HOW TO COOK CHICKEN BREAST IN SKILLET RECIPES

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HOW TO COOK CHICKEN BREAST IN THE INSTANT POT | KITCHN



How To Cook Chicken Breast in the Instant Pot | Kitchn image

This method is specifically for plain chicken breast that you can use as meal prep for building salads and grain bowls or for using in recipes that call for cooked chicken.

Provided by Meghan Splawn

Categories     Main dish    Lunch    Dinner    Poultry dish

Total Time 0S

Yield 6

Number Of Ingredients 3

3 pounds fresh or frozen boneless, skinless chicken breasts (about 4 large breasts)
1 teaspoon kosher salt
1 cup low-sodium chicken broth or water

Steps:

  • Arrange the chicken, salt, and water in the electric pressure cooker. Set the Instant Pot’s trivet or a steamer basket inside the insert of a 6-quart or larger Instant Pot or electric pressure cooker. Season the chicken with the salt and set on the trivet. Pour the chicken broth or water over the chicken.
  • For perfectly juicy chicken breast: Cook the chicken on HIGH pressure for 10 minutes and quick release the pressure. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come up to pressure. When the 10-minute cook time is up, do a quick release of the pressure.
  • For shredded chicken: Cook the chicken on HIGH pressure for 15 minutes and natural release for 5 minutes. For chicken that shreds easily with a fork, you’ll need just a few more minutes of cooking and natural release. Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 15 minutes. For fresh chicken, the cooker will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come to pressure. When the 15 minute cook time is up, do a natural release of pressure for 5 minutes before quick releasing any remaining pressure.
  • Release remaining pressure, remove and serve or use for future use. Immediately transfer the chicken to a cutting board. If reserving the cooked chicken for meals throughout the week, store the breasts whole to keep them moist. Chop or shred the chicken as desired for immediate use in other recipes. Reserve the broth for soups and cooking grains.

Nutrition Facts : SaturatedFatContent 0.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.5 g, SugarContent 0.1 g, ServingSize Serves 6, ProteinContent 33.4 g, FatContent 4.0 g, Calories 180 cal, SodiumContent 390.8 mg, FiberContent 0 g, CholesterolContent 0 mg

CHICKEN BREAST - SOUS VIDE RECIPES



Chicken Breast - Sous Vide Recipes image

You wanna know the secret to the moistest, juiciest chicken? Temperature control. The kind of down-to-the-degree control that only sous vide cooking can get you. If there’s one dish that shows the most dramatic difference from traditional cooking methods, it’s chicken breast. Luckily, it’s also one of the easiest dishes to cook, and this guide will show you how to do it step by step.TEMPERATURE AND TIMING CHART FOR CHICKEN BREASTTexture: Very soft and juicy, served hotTemperature: 140ºF / 60ºCTiming: 1.5 to 4 hoursTexture: Tender and juicy, served cold (for cold chicken salad)Temperature: 150F / 66ºCTiming Range: 1 to 4 hoursTexture: Juicy, tender and slightly stringy, served hotTemperature: 150F / 66ºCTiming Range: 1 to 4 hoursTexture: Traditional, juicy, firm and slightly stringy, served hotTemperature: 160F / 71ºCTiming Range: 1 to 4 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 1

Number Of Ingredients 6

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