suggestions for cooking, but the real trick is don't over cook. It really is that simple. Cook too the right temp=great bird every time.
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oh yvonne
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Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Mar 8, 2016 15:35:33 GMT
I will make a large batch in my pressure cooker. Just season and use the chicken setting. Then I use it for salad, tacos, etc. It turns out nice and moist. What's the secret to cooking non dry breasts in the pressure cooker? So far all my attempts have been such a fail that I bought thighs to cook in the pressure cooker only. From what I've read breasts can be an issue for a lot of people so I know it's not just me, which is why I bought thighs. I don't mind I like thighs but I like variety. If I put in a couple of breasts completely thawed, how long to do you PC them? I pound them out first to even them out. Thanks! |
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Deleted
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Aug 18, 2025 19:49:07 GMT
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Post by Deleted on Mar 8, 2016 15:44:13 GMT
Yes, but you must have a meat thermometer. I usually take my chicken out at 160. Also, some chicken breasts are just huge! If they are particularly thick, I will cut them in half so the outer portion doesn't dry out while the middle reaches a safe temp. This! I actually asked the butcher why all the "DD" chicken breasts anymore, lol. He said that's what people want, and then cut them in half for me. I dunno--they were really tough. They were so tough I actually tossed them. I just want to get some plain ole' chicken cutlets, which I can't seem to get around here. They're either the huge DD's, the paper thin breasts, or tenders. |
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pridemom
Pearl Clutcher
Posts: 2,843
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Post by pridemom on Mar 8, 2016 15:49:28 GMT
I will make a large batch in my pressure cooker. Just season and use the chicken setting. Then I use it for salad, tacos, etc. It turns out nice and moist. What's the secret to cooking non dry breasts in the pressure cooker? So far all my attempts have been such a fail that I bought thighs to cook in the pressure cooker only. From what I've read breasts can be an issue for a lot of people so I know it's not just me, which is why I bought thighs. I don't mind I like thighs but I like variety. If I put in a couple of breasts completely thawed, how long to do you PC them? I pound them out first to even them out. Thanks! I just dump in the whole bag from the freezer, add a cup of chicken broth, salt, pepper, and a little garlic. My PC has a chicken setting, I think it's 20 minutes. |
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Post by Miss Ang on Mar 8, 2016 16:14:57 GMT
I season the chicken and then put in the crock pot with some low sodium, fat free chicken broth. It's never dry. As long as you add enough liquid and don't overcook, meat in the crock pot should never be dry. I have the chicken "floating" in the broth so the meat is just barely peeking out over the top of broth.
I use a about 1-1/2 - 2# of chicken and about 20 oz. or so of chicken broth (I don't actually measure it) and then put it on low for about 4-6 hours. I try to cook it on the weekend when I'm home so I can keep an eye on how tender the meat is getting. Sometimes I want it so I can break it into chunks or slice it and sometimes I want it so tender I can shred it. I've never had dry chicken cooking it this way.
If I just want to slice it up for salads I like to use my indoor grill (not George Foreman brand, but a similar type of grill). Again, I just season it and gril and it's never dry.
Whenever I bake chicken or try to grill it on the charcoal grill it ends up dry.
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tincin
Drama Llama
Posts: 5,415
Jul 25, 2014 4:55:32 GMT
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Post by tincin on Mar 8, 2016 16:51:38 GMT
I will give you this advice, free of charge, when using the meat thermometer to check anything make certain is is in the correct format. Did you know that if you're trying to cook a rare roast beef, taking it up to 155 C is not the way to do it. Shoe leather I tell you, shoe leather.
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Post by nitad on Mar 8, 2016 18:28:56 GMT
I never cook the chicken as long as it says to whether in the crock pot or in the oven. If I am just baking chicken breast I check them about 10 minutes before they are supposed to be ready with a little slice to the underside and then go from there. Normally they are pretty moist. In the crock pot, if I start with thawed breasts, I think it's about 2 hours. Too long in the crock pot and they are nasty no matter how much sauce you cook them in.
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SweetieBsMom
Pearl Clutcher
Posts: 4,926
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Post by SweetieBsMom on Mar 8, 2016 18:50:20 GMT
I brine them. They never dry out. I always brine my pork and chicken.
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Post by cmpeter on Mar 8, 2016 18:56:56 GMT
We have been doing some of the Hello Fresh meals. We had a baked chicken that was awesome last night.
Pre-heat the oven to 425.
Pound the breasts to an even 1/2 thick
Lay on a greased (I used parchment paper instead) baking sheet
Season with salt and pepper
Rub 1 tablespoon of sour cream over each breast
Place a mixture of panko, Parmesan cheese, garlic salt and s/p on each breast.
Bake for 15-20 minutes (I checked mine at 15 and then added the extra 5). Drizzle with a wedge of fresh lemon juice.
We served it over a bed of roasted potatoes and fresh spinach that was tossed with a lemon-sour cream dressing.
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Southern Side eyed Pea 
