Cheap and easy way to cook a chicken breast?

I didn’t eat meat for nearly 15 years. Never been much of a cook. But I’m trying to start actually cooking things that don’t go from a box to a microwave.

I’m sure actually cooking the thing isn’t complicated, but I have no idea what to put on it… how long to cook it, etc.
get the george foreman grill. Best grill ever for non-cooks.

Just grill for a few minutes and cut into it to see if its done in the middle.
I guess I’m looking more for how to flavor it.

I know I could just toss it in a pan and cook it, but I’m looking for simple ways to make it taste good too.
I like em with olive oil and rosemary.

You could also buy some of the spice mixes, those are good. This is my favorite:

I use adobo meat/chicken seasoning + Foreman grill = good eatin’.
i chop mine up into pieces (makes me feel like i’m eating more) cuz i’m relatively cheap/poor and have a very small fry pan and no grill….

dash some soy sauce on it some salt and some sesame seed oil (if i have any) and chopped up garlic toss some veggies and fungi

basically your "stir fry".. pretty simple and makes for a quick meal. i find that it cooks faster since they are smaller bits.
When I’m feeling lazy I just put some shake n’ bake on the chicken and cook it for about 30-40 minutes at 400.

Another thing you can do is cut the raw chicken breast up or leave it whole (I cut it up) and let it soak in olive oil and lemon juice; if you have any spices you can put them in at this point. I don’t know the amounts, I just eyeball it, enough olive oil to coat the chicken and the lemon part is up to you, more lemon juice = more lemon taste. It’s really trial and error on that part. Let that soak in the fridge for like 10 minutes then put it in a frying pan and fry it until it’s cooked.

I usually put this cooked chicken in a pita, but I’m you could do whatever you wanted with it. I tastes good on it’s own.
you could make a chicken sandwich, and toast the bread.

get the george foreman grill. Best grill ever for non-cooks.

Just grill for a few minutes and cut into it to see if its done in the middle.

I would suggest getting an indoor grill that isnt George Foreman. One that doesnt close on top, I hate they way Foreman’s cook meat.

I suggest just throwing them into a skillet with vegetable/olive oil and cooking them until light brown on the outside.

I keep cooked chicken breast in the fridge at all times to make sandwiches, put into pasta, and salads. Its a good thing to have.
marinate in creamy caesar bottled dressing, thats always good. I put them in a ziploc and cover, then put in fridge for a couple hours before i want to cook them..lots of good garlic and parm flavor. Italian dressing is good too though

what ive done once is pound the chix breast flat so it cooks more evenly. then put in a bag, and add a pouch of dry mix dressing (the powdered stuff that you use to make either italian or ranch dressing) let it mix around for a couple of hours. then remove, put light oil in pan, place chix in pan, lightly pepper, light dry mustard, and parsley flake. flip and season on the other side.

the taste isnt too over powering, its just right
The best piece of chicken I ever had was at Fultons Crab House… and not because other then the soup and salad at dinner time its the cheapest thing on the menu at like $17… OR, because it was a $17 piece of chicken; but it was just FANTASTIC. Incredibly juicy, totally flavorfull. It was a "free range" bird, but other then that I couldnt tell you what was on it. Wish I knew, anyone here a cook at Disney and want to inform me of the secret? I wont tell anyone… honest!
Just experiment with different spices to see what you like. For instance, I like italian flavors, so when I am in the mood to spice of a chicken easily, I will take a little olive oil (or melted butter) and mix in basil, garlic, oregano, parsley, and a few red pepper flakes, then sautee the chicken in it. The actual mix just depends on my mood
I found "lime pepper" from Sams Club to be an excellent chicken breast seasoning. Just sprinkle a bunch of that on and put the breast in the toaster oven on the broil pan for about 20-25 minutes.
I like Montreal Steak Seasoning on mine. I’ll also do lemon pepper; Italian dressing (marinade season-all; Italian seasonings; etc. My mom told me she uses Fish Fry. I haven’t tried that one yet.
IMO-The biggest reason chicken comes out dry is for three reasons.
1.Over cooked- All meat will still cook for a few minutes when its taken away from heat.
2. Not cooked on a high enough heat at the beggining to lock in juices.
3. Most people dont allow meat to settle and allow the juices to soak back in.
You can season the chicken at the start, but you can end up burning off alot of the flavor and while you can use the leaving in the pan for a good gravy.. I use cleaned or skimmed butter to cook, and that can make for a really high chol. count. I dont have to worry.. but wife does
I like to get a good sear in , if your using a pan, and then season the already seared side. Depending on the chicken size, about 15 -20 mins total.
Fresh lime followed by Sea salt or Kosher salt, and some chili powered ..mmm good!!
Ohh and use cleaned butter!! or olive oil(doesnt smell good though if your burn it)–or whatever cooking oil you like.
Once the chicken is done set on a plate and let it sit for 3-5 minutes.

