Chicken Breast

That’s the question, isn’t it? We’ve spoken to quite a few customers who’ve thought they’d cooked their chicken to perfection only to be disappointed when they sit down to eat. It’s either overcooked or worse, undercooked. Baked, fried, roasted or boiled — some find chicken a real challenge!

Here are our top tips for ensuring perfectly cooked chicken breasts:

• Keep the skin on. Chicken skin is packed with fat, which will render down and coat the meat, keeping it nice and juicy as it cooks.
• If you don’t have much experience cooking chicken breast, try cooking it at a lower temperature for a longer time. Leaving it in a sizzling-hot pan practically guarantees blackened skin and a dry core.
• If you’re after crispy golden skin and those precious flavour bombs that accumulate at the bottom of the pan, then begin by cooking the chicken breast on a sizzling pan, then lower the temperature when the skin looks good.

The most sure-fire way to ensure your chicken breast is thoroughly cooked without being overdone is to invest in a meat thermometer. Keeping an eye on the internal temperature of your chicken breast takes the guesswork out of the equation and leaves you with flawless results every time.

Use a meat thermometer to ensure your chicken breast’s internal temperature is 75°C or 165°F. This guarantees it is safe to eat.

Not necessarily. The main difference between a chicken fillet and thigh is the fat and calorie content. Chicken breasts, known as white meat, are leaner and have fewer calories than chicken thighs, known as dark meat. Chicken thighs also have higher levels of fat, though it’s primarily stored in the skin around them.

Both white meat and dark meat are comparable sources of protein and vitamins, however.