7 Tips for Juicy Chicken Every Time from Allrecipes.com

I feel like a novice when it comes to cooking chicken since I haven't cooked it for almost a decade (due to discovering Isaac's chicken allergy). Hooray, hooray! His OIT treatment for eggs made his chicken allergy go away! So now, I'm trying to remember the best ways to cook chicken! I found a video from Allrecipes.com and wrote the instructions down below.

RESTAURANT STYLE CHICKEN

1. Preheat your oven to 375°F (190°C).

2. Generously season the chicken breasts on both sides.

3. Heat an oven-proof skillet over stovetop heat with a small amount of oil until hot to ensure proper caramelization.

4. Add the chicken breasts seasoned side down to the pan, then season the top side. Cook until the edges begin to turn opaque and the chicken releases easily from the pan (if it sticks, it needs more time before flipping).

5. Pour in a ⅓ cup of water, chicken broth, or dry white wine.

6. Turn off the stove burner and transfer the skillet directly into the oven.

7. Bake for 15–20 minutes (depending on thickness) until steam cooks the chicken evenly and rich pan juices accumulate at the bottom. Verify an internal temperature of 165°F (74°C) using a meat thermometer.

8. Transfer the chicken to a plate or cutting board and let it rest for 5–10 minutes.

9. Slice against the grain for maximum tenderness.

STOVE TOP STYLE CHICKEN

1. Heat a skillet over medium-high heat with a coat of cooking oil (leave uncovered).

2. Season the chicken breasts and sear in the pan for 5 minutes without disturbing.

3. Flip the chicken breasts over.

4. Add 1 cup of liquid (water, chicken broth, or wine) to the skillet.

5. Cover the pan with a lid and cook for 2–4 minutes (2 minutes for a thin-bottomed pan, or up to 4 minutes for a heavy skillet).

6. Remove the pan from the heat source and let it sit covered for 15 minutes to allow residual heat to gently finish cooking the chicken.

7. Remove the chicken from the pan and let it rest for 5–10 minutes.

8. Slice against the grain before serving.

AIR FRYER CHICKEN

1. Coat the chicken breasts thoroughly with olive oil.

2. Season evenly (e.g., lemon pepper, Cajun seasoning, or paprika) and let rest for 3–5 minutes.

3. Preheat your air fryer to 375°F (190°C) and coat the basket with nonstick cooking spray.

4. Place the chicken in the basket and air-fry for 16–18 minutes, flipping halfway through.

5. Transfer the chicken to a cutting board and let it rest for 5–10 minutes.

6. Slice against the grain.

CHICKEN ON THE GRILL

1. Place the chicken breast between two sheets of parchment paper or plastic wrap on a cutting board, then use a mallet or rolling pin to pound it to an even thickness.

2. Marinate in a resealable plastic bag. Aim for a balance of four key elements: seasoning/flavor, acid (lemon juice or vinegar), fat (olive oil or mayonnaise), and a touch of sweetness (honey or brown sugar).

3. Sear on a preheated hot grill to build a crust, turning and reducing heat as needed to cook through evenly.

4. Rest the chicken for 5–10 minutes before slicing.

5. Slice against the grain.

OVEN METHOD (Ideal for recipes requiring cooked chicken)

1. Arrange chicken breasts in a single layer in a baking dish.

2. Season with salt, pepper, and desired spices (such as garlic powder and onion powder).

3. Cover the dish tightly with aluminum foil.

4. Bake at 325°F (165°C) for 50–60 minutes, or until internal temperature reaches 165°F (74°C).

5. Let rest for 5–10 minutes.

6. Slice against the grain or dice as needed.

CROCK POT METHOD (Ideal for shredded chicken)

1. Season chicken breasts with desired spices.

2. Place the chicken breasts into the slow cooker.

3. Pour in ½ cup of liquid or sauce of your choice.

4. Cover and cook on LOW for 4–4½ hours or HIGH for 2–2½ hours.

5. Allow the chicken to rest for 5–10 minutes.

6. Shred or slice against the grain.

7. Return the chicken to the pot to reabsorb all accumulated cooking juices.

POACHED METHOD (Best for slicing, dicing, or shredding)

1. Fill a stockpot with enough water to submerge the chicken by 1–2 inches.

2. Aromatize the water with onion, celery, carrots, garlic, salt, pepper, and optional chicken broth base.

3. Bring the seasoned liquid to a boil to infuse flavors.

4. Gently lower chicken breasts into the boiling liquid.

5. Return to a boil, then immediately cover with a tight lid, remove from heat, and let steep undisturbed for 15 minutes.

6. Remove from liquid and rest for 5–10 minutes.

7. Slice against the grain, dice, or shred as desired.

Seasoning Recommendation

The seasoning ratios below are ideal for 2–3 chicken breasts. If you prefer not to measure, you can sprinkle the spices directly onto the chicken, using these proportions as a guide to adjust to taste.

