Chicken Any Way

Here’s an easy trick for making the perfect baked chicken breasts every single time. We like to buy chicken breasts in bulk and divide them into single-meal bags for the freezer, but this method works equally well for fresh chicken breasts. Prepping up front will save hours later.

Chicken breasts can be tricky because they vary in thickness from lobe (thickest) to point (thinnest). Unless you pound the crap out of them, you’re going to have a chewy end and a tender end. Nobody needs that mess, so let’s divide and conquer.

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Chicken Any Way

  • Author: Fresh. Out.

Description

The perfect way to make flavorful and juicy chicken breasts every time.


Ingredients

  • Boneless, skinless chicken breasts
  • Quart or gallon sized freezer bags (depending on amount of chicken)
  • Oil of your choice
  • Seasoning of your choice

Instructions

For Trimming and Storage

  1. When trimming and prepping chicken breasts, separate the thick lobe portion from the thinner point portion. The lobe will be shorter, about a third of the breast. However, they will have similar weights once separated.
  2. Divide lobes from points in an entire package of chicken and bag separately. Portion control and cooking ease in one step. Cha-ching!
  3. This works even if you’re grilling or cooking for a crowd. The points will cook faster and be removed from heat earlier. That’s all.
  4. For everyday cooking, divide into single-serving bags (the number of pieces will vary, depending on the size of your family). Add up to two tablespoons of oil and desired seasoning to individual bags (less oil for smaller bags). Push excess air out of bags and seal, then massage to distribute seasoning evenly. Freeze individual bags for later use or marinate (ideally overnight) in fridge.

For Preparing

  1. Preheat oven to 400 degrees F.
  2. Place thawed chicken in a single layer on a pan with a rack, grill pan, or a baking sheet lined with foil. Bake for 20-30 minutes (depending on thickness), checking for firmness or testing with a meat thermometer (160-165 degrees). Remove from oven, place on a plate, and tent with foil. Let rest for about 20 minutes.
  3. Serve or place in an airtight container and refrigerate for quick lunches. Wait to slice until needed.

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