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Searing Chicken Chicken Breast

chewy boneless chicken breast: undercooked, overcooked, or poor quality?

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chewy boneless chicken breast: undercooked, overcooked, or poor quality?

pollymerase | Nov 13, 2007 07:21 AM

I apologize if this has been discussed recently, I did a quick search and didn't find anything that seemed to fit the topic.

I have almost always had a problem cooking skinless, boneless, chicken breasts--they often come out incredibly rubbery, chewy and stringy. Am I undercooking them? They certainly seem to be cooked all the way through, the inside is hot and doesn't appear raw. Am I overcooking them? They don't seem overly dry and I didn't cook for what seemed like a long time. Could it just be poor meat quality?

I typically have this problem when simply preparing them by cooking them in a pan with a little bit of olive oil to coat the pan. I'm certainly not frying them. I also encountered the same problem back when I had less resources and would use a Foreman grill (college days). I feel like I should be able to prepare a simple pan seared chicken breast by now!

Help!

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