Cooking Chicken Episode 1: Baked Chicken 🐔

I love eating chicken—it's high in protein, it's versatile, and it fits my macros. Cooking it is another story. I worry about the chicken being underdone, so I typically overcook it, and it tastes dry and tough.

In an attempt to cook delicious, juicy chicken, I will explore different cooking methods until I find one I can repeat each week for meal prep and for when I cook for other people.

In this episode, I bake chicken breats using an article I found online by Erica Kastner on the Buttered Side Up blog. She does a nice job explaining how to prepare chicken. Here is a link to the article: https://www.butteredsideupblog.com/how-to-bake-boneless-skinless-chicken-breasts/.

I will also add my own ideas. Here we go!

Step 1: Thaw Out the Chicken

If the chicken is frozen, let it thaw in the fridge. In the past, I have cooked meat from frozen, and while it usually turns out okay, my more recent efforts to cook thawed meat have yielded better results.

Today is Saturday, and I pulled the chicken out on Thurday. The chicken was... Using the microwave to defrost is an option; however, my microwave has a tendency to start cooking chicken while defrosting it, so it's not my preference.

Step 2: Preheat the Oven to 425 degrees F

In college, I unlocked the secret to baked chicken, but the secret has been lost now that I've moved apartments multiple times and have had many different ovens. A chef with better talents would have reconfigured, but I am still searching for the perfect way to bake my chicken. Today could be the day! All of that said, in the college oven, I always set the oven to 425 degrees F, so this will be a promising place to start for baking the chicken today.

One more note: wait until the oven is fully preheated to put the chicken in. I have definitely not wait before, and similar to cooking frozen meat, it turns out okay, but it turns out better when you wait. Plus, there are things to do while you wait for the oven to preheat!

Step 3: Pound the Chicken Flat

I want to avoid this step, but too often my chicken overcooks in some spots because I am waiting for it to finish in the middle. Pounding the chicken levels the playing field and helps the chicken cook more evenly.

Slide the chicken breasts into a freezer bag one or two at a time, squeeze the air out of the bag, seal it up, and pound away! I do not have a meat tenderizer, so I typically use the bottom of a sturdy glass jar.

Step 4: Partchment Paper

I like to line baking sheets/pans with parchment paper to help with clean up. When cooking chicken, the juices usually seep through the paper anways, but it prevents the chicken from sticking. Foil is a bit sturdier, but apparently it can change the cooking time for the chicken.

Step 5: Season the Chicken

McCormick Himilayan Pink Salt with Black Pepper and Garlic is my FAVORITE. My boyfriend and I call it "the stuff." It is not called The Stuff in the store. Season with the stuff of your choice on both sides. I usually don't use oil, but sometime lemon is nice too.

Step 6: Cook for 23-30 minutes

I liked the tip in the Buttered Side Up article to start checking the temperature of the chicken at 23 minutes. I pulled each breast out I individually as it was finished, which prevented dryness. After each check I set the timer for 2 to 3 minutes and checked again. But what are we checking for...

Step 7: Meat Thermometer, Stop Just at 165 degrees F

...We are checking the chicken for doneness! Using a meat thermometer is highly recommended. I used to just slice the chicken open to check, but the thermometer is much more accurate, and it reduces the risk of burning yourself while cutting open the chicken in the oven. When the thermometer reads 165 degrees F (thanks Buttered Side Up!) take it out and...

Step 8: Let it Rest!!!

As I learned from the honorable Gordon Ramsey: let the meat rest before cutting into it. I often chuck cooked meals right into the fridge, but it's better to wait a bit before doing so. Sometimes I assemble meals with my chicken in the same day, and other times I put it away to use for later. Either way, let your chicken sit for a bit before cutting or refrigerating. I don't actually know how long to let it rest for, but probably 5 minutes minimum.

The Big Finale

Was it good?

This chicken was good! Not dry, and the seasoning was yummy. 😊

Was it easy?

Mostly. The dethawing, pounding, and amount of times I needed to touch the chicken (to take it out of it's package, put it in a bag to pound, and but it on the baking pan) were not my favorite. I think there are easier ways to prepare chicken out there. However...

Would I do it again?

Yes, I would! I was really happy with how the chicken turned out, the steps are easy to remember, and the clean up was also pretty easy. Thanks again Buttered Side Up blog, and thanks be to God for yummy, protein-rich chicken breast 😋