+
Home Cooking

I'm confused about temperatures and 'doneness' with chicken breasts

J_Tay81 | Aug 16, 201304:51 PM     55

I've been getting back into cooking, this time more seriously since I now live on my own. Tonight, I cooked some bonesless, skinless chicken breasts (unflattened/unpounded) in some olive oil in a skillet on the stove top.

I bought a probe thermometer like what I used for grilling to check how done the meat was (shooting for 165 F). In the thickest part of the meat, I only got to about 140 F, but upon cutting the breasts open at the thick part, the meat is all white, cooked and sort of 'threads' apart as one would expect cooked chicken to do. The exterior was getting a bit beyond golden brown which is why I pulled it off the heat.

But I'm confused: The thermometer says it has a long ways to go but my senses tell me if I had cooked it any longer it would have been like gnawing on a tennis shoe.

Should I have used a mallet to pound down the thicker portions to make the cut more even? Was my heat too high (on an electric range)? Is the chicken indeed cooked thouroughly at this point?

Thanks for your thoughts and advice!

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

More from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

Make Your Blender Clean Itself
CHOW Tip

Make Your Blender Clean Itself

by Chowhound Editors | Do you hate cleaning your blender because you have to take it apart and scrub around those sharp blades...

Lettuce Tell You, Grilled Romaine Is Fantastic
How To

Lettuce Tell You, Grilled Romaine Is Fantastic

by Julie Boor | If you haven't tried it yet, grilled romaine lettuce is surprisingly delicious—here's what you need...

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | A grilled hamburger is always great, but you don't need to take it outside for perfect results. Learn...

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.