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  1. #1
    Registered User VENOMsK8r's Avatar
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    Post the easiest (good tasting) chicken breast recipe

    By easy I mean something you can just put in the oven with some good seasoning and get it juicy or something I can panfry. I also have an electric grill/foreman but the foreman always dries up my chicken breast and kills the flavor.
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  2. #2
    Registered User LiveToEat's Avatar
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    Just stick the whole breast in a pan with olive oil, cover, fry over low heat. Yes, it will take a while, but its worth it. After a while, cut it in half across the grain to see if its done in the middle. When it is, take it out and pour some picante sauce (salsa) over it. Soooooo tender when done correctly, and delicious.
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  3. #3
    Registered User SynK's Avatar
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    I have to say taking 2 minutes to coat the chicken breast in a seasoning isn't so hard and makes such a difference. My personal favourite is cayenne pepper which is also believed to be a thermogenic food helping you burn calories, you could also try cumin,turmeric, italian seasoning, the list could be almost endless.
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  4. #4
    Bulking to 180lb Tamper's Avatar
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    man i cant eat chicken breast anymore. not joking doesnt matter how i cook it 7 months in a row check 6 days a week for 7 god dam months just puts me off. the thought of it makes me sick. i get my protein from meats , veal is in nearly everyone of my meals. BUT when i had a appetite for it i would cut it up into pieces and season it with dijon mustard then pour teriyaki sauce on them and finally sprinkle bacon bits and parmesan cheese on top before baking
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  5. #5
    Osawatomie John Brown StoliFun's Avatar
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    Crockpot shredded chicken breasts. Recipe here.

    Basically, you stick 5 or 6 chicken breasts in a crockpot with a couple cans of rotel or a jar of salsa or something, a packet of taco seasoning (they're like 99 cents at most grocery stores), and let it cook on low for 5 hours or so. The chicken gets super tender and stays moist in all the juices.

    You can use the shredded chicken to make rice bowls, tacos or burritos on whole wheat tortillas, or just have the chicken on the side of some veg or something.
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  6. #6
    Registered User ChrisDe's Avatar
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    season with black pepper, grill it, and add cayenne hot sauce. Chicken breast gets boring after a while tho. I find myself eating legs more often of course removing the skin.
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  7. #7
    The Artful Dodger Virten's Avatar
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    Just season your chicken breasts and bake them when you want to eat them. I usually use texas pete hot sauce along with other spices.
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  8. #8
    Registered User bradknob's Avatar
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    -dip chicken in eggwhites
    - then in sugar free crisp rice cereal, parmasean cheese, garlic powder and pepper mixture
    -bake 350 about 35 min
    -enjoy and try not to cream ur pants.
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  9. #9
    Mrs. BunkMoreland Linzzz's Avatar
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    http://www.marksdailyapple.com/crisp...reamy-avocado/

    YUM!

    and this makes FANTASTIC leftovers.
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  10. #10
    Registered User VENOMsK8r's Avatar
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    Originally Posted by Linzzz View Post
    http://www.marksdailyapple.com/crisp...reamy-avocado/

    YUM!

    and this makes FANTASTIC leftovers.
    anymore ideas guys?
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  11. #11
    big belly. u jelly? Flyin Ryan's Avatar
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    Real quick:

    - Chicken breast
    - Seasoning salt, cayenne pepper, garlic powder, bacon salt, and thyme // oregano.

    Bake on 425 until juices run clear.
    Cut breast to make sure it's cooked through.

