Our Best Winter Chicken Recipes (2024)

FAQs

How to make chicken breast taste good? ›

A marinade adds both moisture and intense flavor to chicken breast. The longer you marinate, the better. Seal the chicken in your marinade for two to three hours minimum. However, overnight is ideal.

Pat dry, light coat of flour/seasonings, oil pan, and cook on medium heat for about 4-6 minutes a side. Baste with butter or butter/garlic, and let it rest for a few minutes. And do NOT poke or cut the chicken before you're ready to eat it.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

By the six-hour mark, the most tenderizing marinades were the same—orange juice, lemon juice, tomato sauce, and yogurt—with the addition of rice vinegar. The buttermilk-marinated chicken was a bit more tender than before, but still not quite as soft as the others.

Don't settle for dry, boring chicken breasts. One simple ingredient will add flavor and keep them from drying out every time: mayo. You read that correctly, mayonnaise isn't just for sandwiches and macaroni salads. Oh no, it's great for ensuring juicy, tender chicken too.

The 2020-2025 Dietary Guidelines for Americans (DGA) Healthy U.S.-Style Eating Pattern recommends the average person eat 26 ounces of poultry (including chicken) per week. Per day, this would be roughly the same as eating 3.5 ounces of chicken breast.

Chicken breasts must be at room temperature before going in the pan as cold chicken can cook unevenly and tends to be tough. Allow the chicken breast to sit out for 20 minutes. That should do the trick.

Gordon's cooking method for the chicken—trussing it, elevating with a grate, and placing it in the center of the oven—helps ensure even heat circulation for even cooking.

How do restaurants cook chicken so quickly? ›

In those initial gigs, he discovered that when restaurants serve roast chicken, they often par-cook the bird and hold it at a warm temperature until somebody orders it. Only then does it go into a hot oven to finish roasting.

Yes, it is possible to cook a chicken breast without using spices, salt, or oil. One way to do this is to boil or steam the chicken. Another method is to bake it in an oven with a small amount of liquid such as broth, lemon juice, or wine to keep it moist.

Mix softened butter with ginger and garlic to rub all over the chicken. Add onion, garlic cloves, sliced ginger, sliced serrano chiles, and quartered lime to the pan along with some water to create flavorful pan juices. Add some fish sauce to the gravy just before serving.

The smaller the pieces, the crispier and more flavorful they'll taste after cooking. Coat chicken generously with flour. Season with salt and pepper. Heat a nonstick skillet with 1 to 2 spoonfuls of oil, depending on the amount of chicken.