Bored of plain chicken? Try these tasty ways to cook it
Chicken breast is a staple ingredient for many of us. It is packed with protein, low in fat, and very easy to find in any local supermarket. However, eating it the same way every single day gets boring fast. If you are tired of staring at a dry piece of meat on your plate, it is time to shake up your dinner routine.
You do not need to be a professional chef to make your meals interesting again. There are dozens of simple ways to cook this highly versatile cut of meat. By changing your cooking method, adding a new spice rub, or using a different pan, you can turn a dull dinner into something you actually look forward to eating. Nobody wants to chew on chicken that feels like an old rubber boot.
We have all been there. You open the fridge, see a packet of chicken breasts, and let out a sigh. But dinner should be enjoyable. Trying a new recipe is a great way to break out of a food rut and get the whole family excited about eating at home again.
In this guide, we are going to look at lots of different ways to cook chicken breast. We will cover everything from simple pan-frying to using your slow cooker for maximum tenderness. We will also talk about how to prepare the meat properly, how to store your leftovers safely, and how to guarantee a juicy result every single time.
Important food safety tips to remember
Before we start cooking, we need to talk about food hygiene. Chicken is fantastic, but it must be handled and cooked correctly to keep your family safe from food poisoning.
Never wash raw chicken
Many people think they need to rinse chicken under the tap before cooking it. Please do not do this. The Food Standards Agency strongly advises against washing raw poultry. Rinsing the meat splashes harmful bacteria, such as campylobacter, all over your sink, hands, clothes, and kitchen worktops. Cooking the meat thoroughly is the only way to kill these germs.
Cooking to the right temperature
You can not always tell if a piece of meat is cooked just by looking at it. The best way to check is by using a clean food thermometer. According to the Food Standards Agency guidelines for safe cooking, standard advice is to cook food until it has reached a core temperature of 70°C for 2 minutes. Another safe combination is 75°C for 30 seconds.
Push the tip of the thermometer into the thickest part of the meat to get an accurate reading. The juices should always run clear with no pink meat left inside.
Preparation tricks for the juiciest results
Part of the reason chicken breast gets boring is that it easily dries out. Because it is a lean cut of meat with very little fat, it needs a little bit of care before it hits the heat.
Flatten the meat
Chicken breasts are usually thick at one end and thin at the other. If you cook them like this, the thin end will burn before the thick end is cooked through. Place the chicken between two pieces of baking paper and gently bash the thickest part with a rolling pin or a heavy pan. Making the meat an even thickness means it will cook evenly and stay much juicier.
Try a quick salt brine
Brining sounds like something only fancy restaurants do, but it is actually very simple. Dissolve a tablespoon of salt in a bowl of warm water, then add enough cold water to cool it down. Soak your chicken breasts in this salty water for 20 to 30 minutes before cooking. The salt helps the meat hold onto its natural moisture during the cooking process. Just remember to pat the chicken completely dry with kitchen paper before you cook it.
Pan-frying for a quick and easy meal
Pan-frying is perfect for busy weeknights when you need food on the table in under twenty minutes. The trick to a good pan-fried chicken breast is getting a lovely golden crust on the outside without overcooking the centre.
Slice the breast in half horizontally to make two thinner pieces. This cuts the cooking time in half. Heat a frying pan with a little bit of olive oil over a medium-high heat. Season your meat with salt, pepper, and a teaspoon of paprika for a lovely colour. Lay the meat in the pan and leave it alone for four minutes. Do not poke it or move it around. Flip it over and cook for another three to four minutes until it is cooked through.
You can then slice this hot, juicy meat to go on top of salads or rice. If you want a specific idea, check out this brilliant quick and easy healthy chicken burrito bowl recipe. It uses simple pan-grilled chicken with lots of lovely spices.
Baking in the oven for simple prep
If you hate washing up lots of pots and pans, the oven is your best friend. Baking chicken breasts is a hands-off method that lets you get on with other things while dinner cooks.
To stop the meat drying out in the dry heat of the oven, try wrapping it in foil or baking parchment to make a little parcel. This traps the steam and keeps everything moist. You can add a slice of lemon, a sprig of fresh rosemary, and a tiny knob of butter into the parcel for instant flavour.
Another great oven method is to make a traybake. Chop up some peppers, red onions, and courgettes. Toss them in a roasting tin with some olive oil and place your chicken breasts on top. As the chicken cooks, its juices will drip down and flavour the vegetables.
If you miss going out to restaurants but want to save money, baking is a great way to make a fakeaway. You can easily create a beautiful healthy Peri Peri chicken recipe right in your own oven. It gives you all the bold Portuguese flavours of a Nando’s meal without the hefty price tag.
Using the slow cooker for tender meat
Sometimes you just want comfort food that falls apart with a fork. The slow cooker is the absolute best tool for this. Because you cook the meat low and slow in a bath of liquid, it becomes incredibly tender.
Pop your raw chicken breasts into the slow cooker pot. Add a tin of chopped tomatoes, a chopped onion, two cloves of garlic, and a tablespoon of mild curry powder. Put the lid on and cook on a low setting for six to eight hours. When you get home from work, your kitchen will smell amazing. Take two forks and shred the chicken directly in the sauce.
This pulled chicken is fantastic served over boiled rice, stuffed into jacket potatoes, or piled inside warm pitta bread. It is completely foolproof and saves you standing over a hot stove at the end of a long day.
