Easiest method for cooking boneless chicken breasts (that will taste good)

[Anonymous]

Anonymous wrote:When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce?

You can make a pan sauce quite easily if you pan fry! If I pan fry I like to pound it out so they are even thickness and doesnt take too long.

[Anonymous]

Anonymous wrote:I like to cut mine into kabob sized pieces (use kitchen shears for ease), season with some salt and pepper, and then coat with plain yogurt mixed with either curry powder or Pataks masala paste. Throw on a baking sheet and bake about 20 minutes, turning halfway through. You can also throw some veggies on the baking sheet.

You cook bite size pieces for 20 minutes? Isnt that dry AF?

[Anonymous]

Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 for 30 min.

[Anonymous]

I pound them to a an even thickness, coat with olive oil, salt, pepper, smoked paprika, onion powder, oregano. Bake 450 for 20 min. Turns out perfect

[Anonymous]

Anonymous wrote:If cooking on the grill, marinate the chicken in bottled italian dressing for 2-3 hours. Easy.

Blech

[Anonymous]

Anonymous wrote:

Anonymous wrote:When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce?

You can make a pan sauce quite easily if you pan fry! If I pan fry I like to pound it out so they are even thickness and doesnt take too long.

Boneless skinless chicken breasts don’t pan fry well. There is almost no fat to render. If you are going to pan fry, I’d dredge them in flour, egg, breadcrumbs and pan fry with in a generous amount of oil

[Anonymous]

Anonymous wrote:Drizzle with olive oil and sprinkle with salt and pepper. Bake at 400 for 30 min.

Bland city.

[Anonymous]

Air fry! I cook them all the time in the air fryer. They are never dry. I put bbq sauce on them, or some kind of dry rub and squirt them with a spray olive oil so they brown/crisp up a bit. Easy peasy. Sometimes I make a big batch and then cut in strips and freeze. I will pull out a portion for a salad or sandwich and reheat in air fryer.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce?

You can make a pan sauce quite easily if you pan fry! If I pan fry I like to pound it out so they are even thickness and doesnt take too long.

Boneless skinless chicken breasts don’t pan fry well. There is almost no fat to render. If you are going to pan fry, I’d dredge them in flour, egg, breadcrumbs and pan fry with in a generous amount of oil

I pan fry and it's my preferred easy method. The important part isn't rendering fat, it's getting the mallard reaction. The whole process of searing on both sides and then letting it finish covered, at a low temperature, isn't that different from baking it. Making sure the internal temperature doesn't get too high prevents dryness. I add butter at the end to deglaze and be sure I've gotten all the good bits up from the pan.

[Anonymous]

I like to slice thinly and use in stir fries.

[Anonymous]

I cut them into cubes and marinate in a bottled marinade for a few hours. Then bake in a shallow pan at 400 for 35-40 minutes. I use a thermometer to get them to 170. Serve with a vegetable and a starch.

There are dozens of bottled meat marinades in the grocery store. You can choose from Italian, Asian, Indian, etc. and most of them are pretty decent.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce?

You can make a pan sauce quite easily if you pan fry! If I pan fry I like to pound it out so they are even thickness and doesnt take too long.

Boneless skinless chicken breasts don’t pan fry well. There is almost no fat to render. If you are going to pan fry, I’d dredge them in flour, egg, breadcrumbs and pan fry with in a generous amount of oil

I pan fry and it's my preferred easy method. The important part isn't rendering fat, it's getting the mallard reaction. The whole process of searing on both sides and then letting it finish covered, at a low temperature, isn't that different from baking it. Making sure the internal temperature doesn't get too high prevents dryness. I add butter at the end to deglaze and be sure I've gotten all the good bits up from the pan.

My preferred *quick* method, I mean. Your way with panko tastes the best. But it's not something I'd go for when I wanted "easy."

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:When you pan fry, isn't it super dry?

Does anyone make a separate gravy or sauce?

You can make a pan sauce quite easily if you pan fry! If I pan fry I like to pound it out so they are even thickness and doesnt take too long.

Boneless skinless chicken breasts don’t pan fry well. There is almost no fat to render. If you are going to pan fry, I’d dredge them in flour, egg, breadcrumbs and pan fry with in a generous amount of oil

I pan fry and it's my preferred easy method. The important part isn't rendering fat, it's getting the mallard reaction. The whole process of searing on both sides and then letting it finish covered, at a low temperature, isn't that different from baking it. Making sure the internal temperature doesn't get too high prevents dryness. I add butter at the end to deglaze and be sure I've gotten all the good bits up from the pan.

for best searing results - what pan and what fat do you use?

[Anonymous]

I think chicken thighs are much easier to cook than breasts, if you’re open to that. Don’t have to worry about them drying out.

[Anonymous]

Anonymous wrote:The easiest is with an alarm thermometer.

I've been doing healthy jan and eating a ton of chicken breasts. I marinade them in different things (or leave them plain to eat with sauce later), so maybe take some pps flavoring notes lol. But I throw them on a small baking tray, shove a thermometer in and set it for 155F. Throw it in the oven at 350F. The alarm goes off at 155, I get up and take it out of the oven and let them rest a few mins, then chop them up.

Chicken is supposed to be cooked to 165.