Every Way to Cook a Chicken Breast (32 Methods) | Bon Appétit

Hi

every

one, my name is Mila Stanek, I'm the editor of basically a bun Appetit and these are pretty much all the ways to

cook

a

chicken

breast

. This, my friends, is a

chicken

breast

. There are two in each chicken. It's lean, mostly protein and a little bit. of fat we're going to take these chicken breasts and

cook

them in as many ways as we can imagine so you can see the process and the end result. Until the first baked chicken breast, there's nothing that sounds as boring as a big chicken breast, but we'll do it anyway, put it in there at 350 degrees for 20 to 25 minutes.

Look, yes, it's definitely cooked, so as expected, this is a pretty unappetizing looking piece of protein. Typically, you bake something for a slightly longer period of time. Instead of trying to heat it with high heat, that type of heat is simply more likely to dry out a lean cut like this, so you won't get much color. Baking isn't really a term Eve would use. along with the meat, usually roasted chicken breast, okay, baking was a little tricky, but we're going to roast it now, which is simply baking at a higher temperature, increase the heat to 425 degrees and this will last a shorter period Time 1820 minutes is fine, it actually didn't brown as much as we expected.

I don't know if that temperature was high enough to get exactly what we want, but it looks much better than baked, it would definitely be a different story if we had some skin on there that could really take on some color and come out crispy and delicious, but yes, it is very well cooked, it is nothing out of this world, but there is nothing wrong with it either. roasted chicken breast, so we're not done with the oven yet. We will put the food very close to the heating element, heat it up as much as possible and see what normally happens.

This is a technique we would use just to finish the meal, not the entire cooking process, it doesn't look good. Too bad there's some nice gold we didn't get from the last two. We have some color at the bottom, which is a little surprising. It's actually a perfectly cooked chicken breast. I have to say the grain is nice and tight without being super tight, it's nice and juicy, it cuts really well, so if you're going to cook chicken in the oven this isn't a bad way to do it, you know, it sounds unappetizing , boiled chicken breast, we're just going to turn up the heat and get the water to boil. add a little salt to it because we're not monsters, then we're just going to drop this chicken breast right in there, the thing is as the muscle fibers cook they contract and tighten and then any kind of fat or juiciness between them is possible .

In this case, you'll end up being pushed into the water, so you'll probably end up with better tasting water than the chicken. At the end of the day, this one is colorless and incredibly unattractive looking. This is not a way. To cook poached chicken breast, this water is now at room temperature and we will increase the heat over time with the chicken breast in, which will cook it a little more gently than with the boiling method, we overcook it. It's still very shrunken and stiff, that's how you know a lot of juice has escaped, but at least it will have some of the aromatic qualities, those peppercorns, the bay leaf, the garlic, you know, overall, it's not a terrible way to cook a chicken breast braised chicken breast technically a stew is to cook something partially submerged in a flavorful liquid so the first thing we're going to do is brown it, you know, maybe five to eight minutes total just to give it a little bit of color to the outside, now we're going to add some onions, carrots, celery, a little bit of garlic, once you see those brown bits, we're going to add some wine and put our chicken breasts in there, bring it all to a boil and we'll cover for 15 to 16 minutes, it definitely smells great, it's a little strange to serve it without those vegetables, but we're just evaluating that braising chicken breast is something you would normally do with tougher cuts of meat, things that have more connective tissue and fat to break down and break down, not normally like you would cook something like a chicken breast, which is like a quick cooking lean protein, but you know it's actually pretty good.

You can taste the onion, taste the carrot, taste some wine. It's not the best way to cook a chicken breast, but no. braised chicken breast with mala leche, this is a great method, we are going to braise the chicken in milk and then add lemon zest to make a gravy that is half curd and half, we will add sage, lemon peel, garlic cloves in a cinnamon stick, then we'll pour our whole milk all over it, let it boil and then lower the temperature, let it simmer for 20 to 25 minutes on the lowest possible heat and voila, chicken cooked in milk, really It looks and looks a lot like the braised chicken we already had, but it's perfectly cooked inside and has some of that milky richness and aroma of sage and garlic.

This is probably one of the most delicious steamed ones we've had so far. chicken breast instead of submerging the chicken in water we're going to let the water boil underneath and steam up, you don't get any color, but at least it feels pretty juicy and we get a nice even cooking time in the microwave, put it in there. make sure the microwave is on high for three minutes and see what happens on the other side, this is definitely the least appealing chicken breast we've cooked so far, some might even call it carcass roasted chicken breast, okay , We'll be fine. just take it I'm going to hook it there and around and around she's going to cut it looks very dry and floury broiler not good okay so let's play it's a deep fryer now we've got our neutral oil at 350 degrees and then we're just going to drop our naked chicken breast.

I definitely want to use a neutral oil here, something with a high smoke point. The nice thing about frying something is that the heat is super direct and is all around the chicken at the same time the oil heats up and removes moisture from the chicken at a super constant rate. Okay, it doesn't look too bad, it has a lot of color, but I'm a little worried that the outside is a little crunchy and not in a good way, it's actually quite moist, I'm not mad about that, but it would definitely be even better if we say We cover the breast with tempura batter, the coating protects the chicken and provides a shell that will trap the steam and juices inside.

