Subscribe Via RSS

Why does baked chicken always come out so dry and chewy? What can I do to make it more appetizing?

I've been using those add-your-own-chicken meals lately. The sides come out great but the chicken sucks. The only good baked chicken recipe I have is for Chicken Divan. Besides that, it tastes better when I fry it.
And I'm talking about chicken breasts. When I do a whole chicken I don't have these problems.

Try marinating the chicken before you cook it. I marinate mine for a full day.
While it's baking, baste the chicken, too.

44 Comments

  • Ellen says:

    Cook it at a lower temperature with liquid in the pan.
    References :

  • forty8karats says:

    My secret is that I cook it frozen….If you are going to marinate it, freeze it with the marinate on it….. Throw it right on the grill or in the oven frozen and cook it 5 to 10 minutes less then you normally would,,,, And one good, easy marinate is Zesty Italian Dressing….. It's delicious and most people always have it in their fridge…..
    References :

  • kajunattitude says:

    I usually cover it with foil (put a few slits) while cooking and keep water at the bottom of the pan. And one thing to remember is to not puncture the chicken before you're ready to cut and serve. Cutting into it, lets the juice run out and leaves an opening for heat, causing your meat to dry out. You might also like to add a little butter, and flip them half way thru.
    References :
    self……..love to cook. & cajuns luv food!!!!!!!!!!!!!!!

  • valleygirl875 says:

    I always had this problem till I found this recipe from Emeril on http://www.foodnetwork.com I made it just as the recipe called for but you can use any part of a cut-up chicken (with the bone in). You can also modify the recipe to suit your own taste. For example, my husband dislikes rosemary so I substituted another herb. Don't let the 40 cloves of garlic and onions fool you, by the time this is cooked you would never know you added that many, they are not overpowering. This recipe is quite delisious and it comes out juicy and moist every time. Oh, at the end when I take the chicken out of the pan, I stir in a little cream to thicken the sauce…YUMMY!!

    40 Cloves of Garlic Luscious Legs Recipe courtesy Emeril Lagasse, 2006

    Recipe Summary
    Difficulty: Easy
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Yield: 6 servings
    User Rating:

    6 chicken leg quarters, thighs and drumsticks connected (about 3 1/2 pounds)
    1 1/2 teaspoons salt
    3/4 teaspoon plus a pinch of freshly ground black pepper
    2 tablespoons olive oil
    2 large onions, sliced
    40 whole garlic cloves, peeled
    1 1/2 tablespoons all-purpose flour
    2 1/2 cups chicken stock
    3 to 4 sprigs fresh rosemary
    2 tablespoons fresh lemon juice
    1/2 teaspoon lemon zest

    Rinse the chicken leg quarters under cool running water and pat dry with paper towels. Season all over with 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper.
    Preheat the oven to 375 degrees F.

    Heat the olive oil in a large ovenproof skillet and, when hot, add the chicken leg quarters and cook until browned on both sides, 10 to 12 minutes. Add the onions and garlic to the skillet and season with 1/4 teaspoon of the remaining salt and a pinch of the black pepper. Cook, stirring occasionally, until the onions have wilted and are lightly golden and the garlic cloves are caramelized slightly, 6 to 8 minutes. Add the flour and stir to combine. Cook, stirring, for 1 to 2 minutes. Add the chicken stock, rosemary and lemon juice to the skillet and season with the remaining salt and pepper. Return the chicken to the skillet and bring to a boil. Sprinkle the chicken with lemon zest. Cover the skillet and transfer to the oven. Cook for 30 minutes, or until chicken legs are cooked through and tender. Serve immediately, with some of the pan juices ladled over all. Serve with Basmati Rice.

    If you are looking for a great recipe for chicken cutlets that come moist, juicy and favorful check out Tyler Florence's recipe for "Chicken Francese" on the same website… Out of this world!
    References :
    http://www.foodnetwork.com

  • Thanx S says:

    put some honey on it.
    References :

  • Bridgette says:

    go to albertsons.
    References :

  • msyungjoc11 says:

    try making it fried chicken
    References :

  • smiddro says:

    This is easy. All you have to do is soak your chicken for an hour before you prepare it. I recommend buttermilk cause it give the chicken a "zingy" flavor.

