5 Chicken Dump Recipes (2024)

FAQs

How do you keep chicken breast moist for meal prep? ›

We recommend baking your chicken on a sheet tray on a bed of chopped vegetables. As the vegetables cook, they release steam, which helps to keep the chicken moist — and you get more bang for your buck. Opt for veggies (or fruits) that cook quickly, in about 30 minutes.

Use multiple cooking pots: If you need to cook a large amount of chicken, you may need multiple pots, like multiple slow cookers or roasting pans. You'll want to avoid overstuffing a single pot so the chicken can cook evenly and thoroughly.

So I usually cook plain chicken breast and use it in a variety of ways over the next few days, from slicing it into a grain bowl to shredding it into some tacos.

Can I meal prep chicken for a week? Yes, but 7 days is the maximum I recommend prepping chicken ahead of time. Really, the best approach is to prepare 4-5 days worth of food to avoid spoilage. After day 5, you may notice a change in the smell and taste of the meat.

Thinner breasts or cutlets are less likely to dry out, as they won't spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet or even a hammer. This is best done between parchment paper or plastic wrap.

FMC Tip: If you want to know how to meal prep chicken without it getting dry, the secret is cooking the chicken pieces whole. When you dice the chicken before cooking you lose a lot of the juices in the process. So keep the pieces whole until after the cooking and resting periods, then chop away!

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Legs and thighs are the pieces that take the longest to cook by themselves. Weight: 4 to 8 oz. Cooking time: 10 to 15 minutes per side if grilled; 40 to 50 minutes if roasted or simmered in a liquid.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

It is completely up to you and as tempting as it is to flip it when you're using the oven method, it is not necessary. The outer part of your chicken will cook to brownish in color as it continues to cook through the inside, if you flip it over sometimes both sides will become dry.

How long to cook chicken breast in oven at 350? ›

Cooking tips

chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

Before it goes in the oven, chicken should be at room temperature, so take it out of the fridge (1 hour for a whole chicken; 30 minutes for a cut) before cooking.

So recommend bulk cooking the chicken and freeze half and the other half depending on how many people you need to feed to make only enough for 3 – 4 day max with your leafy greens or fresh vegetables that you still want a bit of crunch too and place them in the fridge.

Yes, you can freeze almost any kind of cooked chicken! Whether it's roasted, grilled, poached, or sautéed, as long as it's cooked thoroughly, you can preserve its flavour in the freezer. You can freeze the whole bird – chicken thighs, breasts, wings and drumsticks.

The Shelf Life of Refrigerated Meal Preps

Typically, refrigerated meal preps last between 3 to 5 days, depending on the ingredients used. However, this relatively short window can be a challenge for many people, as it requires diligent planning and scheduling to ensure that all meals are consumed before they spoil.

The Role of Temperature and Cooking Time

When you cook chicken at a high temperature, the muscle fibers of the chicken contract rapidly, causing moisture loss. However, if you cook your chicken too low and slow, the fibers will break down, resulting in a mushy, dry texture.

Drizzle a tiny bit of olive oil and a teaspoon or two of water over the chicken. This will help keep the meat moist. (You can also use water and salsa or chicken broth for extra flavor.)

Keep chicken moist

A cooking hack from my catering days of frying and grilling chicken for the masses is poaching. Poach chicken on low heat in a mixture of buttermilk and chicken stock, or just stock. Once cooked through, refrigerate until ready to grill (perfect for overnight).

Just cook them as normal then let the chicken (if whole) rest properly under some foil, till it is cold. For breasts, once cooked let cool slightly and then wrap tightly in cling film till cold. It keeps all the juice in.