Come back in about 12 minutes and see what our chicken looks like, making sure to turn it halfway so it's not completely submerged, it's like a perfect medium, well, it's got that fresh crispy exterior, it's got that crispy crust, very juicy . looking in, that's perfect, this is a great way to cook a chicken breast, okay, so this is more of a country fried chicken breast, put it in this seasoned flour, then in a beaten egg and we'll do it again put in the flour so it can develop into a nice thick layer, we'll put it in 350 degree oil for 10 to 15 minutes and then we'll turn it over after about five minutes, okay, there's no possible way you can see the fried chicken from this country. brisket and I don't think it looks delicious with a ton of texture, it's crispy, it smells great, it's nice and juicy on the inside and since we didn't directly expose the meat to heat, you don't dry it out, but it has this delicious protective edible. peel something like we did with the tempura my name is Emil and I endorse this seared chicken breast method, okay I'm going to heat up this pan with a little olive oil, salt on the chicken and spread it with chicken breast, works better. with gentle cooking

methods

, but the payoff will be that we can get the outside nice and crispy and then we can keep it juicy and tender on the inside.

This seared chicken breast definitely has more color on the outside than previous iterations, but we may have actually done that. We burn it a little on this side, it feels tender, it's a little pink inside, so it will definitely be one of the juiciest and tastiest. Next up is the old college dormitory, delights the George Foreman grill. I'm going to put it here and it's going to make sure that there's kind of direct heat to all parts of the chicken. This will probably take about 10 minutes, so I mean it has those grill marks that you see on a commercial chicken breast.

It could be a great method for cooking chicken because you get that nice direct but moderate heat on both sides, it browns a little, the inside is nice and juicy, it's really not a bad way to cook chicken breast if you don't have a hot kitchen. chicken breast cooked in salt block here we have a very hot Himalayan pink salt block it's like a cast iron it's a silly way to cook a chicken breast like it's probably other things that the salt block is for better, but at least the flavors are perfect for chicken breast under a brick, we have this preheated brick that we're going to drop right on top of.

You know, it actually looks pretty good inside, nice and moist, and the outside can be a little chewy, but it definitely cooked quickly. and we have good color on one side at least I got chicken breast let's say you're in a hotel room you want to cook chicken breast you have a griddle it's actually not that bad you have good color and browning I don't I don't know if I would totally endorse iron as a method of cooking chicken breast, but it's not the worst thing you can do with air fried chicken breast, so what you're looking at now is a deep fryer, it's that kind of device that goes around. aerate with a fan to try to mimic the frying process so we'll set this to 390 degrees and let it sit for about 13 minutes and yeah, it looks like a cooked chicken breast, okay, it feels pretty.

Well, we have these types of stains that I guess could pass for some type of brown or dye. The interior looks pretty good, a little leathery, but overall this is a passing grade, but like a grade, not like a B-plus for

every

one. loves an instant pot, it's basically just a pressure cooker with a lot more buttons, we'll just throw the chicken breast in there with a little water, a little salt and that's it, ten minutes, it's really nothing to write home about, but It was cooked with pressurized steam instead of normal steam, when you have it in that steamer you can't check it which is a shame, this method actually works much better for fattier meats or things that want to simmer.

I wasn't very impressed with the slow cooked chicken breast. The idea behind a slow cooker is that it keeps the heat low for a long period of time. We'll add some celery and carrot, which will add a little sweetness. A little parsley. We're going to open the lid, we're going to cook it over low heat for two or three hours. This was a crumbly chicken thigh, juicy and tender, but instead it's falling apart dry yes and doesn't have much going for it, maybe yes. You're a type of person who likes shredded dry chicken tacos, this It would be a great way to cook chicken, but if you like food, this is a bad way to cook chicken, so here we have a room or lid, it's a German clay pot.

We'll put the chicken and some aromatics and a little bit of liquid in here and then we'll put it in the oven and let the temperature rise slowly. It will be a nice, even heat over the course of 45 minutes. After all, crock pot chicken breast looks pretty much the same as poached, steamed, and boiled chicken breast. One thing that's difficult is that we couldn't really monitor what's happening, so you just set it up and hope it's ready at the moment. In the end, this actually looks a little dry and overcooked, but at least it smells good, so that's something.

Sous vide sous vide chicken breast literally means under a vacuum cleaner, this device is called an immersion circulator and will keep the water at a constant temperature of 150 degrees. We will seal the chicken breast in an airtight bag and let it sit until the chicken reaches the right temperature, about 3 hours, there is absolutely no chance of it overcooking because the water will remain at the same temperature the entire time. Okay, chickens. Suvi, it seems. Pretty much the same as the other wet cooking

methods

, but it feels extremely tender, it's perfectly cooked but like a spooky ghost, which is why people tend to burn things after cooking sous vide, it may not be exciting . but you're going to nail it every time, so we're going to use this device called browning.

