Boneless, skinless chicken breast is notoriously easy to cook. Unfortunately, having no bones or skin, meat can overcook and dry out. However, preparing tasty and succulent chicken is possible. For example, you can bake it in the oven by covering it with parchment paper, grill it to give it slightly smoky notes, brown it in a pan or leave it in a slow cooker for a few hours. The result? A golden chicken breast, delicious on its own or as a base for other dishes.
Ingrediants
Baked Chicken breast
- 1 tablespoon (15 g) of butter or olive oil
- 2 boneless, skinless chicken breasts
- Salt and pepper
Doses for 2 servings
Grilled Chicken Breast
- 4 boneless, skinless chicken breasts
- 1 tablespoon (15 ml) of vegetable oil
- Salt and Pepper To Taste.
- Sauce to taste
Doses for 4 servings
Browned Chicken Breast
- 1-4 boneless, skinless chicken breasts of similar size
- Salt and freshly ground black pepper
- 1 tablespoon (15 ml) of olive oil, butter, or a mixture of both
Makes 1-4 servings
Slow Cooked Chicken Breast
- 2-4 boneless, skinless chicken breasts
- Salt and pepper
- Fresh herbs (optional)
Doses for 2-4 servings
Steps
Method 1 of 4: Baking
Step 1. Preheat the oven and prepare the pan
Set the oven to 200 ° C. Take a baking sheet and a sheet of parchment paper. Grease the inside and bottom of the pan with 1 tablespoon of butter or oil. You should use butter or oil to grease one side of the parchment paper as well. Set the baking sheet and foil aside.
Step 2. Season the chicken and place it in the pan
Take a paper towel and use it to pat 2 boneless, skinless chicken breasts. Brush some butter or oil over the chicken if desired. Season with salt and pepper, then place the meat in the pan you have prepared. The portions shouldn't touch each other.
- You can use any seasonings you like to add flavor to the meat. For example, place sprigs of fresh rosemary or lemon slices around the chicken.
- With this method, you can prepare the amount of chicken you want. Just make sure the portions have enough space in the pan - they shouldn't touch each other.
Step 3. Press the greased parchment paper onto the chicken
Place the buttered side of the parchment paper directly over the seasoned chicken breasts. Push the edges of the foil into the pan and around the meat. You should try to cover the chicken completely so it doesn't dry out during cooking.
Step 4. Bake the chicken for 20 minutes
Place the pan in the preheated oven. Place it on the central rack to make sure it cooks evenly.
Step 5. Check the temperature and bake the chicken for another 10 to 20 minutes
Insert an instant-read thermometer into the double-most part of a chicken breast to check its temperature. Take it out of the oven once it has reached a temperature of at least 74 ° C. If not, cook it for another 10 to 20 minutes, until it reaches the right temperature.
Step 6. Serve or store the chicken
Remove the chicken and remove the parchment paper. You can serve it directly, slice it for use in another recipe, or put it in an airtight container and store it in the fridge.
Cooked chicken breast can be stored for up to a week
Method 2 of 4: Grid
Step 1. Turn on or heat up the grill
Set it to maximum if it is gas. Do you use a charcoal one? Fill a charcoal chimney with briquettes (use about 100) and let them heat until lightly coated with ash. Pour the embers on one half of the grill for 2 heat zones. Place the grate on the embers and open the vents.
Step 2. Grease the grate
Dip 1 tablespoon (15 ml) of vegetable oil on a paper towel. Grab it with tongs and rub it on the wire rack to prevent the chicken from sticking while cooking.
Step 3. Season the chicken breast
Sprinkle 4 boneless, skinless chicken breasts with salt and pepper. The meat can also be pickled, marinated, or coated with your own favorite seasonings and flavorings.
Step 4. Sear the meat for 3-4 minutes
Spread the chicken breast on the preheated grill. Place the meat on the grill (directly on the coals) in case you are using a charcoal grill. Grill the chicken for 3-4 minutes to brown it slightly.
