Unless I smother chicken breasts in sauces they usually turn out dry and inedible or undercooked and inedible. It should be a no-brainer but I admit I can't do it. Can anyone please tell me how to cook a chicken breast so that it is juicy and tastes good.
I am open to brushing with olive oil but am looking to keep calories low. I would love grill and stove top/oven instructions/recipes. Also looking to make extra to freeze.
I have a number of salsas and chutneys that I can make beautifully to top them with but need to get the chicken right first!
First thing is to get them an even thickness by pounding them out. I like mine a little less than 1/2 inch thick.
I usually marinate mine (a favorite is EVOO, balsamic, dijon mustard, a bit of garlic). Don't be afraid of fat...especially good fat like EVOO. Then, I preheat my grill. Then turn the grill down to medium-medium/high heat. Grill for 6 minutes on each side with the grill closed, only turning once. Grill with the cut side facing up first, then flip after 6 minutes, then 6 minutes more. Done! Let them rest for a few minutes and then they are ready to go. I do a bunch of these and then have them for the week for salads and such.
Thighs and legs, skin on, grill much easier, and IMO taste better. Jane lists the tricks to grilling breasts. I pound 'em, coat with nut flour and Parmisan, and saute.
Grill as Jane suggested - pounding out to even first is a must. This works good on an outside grill but also inside on a George Foreman or similar grill.
Pan sear as RobLL suggested - and then you can make a pan sauce and reheat them in the pan just to finish. Or add your sauce to warm a little and put them in just to reheat a bit. Sometimes I don't flour them with anything at all and they work in a little butter & olive oil.
Poaching can also work well if your intention is to use the chicken in salads or shredded for other dishes.
Buy good chicken - I find that the Bag-o-Breasts that come frozen don't turn out very moist for a chicken-centric dish but they work OK if the plan is to have them leftover in a salad or burrito or enchiladas, etc. But that could be the house-brand at my local grocery store so YMMV on the frozen breasts.
Brining skinless breast fillets will help keep them moist.
Make up a brine with 1 tablespoon table salt with one quart cold water. Stir until the salt's dissolved. Put in the chicken and keep it submerged in the brine for about a half-hour in the fridge. (Some people like more salt and recommend 2-4 tablespoons per quart. That's too much for me, but feel free to experiment if you like. Some also like to add sugar to the brine, but I tend to avoid sugar.)
Take them out of the brine and pat dry with paper towels. Season with pepper or herbs or whatever you like, but you won't need to sprinkle salt on them -- the brine takes care of that. I cook mine in the oven at 425 for 10-12 minutes per side.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
I also brine my chicken breasts.....but I use a quart of water to 1/2 cup of kosher(preferable) or 1/4 cup table salt. I always brine before I bake them, but sometimes I just don't make the time to brine AND marinate prior to grilling.
I've not tried brining yet, but I just might have to.
Brandy - chicken breast is tricky because it has little fat. Maybe drumsticks or thighs might be easier for you since they have more fat and retain moisture more.
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Try frying them with a little water in a covered fry pan. I put a drop of olive oil, a bit of water and the "fry" them in water (about 1 cm) on high heat covered pan (more like steaming them), near the end you can add some "flavour/spice of some sort". Since liquid works bets, I put a bit of soy sauce and pepper. (When they are cooked remove them and fry them for a sec or too in a very hot pan to brown them.
That keeps them soft and moist. I am not a big fan of pounding my meat (aside from the obvious reasons of puns that may arise - ooh a double pun). Basically pounding meat IMO takes the meat "texture away" (particularly with beef) and you may as well be eat a hamburg or chicken burger.
One thing I do like to do with "pounded" chicken breasts is: Slice the breasts "almost in half and unfold in (so now it is still one piece but double in size). Pound it, then put some spinach and a slice of unprocessed old cheddar cheese (or what ever cheese works for you) fold it back over, roll in raw, spiced, beaten egg (I like soy sauce pepper and crushed garlic). Then fry in olive oil COVERED on LOW heat. (I suppose you could "bread them, but what a waste of a few unnecessary cals)
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Most people overcook chicken, so make sure you're not doing that.
I prefer grilled over anything else. Pound them to similar thickness and toss them on. The plain grill flavor is usually fine for me. Add some spices if you want something different (marinated in soy sauce is one of my favs).
Pan seared in evoo is a quick go to way how I prep the bag o' frozen breasts.
One of my current meals I'm eating a lot of is searing a couple frozen chicken breasts in evoo till done. Take them out and use the oil that is left to pan sear a bunch of frozen veggies and then Salt and pepper to taste. Seems pretty healthy, plus you only end up with 1 dirty pan
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I love how chicken breast responds to acidity. In a pan, my favorite simple recipe is to cook them until white in some olive oil, then cover with a cup of orange juice and cook on both sides for about 10 minutes, covered. I add some salt and rosemary toward the end and orange juice really helps get a caramel sweet flavor. They are never dry and very tender.
My mom has almost an identical recipe: only difference is after she adds the juice she adds zucchini, crooked necked squash and carrots and lets them "steam" in the juice. Deeeelish!
If I remember correctly it takes about 15ish minutes to "steam" the squash and carrots. Unfortunately, I generally over cook the squash. And I think added to the juice we add diced tomatoes. We call it Chicken Monterey.
I wouldn't really call it a "tenderizer" per se. The meat absorbs the salt and with it, some of the water. That allows the chicken to be seasoned all the way through the meat (not just on the surface) and with more moisture in the raw meat, you end up with more moisture in the cooked end product.
I think it does a lot to improve those frozen chicken breasts.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
Ya but chicken breast goes for the same as well, you should try this it tastes jus awesome may be more than your grilled one......
Chicken breasts stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce.It will surely become your family favorite.
Must go for this stuffed one !
REGARDS !
I think buying and cooking chicken bone-in, skin-on then removing skin (if desired) before eating yields the best result with the least hassle. It does take longer to cook that way, though.
I've been crockpotting mine. I put a few pounds of breasts in the crockpot with some natural chicken stock (or water, if no stock around) , throw in an onion and some peppers and let it go. No fuss, no muss. Sometimes I throw in a can of tomato paste just for taste.
I prefer parchment paper and an oven to foil, though. I wrote this for fish, but I do chicken more often. There are some chicken tips in there, I think.
Help Grilling/Cooking Chicken Breasts?
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