Best way to cook chicken breasts

Fusspot

I live on my own and the only meat I eat regularly is chicken. Apart from this I eat pasta and fish, also soup at times.

My slow cooker has had it and is in the bin. I don't know whether or not to buy a new one as I will be mainly cooking chicken breasts in it.

I find cooking chicken in the slow cooker ensures it is cooked when I get in from work. If I put the oven (I have a mini oven) on when I get home for fresh chicken it would take a while to cook it as I always make sure its cooked really well (I am wary of under cooking chicken). I'm not fussed on frying either.

What is the best way to cook chicken breasts or pieces for one person, which takes less time. Is it worth getting another slow cooker even if just a small one?

Another thought, would I be better buying ready cooked chicken breasts or chicken you can put in the oven from frozen (like Birds Eye).

Livelongandprosper

Fusspot, chicken really isn't so scary

I'm assuming you are looking to buy a pack of say four breasts, wanting to cook them ready to whip out of the freezer another time?

Four four or so I'd do them stove top. When I worked in a kitchen and doing a couple of hundred we used the oven. But it's the same principle.

Put your breasts in a frying pan or saucepan. Cover to the top with cold water. Add salt, pepper , bay leafs (not compulsory) cover with a lid or foil and slowly bring to a simmer.

With four you will tell they are done as the pan will be fill of solid white bits. Takes around 20 mins depending on your simmer. To test, take one out and make a small cut through the thickest part. No pink juices, it's cooked

Once cooked they last for 3 days ( professional kitchen , up to five at home) Or freeze them till you need them

I know how wary you are of chicken, which it understandable. Please please do think about buying a meat themonitor, they are cheap and will really help you when it comes to deciding if chicken is cooked properly

JIL

I often flatten chicken breasts out and put them on the griddle pan, a little bit of oil or butter and some flavourings as the mood takes. I do always cut them down the middle to make sure they are cooked.

rach_k

Why not invest a few pounds in a meat thermometer? Then, you can cook chicken in whatever way you find they taste best without worrying.

homerdog

I butterfly mine and then pop them in the griddle pan, half the thickness so cook in half the time, we like them with pasta and sauce, and i often do an extra one to do with salad for packed lunch too - my son (27) will only eat breast and wont have it cut from the whole bird so i use them all the time this way.