How do I adjust baking time if I am using chicken breasts in a recipe instead of bone-in chicken?

Question

The current recipe says to cook the bone-in chicken for 1 1/2 hours, but I know that I wouldn't have to cook the boneless chicken breasts quite that long. Anyone know the conversion, so I don't have to use my meat thermometer?

Answer 1

An hour and a half seems like a long time even for chicken breasts with the bone. If you'r cooking them in the oven at somewhere around 350 degrees and they are the whole boneless breasts (thicker than the cutlets), then it shouldn't take longer than 40 minutesat most (unless they were frozen). That is a rough estimate. It also depends if they are being cooked with liquid and covered, etc. If it were me, I'd check them after 30 minutes with a fork...if it goes in without much resistance and the juices run clear and not pink, then it is done. If not...give it another 10 minutes.

Answer 2

Did you already buy the meat? In a recipe like you have described, you will lose the effect the bones themselves have on the flavor and texture of the dish.

If you already bought the meat as bone-less, then add a small amount of unflavored gelatin to the recipe. I would think that if you mixed some dry gelatin with water to make a thick paste, use about 1/4 teaspoon per breast.

You will also miss out on some fat, which is OK.

As to time: The weight reduction is what to focus on in the time. At 90 minutes for bone-in, that's probably about 4 lbs. So take a look at the weight difference, and adjust your time by 20 minutes per pound less. So if the boneless breasts weigh 3-1/2 lbs, that is 8 ounces less (1/2 lb), which is a reduction of 10 minutes.

Good luck.

Answer 3

Bullion is dehydrated chicken or beef broth, but it does have a lot of salt. Here is a delicious chicken soup recipe. CHICKEN SOUP 1 large onion diced 4 stalks celery diced Put this in the bottom of a large kettle or dutch oven and lay 2 or 3 boneless skinless chicken breasts cut in 1 inch pieces on top( you can use thighs too with skin removed and chopped--just cut it away from the bone. Add 1-16 oz carton of chicken broth--swanson or campbells. This is much like broth you make from scratch 2 bay leaves 2 teaspoons poultry seasoning salt and pepper to taste--add a little now and more later after the chicken is cooked and you can taste the broth. Simmer the chicken in the broth for about 45 minutes. The base of the soup is done. Now you can add soup noodles, and vegetables. I use frozen vegetables only about half a bag. Also add more salt and pepper and broth if needed. Simmer until noodles and vegetables are cooked. Don't cook so long that the veggies are mush. Fresh veggies will take longer than frozen

Answer 4

As a rule I cook chicken with or with bones for
1 hour at 350 F. If it is slightly frozen about
20 minutes extra.

Answer 5

A veggie is a plant or part of a herb used as food

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

depends on the thickness of the chicken, general rule is chicken is done when the juices run clear

Answer 8

I keep the temperature teh same, when using boneless.