Additional Coverage:
- I cooked chicken breasts 4 different ways, and the impressive results changed the way I’ll prepare meat moving forward (businessinsider.com)
Local Foodie Dishes on the Best Way to Cook Chicken Breasts – The Results Might Surprise You!
As a committed omnivore and a big fan of protein, chicken breasts are a regular feature on my dinner plate. Done right, they’re a culinary delight; done wrong, they can be as rubbery as an old shoe. That’s why I embarked on a mission to find the easiest, most consistently delicious way to prepare this kitchen staple using various common appliances.
My experiment involved four popular cooking methods: poaching on the stovetop, baking in the oven, pan-frying, and, believe it or not, microwaving. The goal? To compare flavor, texture, and overall convenience.
Roasting in the Oven: A Simple, Flavorful Winner
First up was oven-roasting, a method I often use for stuffed chicken. For this test, I opted for a plain breast. I preheated my oven to 390 degrees Fahrenheit, gave a small baking tray a quick spritz of cooking spray, and seasoned the chicken with olive oil, salt, pepper, and a touch of smoked paprika.
After 20 minutes, the chicken was perfectly cooked, with clear juices and a lovely golden-brown exterior. A quick rest before slicing ensured it stayed juicy.
The verdict? Excellent texture and flavor – a true winner in terms of taste and ease.
Pan-Frying: More Attention, More Charred Goodness
Next, I turned to the pan. I heated olive oil over a relatively high flame, seasoned the chicken similarly to the baked version, and seared each side for two to three minutes. I then lowered the heat, covered the pan, and continued cooking, turning the breast regularly for evenness.
It took about 15 minutes to cook through, a little longer than expected, but safety first! After a few minutes of resting, the results were impressive.
The high-temperature sear created a delicious, almost charred flavor on the exterior, while the inside remained wonderfully juicy. It was quite similar to the oven-baked version but with a distinct, more intense browned crust.
Microwaving Chicken: A Shockingly Speedy Success
Now, for the wildcard: the microwave. I’d never tried cooking chicken this way and, frankly, didn’t have high hopes.
I placed a seasoned chicken breast in a glass dish, added water to cover about a third of the chicken, and loosely covered it with parchment paper. Five minutes in the microwave, and to my utter astonishment, it was completely cooked!
While it didn’t boast the rich flavor of the baked or pan-fried chicken, it was incredibly moist and shredded effortlessly. The speed and surprising quality of the results left me genuinely impressed.
Poaching: Easy, But Lacking in Flavor
Finally, I tackled poaching. I brought a pot of salted water to a boil, added the chicken, covered it, and let it simmer for about 15 minutes. No other seasoning was added, though I noted that using stock instead of water might enhance the flavor next time.
The poached chicken, while not the most visually appealing, was thoroughly cooked and nearly impossible to overcook. It was, however, quite bland on its own. While it wouldn’t be my first choice for a standalone meal, its shreddability makes it perfect for dishes like fajitas, curries, or pasta where other flavors take center stage.
The Unexpected Verdict: The Microwave Takes the Crown for Shredded Chicken!
Before this experiment, poaching was my go-to for shredded chicken. But this test was a game-changer.
The microwave not only achieved the same moist, tender result as poaching but did it in significantly less time. My husband was just as surprised by the microwave’s performance as I was!
While I’ll definitely stick to roasting and pan-frying for dishes where flavor and texture are paramount, the next time I need perfectly cooked, easily shreddable chicken, my microwave will be getting a workout. Who knew this everyday appliance held such a culinary secret?