+
Home Cooking

Chicken breast rubbery inside

Valhallas_Chosen | May 2, 201611:06 AM     6

When I bake chicken breasts, I can't seem to get them to come out how I need to. Their either way too tough, or disgusting and rubbery/slimy on the inside which is even worse. I'm not sure what time/temperature I need to be cooking them at. Normally, I cook them in the oven at 350 degrees for 35 minutes. Sometimes I'll cut them up into small pieces and pan sear them, in which case they turn out better but preparing them like that takes a lot more time. I try to save as much time as possible due to the fact that I'm always on the go and need to make things as efficient as possible. What I was wondering was...is there anything I'm doing wrong as far as the baking that would make the chicken come out slimy and rubbery on the inside? I figure it's undercooking, but I'm not really sure. Should I try to cook on higher heat for less time, or lower heat for longer? Any help is appreciated!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...

13 Perfect Christmas Desserts That Aren't Cookies
Recipe Round-Ups

13 Perfect Christmas Desserts That Aren't Cookies

by Jen Wheeler | Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.