Cooking School

How to never make dry chicken breast again

How to cook chicken breast

Stuffed Chicken With Late-Summer Vegetables <br /> Photography by Edward Pond Author: Canadian Living Credits: Stuffed Chicken With Late-Summer Vegetables <br /> Photography by Edward Pond

Cooking School

How to never make dry chicken breast again

There's a fine line between a perfectly cooked chicken breast and a dry, rubbery disaster. To avoid disappointment, follow our easy tips.

Check your doneness with a digital instant-read thermometer
This is your best friend when it comes to checking the doneness of chicken. Before eating, make sure the meat's internal temperature has reached 165°F (74°C). If the chicken pieces are too small for you to check the temperature, make sure they are no longer pink inside.

Keep in mind that bone-in chicken will cook more slowly than boneless. If you need to cook chicken breast in a hurry, consider butterflying it first.
Tip: This is also a great method if you want to stuff your chicken with your favourite fillings, whether cheese, spinach, ham or broccoli.

Let it rest
When cooking a large piece of chicken breast, resist the urge to cut into it right away. If you let it rest for five minutes, every bite will be as juicy and tender as the first.

Consider a brine or marinade if you have time
Chicken breast is quite lean; a brine will help to infuse it with flavour and moisture.

A buttermilk marinade works great for whole pieces of chicken, but it does take time. If the clock is ticking, you only need about 30 minutes to marinate bite-size pieces of chicken with your favourite flavours for a stir-fry or salad.

Size matters
No matter how big the chicken breast is, you want to make sure that all your pieces are the same size and thickness. Chicken breast is naturally thicker at one end, which can make it tricky to cook. One way to get around this problem is to butterfly it and finish it off by pounding it so the entire chicken breast is even.

Here are some of our all-time favourite chicken recipes to get you started:

Stuffed Chicken with Late Summer Vegetables
This simple yet elegant dish is stuffed with spinach and goat cheese, making it a perfect option for easy entertaining.


Photography by Edward Pond

Fried Chicken Bites
These crispy, crunchy fried chicken tenders are perfect on their own or sandwiched in a bun with some crisp lettuce, mayo and tomato. Kids love them!


Photography by Jeff Coulson

Kung Pao Chicken
Get dinner on the table in less than 30 minutes with this aromatic spicy stir-fry that's a cinch to make.


Photography by Jeff Coulson

Still hungry? Try these great grilled chicken breast recipes.

Comments
Share X
Cooking School

How to never make dry chicken breast again

Login