Time this out to be done about 2 minutes after the chicken is done.
In a side pan cook some onions(about 1/2 cup) till they carmalize(again-cleaned butter-2 tablespoons), add some pine nuts(appx 1 tablespoons and a little bit of Corona(1/4 cup) or white wine(1/4 cup) or if you dont want to use alcohol-chicken broth-this way the sauce is still kind of lighter. Drizzle and scoop some on top of the chicken.. dont cover the chicken though.

light grill
warm up
place on grill
cook
eat

better?

Really?
I find it real simple.. plus, a little side dish and salad..im done in 30 mins.. and usually with left overs for lunch the next day.
I like to bake a bunch of chicken tenderloins in the oven for like 45 min, then I shred them with a fork and throw in a skillet with some taco seasoning. Simmer that for a few minutes just to get them coated and serve into a tortilla with fat free refried beans
ok you like chicken fingers? i do heres how i make them homemade

Ok first you need the chicken boneless and skinless breast. Eggs, whipped to coat the chicken in. Instant mashed potatos.

Cut it up into chicken finger size pieces.

Get your eggs in a dish big enuff to fit the chicken strips in. And a bowl of UNCOOKED INSTANT Mashed potatos , you know the flakes

Dunk the chicken in the egg and then in the potato flakes, and then back into the egg and back into the potato.

Then just deep fry the potato coated chicken.

You can also crush up some corn flakes and use those, i like the potatos better, but the corn flakes are crunchy.
Wrap the chicken in olive oiled saran wrap loosely and pound it w/ a mallet to thin it out. Makes it easier to cook and a bit more tender. fresh ground Rosemary, salt, pepper never fails. Top it off w/ some chicken rice pilaf and some sauted vegies and u got urself a good meal
The Showtime Rotisserie would be a good investment for you. Meat self-flavors inside of it. You could even stuff a whole chicken full of celery, carrots, and onion and go to fucking town, man. I love this thing.

Here’s a recipe for Baked Terriaki Chicken. The sauce is nice and thick, really easy to make and so full of flavour so you’ll want to use it on other cuts of meat as well.

Ingregients:

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • Chicken Breasts (I use boneless, skinless)

Directions:

It really is SO easy but it tastes like you slaved over it!

I didn’t eat meat for nearly 15 years. Never been much of a cook. But I’m trying to start actually cooking things that don’t go from a box to a microwave.

I’m sure actually cooking the thing isn’t complicated, but I have no idea what to put on it… how long to cook it, etc.

