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TOPIC: How do you BAKE a Juicy Chicken Breast??

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November 29, 2012 8:44 AM
Okay so I have never been much of a "cook" but I have been trying as I find trying to lose weight and preparing your own meals to be very important.

What I want to learn is how to make BAKED CHICKEN without it being super dry. I'm talking like the oven-roasted chicken breasts like they put on a Subway Sandwich...I can use that as a main meal, chop it up in a salad or put it in a wrap. My mom used a crockpot once with dijon mustard and it was really good

Any relatively EASY recipe ideals would be great! THANKS :)
  12220945
November 29, 2012 8:47 AM
Brine it first - there are lot's of recipes but basically soak the chicken in water, a little salt & sugar for about an hour then cook how you like.

Makes 4 Honey-Brined Boneless-Skinless Chicken Breasts
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:

1 quart cold water
1/4 cup salt
1/4 cup honey
4 large (8-oz) boneless-skinless chicken breasts

Preparation:
Add the water, salt, and honey to a 4-qt container. Whisk until the salt is completely dissolved. Add the chicken breast, and place a small plate on top to assure the chicken is submerged.

Refrigerate for at least 1 hour, but no longer than 2 hours. Remove the chicken from the brine, and pat dry with paper towels. They're now ready to cook in any recipe that calls for boneless-skinless chicken breasts.
November 29, 2012 8:48 AM
Boneless skinless and from fresh not frozen? Rinse and dry first, rub with a teaspoon of olive oil, lightly salt and fresh-ground pepper. Rosemary or sage if you're feeling frisky. Uncovered in a baking dish at 400 for 35 minutes.

Should be moist and juicy and yum.
What are you doing now?
November 29, 2012 8:49 AM
I mix greek yogurt with seasonings of choice and coat the chicken in that. It keeps it moist while giving a crispy crust.
November 29, 2012 8:49 AM
Bump
November 29, 2012 8:50 AM
I personally like to marinated mine in some kind of light Italian dressing before I bake it. The trick is to not overcook it, typically a 4 ounce chicken breast will only take about 15 mins in a 350 degree oven. If you are unsure if it is done or not your best bet is to get a probe thermometer and as soon as it is 165 degrees in the center take it out of the oven and it will be juicy in the center.
November 29, 2012 8:50 AM
I just rub some Extra Virgin Olive Oil on my chicken and bake it at 350 for about half an hour or so and it comes out super juicy!!
  31645725
November 29, 2012 8:51 AM
Have you tried pounding the chicken out? It's the best way, makes it juicy & tender!
November 29, 2012 8:51 AM
I think the main trick for ANY meat being nice and juicy is to stop cooking it about three minutes before you normally would. Put it on a plate, cover it with a lid, and then let it sit for ten minutes. Don't be tempted to poke at it or cut it to check if it's done. The left-over heat will cook it to the point of preferred doneness, and it will stay nice and juicy!
  17374934
November 29, 2012 8:51 AM
Cook it in a cooking bag with all your fav seasonings along with a little water.
  7015358
November 29, 2012 8:52 AM
I always wrap mine very loosely in tin foil (so there is space inside the tin foil, but the foil is sealed) and this keeps the moisture and the chicken's own juices in and keeps it nice and moist.
November 29, 2012 8:52 AM
Love the greek yogurt idea! You could always use a marinade that will help with keeping your chicken juicy.
November 29, 2012 8:52 AM
in the oven :P
November 29, 2012 8:54 AM
bump
November 29, 2012 8:54 AM
QUOTE:

Okay so I have never been much of a "cook" but I have been trying as I find trying to lose weight and preparing your own meals to be very important.

What I want to learn is how to make BAKED CHICKEN without it being super dry. I'm talking like the oven-roasted chicken breasts like they put on a Subway Sandwich...I can use that as a main meal, chop it up in a salad or put it in a wrap. My mom used a crockpot once with dijon mustard and it was really good

Any relatively EASY recipe ideals would be great! THANKS :)

350 for 35-40 minutes should give you a very yummy, no dry chicken breast. I also marinate before I bake.
November 29, 2012 8:55 AM
Beat the breasts
Edited by FitBeto On November 29, 2012 8:56 AM
  29754162
November 29, 2012 8:55 AM
brine it
  9319887
November 29, 2012 8:55 AM
Mine never comes out dry when I bake it, or cook it on the stove either. You can cook it on the stove in a pot, REALLY low, cook for about an hour or so and it comes out SUPER juicy. It's no different than baking it, just don't cook it in anything. I just add pepper and that's it.

oh, and cover it
Edited by AmyFett On November 29, 2012 8:55 AM
November 29, 2012 8:55 AM
I second the brine suggestion. I brine almost all of the chicken and pork that I cook. To make it even better, wrap the chicken in bacon before you bake it. :)
  15020055
November 29, 2012 8:56 AM
I bought a pack of split chicken breasts with rib meat, skin-on, and roasted them last night at 350° for about 50 minutes. I brushed them first with olive oil and then seasoned them. The skin helps protect the meat and keeps it from getting too dry, and you can remove it before eating. Also, this particular type of chicken breast is usually quite a bit cheaper than the boneless skinless chicken breasts, so you can buy a big package, cook it all at once, and then have lots of leftover chicken for the week. Easy peasy. :)

Also! Get a meat thermometer. They are inexpensive, but priceless as far as making sure your meat is cooked to doneness and not over/undercooked, which is often the reason for dry chicken.

http://whatscookingamerica.net/Q-A/ChickenCook.htm <- cooking temperatures.
November 29, 2012 8:56 AM
I like to put mine in a crockpot and cover it with salsa. Serve it on a bed of rice...yumm!
November 29, 2012 8:57 AM
whether you're baking or grilling it you should give it a light coating of olive oil. works every time.
  30527079
November 29, 2012 8:57 AM
Bake on a raised oven pan and pour a little water underneath then cover with aluminum foil. It keep the moisture in during baking.

Bake at a low heat (325-350) until done.
November 29, 2012 8:58 AM
In a roasting bag. Shove anything you like in with it (veg/ spices/ herbs etc) tie the bag, bung in oven. gorgeous moist chicken. Serve with carb of choice.
And no washing up if you can get the chicken out of the bag without spilling any :)
  7299419
November 29, 2012 8:58 AM
I tell my husband I want chicken for dinner and voila....juicy baked or grilled chicken shows up on our table! What?? There's another way? bigsmile
  18663346

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