How do you make chicken breast not taste horrible?

[TransJenner]

Butterfly the cut of meat so it will be thinner and wont get dried out so quickly. Marinate it in some type of oil based marinade, put on your herbs and spices, throw it in the skillet at high heat just to get a "crust" on it. Then place it in the oven or wherever to properly cook throughout.

This is probably the only best answer in the thread

 

[hustlemania]

I'm getting on my health kick now, cuz I'm about to turn 20 & enter the prime of my life, so I need to be at my physical peak. The healthiest cut of meat by all accounts is chicken breast, so I'm trying to start eating it more.

The problem is, this shyt tastes like I'm chewing a raincoatIt's dry & the antonym of succulent. I've tried different recipes and all, tried cooking it shorter & other shyt and it still feels like I put Sweet Baby Ray's on some Hakeem The Dream Spaldings

I need wings and drumsticks

@hustlemania

marinating protein, is the only way to go.. no need to go overboard on seasoning..find 2/3 good herbs you like, chop finely.. even better- if you have a blender, do a puree/slurrie with a bit of vinegar & your herbs.. and, add more vinegar/taste until its to your liking..

then, poach the chicken in the oven..

you really only should be cooking it a bit over 3/4 done.. then, turn your oven off, and the carryover heat will cook it perfectly.. also, rotate your pan at the halfway mark so it cooks evenly..

 

[QU Hectic]

Season it well, marinade it in Dijon mustard and a pinch of juice from a lemon, get a George Foreman grill and you’ve got some really good chicken breast

 

[Spiritual Stratocaster]

Marinade,crock pot or pressure cook it.

Or stew it up in some juices...

Cook the chicken ,add garlic,onions,seasonings,deglaze the pan then add liquid and more seasoning, put a lid and let it simmer

 

[SunZoo]

chicken breasts in the slow cooker

prime recipe for saw dust

But..but mine is so tender, juicy and flavorful...

 

[Mr. Negative]

only way I'm satisfied with it is Sous Vide.

but buying an immersion cooker can be a bit expensive. Plus I admit I only use mines like once a month.


Chicken breast is WOAT, imo. Boneless thigh meat >>>>>>>>>>>>>>>>>

 

[Zero]

If dude wasn't 19, I'd be in here cracking up

 

[jerniebert]

Chicken breast can be the trickiest cut of meat to cook. Most will always go over cause nobody wants raw chicken. The easiest fix is to Use a thermometer when cooking chicken breast. I go to about 155.

I can eyeball when it's done but cooking food is a passion for me so you learn it through trial and error.

When it comes to healthy cooking of chicken breast I always grill it. High heat then grill each side till you see some good grill marks on each side. If you can reach 500 degree temp on your grill then it shouldn't take long depending on thickness of breast. Should never be more then 8 to 10 minute cook time unless you cooking a Turkey size chicken breast. If you maintain 500 degree temp. Adding more chicken to grill or opening lid could drop temps fast. So refer to thermometer at this point.

For prep of chicken season with your favorite seasoning and let sit out till breasts reach room temp. I like to season and rest for at least an hour before it even hits the grill.

After you take off of grill wrap in foil and let sit for about 3 to 5 minutes then enjoy. As long as you haven't gotten to far past 165 degrees you should have good juicy tender breast.

 

[JerkPork]

Warm skillet on high - Throw some salt and a little bit of water in the pan. Sear breast on both sides for one minute. Let chicken cool down, enjoy!

Spoiler

Just throw your chicken in a ziplock bag with some of your favorite herb and spices, throw it in the fridge for at least 30 minutes, preferable for 24-hours. Then just cook it with a George Foreman. When you're comfortable with that then use a skillet.

 

[Arithmetic]

marinating protein, is the only way to go.. no need to go overboard on seasoning..find 2/3 good herbs you like, chop finely.. even better- if you have a blender, do a puree/slurrie with a bit of vinegar & your herbs.. and, add more vinegar/taste until its to your liking..

then, poach the chicken in the oven..

you really only should be cooking it a bit over 3/4 done.. then, turn your oven off, and the carryover heat will cook it perfectly.. also, rotate your pan at the halfway mark so it cooks evenly..

 

[Mind Over Thirst]

1. eat skinless chicken thighs, they're more versatile and taste better. the extra fat won't kill you (it'll keep you full longer and provide more flavor), and are only about 40-50 cals more per serving, and only ~4g protein less.

2. brine breasts, then season (don't add more salt after brining tho)

3. only use breasts in high heat cooking where they cook fast and you can seal in flavor/moisture - grill or stir fry/high heat searing works best

4. use bone in chicken breasts and cook them with the skin on. you can discard the skin after cooking to avoid the cals/fat, but the skin and bone preserve flavor/moisture

5. refer to point one....boneless skinless thighs >>>>>>>>> boneless skinless breasts

OP rep this man. Best advice given so far.

 

[dora_da_destroyer]

Clearly dude is looking for the healthier part of the chicken

the difference in nutrition is negligible, especially when dealing with the skinless versions of both

for a 3oz srving

Breast
Cals 120-140 (avg of different sources on the net)
Fat 3 grams
Sat fat 1 gram
Protein 25-28g (avg of different sources on the net)

Thigh
Cals 160-170 (avg of different sources on the net)
Fat 9 grams
Sat fat 3 grams
Protein 21-24g (avg of different sources on the net)

Building a low/low GI carb diet leaning more toward (good) fats and protein >>> worrying about the negligible difference between thighs vs breasts...Vary your protein sources (plant based, dairy, seafood, other meats) and pair that with a solid exercise plan and you're set.

 

[Mind Over Thirst]

Also fish is the best animal protein you can eat. Low fat, high protein to calorie ratio, certain types like salmon are rich in omega 3 . The only down sides with fish is that reheating in the microwave can really stink up a kitchen.

 

[UberEatsDriver]

Chicken breast tastes horrible?

I done heard it all.

Word right!

 

[Off the Onion]

It's not so much the seasoning, it's just the actual texture of the meat

Soaked the chicken breasts in lemon water overnight before you cook it.
Take it out of the lemon water in season it lightly with a little bit of pink salt and pepper