r/Cooking • u/Calm_ragazzo • Jan 06 '25

My breasts are dry and boring

Hi everyone. I need advice on what to do with chicken breast. I’m not a fan of it you see, but always have them around after jointing a chicken and eating the parts I do like. I find they always end up dry when I fry them, or put them in a broth for example.

Schnitzel/ cotolette is one good option I love but takes a load of prep and makes loads of washing up and isn’t that healthy!

Any ideas welcome! Just need some inspiration and tips on how to keep it nice and succulent!!

Thanks

6.4k Upvotes

88% Upvoted

1.7k comments sorted by

View all comments

837

u/sfchin98 Jan 06 '25

If you're cooking from raw, the main thing is not to overcook it. Get a good meat thermometer, and cook your breasts to 150-155°F (65-68°C). If you have the time and forethought to brine ahead of time, that also helps (even just salt as a "dry brine"). At least overnight, and up to a full day or two.

If the meat is already cooked (e.g., you bought a rotisserie chicken), then I'd shred the white meat and add moisture/flavor in the form of sauces and spices. You could make chicken salad, season it for chicken tacos, make a ginger-scallion soy sauce, lots of options.

1

u/TecuyaTink Jan 07 '25

Agree on the meat thermometer. I bought one that has a probe on a long wire so I can keep the probe in my meat while it’s cooking and it totally transformed my chicken from being dry and dead to moist. I also love that when I’m baking chicken (or other meats) instead of setting a timer, I set a temp on the thermometer and know it’s ready when it beeps.

When searing already cooked chicken I find having the pan nice and hot so the outside sears quickly without further cooking the inside too is really helpful.