What can I do to keep my chicken breast from drying out?

Question

I want to make dinner for my boyfriend and I'm sure he's tired of spaghetti. I know chicken breast is simple to cook but I always seem to dry it out. Any recipes or tips you have are appreciated.

Answer 1

I assume you are pan searing it. Either skin on or off, the best way to keep it moist is to add liquid to it after you have browned it. So - brown both sides on high heat for a few minutes each side. If it's bone in, this is going to take longer. Boneless, we're only talking about a total cooking time of 20 minutes - MAX. After it's reached the pretty brown that you like, add some liquid: water, chicken broth, white wine, cover it and continue cooking. Not too much liquid - enough to barely cover the bottom of the pan - and be sure you lower that heat after you cover it - lower it to "LOW"....

By the by - season however you like, but do try rubbing it with olive oil both sides first. Even if there's oil in the pan.

Answer 2

The best way to keep chicken from drying out is simply not to overcook it.

Get yourself an instant read thermometer, and prepare the chicken however you want. When it hits around 165 degrees (a little under, actually.....carryover will finish it, but don't go too far. Unless we're talking a whole chicken here. Then you can count on carryover a bit more). Thighs and drumsticks can hold up to higher temperatures without drying out, so that's something to consider, too....

Just make sure to temp in the thickest part of the meat, away from the bones.

Answer 3

Chicken breast tends to be a little dry anyways. What most people do you do when cooking a large piece or thick piece of meat is to forget to let it come up to room temperature before throwing in the oven, in the pan, or on the grill. This allows the whole piece of meat to cook and not just the outside while the inside is still cold.

Answer 4

Yes, chicken breasts have a tendency to dry out - no matter how you cook them.
I find brining before cooking helps solve the problem, and also cooking them on the bone, by braising in their juices and a little fat.
If you roast them in the oven, brown them first in a pan - but then watch the oven timing very carefully.
Wrapping your chicken breasts with bacon also helps - or just switch to chicken thighs, which are much tastier than the breasts and won't dry out.

Answer 5

Sounds to me that you are over cooking them. You want to make sure they are fully cooked but like any other meat overcook equals dry.
Try marinating them over night in a mixture of Italian dressing, vinger, squirt of lemon juice, and a touch of water.
Bake them not fry them in a skillet. Frying is OK for a sub sandwich but takes out the moisture.

Answer 6

don't cook the hell out of it....to be sure, check with a meat thermometer...that will tell you when it is done...and you can learn from that..
the biggest problem most people have with chicken is overcooking which makes it dry and tasteless.
cook with the bone IN, which gives a lot more taste..
enjoy !!

Answer 7

Ah dried chicken breast, sounds like you are over cooking it. I recommend getting friendly with a probe thermometer until you are confident. Or try a braised dish.

Answer 8

If you are baking them, put them in a small pan water and bit of veg. oil along with water. top with seasoning and keep them half way covered in water until the very end, cook for about an hour or so on 350F.

Answer 9

bake in oven for about 45- hour at 350 degrees that way it cooks and stays moist or grill on a george forman grill for 6 mins

Answer 10

dab a little olive oil on it before cooking. cook about five minutes on each side, depending on the size.