Best way to cook boneless chicken.?

Question

Many recipes ask for you to warm butter in the skillet. Cook chicken for 3 to 4 minutes on each side until it's opaque without browning. Never fails. It takes much longer to get it opaque and it always browns. Any tips?

Answer 1

first i always add a tablespoon of canola oil to the pan before i put in the butter, that way the butter can take a higher heat and cook longer without turning brown. also add a tablespoon of Tabasco sauce it gives the chicken flavor without a lot of salt. yet it wont make it hot or spicy. also try cooking it on a medium heat it takes a little longer but it it works. and never use o fork to turn it use tongs and don't puncture the meat it will lose its moisture. i hope this helps

Answer 2

You didn't state what outcome that you are looking for. Generally if you're sauteeing chicken in oil or butter a little browning or carmelization of the juices is desirable because it adds flavor.

If what I think that you want is a thoroughly cooked piece of chicken that is opaque without any browning then I would suggest poaching as the best method. You can accomplish this by putting a enough water along with some white wine (optional) or chicken broth (a can of Swanson's will do fine) into a pan deep enough to hold the chicken. You'll want enough liquid to completely cover your chicken. Add some aromatic veggies (onions, carrots, garlic, parsley, celery) for more flavor to the liquid. Add your chicken and bring to a boil. Once the liquid is boiling turn the heat off, cover the pan and let the chicken sit for about fifteen minutes. Your chicken will be thoroughly cooked, tender, and flavourful. You can also reduce the liquid a little more and you have the beginning of a simple soup.

Answer 3

what we do when cooking boneless skinless chicken whether in the oven or in the skillet or even grilling it is we cook it between 5 and 10 minutes(depending if it is frozen or fresh) on each side I have a Lean Mean Grilling Machine that I use alot and when I use that I cook it a max of 8 minutes, What we also do is sometimes we will butterfly the breasts if they are really thick. Also when cooking them we cut a small slit in them and when the pink is gone we know they are done.

Answer 4

I love this recipe:

Lemon Chicken
Use 1 chicken breast/person
Cut chicken in large bite size pieces. Dip in beaten egg (with a tsp of water/egg added), then dip in bread crumbs. Let stand 10 min. Sauté in olive oil on 6 or 7 heat until cooked and golden brown.
Sauce:
Mix 1/4 cup sugar, 1/2 tsp cornstarch, 1/2 cup water. Microwave until boiling, stirring twice. Add a pinch of salt and mace. Add 1 tbsp butter and juice of 1/2 lemon (about 2 tbsp). Stir. Cook 20-25 seconds. stir. Pour sauce over chicken. garnish with lemon slices.

Answer 5

ok the easiest way is to get a george formen grill.put some sazon completa or in english complete seasoning on it stick it in the machine and wait till golden brown if not just grab a skillet and do the same just add a bit of evoo(extra virgin olive oil)on the skillet add the chicken and wait till golden broen

Answer 6

If the chicken has skin on it I would microwave it first for a few minutes, this not only helps liimit your cooking time but it also drains the fat out of it! Then cook it over and open flame, BBQ!

Answer 7

I have been grilling (on the George Foreman) or baking my chicken lately! Trying to be healthy this year,

But if you insist on sauteeing, try to ower your heat so it doesn't cook as quickly and will allow it to cook more evenly!

Answer 8

You speak of an opaque chicken.........If the chicken is opaque it is not cooked. Maybe i'm mssing something in your question..!

Answer 9

Put some water in the pan with it, and cover with a lid, and turn it often. This should help to keep it from browning.

Answer 10

Cut it in smaller pieces and use a lower temperature and you won't brown the chicken before it is done.