How long should someone cook one boneless chicken breast?

Answer 1

Depends on the size of breast and whether you are baking it in foil or openly. NEVER turn more than once. When juices run clear, it's done. Don't over cook it. Will be tough. But size is the relevant question AND answer.

Answer 2

There are a lot of variables involved in cooking. Chicken breasts are fairly easy to bake. Modern chicken breast sold in stores are pretty thick and require longer times. More chicken breasts mean more time. More heat requires less time. Different sauces or toppings can also increase the time. So for four chicken breasts at 350 degrees with salt and pepper topping, about 45 minutes to one hour. Make sure the middle of the chicken breast is not pink. Baking on a metal pan add some time. Adding mushroom soup or other topping add some time. But in all cases cook until the center of the chicken breast is no longer pink.

Answer 3

First of all, there are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sauteing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking. This is the rule: when cooking chicken breasts with dry heat, use high heat and cook for a short period of time.

Answer 4

Depends on how many you have and what you are cooking them with.

But assuming a preheated 350 F oven and 1 1/2 lbs of boneless, skinless chicken breasts they should be done in 20 to 30 minutes.

I don't know about you, but I have been getting a lot of very thick chicken breasts, I usually cut them laterally into two thinner pieces. That is across the middle leaving two pieces the same length and width as the original but thinner. But that is for specific recipes. If you don't want to do that err on the side of the 30 minute mark to ensure through cooking.

There are some really good recipes for boneless chicken breasts on the internet.

Answer 5

depends on how your cooking

= =

All chicken should be cooked until the internal temperature of the thickest part of the meat is 165 degrees no matter what way it is cooked. Try to avoid cross-contamination with not fully cooked chicken.

Answer 6

25-40 min depending on your oven and the size of the chicken breast, but normally 30 min at 400.

Answer 7

I'm a big fan of putting tin foil over it for about 30 minutes then taking it off and and cooking it till the juices (when i cut a piece) run clear which usually isn't that much longer.