31 of Our Best Chicken Breast Recipes for Tasty Meals in No Time (2024)

FAQs

How to make chicken breast tastier? ›

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

The bottom line

Safer, healthier cooking methods for chicken include sous vide, steaming, pressure cooking, and microwaving.

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick. One of my favorite pieces of kitchen gear is a cast iron pan.

Use a brine

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook.

There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.

How do Chinese make chicken so tender? ›

Oil Velveting (Zǒu Yóu): Flash deep-fry chicken slices in hot oil for 1-2 minutes; a popular method in Chinese restaurants. Hot Water Velveting (With Egg White): Marinate chicken with whisked egg white, starch, and salt and pepper, followed by hot water blanching to retain tenderness.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

Use herbs: Instead of spices or sauces, you can use fresh or dried herbs to flavor the chicken. Some good options include rosemary, thyme, oregano, or sage. Simply sprinkle the herbs over the chicken before cooking. Use garlic and onion: You can add flavor to chicken by using minced garlic or chopped onion.

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

- lift the chicken and add a bit of olive oil to the pan and pan fry on both sides for 2-3 minutes or until golden brown. - you're left over with a crispy and juicy piece of chicken that doesn't taste leftover at all!

Even a quick marinade or dry rub can make a difference, so toss your meat, fish, or veggie in something flavorful, like olive oil and lemon juice, some mustard and herbs, or just a sprinkle of garlic and chile powder.