Keep skinless, boneless chicken breasts on hand, and you'll always have something quick and satisfying to eat for dinner. Here's how to get them on the table in minutes.
Skinless, boneless chicken breast halves are the workhorses in the time-pressed cook's kitchen. They're quick to cook and, thanks to their mild flavor, they mesh well with a limitless variety of seasonings, sauces, and ethnic cooking styles. You'll never lack for an interesting new way to bring them to the table.
Because chicken breasts are susceptible to drying out, they're best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting, or grilling work well for this cut. Skillet-cooking is particularly satisfying because you can make a sauce in the same pan used to cook the chicken breasts.
First we'll give you the basics: How to cook chicken breasts. Then we'll show you one quick recipe for skillet-cooked chicken with a pan sauce -- a great choice for a busy weeknight. When you have a little more time, check out our recipe for roasted chicken breasts stuffed with smoked mozzarella -- a perfect weekend dinner with friends.
-Everyone has chicken breast on hand. They are week night go to. We're gonna show you how to bake chicken breast so your freezer is no longer full of these bought on sale staples. Start by flavoring the chicken. Today we are using a mixture of paprika and other spices. You can use whatever flavor your family likes. Bland chicken be gone. Brush your chicken with oil, sprinkle with spices and rub the spices into the chicken using your fingers. Note our handy safety flash on raw food. Place your flavored filled chicken on a foil line shallow baking pan. We'll bake it in a 400 degree oven for 18 to 20 minutes. This is the secret to baking chicken breast. Cook them at a high temperature for a short time, you don't want them to turn into shoe leather. Dinner's done with an instant read thermometer reads 170 degrees and that's the secret to great baked chicken breast, the week night dinner delight.
If you simply want to cook chicken breasts for use in another recipe, here's how to boil skinless, boneless chicken breast halves for white meat that can be used in salads, soups, sandwiches, casseroles, and other preparations that call for cooked chicken.
There??s nothing handier to keep in the fridge than cooked chicken to add to meals. With a little poaching coaching, poaching being the technical term, you??ll learn how to boil a chicken for a perfect tenderness and flavor. Step one, is placing the chicken pieces in a large saucepan. If you??re the type who cringes at touching poultry, like me, use tongs for this step. Next, you need to choose your cooking liquid. You can use water, broth, wine, juices, or any combination to impart flavor. Also, feel free to add herbs, cut off veggies or even citrus slices to amp up the flavor. I??m using a combination of apple cider and chicken broth with some fresh herbs. Simply pour your liquid over the chicken. Bring liquid to a boil over medium-high heat, then reduce heat and cover. Let chicken simmer until it is no longer pink and reaches 170 degrees on an instant read thermometer. For skinless, boneless chicken breast halves, like I??m using, that??s about 15 to 20 minutes. It??ll take longer for bone-in pieces and less time for cut-up pieces. Remove chicken from the saucepan and it??s ready to use. We??re shredding ours or store and label for later. Store chicken in the refrigerator for up to 3 days or freeze for up to 2 months.
Broiling skinless, boneless chicken breasts is similar to grilling them, and takes about 12 to 15 minutes for 4- to 5-ounce pieces. Consider marinating them or brushing with oil and seasoning them before broiling. This offers flavor and keeps the chicken from drying out. Or remove the pan before the last few minutes of broiling, brush with a sauce such as barbecue sauce, and continue cooking.
When it comes to cooking skinless, boneless chicken breasts, the terms "saute," "pan-fry," and "skillet-cook" all refer to the same basic preparation: You cook the chicken breasts in a skillet in a small amount of fat (such as cooking oil, olive oil, or butter) or in a skillet sprayed with nonstick cooking spray. The breasts should be cooked at relatively high heat, turning them as needed so they cook thoroughly while maintaining an enticing golden-brown exterior. It is important not to undercook the chicken breasts -- uncooked chicken breasts are not only tough in texture, but they're also unsafe to eat. Chicken breasts are done when the meat is no longer pink throughout and the juices run clear (170 degrees F on an instant-read thermometer). Try not to overcook chicken breasts, however, as the meat can become stringy and dry. Here's how to skillet-cook 4 skinless, boneless chicken breast halves (3 to 5 ounces each):
It takes just minutes to saute chicken breasts. But for just a few minutes more of your time, you can enjoy a pan sauce to go with it, along with a finishing touch of fresh herbs, garlic, and lemon peel to top it all off. The recipe here will serve four.
In this recipe, you pound the chicken breasts to a thickness of just 1/8 inch. That gives them more surface area, while making them thin and supple enough to roll around the luscious filling of spinach, cheese, and pine nuts. The chicken rolls are then coated in a Parmesan bread crumb coating for extra flavor and texture. For 6 servings: