Cooked Chicken for Recipes - Barefoot Contessa Inspired
I always poached chicken when I needed cooked chicken for a recipe, and I never liked the way it came out. I watched Ina's show on the Food Network and tried her method. It resulted in the most moist chicken I've ever had. I used it in chicken noodle soup—YUM! The recipe can be increased or decreased depending on how much cooked chicken you need. I also tried this method on boneless, skinless chicken breasts, baking them for about 35 minutes, and it worked great!
I always poached chicken when I needed cooked chicken for a recipe, and I never liked the way it came out. I watched Ina's show on the Food Network and tried her method. It resulted in the most moist chicken I've ever had. I used it in chicken noodle soup—YUM! The recipe can be increased or decreased depending on how much cooked chicken you need. I also tried this method on boneless, skinless chicken breasts, baking them for about 35 minutes, and it worked great!
- Carbohydrate 0.3402525 g
- Cholesterol 0 mg
- Fat 1.1421149982 g
- Fiber 0.139125 g
- Protein 0.0574875 g
- Saturated Fat 0.160484999751456 g
- Serving Size 1 1 cup (6g)
- Sodium 1744.36349999996 mg
- Sugar 0.2011275 g
- Trans Fat 0.031199999951256 g
- Calories 11 calories
Step-by-step
- Place chicken breasts on a baking sheet with sides (to catch the grease), skin side up.
- Rub olive oil on breasts, sprinkle with salt and pepper.
- Bake at 350° for 45 minutes.
- Cool, then chop or slice to use in your recipes.
My Secret to Perfectly Moist Cooked Chicken
As a busy working mom, time in the kitchen is precious. I'm always on the lookout for quick, easy, and delicious recipes that don't compromise on flavor or nutrition. One of the staples in my repertoire, and a constant source of delicious meals, is perfectly cooked chicken. For years, I struggled with achieving that ideal balance of juicy tenderness. Poaching, my go-to method, consistently left me disappointed with dry, bland results. Then, a culinary epiphany struck while watching one of my favorite chefs – the incomparable Ina Garten.
Ina’s simple yet genius approach to roasting chicken completely transformed my cooking. It's incredibly straightforward, requiring minimal effort yet delivering maximum flavor and moisture. The secret? Roasting the chicken breast skin-side up at a moderate temperature, allowing the fat to render slowly and baste the meat, resulting in incredibly succulent, flavorful chicken. This method is a game-changer, especially when you need cooked chicken as a base for various recipes – soups, salads, casseroles, you name it!
Since adopting Ina's technique, my chicken dishes have reached a whole new level of deliciousness. The method works equally well with both bone-in, skin-on breasts, and even boneless, skinless ones, though cooking time may need adjusting. For boneless, skinless breasts, I’ve found that 35 minutes at 350°F yields perfectly cooked chicken, while bone-in, skin-on breasts take about 45 minutes. The key is to ensure the internal temperature reaches a safe 165°F before removing it from the oven.
The beauty of this method lies not only in its simplicity but also in its versatility. It’s a perfect base for countless dishes. I often use this cooked chicken in my favorite chicken noodle soup, creating a hearty and flavorful broth enhanced by the juicy chicken. It's also fantastic in salads, adding protein and a satisfying texture. The possibilities are endless! I've even experimented with different seasonings and herbs to add unique twists to my chicken, creating everything from a zesty lemon-herb chicken to a flavorful rosemary-garlic chicken. The options are truly limitless. The ease of preparing the chicken means I can spend less time in the kitchen and more time with my family. This recipe is a cornerstone in my busy life, ensuring that I always have delicious, healthy protein ready for whatever culinary adventure awaits.
Beyond the ease and deliciousness, this roasting method also minimizes cleanup. I simply place the chicken breasts on a baking sheet with sides to catch any rendered grease. No complicated pans or multiple steps needed. Once the chicken is cooked and cooled, it's a breeze to chop or slice it for your favorite recipe. It truly is the perfect combination of simplicity, speed, and deliciousness—my go-to method whenever I need perfectly cooked chicken. Give it a try; I'm confident it will become a staple in your kitchen too!
Ingredients:
- 2 chicken breasts, bone-in and skin-on
- 2 teaspoons olive oil
- Salt to taste
- Pepper to taste
Instructions (Summarized):
- Place chicken breasts on a baking sheet, skin side up.
- Rub with olive oil, salt, and pepper.
- Bake at 350°F for 45 minutes (or until internal temperature reaches 165°F).
- Cool completely before chopping or slicing for use in your recipes.
