Perfect Moist Boneless Chicken...Honest - GIVE THEM FOOD...and other ways to cope with life Blog at - 119676

GIVE THEM FOOD...and other ways to cope with life

Aug. 19, 2009 7:06 pm 
Updated: Aug. 21, 2009 2:13 pm
I was cooking boneless chicken tonight and wanted to share a discovery I made sometime in my culinary life.
I was forever trying to get boneless chicken to stay moist when I cooked it in a pan.  I usually resorted to boiling it in stock to keep it moist, but it always looked anemic! 

Then a lightbulb went off.  I had been using my meat thermometer that said chicken should be cooked to 180 degrees...not wanting raw chicken, I made sure that chicken breast read 180.  Of course, I don't know why it took me so long to realize that the meat thermometer was set for bone in chicken!
Boneless chicken will be done at 165 amazing moment of enlightenment!

So here's how to get restaurant moist, good lookin' chicken.....

heat EVO in pan
sprinkle chicken with Herbes De Provence
put chicken breasts in pan for 6 min and then flip and insert or auto set to 165 degrees.
remove from pan , cool, slice

Maybe you all had this figured out way before me!  Anyhow, in case you didn't, it will be moist chicken from now on.

Thanks for all the wonderful comments on this blog!'''

Hugs to all moms saying goodbye to college kids this week!

Happy Cooking
Aug. 19, 2009 9:15 pm
Cocojo, I do believe you are the smartest person i have talked to in at least the last 1/2hr!hahaha You are on to something!! I almost always forget to use the thermometer and never thought about the bone in thing.Huh! Very Very good thinking!! thank you for that wonderful helpful tip.:):) Patty
Aug. 20, 2009 8:17 am
I always pull my chicken out slightly undercooked. It weirds people out until they try it. The chicken continues to cook after it's removed so it's moist and delicious. It doesn't even dry out when reheated as leftovers.
Aug. 20, 2009 12:46 pm
The fastest way to cook boneless chicken breasts is on the George Forman Grill. I have a small grill that I preheat, drop a few drops of white worcestershire sauce (for chicken) on each side of the skinless chicken, and grill without any oil until the thermometr is 160 - 165. I flip and rearrange the chicken after I see juices running into the tray. Take it off the grill and run the thermometer in as if it were parallel with the breast bone. A few drops of Teryiaki sauce gives it flavor instead of the Chicken Worstershire. I rotate flavors every time I cook chicken. Bells Seasoning is good too.
Aug. 20, 2009 8:47 pm
You're too funny Avon! Good idea family is a bit big for the small Foreman I own. I've never heard of White Worcestershire sauce...I will definitely look for this thanks! K86...I"'m way too paranoid to use this method LOL!
Aug. 21, 2009 8:16 am
I have discovered the steamer bag. You can put a frozen chicken breast in with whatever spices you like (my current fav is green onions with garlic powder and salt and pepper) and steam for about 3-6 mins (depends on the size of breast) in the microwave. They turn out juicy every time!!! And it frees the stove up for the side dishes. You can find the bags at Wal-mart. They are fabulous for veggies too. Try them!
Aug. 21, 2009 2:13 pm
KarasMom06, are those bags safe to cook in? I've read reports that some of them break down in heat and release harmful plastic into the food. I'm sure you checked, but just in case, be careful. Use a corning ware or pyrex type casserole with a glass cover. Works perfectly with rice in the microwave, holds leftovers and until hubby drops it, never needs to be replaced. No worries about contamination.
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About Me
Loving life at 50ish. Kids are gone and I'm focusing on my career! I enjoyed running a chocolate truffle business for 3 years and now teach adults and children about chocolate. I also teach hands on cooking classes at a local cooking school and am writing my first cookbook! Please visit me at my blog
My favorite things to cook
I love to cook almost anything but particularly enjoy Italian. I have been studying Vegetarian and Vegan cooking for the last few years and love to make healthy meals.
My favorite family cooking traditions
from scratch cinnamon buns on Christmas morning...they take forever but Oh! so worth it!
My cooking triumphs
landing my dream job as a teaching chef.
My cooking tragedies
when I was teaching myself to cook way back in college, I made these wonderful oatmeal raisin cookies for my roomies....only problem was I forgot the flour! The cookies became one big mass that overflowed the cookie sheet and made a huge mess in the oven!
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