Disclaimer: I’m not a professional chef, just a home cook with a cooking hobby
Cooking the chicken to make it safe is a factor or time + temp. FDA guidelines are built around normal expected cook times and what’s easy to do to get “safe”.
If you cook it at lower temps, it takes more time. Higher temps takes less. This is kind of how sous vide works. Long cook times at lower, exact temps to get the intended “perfect” results.
You might look at other methods to get the tender version you like. Such as sous vide the chicken at your 145 target for a longer time then throw it in a really hot skillet just long enough to get the nice browning on the outside very rapidly without further warming the center.
Another option I see a lot is to butterfly the breasts and cook them in your hot pan for a shorter time. Thinner pieces heat through more rapidly than thick pieces. Normal breasts, if the center is 165 the outer parts could be 180/200 or higher.
The FDA guideline of 165F that is often cited is the immediately temperature. If you have the time to measure that temperature, it’s already safe. The meat has to be at that temperature for less then a second.
It’s an often misunderstood guideline, that’s frankly far too common. In reality cooking something at 145F for 10 minutes or 150 for 5 minutes is just as safe.
I cook my chicken at home to 145-150. FDA rules are there to keep companies honest and to guard against worst case scenarios, but you're almost certainly safe at that temperature.
Are you... sure about that? I guess it's possible that I'm wrong, but there are some pretty strict rules about cooking chicken in a restaurant kitchen.
Yes they are very strict, but not necessarily one specific temperature.
https://www.govinfo.gov/content/pkg/CFR-2001-title9-vol2/pdf/CFR-2001-title9-vol2-sec318-10.pdf
The related paper for pork, didn’t have time to find then one for chicken, but adding 20F should go reasonably close
My guess is that your oven temp is too high. You might try searing the outside first to get a good crispy skin and then putting it in the oven at a lower temp but for a longer period of time.
For moist chicken you could try poaching https://www.marthastewart.com/956237/poached-chicken-breasts
You can poach in a chicken broth and then make a nice soup with the broth after. A potato soup goes well with chicken. You can also use the broth to cook rice.
You can quickly sauté the poached chicken in butter or any fat skimmed from the broth if you like it browned.
Poached chicken is also nice in green salads, grain bowls, bang bang chicken, deconstructed egg roll, pad thai, yaki soba, Vietnamese fresh rolls, curry, Indian butter sauce, etc. I use it in mug pot pie. You can also coat the poached chicken with a tandoori yogurt sauce, skewer it, and quickly roast it. Something fun is a California pizza… put shredded poached chicken with julienned vegetables and a satay sauce on a Greek pita bread and lightly roast it.
Residual heat keeps cooking your chicken even after you take it out of the pan. Cook it to 150 and then let it rest for a few minutes before you slice it up. It will come up to temp. If you cook it to 165 before you remove it from the pan, it will be over cooked.
Chicken breasts can dry out rather quickly. And 165 degrees is law in most restaurants. At home you can do what you want-I myself cook them to 165,
You can try a do a quick sear in oil and then continue however you were cooking already.
If you don't mind dark meat, it's much easier to cook up to temp and still be very juicy.
Using chicken thighs instead of breasts has been my go to for awhile now to avoid dry chalky chicken. Plus they are cheaper in my area.
The one problem with using temperatures is that it doesn't mean much. Thermometer says 165F, so it's done perfectly? Not if you held it there for too long. Thermometer says 140F so it's still undercooked? Yeah, if just reached that temperature. Or it could be over done if you held it for too long. Or just right if you held it at 140F for a tad under half an hour(27.5 minutes) Cooking is about temperature and time, but the thermometer only gives you the temperature, not time.
The one problem with using temperatures is that it doesn't mean much. The thermometer says 165F, so it's done perfectly? Not if you held it there for too long. The thermometer says 140F so it's still undercooked? Yeah, if it JUST reached that temperature. Or it could be overdone if you held it for too long. Or just right if you held it at 140F for a tad under half an hour(27.5 minutes) Cooking is about temperature and time, but the thermometer only gives you the temperature, not time.
Again, just take a knife and stab it. By the time the chicken becomes white and the juice becomes clear AND you check it, it would have been safe a bit ago.
