Diced chicken breast makes an ideal ingredient in many weeknight dinners, being light, flavorful, easy to prepare, and versatile.
However, if you find yourself turning to the same chicken breast recipes time after time for inspiration, we have put together our favorite diced chicken breast recipes!
Diced chicken breasts are a quick and delicious way to add protein-packed protein into a variety of meals. Grilling enhances their moist and flavorful textures and can serve as either the main course or added into salads or pasta dishes for extra protein!
For optimal chicken grilling results, the key is using both direct and indirect heat sources. Doing this helps prevent the exterior from burning or drying out before its inside has fully cooked.
Start by brining your chicken for 30 minutes prior to grilling in order to tenderize its meat and absorb enough salt for flavorful results.
Now coat your chicken in olive oil and sprinkle generously with paprika for optimal results. After getting some great sear marks on it, move to a cooler part of the grill so it finishes cooking slowly – this will prevent burning or overdoing its flavors, and ensure all flavors penetrate into its meat.
Before taking it off the grill, use a thermometer to verify the internal temperature of your chicken. Most recipes call for it to reach 165 degrees Fahrenheit, however for optimal results it’s recommended that it reach at least 155.
If the chicken is too thick, pound it to an even thickness before grilling to tenderize and ensure even cooking; this will also keep thinner portions from becoming overdone before thicker pieces have finished cooking.
After grilling chicken, allow it to rest on a plate covered with foil for about 5 minutes before cutting up and serving it. This will help the juices settle into place and stop them leaking out when cutting into it.
Pan-frying is a shallow frying technique used to produce crispy golden crust without submerging chicken breasts in oil completely. Additionally, this approach works well when dealing with delicate fish fillets and vegetables which might otherwise not withstand deep frying’s high temperature environment.
Your best option for pan-frying is a cast iron skillet and oil with a high smoke point; peanut, sunflower seed, safflower, sesame or avocado oils all work well when pan frying.
Seasoned flour is an easy way to give chicken an irresistibly flavorful coating and prevent it from sticking to the pan. For an extra burst of flavor, try mixing in garlic powder, smoked paprika onion powder oregano and salt pepper and cayenne as an additional touch.
Cooking diced chicken breasts depends on their thickness and the heat used; typically smaller pieces will need four to five minutes while larger ones could take seven or nine.
If you are uncertain if your chicken is done, remove its thickest piece and cut in half to test its doneness; its internal temperature should reach 165degF.
Once cooked, allow the chicken to rest for five minutes as per your recipe’s specifications to allow the juices to settle and help ensure moist meat. This will allow your recipe’s essence to shine through!
Pan-fried chicken can be an irresistibly flavorful treat when made with just a few simple ingredients and spices, as it requires minimal fat intake and little time in the kitchen for preparation. To add extra zest to this healthy recipe, melt one tablespoon of butter in your skillet before starting your pan frying process – this will melt and coat each breast as they’re being cooked!
Deep-frying is an ancient cooking technique used to achieve food with a crunchy, golden-brown exterior. This dry heat method utilizes oil/fat instead of boiling or baking and uses less energy overall to complete its task.
Key to successful deep-frying lies in maintaining an appropriate temperature range between 350F-375F (176C-191C). For optimal results, this temperature should range should between 350degF-375degF.
An electronic deep-fry thermometer will allow you to keep an accurate reading on the temperature of the oil during all steps of the deep-frying process, helping ensure consistent temperatures across the board, so as to prevent your chicken from burning while its interior remains undercooked.
Before beginning to fry your chicken breasts, marinate them for at least 30 minutes in a mixture of flour, paprika, salt and pepper before dipping each piece in a flour-cornstarch mix, pressing down to ensure an even coating.
Once your chicken is prepared, heat several inches of oil in a heavy-bottomed saucepan or Dutch oven until it reaches 350degF-375degF (176degC-191degC). Lower your chicken into the hot oil and allow to fry for approximately five minutes per side, or until golden brown.
Crispy Fried Chicken makes for the perfect bite-sized appetizer or side dish, when served with pepper-salt mix or sherry-soy dip! Reheating time: about 15 minutes at 375degF (190degC).
Add more flavor to your fried chicken by using spices like chili powder and garlic powder, then top it off with buttermilk biscuits, mashed potatoes or corn salad – there are endless combinations available! You’ll be amazed how simple and quick it is to make delicious homemade fried chicken dishes like these.
Broiling is a dry-heat cooking technique that utilizes the top element of your oven. This method can be used to quickly prepare thin cuts of meat, poultry, fish and vegetables in cold weather without resorting to grilling or other means.
Thin-cut meats such as chicken breasts, boneless tri-tip, strip steaks and pork tenderloin medallions make excellent candidates for broiling. Fish fillets, shellfish and vegetables may also work.
Broiling food requires keeping an ideal distance between the heating element (called the “broiler pan”) and your food on the bottom rack, for optimal results. To locate this distance in a cold oven, place food directly under its center of rotation while measuring from its outside edges to its interior centers.
Broiling requires constant supervision, especially with thin cuts of meat that could burn or become overly dry if too close to the heat source or not fully cooked through.
To prevent this, preheating your oven before broiling and using a nonstick baking sheet are two simple strategies that will ensure optimal results. Also consider spreading out chicken pieces evenly so they can turn easily under heat.
Combine olive oil, fresh garlic cloves, salt, pepper and herbs to season chicken breasts for optimal results. You can add additional flair by including paprika, cayenne pepper or dried mustard for extra taste!
Once your chicken has been seasoned, carefully arrange it on an un-greased baking tray and broil for 3-5 minutes on each side until internal temperature reaches 165F. Transfer to a plate and allow resting time of at least five minutes before transferring back out for serving.
Baking is a dry heat cooking technique commonly used for creating all sorts of delicious food products ranging from meats and vegetables to desserts made with flour. While often mistakenly called roasting, baking differs significantly in both form and function.
Beef Wellington is an extremely versatile method that can be adapted to all sorts of recipes, including chicken breast. This juicy, tender protein-rich dish makes an excellent addition to a healthy diet plan and adds extra flavor to many other dishes!
Baking can be accomplished with minimal ingredients and expertise; in fact, baking can even be learned by novice cooks with practice! It is one of the easiest cooking techniques and should not be intimidating.
As part of any baking recipe, the key to successful chicken is properly seasoning and slow cooking over low temperatures to preserve moisture and tenderness. Therefore, brushing chicken breasts with butter prior to placing them in the oven is highly recommended for optimal results.
Step one is especially essential if you’re using boneless, skinless chicken breasts; it helps give them a golden-brown crust for added flavor and aroma. Feel free to season them with salt and pepper or your preferred spices prior to baking for even greater results!
Brined chicken can help ensure tender and succulent results when baking it, and this recipe calls for a basic salt water brine, though any type of brine – even homemade – can help ensure its consistency is preserved throughout its entirety. Brine will ensure your bird remains juicy and succulent during all stages of its cook off process.