Need help cooking chicken breasts!

iVillage Member
Registered: 03-27-2003
Need help cooking chicken breasts!
Tue, 02-23-2010 - 10:30pm

I will preface this by saying I'm not a great cook, but I do try occasionally!

Whenever I cook chicken breasts, they are tough and dry. I have tried marinating, cooking in a frying pan, baking in the oven, using the crockpot, using various creamy soups, etc... It really doesn't matter, they always come out dry and take a long time to chew! When I order chicken breasts from restaurants, they are so moist and delicious. It is such a versatile food... I would really like to figure out what my problem is!



iVillage Member
Registered: 08-01-2007
Tue, 02-23-2010 - 11:05pm

My guess is that you are over-cooking the breasts. I like to cut my breasts in half lenghtwise. This helps them cook more evenly and quicker. If I am pan frying the chicken, I cook unbreaded

Avatar for louannems
iVillage Member
Registered: 03-27-2003
Tue, 02-23-2010 - 11:48pm
Do not overcook!
Avatar for turtleemom
iVillage Member
Registered: 07-25-2007
Wed, 02-24-2010 - 12:31am

I am

iVillage Member
Registered: 07-26-1997
Wed, 02-24-2010 - 8:40am
Over cooking can be one problem.


iVillage Member
Registered: 02-18-2003
Wed, 02-24-2010 - 10:42am

I buy the frozen boneless chicken breasts since this is easiest for me to cook

I place mine frozen in the crockpot and add water(enough for to cover entire chicken breasts and is about 2 inches above the meat),chicken flavor cube ,poultry seasoning,sage,garlic and sometimes onion flakes or if I have a can of chicken broth I will use that with the combined spices mentioned with water

I cook mine on low from about 8:30 am to dinner at 4 pm

my chicken is always juicy and moist tasting

iVillage Member
Registered: 05-15-2009
Wed, 02-24-2010 - 11:02am

They sound overcooked to me too.

iVillage Member
Registered: 01-01-2008
Sat, 02-27-2010 - 1:51pm

We cook our chicken (all of our meat actually) in the oven at 350*. For what it's worth, the only time I cook anything above 350* is when it need to be crisyp (french fries, tater tots, jalapeno poppers, etc).

For meat, we marinate the chicken. I cook in a small circular pan. I line the pan with aluminim foil and then dump the meat and all the marinade into the pan. Make sure none of the meat is on top of another piece of meat. Then cook at 350* until the meat thermometer says it's 165*. This link provides information on when to tell it's done:

Good luck!

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iVillage Member
Registered: 06-25-2005
Wed, 03-03-2010 - 11:25am

I always end up overcooking my meat, but I found a helpful fix for chicken and poultry. BRINING!

If you've ever bought frozen chicken breasts, you might have bought some that said they were injected with a saline solution. That saline solution does the same thing as brining. The salt holds the moisture in the bird.

I first learned about brining a couple of years ago for my Thanksgiving turkey. Although there are a lot of flavorful brining recipes out there, all you really need to keep the meat moist is salt and water. You can add extra seasonings to make it more flavorful, but they're not necessary. Let the meat sit in the brine solution for 12-24 hours before cooking. I have not had dry chicken/turkey since I learned about brining -- even if I overcooked the meat.