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Have you ever made chicken that came out dry, stringy or tough? I know I sure have. Chicken is one of the most popular cooking ingredients, but most home cooks aren't sure how to prepare a delicious, moist, yet healthy chicken breast. I'm here to help with my favorite method for cooking juicy, naturally low-fat chicken in four easy steps.
Get Jennifer's four steps for cooking chicken after the jump.
1. Oven On
Preheat your oven to 400 degrees F. You'll start the chicken on the stovetop, but finish it in the oven so your chicken doesn't overcook on the outside. Use an oven-safe skillet that will fit at least two large chicken breasts -- that's about one pound.
2. Seasoning
Think of chicken as a blank canvas that can take serious dressing up. I use this standard spice combo instead of adding lots of fat when I'm cooking chicken, so it stays lean yet savory. You can always opt for your favorite ground spices.
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground celery seed
1/8 teaspoon freshly ground black pepper
3. Searing
As food scientist Harold McGee will tell you, searing, contrary to popular culinary myth, does not seal the juices in. It does, however, provide a tasty crust, due to the Maillard reaction of amino acids and sugars.
Sprinkle two chicken breasts evenly with your spice mixture. Heat a skillet over high heat for about 30 seconds or so, then add two teaspoons of canola oil. Carefully add the chicken and cook four to five minutes, turning once until both sides are nicely browned. Slide the chicken into the oven and cook an additional seven to eight minutes. Most professional cooks can simply squeeze a piece of chicken to tell if it's cooked thoroughly and no longer pink or translucent. You can always make a small incision if you're not sure, making sure not to let out too much juice.
4. Give it a Rest
Three to four minutes resting on a cutting board ensures that the juices will redistribute into the meat fiber so that all the juices won't run out when it's cut. After the chicken has rested, I like to slice it against the grain with a serrated knife and add it to salads, pasta dishes, sandwiches and salads.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
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5-08-2009 @5:15PM Marty said... It appears this is for boneless chicken breast. Any idea about adapting it for bone-in breasts and how long to cook in oven.
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5-08-2009 @5:40PM yo mama said... Thanks for this post. Great tips.
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5-09-2009 @12:47PM LeisureGuy said... I don't quite understand "slicing against the grain". Do you mean across the grain?
From the title, BTW, I thought you mean a whole chicken, not boneless chicken breasts.
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5-11-2009 @8:20PM Firtch said... Beyond running it under warm water or letting it thaw in the fridge, is there a satisfyingly quick way to start cooking with the frozen boneless breast?
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5-11-2009 @10:19PM Chris said... Personally, I prefer dry, stringy, tough chicken, and find barely cooked chicken of the sort that you prescribe really unappetizing. While many tout the endless possibilities of the blank canvas that is chicken, no one ever seems to question the tyranny of the underdone chicken. Try thinking outside of the box.
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3-10-2010 @7:21PM Bob said... I'm with Chris especially the part about the stringy chicken - that's the best. Try this recipe. Although the original recipe called for a brick oven and banana leaves i have taken the liberty of substituting with aluminum foil and a conventional oven.
Douse 3 cut-up chickens in a vinegar based hot sauce such as Tabasco Sauce.
wrap in foil
Cook for 1 hour at 425 degrees
flip foil pack
reduce heat to 325 and cook for 4 more hours.