The magic of the air fryer
Air fryers have taken the UK by storm, and for good reason. They are essentially small, powerful fan ovens that cook food much faster than a standard oven. They are brilliant for cooking chicken breast because they create a crispy outside while locking the juices inside.
For a simple air fryer dinner, cut your chicken into bite-sized chunks. Toss them in a bowl with a little bit of oil, garlic granules, and some dried mixed herbs. Preheat your air fryer for a couple of minutes, then add the chicken. Cook at 190°C for about ten to twelve minutes, giving the basket a good shake halfway through.
You get crispy, flavourful chicken bites that are perfect for dipping into sweet chilli sauce or adding to a simple pasta dish. Because the cooking time is so short, the meat stays delightfully soft.
Grilling on the barbecue
When the weather is nice, there is nothing quite like the smoky flavour of food cooked outdoors over hot coals. Barbecuing chicken breast gives it a wonderful charred edge that you just cannot replicate indoors.
However, cooking poultry on a barbecue can be tricky. It is very easy to burn the outside while the middle stays raw and dangerous. To stop this from happening, the safest method is to cook the chicken in your kitchen oven first. Once it is mostly cooked through, you can take it out to the barbecue for the last five minutes to get that lovely smoky flavour and crispy finish.
Try marinating your meat in a mixture of yoghurt, lemon juice, and ground cumin before grilling. The yoghurt tenderises the meat beautifully and stops it from sticking to the metal grill.
If you are looking for more brilliant ideas, you can browse a huge collection of unofficial Slimming World chicken recipes that cover barbecues, curries, and fakeaways.
Poaching for healthy salads and sandwiches
Poaching is probably the most overlooked way to cook poultry, but it is actually one of the best techniques for meal preparation. Poaching simply means gently simmering the meat in a flavoured liquid.
Place your raw chicken breasts in a saucepan. Add half a chopped onion, a carrot, some peppercorns, and a bay leaf. Cover the meat completely with cold chicken stock or water. Bring the pan to a very gentle simmer. Do not let it boil rapidly, as boiling makes the meat tough. Let it simmer gently for about ten to twelve minutes, then turn the heat off completely. Leave the meat to sit in the hot liquid for another ten minutes to finish cooking.
The result is incredibly soft, white meat that slices perfectly. Poached chicken is the ultimate choice for making healthy chicken salad, filling sandwiches for lunchboxes, or mixing into a hearty bowl of soup.
How to store and reheat your leftover chicken
If you have cooked a big batch of food to save time later in the week, you must store it correctly to avoid an upset stomach.
Safe cooling and storing
According to guidelines from the NHS safe storage of leftover food, you should allow leftover cooked food to cool quickly. You can speed this up by placing your tub of food into a shallow bowl of cold water. Put the cooled food into the fridge ideally within one hour of cooking it. If you keep your leftovers in the fridge, make sure you eat them within 2 days. Do not leave them lingering in the fridge for a week.
Safe reheating
When you want to eat your leftovers hot, you must ensure the meat is completely heated through. Place it in a microwaveable dish and heat it until it is steaming hot all the way to the centre. Stir the food well halfway through heating to make sure there are no cold spots where bacteria can survive. The NHS strictly reminds us to never reheat any food more than once. If you reheat it and do not finish it, you must throw the rest away.
Frequently asked questions about chicken breast
Why is my chicken always dry and chewy?
Dry meat is almost always a result of overcooking. Because the breast has very little fat, leaving it in the pan for even two minutes too long will dry it out. Try using a digital food thermometer to check the temperature. Take the meat off the heat as soon as it reaches a core temperature of 70°C for 2 minutes. Also, always let your meat rest on a plate for five minutes before you slice it. This lets the hot juices settle back into the meat instead of leaking out onto your chopping board.
Can I cook chicken breast straight from frozen?
It is not recommended to cook raw poultry straight from the freezer. Cooking from frozen means the outside will cook and dry out long before the inside is thawed and safe to eat. Always defrost your meat thoroughly in the fridge overnight before you plan to cook it. You will get a much better texture and a safer meal.
Is it safe to eat cold leftover chicken?
Yes, it is perfectly safe to eat cooked chicken cold, directly from the fridge. In fact, it is delicious in salads or sandwiches. Just make sure it was cooled and put into the fridge quickly after it was originally cooked, and ensure you eat it within the two day window recommended by health experts.
What are the best spices to use?
The beauty of this meat is its neutral flavour. It acts like a blank canvas. For a Mexican vibe, mix cumin, coriander, and chilli powder. For an Italian feel, use oregano, basil, and a little garlic powder. For a comforting roast dinner flavour, stick to simple sage, thyme, salt, and black pepper. Do not be afraid to open your spice cupboard and experiment.
Ready to try something new for dinner?
Cooking dinner does not have to be a boring chore, and eating healthy protein does not mean you have to suffer through dry, tasteless food. By trying out different cooking methods like baking, slow cooking, or air frying, you can completely change the texture and flavour of your meals.
Remember to keep safety in mind by using a thermometer and washing your hands often. Take a little extra time to flatten your meat or try a simple salt brine. These tiny steps take just a few minutes but make a massive difference to the final result on your plate.
The next time you pull a packet of chicken out of the fridge, put the usual frying pan away. Try poaching it for a fresh salad, or set up the slow cooker for an easy evening meal. Your tastebuds, and your family, will certainly thank you for it.
