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Feb 4, 2010 05:55 PM

Could anyone share a quick, yummy recipe for baked boneless/skinless chicken breasts (if there is such a thing?)

Too cold to grill tonight - want to make a few chicken breast for bf to eat when he gets home - just something to put in a sandwich, etc. Does not need to be glamorous but would like it to be able to hold up in the fridge. Have no idea how to make chicken in the oven without breading!!!


Thank you!!

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  1. It's snowing here and I still grill. If not that, bring a pot of water to a boil, put the chicken in, cover, turn off the heat, ten minutes later, it will be perfectly cooked for good sandwiches.

    11 Replies
    1. re: c oliver

      Um...that's what the boyfriend is for ;) I don't even like to grill myself, forget in the snow, lol! Just boiled chicken? That's a simple and good idea...thanks!

      1. re: lovessushi

        But you turn the heat off, right? It's adapted from a Frugal Gourmet technique from 20 years ago. Very moist.

        1. re: c oliver

          Thanks for pointing out the turning off the heat point...
          I forgot about the Frugal Gourmet!! I use to watch his show when I was a kid :)

          1. re: lovessushi

            Kid? Yikes, I was 40!!!!!!!!!!!!!!!!!

          2. re: c oliver

            Poached chicken is what it really is, and poaching like that (or any other gentle way, like simmering at a bare jiggle for ten minutes) is the only way I know of to turn even supermarket breasts into succulent goodness. You want it JUST not pink, maybe with a faint blush when they come out.

            1. re: Will Owen

              lol c oliver

              Thanks for the info will -

              To both of you - I had always thought poached would mean a strange textured rubbery thing...but I'm willing to try! Thanks-

              1. re: lovessushi

                Any time I want chicken for sandwiches or chicken salad, this is what I go for. BTW, I think Will Owen is pretty old also :)

                  1. re: c oliver

                    Old enough to regard 40 as practically teen-age. Not quite double that, but gaining on it... Doesn't matter. Learning to like chicken breast is an accomplishment best savored when one is old enough to have to eat it!

              2. re: c oliver

                I have a recipe from him where you did that with a whole chicken, let it sit in the hot water for an hour, I think. Then you pulled off all the meat when it'd cooled a bit, cut up scallions to top the pile of meat, added some soy sauce, then poured hot peanut oil over it.

                I think that's a great way to keep plain chicken breast from drying out. I always cook it on the bone for flavor and moisture, then pull it off.

              3. re: lovessushi

                Poached chicken really does make a great salad because it's so tender. I usually poach it according to c's recipe, but instead of water I use chicken stock or water with a touch of Better Than Bouillon added along with some peeled garlic cloves, diced onion, bay leaves, thyme, salt and pepper. Sometimes I add a bit of carrot and celery, too, and bring it to a simmer for a couple of minutes before I add the chicken. It's really flavorful, and I strain the resulting tasty stock for future use. It makes a delicious salad, too.

            2. Poaching is definitely the ticket. No saying that the poaching liquid has to be plain old water either. Use stock instead. Add some herbs and spices.

              Or try poaching a whole chicken (from Frugal Gourmet):

              Fill a 12 quart kettle almost full of water and bring it to a boil. Place 1 whole chicken, about 3 pounds, in the boiling water. The water will stop boiling in just a moment or so. Using wooden spoons so that you do not tear the skin, remove the chicken from the water and place it on a tray. Cover the pot and bring the water back to a boil. Put the chicken back into the pot, cover and turn off the heat. Leave the chicken in the pot and the pot on the burner, but you will need no more heat. The water will be hot enough to cook the bird. After 1 hour the chicken is done. Remove and cool and debone it. Some of the poaching water can be used to cover the meat or use the meat for other chicken dishes that calls for cooked chicken. "

              1 Reply
              1. re: MikeB3542

                I like to add some white wine to my poaching liquid.

              2. My bf makes this for me all the time: pounds chicken breasts on the skin side (even tho they're skinless) to get a uniform thickness, about 1/2 to 3/4 inch, rubs them with a little extra virgin olive oil, seasons with salt, pepper, basil, tarragon, cumin, oregano, garam masala or any combination thereof, rubs, the pan with a little olive oil, heats a non-stick pan over a medium-high heat, make sure pan is hot, then cooks them until they brown on one side, 4-5 minutes on first side, turns them over and covers the pan with a lid, then cooks them for another 4-5, then even turns them over again for another 2-5 minutes. He lets them rest a few minutes, outside of the pan, covered. They are still just faintly pink in the middle, and come out incredibly juicy - one of the rare times i get juicy chicken breasts - I'm always amazed.

                I'm eager to try that poaching method though!

                2 Replies
                1. re: mariacarmen

                  Do you have one of those large oval Crockpots? If so, you can do sous vide at home. If I fill my crockpot with hot tap water and turn it to high, it will soon come to 64C. Then I lift the lid off and spin it 90 degrees and place it back on, so there are open spaces on each side of the lid. On high, with the lid placed like this, my crockpot will maintain 64C.

                  Season a BSCB with S+P. Then place it in a Foodsaver bag with a couple cold butter pats and some fresh herbs on each side. Seal it with the Food Saver (or alternately, suck as much air out of a Ziplock freezer bag as you can). Place it in the crockpot for 60-80 minutes and maintain the temperature as close as you can to 64C. Make sure the internal temp is 64C when you are done.

                  1. re: mariacarmen

                    I agree that the only way to get tender, juicy chicken breasts if pan frying or roasting is to tenderize them by pounding first.

                  2. This is probably way too late but I like to cut chicken breasts into nugget sizes, marinate in a Sriracha, white rice vinegar and ginger, and then coat in egg, dredge with panko and bake to make spicy chicken nuggets.