I was veg. for a long time. Sux trying to cook meat after a sabbatical. try this…
1 can chix broth
1 cup water
chix breast or two for larger meal
1 1/2 cup mixed veg. frozen works best
1 diced red potato
1 box betty crocker pie crust (cheap) or frozen puff pastry dough (easy to find froz food sect.)
1/2 Onion diced
1 tblsp rosemary
1/2 clove garlic
1 spoonful flour

This meal serves 4 comfortably and freezes well.
Shouldn’t cost more than $10

Combine broth, veg, chix, garlic, onion, rosemary in frying pan boil down until chix is done…sprinkle flour to thicken sauce…put in a pie pan….top with
pie crust…folow box instructions for making 9" crust…bake 450F for 10-16 min. or until brown on top. To make it pretty brush with egg white and sprinkle rosemary on the crust before baking.
We have a couple ways to cook our chicken. One is get some nice white sticky rice, and serve the chicken on the rice. For the chicken mix:
Garlic powder (or fresh minced)
Ginger Power
Soy sauce
Sriracha hot Chili sauce
and some red pepper flake

No set amounts of each, just add to taste.

The other way is balsamic vinerigerette with garlic, fresh ground pepper, salt, and some red pepperflake. MAYBE some basil or oregano.

Both taste fantastic
Just try out different seasonings to see what you like.. A thermometer is a good investment too. Chicken is really the only meat you have to worry about when it comes to undercooking.
So many things.

What I’m doing for dinner tonight is opening some spaghetti sauce, putting it in a baking dish, put some chicken breasts in it, cover with foil, cook for like 25 minutes, remove foil, top with cheese, cook till cheese is melted and you have a really cheap, pretty figure friendly chicken parm knock off.

Typically, I just use one of the mccormick marinades and let the chicken sit in that for about 15 minutes and then grill it up.

If you don’t have time for a marinade, just use Mccormick steak seasoning:

It will make the most bland, flavorless chicken just absolutely pop. If you only have one spice in your cabinet, have this one. I use it on absolutely EVERYTHING.

So many things.

What I’m doing for dinner tonight is opening some spaghetti sauce, putting it in a baking dish, put some chicken breasts in it, cover with foil, cook for like 25 minutes, remove foil, top with cheese, cook till cheese is melted and you have a really cheap, pretty figure friendly chicken parm knock off.

Typically, I just use one of the mccormick marinades and let the chicken sit in that for about 15 minutes and then grill it up.

If you don’t have time for a marinade, just use Mccormick steak seasoning:

It will make the most bland, flavorless chicken just absolutely pop. If you only have one spice in your cabinet, have this one. I use it on absolutely EVERYTHING.

I would recommend making your own based on that, mainly because premade seasonings are LOADED with salt as filler. And making your own you can make it to taste, we have a few "mixes" in giant containers, spices last forever, if you have a Pagan or new age store nearby they sometimes sell bulk spices and herbs MUCH cheaper than the grocery store. Justm ake sure its a reliable source.

For example the place that used to be near us I could buy 1 small thing of oregano for 3-4 bucks. For 1.25 I could get 55-60 grams of dried oregano. but like I said make sure it comes from a reliable source, the palce near us had a food grade wholesaler for the edible stuff and for the fresh stuff it came from their own organic garden. Cheapest stuff ever.

I was veg. for a long time. Sux trying to cook meat after a sabbatical. try this…
1 can chix broth
1 cup water
chix breast or two for larger meal
1 1/2 cup mixed veg. frozen works best
1 diced red potato
1 box betty crocker pie crust (cheap) or frozen puff pastry dough (easy to find froz food sect.)
1/2 Onion diced
1 tblsp rosemary
1/2 clove garlic
1 spoonful flour

This meal serves 4 comfortably and freezes well.
Shouldn’t cost more than $10

Combine broth, veg, chix, garlic, onion, rosemary in frying pan boil down until chix is done…sprinkle flour to thicken sauce…put in a pie pan….top with
pie crust…folow box instructions for making 9" crust…bake 450F for 10-16 min. or until brown on top. To make it pretty brush with egg white and sprinkle rosemary on the crust before baking.

This pot pie is so freekin good.
Marinate in 3 cheese italian dressing for a day, cook on a forman. I’ve probobly never had better tasting chicken then this and its so easy to do.

