How do I make my boneless chicken juicy.?

Question

For some reason everytime I cook chicken breasts they come out dry am I cooking too long or what. Are chicken breasts always dry do I need to dry a different part.

Answer 1

Try brining them for 1/2 hour before cooking, they'll retain more moisture. You are also probably not cooking them hot enough or quickly enough. Turn the heat on medium-high and cook it about 3 minutes on each side until a little browned and let it set 5 - 10 minutes before serving.
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Answer 2

All parts of chicken are juicier if the bones and skin are left intact. Removing either before cooking causes dry chicken. The breast is considerably dryer than the "dark" meat to begin with, too.

SO... If you want really juicy chicken, use thighs instead of breast and cook them with both the skin and bone attached. You can remove the skin before eating if you don't want to eat it.

Finally, ANY meat and especially chicken breast is very dry if over cooked. If you cook breast meat as well done as the government claims is necessary it WILL BE DRY no matter what else you try to do to it. In that case, the only way to salvage it is by covering it with sauce or gravy.

Bert

Answer 3

I'm guessing that your boneless chicken also has no skin. Without the skin, it is easy to dry out the chicken. Here are some ways to keep the chicken from drying out:

1) If you broil or barbecue the chicken, use a marinade that has a good amount of olive oil, corn oil, or other healthy oil.
2) If you are going to use the chicken in other dishes or for chicken salad, poach it gently in simmering chicken broth. Be sure not to boil the chicken, because boiling will make it both dry and tough.
3) If you want to bake the chicken, brush it with a mixture of oil and spices to keep it from drying out. Cook slowly in a 325 degree Fahrenheit oven to keep from drying it out. You can also bake your chicken in a sauce. Try some of the following as sauces:
a) mushroom soup
b) teriyaki sauce
c) Italian dressing
d) lemon juice, oil, and herbs (according to your taste)

Answer 4

I used to have the same problem. The best way to get these pieces juicy is to marinate them in an oil-based marinade overnight and then grill. Or, cook them in a slow cooker with a sauce such as cream of mushroom soup, honey mustard, barbecue sauce or something like that. I have also had success with breading them and pan frying in oil. But you have to keep your heat low so they will cook through before getting over cooked on the outside.

Answer 5

it really depends on how you are cooking it. as far as keeping mine juicy i use several different methods when cooking in different mediums. in a frying pan it really helps to sear it first then reduce the heat after it has a nice color to it. another method in the pan is to cook it in a sauce such as a wine reduction. on the grill you just need to pay very close attention to how long you have it on there. in the oven i generally cook it in a sauce of some sort as well.

Answer 6

If you sear the outside it locks juices in , also dont over cook you should only flip your chicken once . Dont cut meat for 5-10 minutes let it tent , lets the juices redistribute rather than run out

Answer 7

Try brining them.

Check Food Network: Good Eats:

http://www.foodnetwork.com/food/show_ea

Answer 8

TRY COOKING IT IN 10 INCH SKILLET ADD OLIVE OIL. SEASON YOUR CHICKEN WITH SALT & PEPPER AND LIL BIT OF MC CORMICK ORANGE PEEL WITH A TOUCH OF PARSLEY PUT SOME OLIVE OIL ON THE CHICKEN AND LET IT REST FOR ABOUT 30 MIN. COOK ABOUT 7 MIN ON EACH SIDE WITH THE TOP ON . ABOUT 2MIN UNCOVERED TILL GOLDEN

Answer 9

according to lobels cookbook"prime time", you should blanch the chicken in boiling water for a few minutes before preparation or before marinating. this keeps the chicken moist and tender. give it a shot.
p.s.- the lobel bros. are a group of butchers in new york.

Answer 10

If you are cooking them in the oven, put an oven proof bowl full of water in the oven as well.