    Here is a recommendation: soak a whole chicken (cut up of coarse) in 1 cup buttermilk and one cup Texas Pete hot sauce. Then fry or bake.
    References :

  • just lise says:

    3 WHOLE CHICKEN BREASTS (SKINNED, DEBONED AND SPLIT)
    SALT, PEPPER AND PAPRIKA
    6 TBSP. MARGARINE, DIVIDED IN HALF
    1 16OZ. CAN ARTICHOKE HEARTS, DRAINED
    1/2 LB. MUSHROOMS, SLICED
    4 GREEN ONIONS (TOPS ALSO) CHOPPED
    2 TBSP. FLOUR
    1 C. CHICKEN BROTH
    1/2 C. SHERRY (CAN SUBSTITUTE ADD' L BROTH)

    SEASON CHICKEN GENEROUSLY WITH SALT, PEPPER AND PAPRIKA. MELT 1/2 OF MARGARINE IN PAN OVER MEDIUM-HIGH HEAT. ADD CHICKEN; BROWN ON BOTH SIDES. TRANSFER CHICKEN TO 2QT. CASSEROLE DISH; ARRANGE ARTICHOKE HEARTS BETWEEN CHICKEN PIECES. ADD REMAINING MARGARINE TO PAN. ADD MUSHROOMS AND GREEN ONIONS; SAUTE UNTIL TENDER. SPRINKLE FLOUR OVER MUSHROOM MIXTURE. STIR IN CHICKEN BROTH AND SHERRY. COOK, STIRRING CONSTANTLY, FOR 3-5 MINUTES. POUR MIXTURE OVER CHICKEN. BAKE, COVERED, IN 375% OVEN FOR 40 MINUTES. SERVE WITH RICE.
    (The sauce is incredible and keeps the chicken moist.)
    References :

  • Shirley says:

    3 WHOLE CHICKEN BREASTS (SKINNED, DEBONED AND SPLIT)
    SALT, PEPPER AND PAPRIKA
    6 TBSP. MARGARINE, DIVIDED IN HALF
    1 16OZ. CAN ARTICHOKE HEARTS, DRAINED
    1/2 LB. MUSHROOMS, SLICED
    4 GREEN ONIONS (TOPS ALSO) CHOPPED
    2 TBSP. FLOUR
    1 C. CHICKEN BROTH
    1/2 C. SHERRY (CAN SUBSTITUTE ADD' L BROTH)

    SEASON CHICKEN GENEROUSLY WITH SALT, PEPPER AND PAPRIKA. MELT 1/2 OF MARGARINE IN PAN OVER MEDIUM-HIGH HEAT. ADD CHICKEN; BROWN ON BOTH SIDES. TRANSFER CHICKEN TO 2QT. CASSEROLE DISH; ARRANGE ARTICHOKE HEARTS BETWEEN CHICKEN PIECES. ADD REMAINING MARGARINE TO PAN. ADD MUSHROOMS AND GREEN ONIONS; SAUTE UNTIL TENDER. SPRINKLE FLOUR OVER MUSHROOM MIXTURE. STIR IN CHICKEN BROTH AND SHERRY. COOK, STIRRING CONSTANTLY, FOR 3-5 MINUTES. POUR MIXTURE OVER CHICKEN. BAKE, COVERED, IN 375% OVEN FOR 40 MINUTES. SERVE WITH RICE.

    (The sauce is delicious and makes the chicken really tender.)
    References :
    My Mom's church cookbook, I believe.

  • meeeohmyyyy says:

    You are not using enough water. A chicken needs 2 glasses of water to cook. Keep your chicken covered. After cooking for an hour and if there is still water. Turn up the heat and let all the water cook away. Don't forget to uncover the chicken. Will be the tastiest chicken.
    References :
    Myself

  • amlev says:

    Nothing works better than a roasting bag. It cooks quicker and is very moist. Season with what ever you like, salt, pepper to your liking. I even cook my turkey in a roasting bag it has come out to perfection every time. Use your drippings to make a delicious gravy. Yummy.
    References :

  • tom_mayfair says:

    because it lacks water. add water
    References :

  • Mr.Been there says:

    Chill the chicken in your refrigerator for 1 hour before cooking.

    Heat the oven to the specified temperature before inserting the chicken

    Place 3 or 4 large stalks of celery on the bottom of the baking pan. Lay the chicken, breast-side up, on top of the celery.

    Place a sheet of tin-foil over the chicken.

    When cooked, the chicken should be firm and moist.
    References :

  • Sam H says:

    Make sure you are baking the chicken in a covered dish, or atleast wrap foil around the top of your pan. This will prevent the moisture from escaping.
    References :

  • Debby K says:

    Try covering your baking dish. It will seal in the steam and help keep your dish moister
    References :

  • amandalaine says:

    Take chicken breasts, add salt, pepper, and garlic salt to them, then place them in a hot skillet. (Use a little olive oil in the bottom of the pan) Once the chicken has browned on both sides, add water to the pan, (enough so that there’s about an inch of water in the pan), then cover and let simmer for 15-20 minutes. The chicken’s juicy, cooked all the way through, and healthy!

