How do I get my chicken breasts to taste like a chef made them?

Question

My chicken breasts always taste bland and are dry. Please help a dude out!

Answer 1

50 ways with chicken breasts

The skinless chicken breast is one of the leanest, most protein-packed foods you can eat. It`s also boring. Keep it delicious, meal after meal


By Phillip Rhodes

Every family argues about what to have for dinner. But the Shrader family of West Virginia, USA, took dinner-table combat to a whole new level last year when 49-year-old Jackie Lee and his 24-year-old son Harley whipped out pistols and exchanged fire after sparring about how to cook their meal.

What food could trigger a kitchen gun battle? The harmless, boneless, skinless (and often flavourless) chicken breast, that’s what. Sure, this omnipresent poultry cut is the leanest source of protein this side of tofu or fish – a single serving offers 26g of protein for just one gram of saturated fat – but it’s boring as hell. And it doesn’t help that most people eat their annual average of 39kg in one of two ways: soaked in marinade or slathered in mayonnaise.

That’s exactly how I envision the Shrader feud erupting.
“Marinade!” one might have said.
“No! Mayo!” yelled the other.
Back and forth it went until it came to blows, then bullets. (Harley Lee took a slug to the head but survived.) That’s why I came up with this list: not one, not two, but 50 different ways to prepare a chicken breast. What good is eating healthy food if the boredom nearly kills you?



STIR-FRYING

Basic technique Cut the raw chicken into bite-sized pieces or thin strips. Cook them in a non-stick pan or wok over medium-high heat for 3 to 5 minutes or until browned. Add the remaining ingredients in the order listed below.
Cook for 5 minutes, stirring often.
Tip: sesame oil gives stir-fried dishes their distinct flavour. Its nutritional profile is similar to that of olive oil (high in good unsaturated fats) but if you don’t have sesame use canola or peanut oil, as olive oil can burn at high temperatures.

1. 1 Tbsp low-sodium soya sauce; 2 tsp sesame oil; ½ cup green or red pepper, cut into strips; ¼ medium onion, cut lengthwise into strips; ½ tsp red pepper flakes
2. 1 Tbsp hoisin sauce; 2 tsp sesame oil; ½ cup matchstick carrots; ½ cup chopped celery; 1 onion, sliced; 2 Tbsp chopped, unsalted peanuts
3. 1 Tbsp low-sodium soya sauce; 2 tsp sesame oil; ½ cup asparagus tips; 2 Tbsp chopped, unsalted cashews
4. 1 Tbsp low-sodium soya sauce; 1 Tbsp lemon juice; 1 tsp lemon zest; 1 tsp honey; 1 clove garlic, crushed; ½ cup peas; 1 cup chopped celery
5. 1 whisked egg; ½ cup (or more) chopped broccoli; ¼ medium onion, cut lengthwise into strips; ½ tsp red pepper flakes; 1 Tbsp low- sodium soya sauce
6. 1 whisked egg; ½ cup peas; ½ cup green or red pepper, cut into strips; ¼ onion, cut lengthwise into strips; 1 Tbsp hoisin sauce.


BAKING

Basic technique Preheat the oven to 180°C and bake the chicken breast for 20 to 25 minutes. Don’t overcook it; rather err on the side of tenderness.
An overcooked, dried-out chicken breast won’t give you salmonella but you probably won’t want to eat it in the first place.

Tip: quickly searing the breast in a hot pan will help avoid dryness because it locks in the bird’s juices.


SAUCED

Watery, ready-made sauces like salsa are fine for baking – some of the liquid will boil away as the chicken cooks. But thicker sauces need water or stock mixed in, otherwise you’ll be left with a sticky, blackened char.

Tip: use a small baking dish to keep the meat covered with sauce.

