This. Chicken is safe at 165F, I find the texture too rubbery, so I shoot for 175F. At that temp, the chicken has a great texture, is moist and never over or under done.
Yeah I agree with Jeff. I bet your big problem was uneven or insufficient pounding of the chicken. When I cook chicken breasts (which is rare, thighs are usually cheaper, have more flavor and less prone to drying out), I usually butterfly them so they cook quicker.
Like others I’m confused about the outside not being cooked. I’ve found the easiest way to do thick chicken breasts is to either a) sear them on the stove and then bake or butterfly and pan fry. I prefer the latter. Start at the thick end of the breast and slice it through the center of the thickness so that when you are done, you have two pieces of meat that still look like whole chicken breasts but are half as thick. Put the pan on the heat medium heat, and let it heat up for about 5 minutes. Put a little oil or cooking spray in the pan. Season your chicken on one side and put it in the pan season side down. Season the other side in the pan–this way you season the food, not the cutting board. Leave it there for about a minute, minute and a half until the “white” of cooked meat starts crawling up the side of the fillet about 3/4th of the way up the thickness. Shake the pan–if the meat releases, i.e. doesn’t stick to the pan anymore, turn it over and cook the other side for the same amount of time. Take it out of the pan and let it rest for about 2-3 minutes. It should be done and juicy. Keep the pan on medium/medium high the whole time.
Thanks for the tips - I’m gathering them together for my next attempt.
It sounds like I do need to get a meat mallet. I thought I had a good idea with the rolling pin, but apparently I was wrong!
I’m not afraid of spices–I just don’t care for them. I’ve found the only spices I like on chicken are salt and thyme. Definitely not pepper. Ugh.
As for why breasts and not thighs–I’m trying to eat healthier. Skinless chicken breasts are zero-point foods on the Weight Watchers program, and thighs aren’t. Plus, when breasts are cooked correctly I do really like them.
The method that’s probably the most foolproof for great chicken is Sous Vide. This is one of lots of recipes and the immersion circulator can be had for $60-70 if you get a low-end version (and I don’t know why a high-end product would be any better.) I bought one at a Sams Club closeout for $40 and it works great.
Takes longer but I’ve never had a bad result. Chicken breasts come out perfect each time and there’s no timing to worry about or questions about doneness.
I use a rolling pin to pound meat into submission, I wrap it in plastic wrap and also cover the meat with a wrap. then pound away.
a great breast recipe is chicken kiev, you’r gonna roll up flattened chicken around a parslied chunk of hard butter. coat in flour, dip in egg then bread crumbs. I bake it at 350F for about 35min. They stay rolled up quite well. watch for the squirt of butter!
You don’t need a meat mallet. Any heavy, sturdy thing with a flat bottom will do. You can use a skillet or pot, or the side of a big cleaver, or a large mug. The video shows someone using a drinking glass, which I wouldn’t recommend, as it seems dangerous to use something made out of glass as a hammer.
You should pound the chicken to about 1/2 to 3/4 inch thick.
You don’t need the spices. And baking at 450 for 20 mins with ~15 mins of resting under foil has worked for every boneless breast I’ve used. With bone in I got some red in the meat but I read that was from marrow being cooked out.
With the method you used it may be the heat difference is too high if the breast isn’t flat enough or that the surface temperature of the interior of your pan was too low.
Concerning the oven, what works in one oven at one setting might not work in another due to differences in what the oven displays as a temperature and what the temperature is by your food. I use an electric oven where the chicken is on a lower rack and the heating element is up top. If your setup is different you might need to the cook time. Once you know what works though, just make a note of the time.
no one has yet said - “Get an Instant Pot”?
you can make great food with hardly any effort. You basically just throw in chicken and spices, maybe canned tomatoes, whatever, and 15 minutes later dinner is ready.
OP you say you don’t like a lot of spices, how does honey garlic chicken sound (you could leave out the garlic). Basically the sauce is equal parts honey, ketchup and soy sauce.
One thing I’m wondering: was the pan hot enough when you added the chicken? After a minute of cooking at medium, was there a good rich brown on the cooked side? If not, it’s possible that you put the chicken in the pan before it was hot enough; and with such a short cooking time, you’d definitely want the pan to be at full heat.
I have an Instant Pot. I’ve made chicken in it before, and it was cooked through but dry. I think the brining might help take care of that.