It is actually a diffuser that connects to a normal camping torch so as not to hit the food with a direct jet of flame. I have no idea. How long will this take? Searzall is normally used to sear something that has already been cooked, but here we are going to try using it to cook this chicken breast all the way through, letting the char be more and more on the burnt side on the brown side. It doesn't have that caramelized flavor we're looking for and it's definitely a little stale. This method is very difficult to control, so I don't know if I would recommend it.

Chicken breast lookdehydrated She had never dehydrated a chicken breast before. but the idea is good, you have this dehydrator, it's just a box with a fan and it has a little heating unit so you can set it to an extremely low temperature, we're going to put the chicken breast in and then we're going to leave it for 24 hours and we'll come back and hopefully that will slowly remove the moisture that doesn't look like food that isn't food that was chicken and now it's a piece of wood or a rock, I really don't think anyone should eat this and I actually don't know if there's a way to eat it, this it's not edible don't do this now um papillote so we've got this nice heart shaped parchment situation we're going to stick that chicken breast in there and spread it with a little bit of salt some aromatics or a little bit of lemon in time and we add a splash of wine to evaporate and puff up and in this little pocket of parchment paper we're going to cook this bad boy at 350 degrees for about 28 minutes until the packet puffs up a little.

I mean I just see a little bit of steam escaping and it's puffed up, we have a puffed up Pepe that smells really good, super lemony and kind of herbaceous, this has promised that those aromatics didn't have much time to penetrate but it's definitely a method of cooking that gives a little flavor to the meat it's okay more French Julio pawn my chicken he bread I think we have a little puff pastry here let's put the chicken breast in there and make some chicken pop-tart crimp the edges with a fork so it stays nice and tight, brush it with a little egg wash so it's nice and shiny and once sealed we'll pop it in a 375 degree oven for about 25 minutes mmm Hot Pocket chicken, it's nice and the brown color smells very buttery.

It actually looks like the bottom puff pastry absorbed some of that liquid from the chicken, so it's not as cooked as we'd like, but it traps the heat in which I don't like. This is a good way to eat baked chicken breast with salt. this is just salt that was mixed with beaten egg whites to the consistency of wet sand. We'll pack the chicken breast in it and put it in a 400 degree oven for about 40 minutes. At this point, you can definitely see that there is something like that. of more browning around the edges where there is no chicken, so this method is definitely better for a piece of chicken with skin and salt that draws some of the moisture from the outside.

This isn't horrible, it's definitely a little overcooked. and the saving grace of this method may be that the chicken is very well seasoned even if it is dry. On the great outdoor propane grill, you have these grills preheated to medium-high heat and we're just going to prepare the chicken breast. Simply put, the thing about a propane grill is that it's super convenient, you don't have to wait for it to turn on, you tend to have these grill markings that make it look like a TV commercial, but we don't understand the something like even all the caramelization that you can get from a charcoal grill, but it's juicy, it's tender, it's flavorful at the end of the day, it's a chicken breast cooked outside, smoked chicken breast, okay, let's put that breast of chicken right there. and leave it at 225 for an hour and a half to two hours, okay, let's unlock this thing and the chicken indefinitely has gotten a lot darker, it smells like smoked food, you can already tell when you cut into it that it's a little dry. side a little chewy I think this would have been really delicious if it was a larger chicken breast or a bone-in chicken breast cooked this way, it's a little dry on the outside but the flavor is really delicious and smoky, cooked chicken breast cold okay so we've got our charcoal grill on we've got chicken we've got aluminum foil we're going to wrap it some people might call it a hobo packet some people might call it a steamboat but the idea here is we're gonna seal it up and we're putting it directly over the coals so you have direct heat from one side, but then the juices from the chicken steam and create a moist, hot environment that will eventually cook the chicken, it's up to temperature and it's almost cooked. a little bit of browning on the bottom where it was in contact with the calls.

If you were camping, this wouldn't be a horrible way to cook it, but you'll probably want to incorporate some aromatics into the situation. What could be better than cooking chicken? outside a campfire chicken breast cooked Boy Scout style, right above the flames, like you're cooking a marshmallow, flip it like a hot dog, it's like a chicken popsicle, okay, LS stick chicken, it I roasted it over the fire, it actually has some nice color, let me get rid of this stick here, okay, it actually looks nice and juicy, just a little bit of pink there, get that nice band of smoke around the edges, let's see how It tastes like it has a nice smoky, toasted wood flavor.

This may actually be one of the best methods we've done so far. Some takeaways: Boneless, skinless chicken breast will always be at a disadvantage for direct heat cooking methods because it is skinless and boneless. or any type of insulation because chicken breast is super lean, you don't like the super low and slow method, but low is a good way to do it and three chicken breasts will always be a blank canvas, you want a little extra flavor . is applied to it, whether in the form of aromatics and a braising liquid or some type of marinade or clays and that's it, it's almost every way to cook a chicken breast.

Personally, I can't look at another chicken breast for another year or so if you come. If you can think of a better way, you can go ahead and leave it in the comments. I'll find her eventually.