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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Chicken Breast Cooking Times




Cooking-Boneless-Chicken-Breast      Chicken breasts can be cooked in a number of ways. They have to be thawed out completely if frozen. Marinades and seasoning can be used. They can also be cooked to perfection. If frozen, they can be thawed out in the refrigerator. They must be cooked within 24 hours after thawing out. This method of thawing them out in the fridge leaves little scope for bacteria to attack. More..




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