7. ¹/³ cup salsa
8. 2 Tbsp jalapeño cottage cheese dip; 2 Tbsp salsa; 1 Tbsp water
9. 2 Tbsp marinara sauce; 2 Tbsp water
10. 2 Tbsp barbecue sauce; 2 Tbsp water
11. 1 clove garlic, peeled; ½ cup low-fat buttermilk; 3 Tbsp lime juice; 1 Tbsp coriander pesto; 1 Tbsp snipped chives
12. 2 Tbsp Dijon mustard; 2 Tbsp honey; 1 tsp olive oil
13. 3 Tbsp chicken stock; 1 Tbsp mustard; 1 clove garlic, crushed
14. 2 Tbsp condensed mushroom soup; 2 Tbsp water
15. 2 Tbsp basil pesto; 2 Tbsp chicken stock
16. 2 Tbsp low-sodium soya sauce; ¼ cup crushed pineapple with juice
17. 3 Tbsp chicken stock; 2 Tbsp light coconut milk; ¼ tsp curry powder
18. ½ cup chicken stock; 1 Tbsp maple syrup; 1 Tbsp apple juice
19. 3 Tbsp red wine vinegar; 1 Tbsp barbecue sauce; 1 clove garlic, crushed
20. 2 Tbsp hot sauce; 2 Tbsp Worcestershire sauce; ¼ tsp chilli powder
21. 2 Tbsp lemon juice; 2 Tbsp orange marmalade; ¼ tsp rosemary.


RUBBED

Rub one of the following spice mixtures evenly over each breast, then hit the chicken with a shot or two of cooking spray (not too much, though) to hold the rub in place and form a light crust when cooking.

22. ¼ tsp each garlic powder, chilli powder, black pepper, oregano, pinch of salt
23. ¼ tsp each black pepper, chilli powder, red pepper flakes, cumin and hot sauce
24. ¼ tsp each dried basil, rosemary and thyme, pinch of salt and pepper.


CRUSTED

A whisked egg acts like glue, holding the crust to the meat. It also gives your poultry a small protein boost. Crack one open in a shallow bowl, whisk it and dip the chicken in it.

Tip: put your crust ingredients in a shallow plate instead of a bowl – it’ll be much easier to coat the breast evenly.

25. Nut crusted Dip the chicken in the egg, then roll it in ½ cup nuts of your choice, finely chopped. Spray lightly with cooking spray.
26. Parmesan crusted Dip the chicken in the egg, then roll it in a mixture of 1 Tbsp of finely grated Parmesan cheese, 1 Tbsp bread crumbs and a pinch of black pepper.
27. Almost fried Dip the chicken in the egg, then roll it in ½ cup crushed cornflakes or bran flakes. Spray lightly with cooking spray.


STUFFED

Relax, this isn’t hard. First, pound the heck out of the chicken breast with a meat tenderiser or the heel of your hand, being careful not to tear it, until it is uniformly thin. Then arrange your ingredients on the breast, roll it up and secure it with toothpicks or kitchen twine so that it doesn’t come undone while baking.

28. 1 slice cheddar cheese; 2 slices deli ham; ¼ tsp black pepper
29. 1 slice mozzarella cheese; 3 slices chorizo; 3 leaves fresh basil, chopped
30. 1 slice mozzarella cheese; ¼ cup chopped tomatoes; 3 leaves fresh basil, chopped
31. 1 small handful baby spinach leaves, chopped; 1 Tbsp blue cheese, crumbled; 1 clove garlic, crushed
32. 1 slice mozzarella cheese; 1 slice salami; 1 Tbsp chopped roast red pepper
33. 1 Tbsp ricotta cheese; 1 Tbsp chopped sun-dried tomatoes; ¼ tsp oregano
34. 1 Tbsp ricotta cheese; 1 Tbsp diced olives; ¼ tsp lemon zest
35. 1 Tbsp basil pesto; 1 Tbsp shredded Parmesan cheese; ¼ tsp black pepper.


GRILLING OR SEARING

Basic technique Heat the grill or place a non-stick pan over medium-high heat on the stove until it’s hot. Add the marinated chicken, cooking 3 to 5 minutes per side or until an internal roasting thermometer reaches 80°C. The chicken doesn’t stop cooking when you take it off the heat. If it’s still hot, it’s still cooking.


MARINADES

Marinades need only about an hour to penetrate the meat. Whether you’re cooking one chicken breast at a time or four at once, just mix the marinade ingredients well in a resealable plastic bag, drop in the chicken, seal, shake and refrigerate.

Tip: if you’re grilling, make some extra marinade and reserve it in a separate bag or bowl. Brush it on the chicken during cooking to keep the meat moist.

