avoid overcooking boneless chicken breasts

[tbestes]

I'm looking for tips on how to avoid overcooking boneless chicken breasts. I try to follow recommended cooking times in reicpes, but I admit I tend to cook a minute or two longer because I my stomach turns at the thought of undercooked chicken (a bad previous experience...... Nine times out of 10, the chicken I cook is dry and/or tough!! The bonesless breasts are so expensive that I hate to ruin meals based on them. I'm thinking of trying the boneless chicken thighs as I've seen some postings saying that generally, you can substitute them and they stay more tender and juicy. Still, I'd welcome any advice regarding how to prevent overcooking of boneless chicken breasts. Thanks for any help!!

[Chefmom]

How are you overcooking them?? In the oven, simering etc?

Chicken is high in collagen and so you DON'T want to ever boil it in liquid. Years ago I would just pop chicken in water and boil until done and the breasts were quite dry and saw-dust-like. But once I learned to only SIMMER them, well now my chicken salad and chicken breasts are just wonderful.

If you are sauteing them and they are dry I recommend to pound them out. By the time the thick part cooks, the rest is dry. So, pound until they are thinner and more even in thickness, bread and saute. Only saute to get good color on the outside, then finish in the oven. This way they don't overcook as fast. I hate to turn on the oven just to finish the chicken so I use my toaster oven. That way I see them and don't forget them in the oven. I haven't had dry breasts in a long time!

For grilled chicken (even in a grill pan) I simmer the breasts first, that way they are done cooking and you just get the marks and BBQ sauce on the grill.

I usually buy the individually frozen breasts and so they are in the freezer, the simmering technique is handy because I simply pop the frozen breasts in a saucepan, cover with water and keep on low until I need them. I like to thaw, pound half of a breast, simmer and grill for a great grilled chicken sandwich. I love those when the lettuce is fresh and the tomatoes are from the garden! Mix some fresh basil with mayo and it is quite tasty.

And you should give the thighs a try anyway! that is my favorite chicken part for stewing, I take the bones out myself and stew the bones with the mixture for extra flavor, or use the bones to make gravy while a stuffed thigh is cooking.

Good Luck!!
Tami

[lindrusso]

I have found that if you sauté chicken breasts over medium heat (I use a nonstick skillet with just a touch of oil) for about 6 minutes on each side, they almost always come out perfectly. In recipes that call for cutting the chicken first, and then cooking, I still cook first - THEN chop- and add to the rest of the ingredients. This seems to keep the chicken from drying out.

Cooking anything is really a matter of experimenting with your own equipment. If your pans are thin, things will cook quicker. Same is true if your oven or electric burners run too hot. Therefore, even with the best advice, you may need to make your own adjustments.

[bluebird]

I usually marinate the chicken breasts and broil for 5 minutes on each side. They have never been dry using that method -- YET.

[sneezles]

I agree with chefmom on the pounding of the breasts between wax paper or in a baggie so that the breast is more even in thickness. They will then cook more evenly and more quickly. I too have this fear of under cook chicken plus pounding is great therapy

[This message has been edited by sneezles (edited 03-25-2001).]

[ellielk]

For a perfectly cooked chicken breast when you're cooking it to use the meat for salad or in a recipe, poach it. Bring it to a boil, remove from heat and let sit for 20 minutes. You can add seasonings to the water and then use the water for broth.

[ElinorC]

Ellielk's method of poaching works well and I have good luck with dredging the chicken in flour/seasonings before sauteing. It seems to make a crust that keeps the juice in the chicken.

[gabbyh]

I use ellielk's method also...sometimes when I come home late from work ( I work evening shift)I even plop the frozen breasts in a small pot, covered with water and any leftover white wine I may have in the fridge, bring to a slow boil, simmer for about 20 minutes, lid cracked,let the pot cool a bit, and put the covered pot in the fridge till the next morning...they are so juicy and tender this way! Then I put the broth in ice cube trays and freeze, remove and place in a feezer bag.

[SusanT]

How about getting a instant read thermometer? Then you can tell for sure that the internal temperature has reached a safe level.

[tbestes]

Thanks to all of you for the great tips! I now have lots of ideas to try, and am looking forward to some tender, juicy chicken breasts in the near future.

[makedah]

Another vote for marinating and pounding. I'm the same way about wanting my chicken to be COOKED. Another thing to remember is that if you take the breasts out and cover with foil, it will continue to 'cook' for a while.

[Curleytop]

I buy the skinless boneless chicken breasts all the time, never had them turn out tough!
As far as price is concerned, I buy them FRESH, the whole breast, which I then cut in half. This way the 2 servings are always the same size! http://www.cookinglight.com/bbs/biggrin.gif Usually buy 4 whole breast and freeze them(cut in half). I get them at Albertson's and they are always beautiful and fresh and only $1.69 to $1.99 per pound.
It is cheaper than hamburger!

[funnybone]

I found the best way to pound breasts is between 2 pieces of plastic wrap and using the bottom of heavy skillet or saucepan. This way, it is flattened quicker and easier than using something else. I love chicken breasts and have never had them dry or tough. I only buy fresh, never frozen.