    You can play with the recipe as much as you want. Sometimes I season the chicken with curry powder and chili powder, and serve it with some white rice cooked in coconut milk for a “thai/indian” themed dish. Or, use paprika and chili powder, and serve with spanish rice for a mexican theme. It’s so easy!
    References :

  • quizikin says:

    basting is a good way to add flavor and moisture to your chicken, but it takes time to do so, marinate your chicken in oil, or leave the skin on, if you don't mind the extra fat, leave the skin on and push in a little bit of butter or margarine under the skin!
    References :

  • sexymommy79 says:

    You can boil your chicken and that will be very moist. My fav thing to do is to brown the sides with the seasoning in olive oil and then put it in an oven pan and add some broth (or water) to the bottom of the pan…finishing cooking…sometimes I turn the boiler on for a few minutes to make the top yummy….

    hope this helps.
    References :

  • Robin says:

    That's easy, you're baking it too long on too high of a temperature. Try lowering the oven temp by 25 degrees and keep a close eye on the chicken. Generally about 10 minutes per pound of boneless chicken is the rule for baking. But keep an eye on it non-the less. As soon as the juices run clear, it's done! And it'll be juicy and delicious!
    References :

  • s_violino says:

    I have a good recipe for you,stirr oil,black pepper and starch together put chicken (without bone)on it. Wait for one hour in the refrigerator(maximum one day)Cook in teflon pan.Bon apetito.
    References :

  • grayrussiaboy says:

    I would cover with mayo. before put it in the oven
    References :

  • skittle_luv says:

    well, I stuff a whole chicken with onions, and various citrus fruits, but when you grill chicken breasts on the grill, i put thin slices on lime on top of the chicken. i suppose the same could work for the oven.

    I also do chicken and rice, and the rice is first prepared with a small can of cream of mushroom soup as the liquid and a 1/4cup of a little bit of water, then place the chicken breasts in the rice mixture in a casorole dish in the oven at 350 for about 30 min or until the chicken is done.
    References :

  • giggle_butt says:

    Easy yummy recipe:

    If you have the skin on, take a knife and make a small slit in the skin at the side of the chicken breast. The skin will lift up just enough for you to place about 1/2 a teaspoon of rosemary leaves under the skin. Also, put 1 Tablespoon of real butter under the skin. Salt the chicken as usual. Place about 2 cups of a good orange juice, (the Simply Orange brand is really good,) inside the baking dish along with 2-3 Tablespoons of olive oil. Put the chicken breast down in the orange juice and oil. Cover the chicken with aluminium foil. If it is a whole chicken you can insert 1/2 a pealed orange in the cavity of the chicken. (Don't eat the orange after it is cooked. It could harbor bacteria.) Bake the chicken for about 20 min. Lift the foil. WATCH OUT FOR THE STEAM! Make a small slit in the chicken to check for doneness. If the meat looks translucent then it is not done. Keep baking until you are sure it is done. Check about every 8 minutes.

    A nice light gravy is good on this chicken. If you aren't experienced with making gravy, just buy some in a jar. If you want to make the gravy, use some chicken stock and thicken it. Add a little rosemary and thyme to it; bring to a boil. Drizzle it over the chicken.

    Serve it with orange slices and mashed potatoes. Asparagus or peas are also a good.
    References :

  • JESSICA B says:

    Use some dressing sauces leave on meats overnight then next day when you are ready to cook then you are all set make sure not to overcook it
    References :

  • smiley says:

    You need to keep it tender by continuingly basting it with any marinade of your choice and you need to make sure it's not too close to the direct heat or oven too hot.
    References :

  • Nic says:

    I cover my chicken breasts with boiling water, a bay leaf and a little onion then bake in the oven. This doesnt take long – but make the obvious checks before removing it!

    Sounds yukky i know – but if you want to cook chicken to eat cold, this is the best way. The chicken is moist and somehow retains stacks of flavour.
    References :

  • alstroth says:

    Try Shake & Bake Chicken coating…easy, moist and tasty. Just follow the directions on the box.
    Use a piece of Reynolds foil on the baking sheet for easier clean up too.
    References :

  • BECKBY says:

    Try cooking the chicken(breasts or whole) on top of the stove. Bring it to a boil and then simmer it for hrs., not just until done! You get more flavor and it is never dry.Then you can bake it to brown it and shred it and add to your frozen meal. You can also add a can of white chicken if you like using frozen dinners and canned meat. It is quick and never goes dry.
    References :

  • clrguard1 says:

    Marinate it in good old Italian Dressing from a bottle
    References :

  • ghadoud2004 says:

    Cover it while cooking with foil paper
    References :

  • artisana222 says:

    To cook moist chicken you must leave the skin on. I love to rub the whole chicken (with skin on) with extra virgin olive oil, make small slits in breast and large part of leg and insert small pieces of garlic (about two for each breast and two each leg) then sprinkle with fresh rosemary. Cover with foil and cook on high heat in oven for ten minutes (to kill any lurking salmonella) and reduce heat to low to medium . For last ten minutes remove foil. Cook until a skewer inserted into fat part of legs lets juices run clear. Delicious. You only need to add some green vegetables and however you like your potatoes done to it with maybe halved tomatoes sprinkled with chopped basil and voila you have a really tasty meal without resorting to packet foods! Good luck!
    References :

  • tearsofthemoon00 says:

    Cover the chicken with foil.The last 20 minutes take the foil off so it can brown.
    References :

  • peanuts2804 says:

    Try putting your chicken in the oven with the breast down that way the part you eat is laying in the broth,and have you tried backing it in one of those plastic bags that you see everywhere around thanksgiving,they have them smaller all year around,and don’t cut into your chicken for a couple of minutes after taking it out of the oven it needs time to let the juices go true the meat.
    also one really great trick when your chicken is still red take it out and make a pouch out of aluminum foil put it in there close it up and set it aside the heat that builds up in the pouch will finish it and leave all the juices in the meat and pouch i do this with all the meat pork beef poultry it leaves them super tender and juicy
    References :

  • mcs2pcs says:

    Besides marinating, you may want to check into brining it. Also, since the temperature will actually increase after a bird is cooked, take it out of the oven a few degrees lower than what is recommended on the thermometer. Don't cut into it for 10 or 15 minutes. The juices will stay in this way and it will have reached the proper temperature.
    References :

  • oghma2006 says:

    Bake with the skin on, remove skin when finished.
    References :

  • theyuks says:

    Be sure you're not overcooking it; as the proteins denature and curl up, they squeeze tighter and tighter together until they wring all the moisture out of the meat. I've always cooked pretty much from scratch (except for baking… a little too fiddly for my taste), so I'm not sure what all goes into the add-chicken-and-heat kind of dinner-in-a-box… If it's telling you to add cooked chicken before heating, you should add par-cooked chicken (just barely cooked until not pink); that gives you a little bit more time between raw and shoe leather. If you're talking about just roasting a chicken, moderate the time and temperature to make sure it cooks evenly throughout; start on high heat (like 500F) uncovered to brown the skin nicely, then remove, turn the heat down to 300F, cover the breasts with a sheet of heavy aluminum foil and return to the oven for another 30-35 minutes, depending on the size of the chicken and the efficiency of your oven. If you have a probe thermometer, by all means use it — you want an internal temperature of 161 degrees.

    The recipe I've linked to below is a decent one for broiled chicken, which actually has you butterfly it (cooks a good bit faster that way)
    References :
    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_141,00.html

  • derekjw72927 says:

    Find a soup that is similar to the mix that you use and add a little of it to keep the moisture up. Also you may want to add aluminum foil on top (if you bake it) to hold the moisture in. Good luck.
    References :

  • Nichole C says:

    It's because when you fry food it is "greasy" and "fatty" Lipids are more appetizing, to most any way. Try baking the chicken in a glass dish add chicken broth to it and seasoning (old bays or lawery's) or boil it on the stove top in a a shllow skillet lieu of frying.
    References :

  • gayle s says:

    dip chicken in egg then in breadcrumbs then in egg put oven temp. at 425 for 1/2 hour turn bake another 1/2 hour pre season with salt and peper , very crunchy just like fried chicken
    References :

  • oneidacarpetguy says:

    Get yourself a probe thermometer. Since I got one, chicken and turkey come out delicious and moist. The one I bought has a calculator sized box that you set for the type of meat you're cooking and a wired probe that is about 3' feet long. It cost about $25.

    Great for grilling chicken, too!
    References :

  • chief8166 says:

    Dry means it's overcooked. cut cooking time
    References :

  • Melissa says:

    It is more fattening, but I like to bake it with the skin on. I don't eat the skin, I just use it to make the chicken moist.
    Have you tried marinating the chicken? You don't want to use anything with a lot of salt, because that will dry it out. Also, a trick that I learned, is that if you just sear the chicken in a frying pan on each side, then bake it, it tends to be more juicy.
    References :

  • wlvrne1964 says:

    Try marinating the chicken before you cook it. I marinate mine for a full day.
    While it's baking, baste the chicken, too.
    References :

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Powered by WordPress All Content Copyright © Call Marks Caribbean Cuisine | 407.699.8800 'Eat Healthy. Eat Jamaican Food. Here we only serve da REAL Ting'
Theme created with SpiderWeb Press™.
Proudly using Dynamic Headers by Nicasio WordPress Design