Teresa, mine come out best when I buy them bone in, and skin on and roast in the oven, being careful not to overcook. The bone and skin helps keep them moist.

I have started cooking chicken breasts in the oven...a la Ina Garten.

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Drizzle generously with olive oil. Sprinkle with a good amount of salt and pepper. Roast for 35 to 40 minutes. Cool, then remove meat and use in recipe.

This method seems to give a better texture and a better flavor than boiling or poaching.

Both suggestions are good if you start with a bone-in skin-on chicken breast, but what I have is a boneless, skinless piece.

Other ideas?

I do the same in the oven with my boneless, skinless chicken breasts. I normally put some garlic in as well as salt and pepper. Cook for 45 - 60 minutes covered.

Kate

I prefer to lightly poach boneless chicken for use in soup, crepes, pot pies and the such.

Place the rinsed breasts in a shallow pan of lightly boiling, simmering actually chicken broth or a combo of water and chicken broth. I like to add a bay leaf, salt and pepper but it isn't necessary when using in a soup. Simmer only until only a wee bit of pink remains , do not over cook.

Tender, juicy and flavourful every time.

I also poach my chicken for salad soup or whatever...
Poach...not Boil....gently simmering and I make a court boullion before...boil some water some celery, onion garlic...herbs...depending on what I am making...and always something slightly acid...lemon peel, few onunces of white wine...vermouth..couple of dashes of white balsamic vinegar...
Then put the chicken breasts as close together as I can in the pan and turn the heat down to a very gentle simmer.
Easier and faster than bone in and skin on...but likely that tastes better....but this way ain't all bad!!
Linda C

Teresa:
I usually Roast a whole Chicken and freeze the breasts,
for soups and other things.
The Chicken flavor seems to be better this way and itis not dry tasting.

Or when I make Chicken soup , I'll cook the whole chicken.

I use just the Thighs for the soup and save the breasts,for other things.
Like Chicken salad , etc.
Lou

If poached chicken is dry it's because you over cooked it.

Well, the soup is made....and the jury is still out. I baked the single BLSL breast in foil seasoned with some s&p. I doctored up the soup a little: didn't call for any salt but needed it, added a little more curry powder and some white pepper. The can of coconut milk may have been too old as it had separated, but it still smelled o.k. so I poured it thru a strainer when adding it to the soup. Also added some heavy cream to give it more body. Not sure if this is a recipe I will repeat. The idea of it seemed better than the results.

Thanks for your help,
Teresa

I thought you meant the question for future use Teresa, so that's why I answered as I did. The only way I've found for boneless, skinless is poaching. Sometimes I poach in boxed broth with some added onion and celery in it. I think the way you did it with foil is just as good, if not better.

Beverly

Teresa: I'll test it for you. With some of your baked goodies.
Lou

Sorry your soup was not all you had hoped for, Teresa.

As always, I am late, but with boneless skinless breasts, I usually poach for use in recipes.

I sometimes season, wrap in foil and bake, but it depends on how much time I have. Poaching is quicker.

Linda

Mom and Dad liked the soup just fine! I liked it better when I added a generous amount of sriracha sauce to my bowl. I think I just expected it to be spicier with both the curry and the chile garlic sauce. The chicken was fine baking it wrapped in foil in the toaster oven, but the next time I think I will poach it.

Teresa

Why not Roast a whole Chicken in the oven ???

A lot cheaper. 4 lb. is about $3.50. You would pay that much if you bought just the breasts.
All the rest is a bonus.
I think the meat is tastier cooked this way.
Lou

You are right, of course, Lou - and I do have 2 whole chickens in the freezer. But this day I only wanted enough chicken breast for the soup and had 4 breasts that needed using soon as they were older than the whole chickens. Besides, the chix breasts were on sale and a good buy, too. I hardly ever buy BLSL breasts, preferring thighs or whole chicken.

I also poach my chicken for using in other recipes.

Quite often I will poach an entire chicken, then pick the meat from the bone and divide it for 3-4 different meals.

I would have loved to try your curry.

BTW, I made Struan yesterday (your recipe) and I used steel cut oats for the soaker. Yum. Gave it a very nice texture.

Teresa:
Way to go !!!!! I don't like to pay top dollar for Breasts
either.
At times I'll buy whole chickens and take the breasts off and freeze them,
for Chicken Cutlets or Fingers.
Then cut the rest into legs or thighs.
The balance goes for Chicken Soup along with some Thighs.

The only other way I like the breast is when it is Roasted and right out of the oven.

I prefer Thighs too.

Now if it were woman ! Censored !!!

Lou
PS:
What is " BLSL "

BSLS= my abbreviation for boneless, skinless chicken breast - which is written "bsls chix brst" on my grocery list.

Teresa

Teresa:
I don't know why I didn't know that! LOL
If it were BSCB, I would have never guessed it.
LOU