Forgot to thaw your chicken? No problem! Learn the best ways to cook frozen chicken in the oven, air fryer, or Instant Pot. Dinner in under 40 minutes!.
Cooking frozen chicken breast so that it turns out juicy and tender can be tricky. It’s easy for frozen chicken breasts to end up dry and stringy after cooking. But with a few simple tricks you can help ensure frozen chicken breast stays moist and delicious.
Thaw Properly
One of the most important steps is thawing the chicken breasts properly before cooking Don’t thaw frozen chicken breasts on the counter or in hot water. This causes the outer surface to thaw quickly while the inside remains frozen Instead, thaw chicken breasts in the refrigerator overnight. Place the frozen chicken in a bowl to catch any drips as it thaws. Thawing in the fridge allows the chicken to defrost slowly and evenly throughout.
Brine the Chicken
For extra juicy chicken, brining is a great technique. To brine chicken breasts, mix 1 cup of salt with 4 cups of water. Submerge the thawed chicken breasts in the brine and let them soak for 30 minutes to 1 hour in the fridge. The salt helps chicken breast retain moisture during cooking. Rinse off the brine before cooking.
Use Low, Even Heat
Be sure to use a lower heat setting when cooking previously frozen chicken breasts. High heat will cause the outside to overcook while the inside continues thawing. Preheat your oven to 325°F. Heat up a skillet to medium or medium low heat when pan frying. The more gently you cook the chicken, the more evenly it will heat and the juicier it will be.
Bake Uncovered
For oven baked frozen chicken breasts, cook them uncovered in a baking dish. Covering traps steam and causes the chicken breasts to dry out. Bake for approximately 30-40 minutes until the internal temperature reaches 165°F. Basting the chicken with a little olive oil or butter half way through will add flavor and moisture.
Pound Chicken Breasts
Chicken breasts will cook more evenly if you pound them to the same thickness. Put two pieces of plastic wrap or parchment paper between two chicken breasts that have been thawed. Gentle pound the thicker parts of the chicken down to the same level as the thinner parts with a meat mallet, rolling pin, or heavy pan.
Add Moisture
There are several options for adding extra moisture when cooking previously frozen chicken breasts. Placing lemon slices or herbs like oregano, basil, or thyme on top infuses flavor and releases juices. Chicken stock or white wine added to the bottom of the baking dish gives off steam for moisture. Butter basted on top of chicken seeps into the meat.
Don’t Overcook
You might want to cook frozen chicken longer to be sure it’s done, but this makes the chicken dry. Use a meat thermometer to check for doneness. As soon as the chicken breasts reach 165°F on the inside, they are done. Don’t bake or fry anything past 165°F, no matter what size or thickness it is.
Let It Rest
Allowing the chicken breasts to rest after cooking is crucial. The internal temperature will rise another 5-10 degrees during resting. Resting also allows the juices to redistribute throughout the meat. Cover the chicken with foil and let it rest for 5 to 10 minutes. Slice across the grain of the meat for tenderness.
Add a Sauce or Gravy
A flavorful sauce or gravy is an easy way to add juiciness. Pan sauces can be made right in the skillet after cooking. As the chicken rests, sauté aromatics like shallots or garlic in the skillet drippings. Deglaze the pan with chicken broth, white wine or lemon juice and let reduce into a sauce. For gravy, whisk in a tablespoon of flour to thicken.
Get Help from Acid
Marinades containing acidic ingredients like lemon juice, wine, yogurt or vinegar help break down muscle fibers in the chicken. This allows the meat to better absorb moisture and stay juicy. Even 30 minutes in a quick marinade can improve texture.
Cook from Frozen
In a pinch, you can cook frozen chicken breasts without letting them thaw first. This takes longer, about 50 minutes in a 350°F oven. Bake uncovered and baste periodically with pan drippings. Cook until thermometer reads 165°F. The chicken stays juicy while it cooks because the ice crystals in it keep the meat moist.
Go for Boneless, Skinless
Chicken breasts with the bone and skin intact are more flavorful. But when cooking frozen chicken breasts, boneless and skinless cuts will be much more moist. The bones and skin act as insulation slowing the defrosting process of frozen chicken. Stick to boneless, skinless chicken breasts for the most tender and juicy results from the freezer.
Use a Meat Mallet
Pounding out frozen chicken breasts before cooking ensures they cook evenly. Sometimes one end of a frozen chicken breast defrosts quicker than the other. Use a meat mallet or heavy pan to gently pound any thicker areas of partially thawed chicken. Flatten to an even thickness so it cooks at the same rate.
