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best way to cook chicken breast without getting it dry?

Phokus

Phokus

Lifer
I love eating chicken, and i buy lots of chicken breast. However, i find whenever I cook it, it comes out dry, unlike what i get at a restaurant.

What are some good ways to cook a chicken so this doesnt happen?
 
Brine!

someone on these boards can probably explain it better than I can 😛

but it is basically letting the breast soak in a salt/sugar mix for about 20 mins.

google it?
 
I marinade mine in terriaki sauce for about 30 minutes. I poke it with a knife a few times before the marinade. Then broil it for 5 minutes a side. Amazing...
 
Originally posted by: OrByte
Brine!

someone on these boards can probably explain it better than I can 😛

but it is basically letting the breast soak in a salt/sugar mix for about 20 mins.

google it?
Click to expand...
Yep.
Brine it, and don't over cook it.

 
Brining them pulls in extra water so they dont dry out and will season the meat thru. For chicken parts a good brine is 1/4 gallon cold water + 1/4 cup sugar + 1/4 cup kosher salt. If you dont have kosher salt, you can use table salt, but half the amount (1/8 cup). Place in a container, cover, and put in the 'frige. Brine the chicken for no more than 20 minutes, otherwise it will be too salty. It also helps if you cook covered with the skin side down for the first half and then turn the pieces over and cook uncovered for the last few minutes to allow the skin to brown.

You can increase the brine solution exponentially if needed. If you are brining a whole chicken, increase the soaking time to 3-5 hours maximum.

Edit: And if you are cooking a whole bird or are going to pan sear the skins of the chicken parts, you will want to rinse and dry the brine solution off first. Otherwise the sugar will burn the skin too fast.
 
to quote Emeril.

"there's that black knob on the stove...USE IT!"

Seriously though. turn down the heat. If chicken is dry then it is way overcooked.

You can simmer them with the lid on over medium or lower heat (depends on your stove) with some moisture in the pan (sherry, wine, shallots, whatever)
 
Originally posted by: Phokus
i cook them until the middle isn't pink anymore
Click to expand...
That is WAY overcooking it. Cook it until the middle is pink and let it sit a bit so that the heat from the outside conducts to the middle cooking the middle to a safe temperature (it won't be pink after resting).

If you are far from a stoplight, driving fast, on ice, you don't wait until you see red to hit the breaks. You hit the breaks at the yellow. By the time you reach the light it'll be red and you'll have just come to a safe slow stop.
 
Originally posted by: OrByte
Brine!

someone on these boards can probably explain it better than I can 😛

but it is basically letting the breast soak in a salt/sugar mix for about 20 mins.

google it?
Click to expand...


I use vinegar, water and brown sugar instead of salt, same effect.
 
Are you cooking it uncovered?

Low heat, long cooking time, covered = good.

Also sounds like you're cutting it to check done-ness....that will aid in moisture loss big time. Slice the chicken more thinly....about 1/2 inch thick so when both sides look done the middle most likely is too.
 
Originally posted by: dullard
Originally posted by: Phokus
i cook them until the middle isn't pink anymore
Click to expand...
That is WAY overcooking it. Cook it until the middle is pink and let it sit a bit so that the heat from the outside conducts to the middle cooking the middle to a safe temperature (it won't be pink after resting).

If you are far from a stoplight, going fast, on ice, you don't wait until you see red to hit the breaks. You hit the breaks at the yellow.
Click to expand...

Chicken breast won't have too much thermal enertia. Better to push it a bit as undercooked chicken tastes like ass.

If you have a thermometer, cook it to 157 degrees. This is about the only way to cook chicken breast perfectly.
 
Originally posted by: dullard
Originally posted by: Phokus
i cook them until the middle isn't pink anymore
Click to expand...
That is WAY overcooking it. Cook it until the middle is pink and let it sit a bit so that the heat from the outside conducts to the middle cooking the middle to a safe temperature (it won't be pink after resting).
Click to expand...

Mine come out fine when cooking until the middle is white.

OP, wrap it in foil.
 
Searing is the way!


Preheat the oven to 375 degrees F. In a saute pan, over high heat, sear chicken breasts until brown. (2-3 minutes per side, presentation side seared first.) If you used a marinade, you don't ned oil in the pan. If no marinade, then a tablespoon of oil for two breasts. Oil should be hot enough to shimmer in the pan.

Place in the oven and cook for 10 to 12 minutes, or until done. Chicken is completely cooked when an instant read thermometer reaches 165 degrees F. (165 is the govt regulation for cooked chicken in restaurants)

Variation: Chicken breasts can be marked on the grill instead of seared, then cooked for 10 to12 minutes in the oven.
 
Boil it. Or cut it in quarters (cleave the bone), after skinning, and cook down in a marinade (e.g. soy sauce, garlic, ginger, sugar = teriyaki).
 
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