>>21907774
get a thermometer and shoot for 155F next time

>>21907774
Cook for less time. It should be technically "underdone" on the inside when you take it off the heat. Remember the chicken's still cooking while it's resting. Let it rest for like 5 mins or so.

And for the love of fuck DO NOT CUT INTO THE MEAT UNTIL IT'S DONE RESTING. I will find you and I will swap the contents of your fridge with the contents of your freezer if I find out you've been cutting into unrested meat. Got it?

>>21907774
slice them thinner/even and cook to 145 and let it sit a few minutes. Retards cook their meats all the way up to the (((safe temp))) because they think they'll die if they don't. Try thighs, not as lean but easier to not fuck up.

Butterfly them before cooking, numbnuts. That way they can cook evenly.

>>21907774
Literally sear one both sides for 2 minutes then into a 350 oven for 20 minutes. Comes out perfect every time. Dunno how you tards fuck this up

>>21907774
Are you not brining your chicken?

>>21907774
just brine. walla.

>>21907788
This. Just made a stew with chicken and literally added the bits a minute before turning the heat off.

Just put them in seasoned (with bouillon) boiling water for 12mn.

If you're a total poorfag and living in a country like Japan where breasts are much cheaper than thighs, OK. But if you're in the US where thighs are cheaper, why the fuck would you ever choose breast meat?

>>21907774
Cook those whole, 4-5 minutes per side on either stainless steel or cast iron pan, using clarified butter or the oil you want. Remove chicken and put in a little bit of butter with some minced shallots and garlic to pan fry, once cooked through, deglaze the pan with some stock, let the stock reduce until thick enough, pour some lemon Juice and add some fresh parsley. Slice the breast and put the pan sauce on it, done ezpz.

>>21907774
get it with skin on and then cook it skin side down with the lid on the pan for like 20 minutes. you probably have never tried this before, and you'll appreciate it

>>21907838
>why the fuck would you ever choose breast meat?
Well, it's a lot healthier. And if you do it right they're tender, juicy and delicious. OP's just not doing it right yet, but he didn't provide much info, so anons are just taking potshots at whatever he might be doing wrong.
My money's on him not brining it.

>>21907838
If you are a poorfag, you buy the whole chicken and butcher it yourself

>>21907774
2min per side and finish it in the oven at 200C

My foolproof method is coating them in flour, browning, then simmering in a bit of liquid (preferably in stock & lemon juice) until they reach just below temp. Juicy every time.

>>21907774
>Attempt #17
op, i'm going to help you.
i know this is gonna sound crazy, but it's literally never failed.

>turn burner on just below medium
>oil frying pan (either by using butter or cooking spray)
>place chicken in frying pan
>cover pan with lid
>flip chicken after 12-15 mins.
>place lid back on pan
>cook until done

that's literally it.
just cover the pan.
if you're gonna bake/roast it in the oven, cover it with foil.

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The simple answer is that you need to "undercook" it and let it finish on the plate

If you neckbeards took chicken half as seriously as you seem to take steak, you'd be making michelin-tier chicken overnight

Why does this board suck so hard at food?

>>21907779
shooting 155 faggots seems a little extreme and gay

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>>21907815
>>21907821
This, you have to brine chicken breast or it will be dry even if it's not overcooked. If it's brined, it will still be juicy even if slightly overcooked. But like other anons said, take it off the heat before the recommended 160F. Take it off at 145 and the carryover cooking will take it to 150 which is hot enough to pasteurize it in less than 3 minutes. And like another anon said, you should rest it for 5 minutes before cutting anyway.

>>21907875
>Well, it's a lot healthier
Fuck off fag, like you are the picture of health where your shitass chicken breasts make all the difference. Skin-on thighs have higher protein to fat ratio than 85% ground beef, there's literally nothing wrong with them. They are not unhealthy in any way.

>>21907774
split the breast and dry brine, cook to 150F
I know it's youtube core but it does work good

alternative: sous vide it to 140F but the pink flesh will scare people

>>21907838
I don't know what's going on right now but breast has actually gotten very cheap, I keep seeing deals on it where boneless breast is the same price as bone-in thighs, so I have been eating them for the first time in a while

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>>21907838
I buy whole chickens and break them down into breasts, thigh, legs and the cook the carcass down into stock each week.

>>21909502
I find a 165F sous vide for chicken breast to be the best for a normal chicken color/consistency and still being very juicy. Med rare chicken is just too weird and mushy for me even though I know it is safe.

>>21907838
>>21909503
Wings got expensive so restaurants started using thighs which drove up the price of thighs so now breasts are actually the cheapest poultry that isn't whole birds.

This shit was solved by people that could barely smash two rocks together so I don't know what's wrong with OP. Low and slow, marinade, tenderize, velvet, etc., there are tons of options.

>>21909502
>alternative: sous vide it to 140F but the pink flesh will scare people
I fell for this meme before, the chicken ends up with this disgusting jelly-like texture, like my teeth are bursting little water balloons.

>>21907774
>Buy gas bbq
>Salt, pepper and add bbq sauce to chicken
>Cook chicken on BBQ at lowest heat setting, flipping every 5-7 minutes. Remove when over 165 F.
>(Optional, add more bbq sauce as needed)

It's not fucking rocket science.

>>21911768
Are we friends now? I did sous-vide fried chicken and it was basically crispy chicken sushi and I immediately realized I had gone too far

>>21907774
I tend to pound thinner (until all the same thickness, not TOO thin), perforate, then brine for 2-3 hours. Pat dry, then grill to 155°. Thermometer is a must.

>>21907774
Get a meat thermometer.
Thermopop is a good budget one. But I would suggest a probe that can connect to your phone.

It’s easy OP. Heat a skillet with butter over medium heat, and cook the chicken for three minutes on each side. Then put it in the oven at 325-350 Fahrenheit for 10-15 minutes, depending on chicken size. Juicy chicken every time.

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>>21907774

Stop buying shit boneless, skinless chicken breasts like a mommy blog housewife.

Buy them with skin on, bones, brown skin down in a pan with good quality butter after drying and salt pepper rub. roast skin up at 400f for like 10 minutes then drop oven to 350 and roast another 25-30, make a pan sauce with dry either white wine, lemon, thyme, and capers if you want to go nuts.

Bonus- you can make soup with the mirepoix tomorrow.

Considering how terrible you are at this and that it's thread #17, switch to bone in, skin on thighs. If these come out dry, you're beyond hope.

>>21912434
Same idea

>>21907774
Doesn’t even look cooked>>21907779

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>>21907774
Naw, it's really easy to do. If you're pan frying chicken breast either smash it flat with your meat smasher or if you want big hunks of chicken sear it on all sides, remove it, add in some aromatics and then steam it all in white wine at medium heat with the lid on.

Then remove them again and make a pan sauce with some cream or sherry and butter and add them back.

>>21912481
Stores don't even sell anything else now.