Cooking chicken breast how to#
Cooking chicken breast skin#

Now you are a chicken breast expert, let's get cooking. Dry, cardboard like chicken breast will feel like a bad dream, and you’ll wonder how you ever cooked chicken breast any other way.

Cooking chicken breast skin#

This recipe give’s you salty, crispy chicken skin that hugs a juicy tender breast every time. Forget an ingredient list the size of your arm or crazy cooking techniques that take hours. Sometimes taking things back to basics is just what we all need. Chicken breasts are fast, easy, and anything but boring. What's the point in resting the meat? I’m hungry!īy allowing the breast to rest, you give the meat juices time to relax and redistribute back into the meat, resulting in a much juicier chicken breast. It’s also good practice to check the meat juices are running clear and no longer pink. If it feels very hot it should be cooked. Once removed, press against the back of your wrist. If you don’t have a probe, simply insert a knife or metal skewer into the thickest part of the chicken and leave for 5 seconds. This little gadget will give you cooking security time and time again. Place the probe into the thickest part of the breast and wait for the temperature to read a minimum of 73☌ and its ready to eat! If you fancy spending a few quid, I'd highly recommend grabbing a meat thermometer. We want the proteins in the skin to get as much contact with the pan as possible in order to start the browning process. I know it’s tempting, but try not to mess with the chicken whilst the skin is getting crispy. Starting the cooking skin side down, not only give us that crispy chicken skin, but also starts to cook the chicken breast slowly and protects the chicken meat from drying out. Think of the skin as a little protective coat for the meat. How long should you cook chicken breast in oven?Īs you're doing some of the work stovetop first, in this recipe, a chicken breast should only take between 10-12minutes in the oven altogether. Starting the cooking in the frying pan allows you to slowly render out the fat, giving you that crispy skin.Ĭooking the chicken in the oven for the second half of the recipe ensures the chicken is cooked evenly all the way through. I know this might feel annoying, but trust me, sometimes you’ve got to let the oven do some of the work for you. What's the point in frying AND roasting the chicken breast? This recipe briefly fries the chicken breast to get the skin extra crispy, before finishing in the oven to result in a no-frills, tasty chicken.īefore we step into the recipe, I feel like you might have a few questions. Boneless, skinless chicken breasts are the most popular option when it comes to everyday cooking, but there are so many other delicious options that you can work into your recipe rotation. It’s also one of the best kitchen skills you can have in your cooking arsenal so you'll be able to whip up a chicken breast in under 20 minutes.

Cooking chicken breast how to#

But I want to show you how to cook a chicken breast so tasty you won't need anything else. Most of the time we like to smother chicken in so many herbs and spices we can’t even taste it, and hey, I get it.