Take time to learn about the common mistakes you should avoid when cooking chicken breasts.Ĭhicken breast is the particular cut that is very prone to drying out and becoming tough. If you cook it too fast, it might be uncooked in the middle. If you cook it for too long, the meat can get too dry. Overcooked Chicken Breasts and Other Common Mistakes to AvoidĬooking chicken perfectly is all about getting the right temperature. Cooking with cold chicken breast and/or cold pan Failure to season/not brining or marinating the meat Overcooked Chicken Breasts and Other Common Mistakes to Avoid.More chicken recipes: Try our Juicy Grilled Chicken, this Roasted Whole Chicken or our Lemony Chicken with Cucumber and Feta Salad. Chicken added to salad is classic, so take a look at our Homemade Ranch Dressing, our Favorite Caesar Salad and this Simple Greek Salad.For a more traditional side, give our favorite homemade mashed potatoes a try.It takes about 20 minutes and would be excellent served with the pork. Add a healthy, low-carb side of mashed cauliflower.With a generous amount of acidity from apple cider vinegar and Dijon mustard, our favorite coleslaw is anything but dull. This colorful coleslaw would be perfect and adds lots of crunch.If you do, try one of these side dishes to go alongside. We hope you give these juicy chicken breasts a try soon.
We still prefer the thermometer method, but this is a nice visual check. When you pierce a knife into cooked chicken, if it is cooked, the juices that run out will be clear. In this time, the chicken should finish cooking. So in the case of this recipe, you can either, cook the chicken in the skillet until 165° F or if you are worried that carry over cooking will cause the chicken to overcook, you can remove the chicken from the skillet when the thermometer reads 160° F, and then cover it loosely with foil and wait a few minutes. This is our preferred method since it’s no-fail! Chicken is cooked when an internal thermometer inserted into the thickest part of the meat reads 165 degrees Fahrenheit. We also have this recipe for baked chicken breasts, if you are interested. Our method works for all cuts of chicken, but is especially helpful for grilled chicken breasts. If there are juices on your plate, save them! They make the best sauce. In this time, it will finish cooking and all the juices inside will either distribute or fall out onto your plate. Let the chicken rest - There’s some contention as to why it’s a good idea to let meat rest after cooking, but here’s the deal, before cutting the chicken, give it a few minutes. By gently cooking the chicken this way, they remain juicy and become tender. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. First, we sear one side of the chicken until browned then we flip them, turn down the heat to low and cover the skillet with a lid. Use the skillet’s lid - We use this trick a lot when cooking meat (see our juicy skillet pork chops). If you did want to marinate, check our our no-fail chicken marinade recipe. Our simple spice rub and a generous sprinkle of salt on both sides of each breast is all you need for super flavorful chicken. What you do need to do is season it really well. Season well - You don’t need to the marinate chicken (not that it isn’t a nice idea). We don’t always do this step, but when cooking chicken breasts that are especially thick, it’s a good idea.
We use this trick when grilling chicken, too. By using a mallet or rolling pin to pound the thicker end to a more similar thickness as the thinner end, you make sure that the chicken cooks evenly. (Optional) Pound the chicken breasts into one thickness - I’m sure you’ve noticed that chicken breasts are thicker on one end compared to the other. Here’s what we consider to be the best way to cook chicken breasts: Say goodbye to flavorless, dry chicken breasts and hello to mouthwatering, succulent juicy chicken.
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