Cook Low and Slow
Low, gentle heat allows frozen chicken time to thaw and cook through without overcooking. For oven baked chicken, keep the temperature around 325°F. Check for doneness after 30 minutes. For pan-fried chicken, use medium-low heat. It may take up to 12 minutes per side as the frozen inside slowly defrosts. Be patient and keep heat low.
Inject Flavor
Chicken injectors allow you to infuse flavor and moisture deep into frozen chicken breasts. Injectors are syringe-like tools for piercing chicken and injecting marinades or broths into the meat. Rotate and inject chicken breasts in several places to distribute liquid evenly. Popular marinades are lemon juice, garlic, herbs and olive oil.
Consider Sous Vide
Cooking frozen chicken sous vide – sealed in bags immersed in warm water – allows the meat to gently thaw and cook to tender perfection. Pre-frozen chicken can go straight into the water bath still frozen. Sous vide machines hold water temperature precisely so food doesn’t overcook. Chicken cooks low and slow from frozen state for amazingly juicy results.
Use a Meat Thermometer
Take the guesswork out of cooking frozen chicken breasts by using an instant read meat thermometer. Chicken is safely cooked through at 165°F. Thermometers inserted into the thickest part ensure chicken reaches food safe doneness while minimizing overcooking. Regardless of size, frozen chicken is done at 165°F.
Follow these tips and tricks for cooking juicy, tender frozen chicken breasts every time. Proper thawing, brining, temperature control and monitoring doneness produces the best results. With a little practice, frozen chicken can be nearly as moist and delicious as fresh.
The Best Ways to Cook Frozen Chicken
If you’ve got a little extra time and no fancy gadgets, the oven is your best friend for cooking frozen chicken. Here’s how I do it:
- Preheat the oven to 350°F.
- Place frozen chicken breasts on a baking sheet. I suggest that you use chicken breasts that are no more than an inch thick to make sure they cook evenly. Thicker pieces may require more time and a lower temperature.
- Rub each piece with a little butter or olive oil. Believe me, this step changes the taste and texture a great deal.
- Sprinkle your favorite seasonings over the chicken.
- Bake the chicken for 30 to 45 minutes, or until it reaches 165°F on the inside. A meat thermometer is the best way to be sure that the meat is done.
Tip: To boost flavor, try marinating the chicken for a few minutes after rubbing it with oil. Even a quick coating of garlic powder, paprika, and a drizzle of lemon juice can transform the dish.
Air Fryer Method (Quick and Crispy)
The air fryer is a game-changer for busy nights. It cooks chicken faster than the oven and gives it a slight crisp on the outside. Here’s how I do it:
- Preheat the air fryer to 360°F.
- Half a cup of panko breadcrumbs, half a cup of grated Parmesan cheese, and a pinch of salt and pepper should be mixed together. You can make it taste better by adding paprika, garlic powder, or Italian seasoning.
- Spread butter or olive oil on each chicken piece, then cover it with the breadcrumb mixture. Press down gently to help it stick.
- Making sure there is space between the pieces of chicken, put them in the air fryer basket.
- After 10 minutes, flip the chicken over and cook for another 5 to 10 minutes. Check that the internal temperature reaches 165°F before serving.
Tip: For an extra crispy finish, lightly spray the coated chicken with cooking spray before air frying.
Juicy and Tender Chicken Breast
FAQ
How to cook frozen chicken breasts without drying it out?
– Place the frozen chicken breasts in a single layer in a baking dish. You can drizzle a little olive oil over them and season with salt, pepper, and any other spices you prefer. Bake: – Cover the baking dish with aluminum foil (this helps retain moisture). – Bake in the preheated oven for about 30-45 minutes.
How to cook frozen chicken so it’s juicy?
I used meat tenderizer on the chicken and then put the frozen block of chicken in the roaster. The temperature was set to 200 degrees, and every 30 minutes it was raised by 50 degrees until it reached 350 degrees. After 3 hours I poke it with a fork to see if its done . You can elevate the chicken to keep it out of the juices. Makes it less greasy.
How do you keep frozen chicken breast moist?
Rather than skimp on juiciness, simply add a form of fat to your post-freezer chicken breasts. A fatty supplement helps revive your poultry with necessary, added moisture, combatting the impact of the freezer. To pull off this technique, you can brush frozen chicken breasts with a form of fat before baking. Jan 12, 2024.
How to make chicken breast more juicy?
To make chicken breasts more juicy, try brining or marinating them before cooking. Pounding them to an even thickness or resting them after cooking can also help.