A Little Help – Best Way To Cook Chicken

I need a little help.  I like chicken (white meat, boneless, skinless) and I’ve been cooking it on the stove top, stir frying it in a little olive oil (and adding a little teriyaki sauce when it’s almost done).  But, I’m afraid that this might not be the healthiest way to cook it.  So –

What do you think?  Is this a healthy way to cook chicken?  And, do you have any suggestions for cooking chicken breasts?

I’d like to keep everything super simple and I’d like to cook everything inside – either in the oven or on the stove top.

Thanks in advance!

14 thoughts on “A Little Help – Best Way To Cook Chicken

  1. Baking usually works, but you have to be careful not to over-bake. Because there is no bone or skin, the chicken can dry out. I like to throw a piece of chicken in a ziplock bag with a tablespoon of bread crumbs (one tbsp per chicken breast) and some dried spices, like paprika, and occasionally a 1/2 tbsp of freshly grated parmesan cheese per chicke breast. Then bake it in a 400F degree oven for 20-25 minutes.

    Broiling is also a good way to cook chicken. Try marinating your chicken first (you can make a good one with some fat-free yogurt and various spice blends, or a blend of some olive oil, spices, and garlic and some sort of acid, like a vinegar or fresh citrus juice) to help regain some of the moisture you lose and add a lot of flavour. Then stick it under a preheated broiler for (I think) 8 minutes or so per side.

  2. (That broiling time might be much too long– I found one recipe that says four minutes per side. Experiment! That’s the best way to learn how to cook.)

  3. If you can find a clay baking dish these are fantastic. Once they have been used a few times you won’t have to grease them any more.. they become stick-free
    set oven to 400 degrees
    place your chicken breasts in a baking dish
    squeeze a fresh lime over the top
    sprinkle garlic powder and cilantro over the top
    put them in, and turn oven down to 350
    bake 30 minutes or so.
    Serve with fresh salsa (if you need a recipe for the salsa head on over to my blog! 🙂

    You’ve got a ton of great content on your blog. Would you consider adding your site to the Be Naturally Well community where our readers can find you?

    Here’s the link!

    Many blessings,

  4. Stir frying with a little olive oil is a great option. Add a bunch of veggies to the pan, some herbs and spices, and you’ve got a healthy meal. Cook some brown rice to go with the dish.

    Other options:

    Baking and broiling as others have mentioned.

    Grilling on an indoor grill (i.e. George Foreman). Cut up and serve in whole grain tortillas with salsa and a little bit of low-fat shredded cheese.

    Simmering in low-sodium organic chicken broth with a bunch of veggies, herbs, and spices. Serve with warm, whole grain bread. You’ve got a great stew!

  5. I like the Perdue Perfect Portion pre-seasoned chicken breasts. I bake them, and they taste pretty good. I’ve only tried the Italian version, but I liked it. Pretty moist, and good seasoning. A little more expensive than regular frozen chicken breasts, but you don’t have to remember to marinate it so it’s really simple and good for lazy people like myself. They have some other flavors too:

    Especially good if you’re making food for just one or two people.

  6. I saute in olive oil often, because it’s quick, but I love the enameled dutch ovens (Crueset or one of the knock-offs). It takes more time at 325-350 (crank it up to 425 if you are in a hurry, but it will toughen the meat), but just dump a bunch of whatever you have in the pot with some olive oil, wine, salt, pepper and you are good to go.

    An alternative is foil baking. Same technique, without the investment.

  7. Do you have a slow cooker (crockpot)? Add the chicken, sprinkle with 2 tablespoons (or 1 packet) taco seasoning, add enough water or chicken broth to cover, and cook on high for 4 to 6 hours or low for 8 to 10 hours (though I’ve done up to 12 and it’s been fine). Shred and use in tacos, nachos, enchiladas, salads, etc. It’s easy and effortless, though I do mix a little of the cooking liquid into the shredded chicken for extra flavor. I also use chicken tenders instead of chicken breast so there’s more surface area for the spices to penetrate.

  8. Try baking a couple of chicken breasts in a shallow pan (we use a pie pan lined with tin foil) covered with some of your favorite salsa. About 3/4 cup per breast usually does it. Serve over rice. It’s really quite healthy and is extremely tasty.

    You can mix in just a bit of brown sugar to sweeten it up a little if you think it needs it. About 3/4 to 1 teaspoon per breast.

  9. I can’t believe no one recommended the Forman Grill! I hate babysitting food and it’s super healthy, which is why I use it.

    You can also cook chicken, sans oil, on the stovetop. You just have to be a little more patient and keep the heat on medium-low. Don’t touch or move the chicken until you are ready to flip it and it will get this deliciously rich brown on the bottom.

  10. The Foreman grill or a grill pan is a great option. You can marinate the chicken in some salad dressing (lite if you want) before grilling, or dust the chicken with blackening seasoning before grilling. Then go with salad, rice, whatever. I prefer the grill pan, b/c I also grill vegetables while I’m at it. You could probably do so with the foreman, too.

  11. Caramelizing chicken is always yum – marinate with large pieces of ginger, garlic, and a can of pineapple chunks (with liquid – better if you go fresh!). Dump it all in a pan that you’ve spray coated and cook until brown. You can also bake it, though you won’t get the caramelizing.

    Yogurt is an awesome marinade if you want to bake it – works for fish too (like salmon). I love mango yogurt with some ginger. It helps keep it all moist.

    Salsa works as a good marinade on the stove too, and you only need a small amount of oil (like a spray). Just don’t cook it too hot!

    And you definitely can’t go wrong with curry. Get some good curry spices plus a can of diced tomatoes and an onion. Yum!

  12. I like to toss it in a pan with balsamic vinegar, garlic, onion, mushrooms, tomatoes, and olives. Add the first 3 things with the chicken immediately. The olives can go in any time, but the mushrooms and tomatoes tend to get kinda mushy if you overdo them, so add them last. Cover and cook til done. Don’t even have to defrost the chicken if you don’t want to.

    An interesting marinade is LOTS of paprika (you want it really red), red wine vinegar, dry basil, garlic powder/salt, couple dashes of Maggi seasoning, about a tablespoon of oil, chili oil (optional), peanut sauce, and fish sauce (optional). You can use it for beef, chicken, probably pork, and also makes a pretty good salad dressing.

    I’m also fond of putting chicken, a little water, and some random spice mix (Mrs. Dash, etc.) in a non plastic bowl with a non plastic plate on top, then nuking it for 5-7 minutes. Fairly quick, and again, don’t have to defrost the chicken if you don’t want to.

    And, finally, I concur with the Foreman grill recommendations. Just inherited it, and it’s fantastic for doing fish quickly and probably will be for chicken as well.

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