According to an expert

Slim and mild chicken breast cook quickly and combine well with everything, from salads to pasta. But the fingelable favorite is also famous to dry out or become rubber -like if they don’t be careful. Whether they bake chicken breast in the oven or Pan resting on the stoveCooking your chicken breast at the right temperature is of crucial importance to ensure that you are worthy for your favorite Chicken salad Or put in a burrito.

To uncover this magical number, we asked Natalie GravoisAllrecipes producer and recipe developer. Read on to find out how you can open the best chicken breast at home.

Why are chicken breast so easy to screw up?

Since the cut has a low -fat content, it initially has less natural moisture. The lean quality of Chicken breast Makes them sensitive to warmth, which is why they can change too tough and hard from perfectly cooked. The rejuvenating form of chicken breasts also means that one end can be thicker than the other, which leads to uneven cooking and portions that are either dry or raw.

The best temperature for cooking chicken breasts

Gravois recommends roasting them at 450 degrees F for 15 to 18 minutes or until they have reached an internal temperature of 165 degrees F. If you have a little more time on your hands, you can also bake them low and slowly for 30 to 35 minutes and slowly bake at 375 degrees FF -FF station. “But roast will give you a little more crispy on the outside,” she says.

Don’t you want to turn on the oven? No problem – Gravois says you can cook the chicken in a pan on the stove. “I like to cook chicken on one side with medium heat for four minutes, turned around and cook for another three to four minutes,” she says.

Other tips for perfect chicken breast

• Vor-soak. “It’s always a good idea First marinate your chicken To keep it juicy, ”says Gravois. Brimi Or marinate your chicken delicates the meat and improve the taste. A marinade mixture With acid ingredients such as red wine vinegar or lemon juice, also helps to reduce the muscle fibers, while the addition of salt contributes to the moisture cut back the moisture.
• Season appropriately. Gravois just likes to keep things by seasoning your chicken breast with butter or olive oil, lemon juice, salt and pepper. “I love it with fresh green, creamy lemon pasta and grilled vegetables,” she says. “Or it ensures a great snack.”
• Let the breasts rest. Resist the urge to immediately cut into your breasts. “Take off the stove and stay covered with foil for a few minutes to keep the juices locked up, ”says Gravois.
• Pull the grill on. If you long for a charcant, heat your grill to 425 to 450 degrees F (medium high) and cook your chicken for 12 to 16 minutes and turn half until the juices run clearly.
• Try it with bones, skin. These cuts have more fat and taste than their boneless, skinless counterparts, which means that they dry less if they bake in a pan or in the oven.
• Invest in a meat thermometer. No matter how you cook it, a thermometer tells you when your chicken reaches the right temperature, ideally at least 155 degrees F (so that the parts can end cooking with the rest), but not higher than 165 degrees F.

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