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp oregano

• 1/4 tsp basil

• 1/4 tsp pepper

Sivan's Chicken & Carrot Curry Rice Dinner with Cabbage Slaw

I found this on sivanskitchen.com. Unfortunately, when I made the rice as directed, it took a good 80 minutes to cook all the way through. I'm writing this recipe here to remind me to use the rice cooker next time. Quite honestly, this recipe is mind-blowingly, out of this world delicious! Try it! The cabbage slaw is divine. All the flavors blend so well. This recipe serves 4.

INGREDIENTS

Chicken Thighs

• About 2 lbs boneless, skinless chicken thighs
• 3 tbsp oil
• 2 tsp salt
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp black pepper

Carrot Curry Rice

• 2 cups basmati rice, washed and drained
• 1 carrot, peeled and grated
• 2 tsp salt
• 2 tsp curry powder
• 1 tsp turmeric
• 4 cups chicken stock (or water)

Cabbage Slaw

• 1/2 purple cabbage, thinly sliced
• 405 green onions, finely chopped
• 1/2 bunch cilantro, finely choped
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 2 tsp salt
• 1 tbsp sugar

DIRECTIONS

1. Mix chicken with oil and spices until evenly coated. Set aside.
2. Preheat oven to 375°F (190°C).
3. Add rice to rice cooker. Grate carrot over top, add spices and chicken stock, and mix well. Start rice cooker.
4. Place wire rack over aluminum pan and arrange chicken on top. Cover with parchment, then tightly with foil (the parchment prevents direct contact between the foil and food). Seal well to trap the steam.
5. Bake covered for 30 minutes. Bake another 15 minutes until chicken is golden and cooked through. Broil 3–5 minutes for extra color. 
6. For the slaw, combine all ingredients and toss well.
7. Serve chicken whole or sliced over the curry carrot rice with the crunchy slaw. Leftovers are even better the next day! 

Butter Chicken

I found this on alexandracooks.com. Unfortunately, every time I followed her Instapot version, I'd get a burn warning. Her directions for the stovetop version are just as fast and I've embraced that method! Her site says it makes 10 servings (but I always have to double it for my family of 7 because 1 serving to us is usually like a bird's portion).  My family LOVES this recipe!

INGREDIENTS

14 to 15 oz. crushed tomatoes
2 tablespoons curry powder
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 teaspoons kosher salt (I use Diamond Crystal brand)
8 boneless, skinless chicken thighs (3.25 pounds)
1 stick (8 tablespoons | 4 ounces) unsalted butter
¼ cup heavy cream
4 to 8 ounces baby spinach, optional, or chopped fresh cilantro
steamed basmati rice or naan, for serving

DIRECTIONS

1. Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.
2. Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes. 
3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 
4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you. 

Heather's High Protein Taco Cottage Cheese Bowl

INGREDIENTS

Sweet Potatoes

   2 large sweet potatoes, washed and quartered
   Olive oil
   ½ tsp salt
   ½ tsp paprika
   ½ tsp garlic powder

    ½ tsp baking soda (for parboiling) 

Ground Beef OR Ground Turkey

   1 lb grassfed ground beef
   ¾ tsp salt
   1 tsp paprika
   1 tsp chili powder
   1 tsp garlic powder
   1 tsp onion powder

Kale

   Kale, chopped
   Olive oil
   Fresh Lemon Juice
   Salt & pepper to taste

1 large avocado, sliced

16 oz 2% cottage cheese

Crushed red pepper

Mike's Hot Honey

DIRECTIONS

1. Preheat the oven to 400°F with a rack placed in the center of the oven.
2. While the oven preheats, place the quartered sweet potatoes in a large saucepan and cover with water.
3. Bring to a boil over high heat. Add 1/2 teaspoon of baking soda.
4. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
5. Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
6. In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
7. In a small bowl, mix together the salt, paprika and garlic poweder.
8. Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
9. Scatter the sweet potatoes so they don't touch on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.
10. While the potatoes are roasting, sauté the ground beef and seasonings for 5-7 mins until cooked through. 
11. In large bowl, add the kale, juice from one lemon, a drizzle of oil and a little kosher salt and pepper. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
12. Add 1 cup diced sweet potatoes, 4 oz ground beef, ⅓ avocado, kale and ½ cup cottage cheese to your bowl. 

13. Sprinkle with crushed red pepper and drizzle with hot honey. Enjoy!

Serves 4

Heather's Dill Pickle Chicken Salad

INGREDIENTS

2 cups rotisserie chicken breast* or other cooked chicken (300g)
2 hard-boiled eggs chopped (75g)
1 ½ cup celery chopped fine (150g), fennel works too
1 ½ cup dill pickles chopped (200g)
½ cup green onion chopped (60g)
¼ cup sweet relish (60g)
2-3 Tbsp dill chopped (8g)
2 Tbsp low-fat mayo (30g) (can omit if desired)
3 Tbsp non-fat Greek yogurt (45g)
1 Tbsp red wine vinegar (15g)
1 Tbsp mustard (15g)
Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients from chicken to dill.
2. Make a quick dressing by whisking Mayo, Greek yogurt, vinegar, and mustard. Mix dressing in salad and add salt and pepper to taste. 
3. Eat on rice cakes, corn thins, crackers, a bed of spinach … wrapped in lettuce or build a sandwich!