36. 2 Tbsp bourbon; 1 tsp mustard; ¼ tsp black pepper
37. 2 Tbsp bourbon; 1 tsp honey; 1 clove garlic, crushed
38. 2 Tbsp white wine; 1 clove garlic, crushed; ¼ tsp thyme
39. 2 Tbsp red wine; 1 tsp barbecue sauce; 1 clove garlic, crushed
40. 2 Tbsp Coca-Cola; ¼ tsp black pepper
41. 2 Tbsp balsamic vinegar; ¼ tsp rosemary
42. 2 Tbsp lemon juice; ¼ tsp lemon zest; ¼ tsp black pepper
43. 2 Tbsp pineapple juice; 1 clove garlic, crushed; ¼ tsp black pepper
44. 2 Tbsp plain yoghurt; 1 tsp olive oil; ¼ tsp curry powder
45. 2 Tbsp lime juice; 1 tsp olive oil; ¼ tsp coriander
46. 2 Tbsp lime juice; ¼ tsp cumin; ¼ tsp red pepper flakes
47. 2 Tbsp orange juice; ¼ tsp powdered ginger; ¼ tsp coriander
48. 2 Tbsp orange juice; 1 Tbsp hoisin sauce; ¼ tsp red pepper flakes
49. 1 Tbsp low-sodium soya sauce; 1 tsp sesame oil; ¼ tsp red pepper flakes
50. 2 Tbsp plain yoghurt; ¼ tsp dill.





Read ’em and eat
The fine print on poultry labels



Basted
What it means for the chicken Up to eight percent of the meat’s weight may come from flavour-enhancing injections or marinades.
What it means for you Since chicken is sold by weight, you’re paying more for less. And those sauces are usually salty. Avoid them.


Free-range
What it means for the chicken Chickens have access to pasture during daylight hours.
What it means for you Since the chicken uses its muscles more often, it will be slightly leaner than a traditionally raised chicken, which spends much of its life packed in a crate with other birds.


Halaal
What it means for the chicken The Qur’an lays down specific rules for the way this chicken is slaughtered: while humanely cutting the chicken’s throat, the Muslim butcher must say the name of Allah.
What it means for you A lot, if you’re a devout Muslim. Otherwise, nothing at all.


Kosher
What it means for the chicken Jewish religious laws govern the chicken’s entire life. Kosher chickens are fed natural grain, slaughtered humanely and their carcasses are drained of blood. (Salt is usually added to help draw it out.) What it means for you You’re buying a wholesome chicken that’s been effectively brined. That means it’ll be more moist and tender than ordinary chicken when cooked. It also means that, unless washed, the bird may contain a lot of sodium.


No antibiotics
What it means for the chicken The chicken was raised without being fed antibiotics, which is usually standard chicken fare, whether they are sick or not.
What it means for you Dinner won’t double as unnecessary medication.


Organic
What it means for the chicken The chicken was raised according to international organic standards, which means no antibiotics, all organic feed and access to the outdoors. All organic chickens are free-range, but not all free-range chickens are organic.
What it means for you Chicken as nature intended. Like free-range birds, which are often organic, it’s a little leaner.

Answer 2

Start with similar size chicken breasts, that way you can be sure they'll all be done at the same time. I prefer fresh, rather than frozen. Preheat a cast iron or stainless steel pan (not non-stick) over medium high heat (the setting depends on how well your pan conducts heat - the chicken should sizzle when you put it in, but shouldn't burn). While the pan is heating, dry the chicken breasts with a paper towel. Moisture will cause them to steam instead of forming a nice crust. Sprinkle the chicken with salt and pepper, or other seasonings if you like (garlic salt, seasoned salt, poultry seasoning, etc.). I prefer plain old salt and pepper - be sure to season both sides generously. Put about 1/4 cup of flour in a plastic bag. One at a time, put the chicken breast in, shake it around to coat with the flour, then shake off all excess flour. Put a tablespoon or two of olive oil in the hot pan. Just as the oil starts to smoke, place the chicken breasts in the pan. Cook for about 3 - 4 minutes on each side, depending on their thickness. They will be tasty and crisp on the outside, but juicy and tender on the inside. If you want to get really creative, try making a sauce from the pan drippings by adding a tablespoon or two of flour, cooking wine (white or sherry), and some chicken broth. Scrape up the brown bits on the bottom - they hold the best flavor.

