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I had a simple, but very tender, boneless, skinless chicken dish at a restaurant and wished I could make something similar. I seem to have bad luck baking chicken. Does anyone have a recipe for a baked boneless chicken dish that leaves the chicken tender? Thanks for any help.
Crock pot recipes will definitely tenderize the chicken. Or, use a marinade & then cook them. Was the chicken at the restaurant plain, have a sauce, cooked & served w/noodles or dumplings - was it grilled, baked, fried, poached, cooked in a casserole? We like beer-can chicken...after about 1 1/4 to 1 1/2 hour on the grill (mounted on a can of beer)....that turns out moist & tender, but I doubt that's what you're looking for.
It was just cooked with some herbs on it, no sauce. I think it was baked since there were no grill marks on it. It definitely wasn't fried. I am not necessarily looking for the same recipe that I had, just any chicken recipe I can cook in the oven that doesn't try out. I've tried marinating and it often does make the inside tender, but I seem to dry it out on the outside. Maybe instead of a recipe, I just need a tip on how to cook chicken. Thanks so much for the reply.
You can use boneless chicken pieces for this - but I usually don't. It can also be finished in the crock pot. I guarantee it's nice and tender!
1 whole chicken – cut-up – or your favorite chicken partsplain flour - for flouring chicken - and gravysalt (not too much)pepper (freshly ground)paprika (dash)
You can add your favorite seasonings if you wish, e.g. seasoning salt, etc.Good vegetable oil, e.g. canola, peanutCan of cream of chicken soup1 chicken bouillon cubewater and milk to add to gravy (Have water in pitcher ready to use)
I generally rinse out the chicken soup can w/ water and/or milk –
fill the can up and stir to “rinse” soup out. Do add milk – at least
about a can (amt.) as it adds some richness to the gravy. Rinse chicken in cool water and dredge in seasoned flour
(can add your own seasonings to taste) and lay out on plate
or rack to rest and allow flour to adhere to chicken. Heat oil
(about 2 inches) in large skillet to aprox. 350 degrees.
Brown chicken, turning once. The pieces do not have to be fully cooked,
just beautifully golden brown. Remove chicken from oil to paper towel
lined platter. Pour most of oil into a storage container, leaving just enough
(2 or 3 Tbs.) in skillet to make a proper roux. Leave crusty bits and dregs
in skillet also. Add about 1/4 to 1/3 cup of flour (I always use the leftover
dredging flour as it is already seasoned) or enough to mix with the remaining drippings in skillet over medium heat.
Stir and watch the flour carefully, as you do not want it to brown too much,
or burn. Have your additional water ready to pour in after the flour is cooked
and thick. Keep stirring (preferably with a large fork or flat whisk) until there
are no lumps and all is incorporated. Then add your cream of chicken soup.
Pour some milk in the can, setting aside, and continue stirring
(and adding milk) until your gravy is the proper consistency.
You can always add more water or milk. You want it (gravy) to be
rather thin – not watery, though, – as the mixture will thicken when
you add the chicken back into the gravy.
Add your bouillon cube at this time, stirring (and tasting) all the while.
When the gravy tastes and looks like you want it to – return your chops
to the skillet w/ gravy. Cover and simmer until chops are very tender –
if you want to cook the chicken on top of the stove.
Most of the time – I place the chicken in an oblong casserole dish –
pour the gravy over the chicken (making sure it’s not too thick
(it will thicken as it bakes). You can refrigerate it (covered) at this point
but make sure when you bake it if it’s been refrigerated that you
Bake chicken in a covered casserole dish (you can use foil)
Thanks for that recipe. We would eat it with rice too. It sounds pretty easy. I hope you already had that on your computer because that's a lot of typing. I put it in my file. Thank you!
Thank you. I'm sure it would take less than an hour with boneless chicken. Sounds great.
I know people have made this recipe and loved it. The chicken came out tmoist and ender (they used Perdue chicken).
Pineapple Chicken Bake
Thanks. That looks good and easy!
I use an Italian Fried Chicken recipe that is really good. Mix equal parts of flour and parmesan cheese, add 1 teaspoon dried Basil and 1/4 teaspoon nutmeg and salt and pepper to taste. I like to use chicken tenders or equal sized portions of boneless skinless chicken breasts. Dip the chicken in buttermilk and then roll in the dry mixture. Use 3-4 tablespoons of Olive oil in a skillet on medium heat. Brown each side of chicken then lower heat and turn occasionly. I usually put the lid on my skillet after browning both sides and this helps to keep the chicken moist.
My DH really likes this method for chicken as he doesn't really care that much for chicken. The tenders really cook quickly and are tender. Using the buttermilk adds flavor as well as providing a surface to get a complete coating. I usually put all of the dry ingredients in a plastic bag and shake the pieces to cover. This allows for a quick clean up!!
Brining makes a chicken tender, regardless of what you do to it after. I buy Tyson Boneless Skinless chicken breasts, resturant portions, in a 10lb bag at Sam's club. Those babies are tender no matter what. I can throw them on a cookie sheet or on the grill - frozen- and they still come out fork tender.
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there was a chicken recipe that i just tried in the 2002 taste of Home annual recipe book. It was called baked garlic chicken. My family really liked it. It was made with savory herb with garlic soup mix, so it has a little garlic in it. my family loves spices, especially garlic. If you would like it I can put it on my next message. I am new to this group. I love taste of home cookbooks.
Thanks for the other replies! If you happen to see this, dmomof3, and would like to post that recipe, I'd love it. Thanks.
This is a vry easy and really dellicious recipe posted by Nancy NJ that I have made many times.
For the past year or so I've found the frozen boneless, skinless IQF (indiviually quick frozen)breast to be tough no matter how they are fixed. I've quit buying them. I will buy chicken tenders or non frozen boneless skinless breasts.
That being said, I've found over cooking them really makes them tough.
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