HEB brand italian dressing, so I guess your SOL if you dont live near one.
– defrost chicken
– 1/2" water in pan
– add whatever you want (salt, pepper, hot sause, butter)
– boil the water until reduces
– DONE! perfect juicy chicken.
does anyone know who to make it mexican style? the way they make it at mexican restuarants and taco trucks are the best! Its shredded and soaked in this red, somewhat spicy stuff. i wish i knew someplace that sells that red stuff or seasoning in a package.
here is another thing you can do:

Sauce (or can be reduced for a glaze)
2 Tbl spoons honey
1 cup orange juice
1 teaspoon marjoram (optional)
2 shallots thinly sliced (optional)

2 chicken breasts (boneless skinless works best, and is healthier for you)

Cooking directions:
mix ingredients for sauce and start to heat.

quickly sear the outside of the chicken on medium high heat in a skillet using the oil of your choice. this should result in a golden color on the outside.

place chicken into sauce and cook on medium low heat until juice runs clear, turning often.
if you want a really simple, juicy recipe, that requires no marinating and will make good left overs than do this:

take a boneless cut of chicken, buy some dried rosemary (youll use it again), bottled lemon juice, or if ur feeling up to it buy some lemons and squeeze them (the bottled lemon juice is far less expensive however) and olive oil

get ur pan hot, throw in equal parts oil and lemon juice, and add a palmful of the dried rosemary (about one tablespoon) then throw the chicken in

there are 2 ways of cooking this: if you have enough liqud that the chicken is submerged, then put the pan on a low heat and put a covr over the top of th pan( a baking sheet or a plate large enough) let it cook untill ready. this is a very primitive yet delicious way of poaching chicken, this is also good because the poaching liquid id reusable if you wanna make this dish again.

the second method requirs only enough liquid to come about half way up on the chickencook the chicken for on each side for equal time until done. you can cook this method at a higher heat. the advantage of this method is you get a delicious sauce out of it too, th liquid the chicken cooked in should have slightly thickened and reduced by the time your chickens done the lemon sauce is wonderful ont eh chicken, however i do reccomend that if you use this method substitute the oil with melted butter, (unsalted so you can control the amount of salt you want).

just remember to salt and pepper the chicken an sauce before you cook!

how you enjoy this simple and (under $20) meal that has reusable ingrediants and is a guarenteed juicy dinner!
If I’m in a hurry, I’ll just boil the chicken, shred it and mix with salsa. Kind of like a chicken salad. I usually roll it up in a tortilla.
take boneless skinless chicken breast, beat with meat pounder.. wooden spoon.. whatever

cut pocket into chicken breast, don’t slice all of the way through, fill pocket with lunchmeat, cheese, etc (you can do a whole clove of garlic and it’ll come out buttery and not all garlic pungent as you’re used to from chopped garlic), but I usually just use a meat, cheese, and some deli mustard

heat pan with light glaze of veggie oil and sear on each side for 45 seconds or so (depends how thick the breast is, remember, by tenderizing it, it’s flattening it some and it will cook faster due to a breakdown in the meat).. I’d say olive oil, but olive oil burns at a lower temp and I don’t like the taste that it leaves from high temp cooking

after searing, put it in a preheated oven dish covered with alum foil (optional) and bake at around 300.. time depends on thickness, how long you left it on the stove, etc

pull it out and let it sit for a few mins, then enjoy

really simple and comes out great… you can season the outside with stuff like rosemary, onion powder, seasoning salt, whatever your preference.. put it on after the searing
I like the Mrs. Dash seasonings (most are saltless). For a quick cook, I’ll brown a boneless, skinless chicken breast and then simmer in chicken broth with spices until done.
When I’m feeling really lazy, I do chicken baked in aluminum foil. Take a thawed breast, wrap loosely in aluminum foil, throw in some sort of seasoning, bake for 20-30 mins. I’ve used simple stuff like just teriyaki or barbecue sauce, or a bit better is like olive oil with garlic and rosemary. Leaves plenty of room for experimentation … did one with sun dried tomatoes and thyme that was really good too.
marinate it in some italian dressing for awhile then cook it.