How to Roast Perfectly Moist Chicken Breasts
Everyone who has had bariatric surgery compares notes about chicken... chicken breasts, chicken thighs, light meat, white meat, dark meat, can eat it, can't eat it, gets stuck, doesn't get stuck... wow! When you cook a boneless skinless chicken breast until its as dry as wood, put the whole hunk on a plate and serve it naked - is it any wonder you cant eat it! The key to juicy chicken? DON'T OVERCOOK IT! Most people overcook their proteins, turning them into dry hockey pucks on a plate. There are those of us who have been cooking 30 years who have no idea when chicken is done - we cook it, cut it and check it, then cook it longer! If you follow these instructions and have faith in these simple steps, you will be amazed by the transformation of your formerly dry chicken into a favorite moist and easy to eat meal.
Serves: Serves four
- Boneless skinless chicken breast
- Olive oil
- Kosher Salt and freshly ground black pepper
- Remove the chicken from the package on to a paper towel on your cutting board. Take the kitchen shears you never use that are in your knife block and use to trim off the larger pieces of yellow fat and odd looking tissue so that it's a neatly trimmed piece of meat. I also cut off the pointed TIP at the end as it gets very dry. SNIP!
- Turn on your oven to preheat to 400 degrees. Arrange the chicken on a Pam-sprayed, or foil or parchment lined metal baking sheet - rub the pieces with a little olive oil to keep them moist, season with a tasty herb blend such as Tony Chatcheres, Mrs. Dash, McCormick Grill Blends, or even just Kosher Salt and Freshly Ground Black Pepper, and pop them into the hot oven.
- I cook my chicken breast to 160 degrees which takes about 15 to 18 minutes. I can tell when it hits the right temperature by using an instant-read meat thermometer (bought at the grocery store for just $6). To use a meat thermometer, open the oven, take out the pan, set it on top of the stove or cutting board, and close the oven door. Stick the thermometer about ½ inch deep into the thick part of your chicken breast and watch the needle move. When it runs right up to between 155 and 160 degrees its done. The temperature will continue to rise as it will continue to cook after you have taken it from the oven.
- Allow the meat to rest for ten minutes - this allows the juices to reabsorb. If you don't allow meat to rest, when you make that first cut, the juices run out all over the cutting board instead of staying in the meat and keeping it moist. Slice on the diagonal as in the photo - nice even thin slices to fan out on your plate. Spoon on some salsa or salad and enjoy! Shown with Cedars Mediterranean Salad used as a salsa. Delicious!