What is the best way to cook a boneless skinless chicken breast without drying it up like the sahara desert?

Question

What is the best way to cook a boneless skinless chicken breast without drying it up like the sahara desert?

Answer 1

Boneless b*****s cook fast, so you can't walk away.   You need to hover as they cook, and remove them as soon as the meat plumps and firms.

They cook quickly in a pan on Medium.  Add a bit of olive oil.  After searing on each side, cook covered with a lid.

I normally grill on the BBQ bone-in Breast because the bone takes the heat and the skin holds in the juices.  I pull it off the grill when the breast meat splits.  

Best of luck.  

Answer 2

use shake n bake

Answer 3

grilling it. but you have to watch it pretty closely.

I like to bake mine in the oven with lime juice, olive oil, paprika, and garlic powder (salt and pepper)

and it stays pretty moist. The trick is mostly not over cooking it. Look up what the acceptable cook "done" temp is for chicken and then get yourself a thermometer... that should solve your sahara quandary.

Answer 4

Any time you bake boneless skinless chicken (breast or thighs) in the oven, you bake it at 350 degrees for NO MORE or NO LESS than 20 min. Before baking, you can either marinate it in your favorite marinade, cover it with BBQ sauce, or coat it with either Shake N' Bake, seasoned breadcrumbs, or crushed cereal crumbs.

Answer 5

I usually fry mine in  a skillet with a little butter and seasoning.  

Melt the butter in the skillet and then add the chicken.  I season with Nature's Seasoning but you can use whatever type of seasoning you like.  Salt, pepper, garlic, onion and celery seasonings are in the Nature's Seasoning.  I fry each side until it turns white and then turn the burner down low and cover the skillet with a lid.  You only need to cook chicken until it turns white inside and out.  It doesn't take as long as most people think.  Cooking too long is what turns it dry. But I never have a problem with it being dry.  

Answer 6

You can sear it in a pan with a little olive oil then transfer it to a preheated 350 degree oven until it is done.

Answer 7

I pund or cut them so they're the same thickness and not too thick. SPrinkle with s&p and your fav heb mixutre. I always use herbes de provence. Heat a skillet, a drizzle of oil and cook them quickly on both sides. Voila! Done and not dry!

Answer 8

Season it however you prefer (I like garlic, lemon, and salt).  

Then you can either grill it or pan fry it (in oil) to cook the outside.  This is a quick process (5 minutes on either side or so).  It will not cook the chicken all the way through though.

Then place it in a baking pan with a little bit of water in the bottom and cook in an oven at 350 until it is done (usually 30-45 minutes, depending on the thickness).

The grilling/frying will cook the seasonings into your chicken, the baking w/ a little bit of water will keep it super-moist.