Many people prefer the juiciness and mild flavor of chicken breast over other parts of the chicken. But white meat is also more susceptible to drying out, so it can quickly go from tasty to tough if not cooked properly. Skinless, boneless chicken breasts are best cooked quickly at high heat, though the cook time will be a little longer for baked chicken breasts. We'll teach you how to sauté, boil, grill, stir-fry, and roast chicken breast so your meat comes out plate-scraping good every single time.
Learning how to cook chicken breast on the stove is as easy as two simple steps. In a large skillet heat olive oil and butter or margarine over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.
Place two whole chicken breasts in a large skillet and add enough water to cover. Bring to boiling; reduce heat. Unsure how long to boil chicken breast? As a guideline, cover and poach for 10 to 12 minutes or until no longer pink (170 degrees F internal temperature). Then remove and cool slightly. Shred cooked chicken with two forks, or chop and use as desired.
Place chicken on the rack of an uncovered grill directly over medium coals. If you're uncertain about how long to grill chicken breast, grilling for 12 to 15 minutes is a great guideline. Make sure the chicken is no longer pink (internal temperature reaches 170 degrees F on an instant-read thermometer), and turn once halfway through grilling.
Cut chicken into thin bite-size strips. Pour cooking oil into a wok or large skillet, and preheat over medium-high heat. (Add more oil as necessary during cooking.) Add chicken to the hot pan; stir-fry for 2 to 3 minutes or until no pink remains.
For delicious oven-baked chicken breast, place chicken in a prepared baking pan or roasting pan. Bake, uncovered, in a 400 degrees F oven for 18 to 20 minutes or until no longer pink (170 degrees F internal temperature).