How do I cook chicken breast without it going dry?

Question

I have to cut even more fat out of my diet, so I have to switch to chicken breast instead of thighs. What are some ways that I can cook it where it won't come out dry and mealy?

Answer 1

Are you referring to boneless skinless chicken breasts? If you use a grill pan or can grill them, use medium to medium-high heat and don't overcook. Also, let them rest for a few minutes after cooking to help keep them moist and juicy.

For grilling we use the cookout calculator at charcoalbob.com. Enter the type of grill (gas or charcoal) and the thickness of each piece. It will give you instructions for how to grill boneless chicken breast so that it is nice and juicy.

Also, to add flavor without adding calories, there are a number of commercial seasonings that are excellent. If you ask the guy behind the meat (or fish) counter where you shop, you'll likely get some excellent advice (our favorite is Durn Good seasoning - it has a nice "kick").

We like to grill a couple of extra chicken breasts to freeze and use on salads, etc. later in the week.

Answer 2

Don't overcook it. All chicken breasts are moist if cooked properly. The problem is, we're having the fear of God put into us by the media. They're making people terrified of getting salmonella from undercooked/raw chicken, so people are cooking it until it's WELL past the done stage. Chicken breasts should be cooked to an internal temperature of 165 degrees F. Anything above that, and it's going to start drying out.

That being said, you can cook it however you want and it'll be moist. Poaching makes for VERY moist chicken. Adding a roughly chopped onion, salt and a bayleaf or two to your water adds a lot of flavor.

You could bake them in the oven with some bbq sauce. Marinate them and grill them, etc. The key is to NOT OVERCOOK THEM!! :)

Answer 3

You can cook it in low-fat cream of mushroom soup, or what I've done in the past is marinade it in low-fat Italian dressing, then use crunched up low-fat cheezit crackers to coat it with. Bake at 300 for about half an hour. There are multiple things you can do, even slice it up and fry it in soy sauce or teriyaki sauce or some low fat sauces. If you have a George Foreman grill, the breasts get cooked and retain their moisture, it's good stuff.

Answer 4

Crumble one chicken bullion cube over 1 cup of hot water in a shallow pan. Sprinkle 1/2 pkg onion soup mix on top of and around chicken breast/s. Lightly pepper, if desired. Cover with foil wrap, and bake in 350° oven until tender. Tasty and deliciously moist. :)

Answer 5

Bake it in the oven on low heat (250-300) and cover it with aluminum foil, that way the juices will stay in the pan.

Keep a close eye on it so that it doesn't overcook and dry out.

Answer 6

Cover it with mushroom soup & milk(low-fat), brush Ranch dressing(low-fat), or place it in baking dish, dab a little low-fat butter on it & season with Italian seasoning, garlic powder, seasoned salt & pepper & bake at 325 degrees for 40 minutes. Serve with a baked potato.
Each time I cook I experiment with different spices & seasonings. Enjoy, learn, & have fun!!!

Answer 7

Use a meat thermometer and only cook them till they are done. They will be tender and juicy. Just cut out all bread and starch. You will lose weight.

Answer 8

try marinating it in lemon and pepper flakes,a little mustard.. or whatever ingredient you want to flavor it with.
wrap it with kitchen foil and bake it on low.
thats how i do it and it comes out flaky and moist.yum=)

Answer 9

Roast it in foil. Or in a closed oven dish.

Answer 10

use your microwave, you will be surprised how moist chicken is in it - just don't overcook that will dry it out no matter which method you use.