Whats the best way to cook skinless chicken breasts?

Question

I have a glass pyrex dish that i cook them in, but they always end up dry. I dont put anything else in the dish.

Is glass pyrex good for this?

Whats a good thing to add to make it less dry during the cooking process?

thanks

Answer 1

My husband and I are big chicken eaters and I have learned alot from him . He use to be head chef in a 5 star restraunt. The 2 ways we cook our chicken breats ( and mine always turned out dry to until i got with him). We use either a electric skillet or our George Foreman. What you want to do is turn the electric skillet on to about 325-350 and wait for it to get hot ( approx 2 or 3 minutes) then put ur chicken in and then we always put a little salt, pepper, onion powder and garlice powder ( onion and garlic powder not onion/garlic salt). Put the lid on and wait about 4 to 5 mintues and lift one up and see if it started to get white or brown on the side agaisnt the skillet if so then go ahead and flip them. Keep the lid on it will build up steam and should keep them from drying out.
Missy

Answer 2

I cook a lot of my food in the oven in glass. There is a couple of things you can do to keep chicken from drying out. Slow cook it on a less temp. Bake in a 250 degree oven, it might take longer but will be juicer. Put butter in dish with chicken and cover it with tin foil, this keeps all the moisture in the pan. Also never poke or pierce chicken this makes all the juices run out, use a meat thermometer before you start cooking, you put in the thickest chicken breast not all the way in then bake chicken to check if it is done read temp.

Answer 3

It depends on how you're wanting to eat them. The most moist chicken I've ever had is to cook itin the crock put full of water. I cook it all day, like 8 hours. I take them out and they fall apart as I'm trying to get them out. I normally have to use a large serving spoon to get them out. Then I top it with grated Monterey Cheese and put it in the microwave until cheese is melted. It's YUMMY.

Also, if you want to cook them with seasoning, sprinkle them with Lawry's Season Salt and cook it at 200 or 250 degrees for about 2 hours, covered in foil. Keep an eye on it and if you don't over cook it, they won't be dry at all. This also works GREAT with bone in skin on chicken. The meat falls off the bone. These I'll cook 3-4 hours.

Good luck.

Answer 4

Pound them out with a meat mallet till they are nice and thin

Bread them however you want

Fry them in a frying pan containing olive oil for a few minutes on each side.

Stop cooking them in the oven unless you put some tin foil over the top of the pan and cook them in some liquid

Chicken breasts are one of the driest parts on the chicken because the lack of fatty tissue they have compared to dark pieces of meat.

Answer 5

Given that chicken breasts, especially skinless ones, are pretty bland I would want to cook them in a way that maximizes flavor.

I would brush them with olive oil, liberally sprinkle them with salt and peper, and sear them in a very hot pan. Searing the surface intensifies flavor. Then you can finish them in the oven and don't overcook them. They don't need to be any drier than they already are. When they hit 165 degrees they're done.

I prefer stainless steel pans to pyrex.

Chef Mark

Answer 6

1 can (10 1/2 ounces) cream of mushroom soup, condensed
1 cup water
3/4 cup rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless chicken breast halves, without skin
PREPARATION:
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375° for 45 minutes, or until chicken is done and rice is tender.
Serves 4

Answer 7

Preheat oven to 375. Wash and pat dry chicken, and set aside. In a small bowl mix 3 Tbsp chili powder with the juice of one lime. Place each chicken breast on a 12"x12" square of heavy foil. Paint each breast with the lime/chili powder mixture. Top with one or two thin slices of onion. Roll down the foil and seal the edges tightly. Place on a tray the has sides (in case of spillage) and bake for 35-45 minutes. When done, place the chicken breast on a bed of steamed white rice and pour over the juices. Serve with a vegetable of your choice and a hot crusty bread. YUMMMMMMM

Answer 8

Marinated them for an hour in a little olive oil, whatever spice/herb and acidic juice you like. Leave a little marinade in the glass dish so It doesn't dry out. Don't over cook it, 30 mins is usually enough in a 350* oven. Just cook enough so the juices run clear when pierced.

Answer 9

Easy as 123

Broil them in a gas stove on low for 15 minutes. 7-8 on first side, then turn over . Baste them with your favorite marinade.

I would recommend agaist pyrex for this because they do not take high heat well and the food dries out. I use a cookie sheet with aluminum foil at the bottom and it comes out perfect every tme. If you dont have a favorite marinade try: olive oil , lemon and salt and pepper. Use 3 parts oil to one part lemon juice.

Answer 10

OVEN BAKED CHICKEN

1 c. Russian Dressing
1 pkg. dry onion soup mix
1 c. apricot preserves

Simmer above ingredients until blended (about 5 minutes).
Pour over cut up chicken. Bake covered 45 minutes in 350 degree oven. Uncover and bake additional 25 minutes.

EASY OVEN BAKED CHICKEN

4 chicken breast
1 stick butter, melted
Seasoned salt
1/2 c. orange juice
1/2 c. brown sugar
1/2 c. catsup
1/2 c. sherry
1 can pineapple chunks

Dip chicken in melted butter. Season with salt. Place in shallow baking pan. Do not crowd. Bake in 325 degree oven for 1 hour. Combine remaining ingredients and simmer about 5 minutes. Turn chicken. Pour on sauce and pineapple and bake another 1/2 hour or until done.

OVEN BAKED CHICKEN CACCIATORE

*Use homemade spaghetti sauce or store bought. I sometimes cheat and just add ground beef fried in olive oil with onions, garlic and mushrooms to a store bought sauce

1 (3 lb.) broiler, fryer, cut up (I use only BREAST MEAT)
In casserole, glass oven dish or roaster, place chicken parts skin up. Put generous dab of thick sauce on each. Cover lightly with foil and bake about 45 minutes to 1 hour at 325 degrees. Meanwhile, prepare peppers, tomatoes, and mushrooms, salt and pepper and garlic powder to taste. Top all with additional sauce. Continue baking, uncovered 45 minutes to 1 hour longer.

This is a great way to use up leftover spaghetti sauce.