The grill can remain uncovered when you sear the surface of the meat
Step 5. Flip the chicken and sear it for another 3 to 4 minutes
Turn it carefully using long pliers. Grill it for another 3 to 4 minutes directly over the heat.
Step 6. Grill the meat until it reaches a temperature of 74 ° C
Move the chicken breasts to the coldest part of the grill, or adjust the temperature to medium-high if you are using a gas one. Put the lid on the grill and cook the meat until it reaches a temperature of 74 ° C. Measure it with an instant-read thermometer.
Cooking times vary a lot based on the thickness of the meat, especially if you've cut a large chicken breast in half
Step 7. Let the chicken breast rest for 5 minutes
Once the meat is cooked, place it on a platter or cutting board. Gently place a sheet of aluminum foil over the chicken and let it rest for 5 minutes.
Step 8. Serve or store the chicken breast
Once you have let it rest, serve the grilled chicken breast with your favorite sauces or side dishes. For example, you could coat it with barbecue sauce or cut it into strips and serve it with peanut sauce.
Store leftover grilled chicken in an airtight container. You can keep it in the fridge for 3-5 days
Method 3 of 4: Browning
Step 1. Beat and season the chicken breast
Make 1-4 boneless, skinless chicken breasts. Arrange them on a cutting board. Beat them with a rolling pin or the bottom of a heavy bottle until they are evenly thick. Sprinkle with salt and freshly ground pepper.
The chicken breast can be flattened to your liking. Consider that the thinner slices cook first
Step 2. Heat the oil and cook the chicken breast for 1 minute
Pour 1 tablespoon (15 ml) of olive oil or butter into a large pan with a diameter of at least 25 cm. Adjust the heat to medium-high and cook the chicken breast. Cook it for 1 minute without touching it.
Step 3. Flip the chicken breast and turn the heat down
Turn the meat with tongs or a spatula. Adjust the heat to low and continue to cook.
Step 4. Cover and cook the chicken for 10 minutes
Put a tightly fitting lid on the pan and, without lifting it, cook the chicken breast for 10 minutes.
During this stage of cooking, the chicken breast should give off steam in the pan
Step 5. Turn off the heat and let the chicken rest for 10 minutes
Let the meat rest in the pan without removing the lid. Wait for 10 minutes for cooking to finish.
Do you have an electric hob? Move the pan to a cold area to prevent the chicken from overcooking
Step 6. Check the temperature and serve the chicken breast
Remove the lid from the pan and insert an instant-read thermometer into one of the portions. When cooked, the chicken should have reached a temperature of around 74 ° C.
Turn the heat to medium and brown the chicken breast for a few more minutes if cooking hasn't finished. Check the temperature again
Step 7. Serve or store the chicken breast
Once it has reached the right temperature, remove the meat from the pan and serve or cut it. Leftovers can be stored in the fridge for 3-5 days using an airtight container.
Method 4 of 4: Slow Cook
Step 1. Grease the slow cooker and season the chicken breast
Spray cooking spray inside the pot to prevent the chicken from sticking. Make 2-4 boneless, skinless chicken breasts, then season with salt and pepper. You can also season them with aromatic herbs or spices of your choice.
You can use a smaller slow cooker if you only want to make 1 or 2 servings of chicken. Instead, use a 4 liter or larger one if the portions are more than 3
Step 2. Place the chicken in the pot
Spread the chicken into a single layer. Avoid cooking too many portions, otherwise the cooking will not take place evenly. Close the pot with the lid.
Step 3. Cook the chicken breast for 3 hours
Set the slow cooker to low and cook the meat for about 3 hours. It should cook completely.
Step 4. Check the temperature and remove the chicken from the pot
Insert an instant-read thermometer into the meat to check the temperature. When cooked, it should have reached a temperature of around 74 ° C.
Step 5. Use or store cooked chicken
Turn off the pot and remove the meat from the slow cooker. Chicken breast can be served immediately or cut to make another recipe. You can also store it in the fridge for 3-5 days using an airtight container.