    You'll thank me later.
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  12. #12
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    Seasonings
    1. BBQ- 2TBSP splenda .5tsp salt, .5 tsp cumin, 1tsp paprika, .5 tsp red pepper, .5-1 tsp pepper, .5-1tsp garlic powder
    2. Caribbean- 2TBSp splenda, 1TBSP onion flakes, 1TBSP Onion Powder, 2tsp thyme, 2tsp salt, 1 tsp pepper, ¾ tsp nutmeg, ¾ tsp cinnamon
    3. Kansas City- 2 TBSP garlic Powder, 2TBP onion powder, 2TBSp pepper, 1 TBSP salt, 2 TBSP chili Powder, 2TBSP cumin, 2TBSP splenda, 3-4 TBSP paprika, 2tsp cayenne
    4. Creole- 2.5TBSP paprika, 2tsp garlic powder, 1 TBSP alt, 1TBSP onion powder, 1TBSP oregano, 1TBSP thyme, 1TBSP cayenne, 1TBSP pepper
    5. Creole 2- 2TBSP Onion Powder, 2TBSP Garlic Powder, 2TBSP Oregano, 2TBSP Basil, 1TBSP thyme, 1TBSP Pepper, 1 TBSP cayenne, 5TBSP paprika, 3TBSP salt
    6. Taco- 2Tchili powder, .5tsp paprika, 4.5tsp cumin, 2.5tsp onion powder, 2.5tsp garlic powder, 1.25tsp cayenne
    7. Indian- 1 TBSP curry, cimun, all spice, paprika, pepper, ginger, salt
    8. Cajun- 2.5TBSP salt, 1TBSP oregano, 1TBSP Paprika, 1TBSP Cayenne, 1 TBSP pepper
    9. Easy Cajun- basil, oregano, garlic paprika, cayenne, thyme
    10. Jamaican- 1TBSP Garlic, Nutmeg, allspice, clove, thyme
    11. Italian- TBSP of Rosemary, garlic, basil, oregano, sage
    12. African- Cinnamon, turmeric, nutmeg, clove
    13. Mexican- Cumin, cinnamon, chiles, garlic cilantro
    14. Garlic and Ginger- Garlic powder and ginger
    15. Onion and Garlic- Onion powder, garlic powder, and onion or garlic salt
    16. Cayenne pepper, smoked paprika, Italian seasoning
    17. Onion powder and cinnamon
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  13. #13
    Registered User amcarter29's Avatar
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    Have you ever tried using ranch, butter, nacho cheddar or cheddar bacon popcorn seasoning on your chicken? It is amazing and adds nothing to your macros.
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  14. #14
    Registered User Follix's Avatar
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    I marinate it in lemon juice with salt, pepper and other spices 10 hours before cooking.
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  15. #15
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    This comes from a professional chef (myself, I own a restaurant).
    Step 1: To make sure it is tender and holds in its juices you saute it in salty water for around 30 minutes, I recommend half a cup of salt, and garlic salt to add a bit of flavor.
    Step 2: Take a rolling pin and beat it so it is nice and even so it will cook thoroughly.
    Step 3: Take two tablespoons of olive oil and lather it nice and good throughout the whole breast.
    Step 4: Season the breast with salt (kosher or sea works best) and pepper, use extremely generously

    PAN FRY: Stick it on their and let it cook until golden brown on bottom side, then flip. Once even stick a thermometer (or cut it open and see to it that it is nice and white) and make sure it is at least 145 Degrees Fahrenheit. Eat, profit.

    George Foreman Grill: Cook for around 9 minutes or so depending on thickness. Use judgement and cut the breast open to make sure it is white. Eat, profit.

    Real Grill (one temperature only): Turn the grill to around 400-500 degrees Fahrenheit and cook for around 3-5 minutes on each side. Check to make sure the breast is white on inside when done. Eat, profit.

    Two Temperature Grill: Turn one side of the grill on to around 200-300 degrees Fahrenheit and the other to around 400-500 degrees Fahrenheit. Cook mainly on hot side, if breast begins to look dry then put to cool side and cook it slowly.

    Extra: Season with still such as parsley, oregano, etc...

    I guarantee you this is the absolute best way to make tasty chicken breasts.
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  16. #16
    Registered User darkwolf11's Avatar
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    I like to just marinate mines in Honey Mustard and orange juice
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  17. #17
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    Shake 'N Bake. Thin sliced.
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  18. #18
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    The biggest part of having a juicy chicken breast, is not overcooking it. You can season it to your hearts content and over cook it (not a whole lot will dry them out) and it's terrible to eat. Cooking the breast slowing is key, seasoning comes second imo.
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  19. #19
    Registered User broganoff's Avatar
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    Originally Posted by TravelinJhwkFan View Post
    The biggest part of having a juicy chicken breast, is not overcooking it. You can season it to your hearts content and over cook it (not a whole lot will dry them out) and it's terrible to eat. Cooking the breast slowing is key, seasoning comes second imo.
    Agreed, the method matters far more.

    For a thicker breast, 400 F for 20 minutes in the oven is a good standard. I would not recommend pan frying a thicker breast, because by the time you get the middle third cooked, the outer 2 thirds are overcooked. Cutlets are the way to go if you are using a skillet.

    Fast sear on the grill to indirect on the cooler side of the grill also works.

    BTW, strong bump game. Maybe the OP will chime in after almost 10 years and share what he's learned.
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