Chicken Breast Cooking Times
Chicken breasts can be cooked in 2 different ways -- through dry heat or moist heat. Dry heat methods are baking, roasting, grilling, sautéing and deep or shallow frying. Use only high heat and cook briefly. Always remember to pound the breasts and make them of uniform thickness.
Microwaving, poaching, baking in parchment, steaming, and slow cooking is how chicken breasts can be cooked by moist heat. Remember to use low heat and cook for a longer duration.
The following are the cooking times required for chicken breasts:
Bone in breasts: 6-8 ozs 5 to 45 minutes
Boneless: 4 ozs 25 to 30 minutes
Bone in breasts: 6-8 ozs 10 to 15 minutes/side
Boneless: 4 ozs 8 to 10 minutes/side
Baked in oven bag: 1 ½ lbs 40 to 45 minutes
Boneless: 3/4 lb 25 to 30 minutes
Brining increases flavor and moistness. Make salt and sugar solution and keep for 1 hour in the refrigerator. Throw away brine and wash chicken. Then any one of the methods below could be used.
- Baking in Parchment: Pre heat oven to 425deg F. Arrange breasts; top with herbs and spices. Make a packet of the parchment. Bake for 15 minutes.
- Poaching: Place in large skillet with 2 cups water and simmer for 15 minutes.
- Microwave: add a cup of buttermilk to the breasts, herbs and spices. Cook for 2 minutes. Rearrange chicken. Cook for 5 minutes more.
- Steaming: In the bottom rack of steamer for 15 minutes.
- Sautéing: Pound breasts. Cook 3 minutes a side over high heat.
- Pressure Cooker: Add sliced onions and lemons and half cup water. Cook for 12 minutes.
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