Answer 3

I could give you a long list of actual things to do, like brining and sauce recipes, but the important points are these: don't overcook white chicken and don't underseason it.

When you cook the chicken too long, you squeeze out the water, making it tough and dry. Start cooking it in a HOT pan, then turn it down and cook them until they're just barely done. The browning on the outside is a great source of flavor.

If they're still bland, make sure you're thoroughly salting and peppering them. Feel free to add any spices or herbs you like. Adding some wine to the brown, stuck-on bits in the pan to make a quick sauce isn't a bad idea either.

Answer 4

Because of the nature of chicken breasts, they do have the tendency to be dry because they are low in fat (this is also the reason they are generally bland), they tend to cook unevenly and as they cook, the moisture in the chicken breasts are released.

To counter that, you can marinate it (at least 4 hours; better overnight) in a marinade that has milk in it. This is a much better method than marinating in oil based ones because the breasts absorb the milk based ones better simply by the nature of its ingredients.

Make sure that you do not overcook the meat. This is a major cause of drying, too. The reason people cook the meat too long is because of its uneven thickness. When the thinner parts are already cooked, you have to wait for the thicker parts to cook or it will be dangerous to eat.

To counter this, invest in a good meat mallet so you can pound the chicken breasts into an even thickness. Wrap the chicken breasts in plastic wrap and pound the meat working from one side to the other and concentrate on "evening out" thicker areas of the meat.

Make sure you cook to the minimum time stated in your recipe and take the thickest piece of meat you can get and check for doneness (take a knife and make sure there are no signs of "pink" in the juices). If it isn't cooked yet, return to cooking and check incrementally.

Part of the "taste" imparted by a chef's cooking also lies in visual presentation. It is an ever so subtle effect but makes for a lot of difference in a dining experience. For example, lattice pattern grill marks look better than random ones or arranging ("plating" as it's called) the food to be aesthetically pleasing is also part of a chef's training but you can do it yourself by looking at cooking shows and magazines.

Here's a great recipe for Thai BBQ'd Chicken: 2 T. packed brown sugar, 1 t. minced garlic, 1/2 t. turmeric, 1/4 t. curry powder, 1 T. lemon minced lemon grass (or substitute with ginger powder), 1/4 c. coconut milk (substitute with milk you have in the refrigerator - no lower than 1%), 2 T. soy sauce, 1 1/2 T fish sauce, salt and pepper.

Mix all ingredients together. Pound chicken breasts to even thickness; marinate for at least 4 hours in a ziplock freezer bag or appropriate container. Grill on medium-high heat for about 3-5 minutes and quarter turn (for grill marks) and cook another 3 minutes before turning over.
Cook another 5-8 minutes on the other side. [Taking note that different sized cuts will affect cooking time.] Allow to sit about 5 minutes (to redistribute juices) before serving.

Serve with steamed rice or a pilaf a side of mixed veggies and sprinkle a bit of freshly chopped cilantro on the meat for a beautiful garnish which also perks up the taste.

I know it sounds like a lot of work but once you do it, it really isn't (I just talk a lot!). Just have fun with it and enjoy rave reviews :)

I hope this helps.

Answer 5

Well, when frying chicken, the secret to getting it to cook fast is to not fry to many pieces at a time, because then the temperature stays up. How hot is your oven? If it's on a normal temperature like 350 or something, I'd say leave them for 10 mins max, and check them. Don't forget, if you're unsure, you can always just cut into them. Make sure you cut into the thickest part of the chicken if you think it's done!Yum... enjoy!

Answer 6

One easy way that we've done for years is to marinate them in Italian dressing for 30 minutes (enough to cover them in a bowl and marinate in the fridge) and then toss them on the grill. To keep them from drying out, use the cookout calculator at charcoalbob.com. Enter the thickness and it will tell you how long to cook them per side.

Answer 7

The answer above (shortride) is a very good one. The only other suggestion I have is to use a probe meat thermometer (pocket style) to check for doneness (good chefs use them all the time).

Answer 8

use extra virgin olive oil in a heated pan.
( get the breasts, put in a plastic baggie, and hit with a hammer( or a meat mallet thing lol) Take out of bag. extra virgin olive oil, salt, pepper, any other spice( maybe poultry spice or nutmeg) saute in pan until done.
my husband loves it.

Answer 9

put kraft itain dressing on it!