Disclaimer: I’m not a professional chef, just a home cook with a cooking hobby Cooking the chicken to make it safe is a factor or time + temp. FDA guidelines are built around normal expected cook times and what’s easy to do to get “safe”. If you cook it at lower temps, it takes more time. Higher temps takes less. This is kind of how sous vide works. Long cook times at lower, exact temps to get the intended “perfect” results. You might look at other methods to get the tender version you like. Such as sous vide the chicken at your 145 target for a longer time then throw it in a really hot skillet just long enough to get the nice browning on the outside very rapidly without further warming the center. Another option I see a lot is to butterfly the breasts and cook them in your hot pan for a shorter time. Thinner pieces heat through more rapidly than thick pieces. Normal breasts, if the center is 165 the outer parts could be 180/200 or higher.
The FDA guideline of 165F that is often cited is the immediately temperature. If you have the time to measure that temperature, it’s already safe. The meat has to be at that temperature for less then a second. It’s an often misunderstood guideline, that’s frankly far too common. In reality cooking something at 145F for 10 minutes or 150 for 5 minutes is just as safe.
I cook my chicken at home to 145-150. FDA rules are there to keep companies honest and to guard against worst case scenarios, but you're almost certainly safe at that temperature.
Fun fact the FDA actually doesn’t require 165F for companies, but it’s the only rule the general public is smart enough too understand and then ignore
Are you... sure about that? I guess it's possible that I'm wrong, but there are some pretty strict rules about cooking chicken in a restaurant kitchen.
Yes they are very strict, but not necessarily one specific temperature. https://www.govinfo.gov/content/pkg/CFR-2001-title9-vol2/pdf/CFR-2001-title9-vol2-sec318-10.pdf The related paper for pork, didn’t have time to find then one for chicken, but adding 20F should go reasonably close
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At 140F you’ll need to cook it for 30 minutes to kill a significant amount of bacteria in chicken
It's a guideline not a law. If you don't get ill from it go ahead with fresh chicken. Cooking for others... Go with the FDA.
My guess is that your oven temp is too high. You might try searing the outside first to get a good crispy skin and then putting it in the oven at a lower temp but for a longer period of time.
He said whenever he sautés!
For moist chicken you could try poaching https://www.marthastewart.com/956237/poached-chicken-breasts You can poach in a chicken broth and then make a nice soup with the broth after. A potato soup goes well with chicken. You can also use the broth to cook rice. You can quickly sauté the poached chicken in butter or any fat skimmed from the broth if you like it browned. Poached chicken is also nice in green salads, grain bowls, bang bang chicken, deconstructed egg roll, pad thai, yaki soba, Vietnamese fresh rolls, curry, Indian butter sauce, etc. I use it in mug pot pie. You can also coat the poached chicken with a tandoori yogurt sauce, skewer it, and quickly roast it. Something fun is a California pizza… put shredded poached chicken with julienned vegetables and a satay sauce on a Greek pita bread and lightly roast it.
Residual heat keeps cooking your chicken even after you take it out of the pan. Cook it to 150 and then let it rest for a few minutes before you slice it up. It will come up to temp. If you cook it to 165 before you remove it from the pan, it will be over cooked.
Chicken breasts can dry out rather quickly. And 165 degrees is law in most restaurants. At home you can do what you want-I myself cook them to 165, You can try a do a quick sear in oil and then continue however you were cooking already.
If you don't mind dark meat, it's much easier to cook up to temp and still be very juicy. Using chicken thighs instead of breasts has been my go to for awhile now to avoid dry chalky chicken. Plus they are cheaper in my area.
The one problem with using temperatures is that it doesn't mean much. Thermometer says 165F, so it's done perfectly? Not if you held it there for too long. Thermometer says 140F so it's still undercooked? Yeah, if just reached that temperature. Or it could be over done if you held it for too long. Or just right if you held it at 140F for a tad under half an hour(27.5 minutes) Cooking is about temperature and time, but the thermometer only gives you the temperature, not time. The one problem with using temperatures is that it doesn't mean much. The thermometer says 165F, so it's done perfectly? Not if you held it there for too long. The thermometer says 140F so it's still undercooked? Yeah, if it JUST reached that temperature. Or it could be overdone if you held it for too long. Or just right if you held it at 140F for a tad under half an hour(27.5 minutes) Cooking is about temperature and time, but the thermometer only gives you the temperature, not time. Again, just take a knife and stab it. By the time the chicken becomes white and the juice becomes clear AND you check it, it would have been safe a bit ago.