Problembeginnerdraft

Chicken breast turns out dry

Also searched as: dry chicken breast, tough chicken breast

In short: The lean breast loses juice quickly if it cooks well beyond 70 °C or is uneven in thickness.

Picture it

Like a towel on the radiator: damp a moment ago, stiff and dry minutes later.

What happened in your kitchen?

Question 1

Did you measure the temperature and stop at about 70 °C?

Cooked too long
The hotter the protein gets, the more it contracts and squeezes out juice. Breast has hardly any fat to make up for it.
Next time: Thermometer: take it out at 70 °C
Uneven thickness
By the time the thick end is cooked, the thin end is long overcooked.
Next time: Pound flat or slice in half horizontally
Not salted ahead
Salt given time to work helps the meat hold on to water.
Next time: Salt a few hours ahead or brine briefly

Related entries

Sources · 1