Tips for Cooking Chicken Breast for a Large Group

If you’re serving a large crowd for dinner, the best way to cook chicken breast for a big crowd is to use cutlets. Cutlets are thin chicken breasts that cook in less than 30 minutes. While whole chicken breasts require finishing in the oven, cutlets are much easier to serve. They are also coated with flour, which gives them a crispy, golden crust. Here are some tips for cooking chicken breast for a big group.

Tips for Cooking Chicken Breast for a Large Crowd

The Use of a Marinade

Any chicken should be marinated before cooking to maintain moisture. When marinating the chicken, seal it in the marinade for at least 3 to 4 hours; it’s much better if you let it soak up the flavor all night, especially for grilled and Tandoori chicken. As a result, the chicken will be able to absorb all the moisture from the marinade and retain all of its liquid content during cooking, making it soft. I think yogurt, egg whites, or even buttermilk must be used to create the ideal marinade option.

A Quick Brine

It is comparable to marinating but without using yogurt or ground spices. You soak the chicken in a solution of salt, water, and a little sugar. Depending on your needs and the chicken you prepare, you can add whole spices. To keep the chicken moist during cooking, you can brine it for as many hours as possible.

Pounding the Chicken

Use a pounding motion to beat the chicken until it is small and thin. It may be excellent for roasting, grilling, or frying. When making a recipe for boneless chicken, pounding is one option. It is used to tenderize the meat and aids in breaking down the meat’s fibers. It also enables speedier cooking, preventing overcooking and maintaining the dish’s moisture.

Don’t Overcook.

We advise bringing a thermometer to precisely set the temperature, which will prevent you from overcooking the chicken if you are unsure of the ideal temperature to cook a particular type of chicken. Amit suggests you cook a chicken on the grill for 1.5 minutes on each side and then finish cooking it in the oven for 6 minutes at 180 degrees Celsius. Chicken that has been overcooked dries out and loses its flavor.

The Kind of Cooking Pot you Use

The metal from which a utensil is formed is not the only significant factor, claims Rudolph Ballentine in his book Diet & Nutrition, A Holistic Approach. A pot or pan’s form is another factor to consider because it greatly affects how food cooks. Deeper pots often retain moisture within and keep much of the food immersed as it cooks. Foods cooked in the center of a large vessel experience a more steady temperature and a little bit of enhanced pressure, which contribute to the food’s moisture retention. Since the meal is exposed to air and evaporation in a shallow utensil, moisture is lost more readily than it is in deeper pots, which could result in the chicken cooking drier.

What are the Oven Baking Instructions for Chicken Breast?

My second preferred method is to bake chicken breasts in the oven. Use a thermometer to ensure you don’t overcook the chicken, which is a typical mistake that most people make. Let the chicken breast warm up to room temperature to get rid of the chill; however, in the meantime, you can put some tasty spices on it.

On both sides, liberally sprinkle the chicken breast with salt, pepper, cumin, smoked paprika, and a dash of olive oil. The chicken breast should be baked for 15 to 18 minutes after the oven has been preheated to 450 degrees F. Using a digital probe thermometer that can stay in the oven while cooking is essential to preventing the chicken breast from being overcooked. This one from Polder is fantastic, and they are something I use frequently and have two of them.

After 10 minutes of baking, insert the probe into the center of the chicken breast; when the internal temperature reaches 155 degrees F, remove the chicken from the oven and transfer it to a fresh dish, leaving the thermometer within.

However, suppose you remove the chicken breasts from the oven at 155 degrees F. In that case, they will continue to cook, and the temperature will climb by at least 5 degrees to 160 degrees F. Most chicken breast recipes call for cooking the chicken to 160 degrees F, which is the desired end temperature. The chicken breasts will be somewhat overcooked if you don’t remove them from the oven until it reaches 160 degrees Fahrenheit.

After the chicken breasts are taken out of the oven, let them rest for 3-5 minutes before eating.

What are the Chicken Breast Poaching Instructions?

The trickiest method of the three we’ve discussed is poaching chickens in water. I’ll show you how to prevent the common mistake people make when poaching chicken breast.

Since chicken breasts are lean and don’t contain much fat, they require as much flavor as possible. You should first add some lemon slices, one teaspoon of peppercorns, one bay leaf, some fresh thyme, rosemary, and sage, as well as a few liberal pinches of salt the before poaching the chicken, as opposed to simply poaching it in plain water.

Poaching chicken aims to flavor the cooking liquid as much as possible, which will season the chicken as it cooks slowly. To poach the chicken, add all of the aromatics, the chicken, and just enough cold water to cover the breasts in a shallow pot.

After bringing the water to a simmer over medium-high heat, immediately reduce the heat to just below simmering. The chicken should be poached gradually to ensure consistent cooking and prevent drying, and the chicken breasts cannot withstand water that is simmering or boiling.

After turning the heat down, set a timer for 10 minutes, remove the chicken breast from the water, and insert the probe thermometer into the deepest area of the breast to take the temperature. The chicken breast is finished when it reaches 155 degrees Fahrenheit.

You must control the heat and use a thermometer when poaching chicken because it can easily overcook and eliminate speculation.

What is the Best Batch Cooked Chicken Storage Technique?

Once cooked, there are numerous methods to keep your chicken. It’s simple to utilize in recipes throughout the week if you keep it in a few different ways.

Likely, I won’t be serving whole breasts when I utilize it later in the week. I chop the chicken in advance so it can be added to another meal without further chopping or cutting to make my weekday meals super-quick.

I cut it in half and dice the other half. Pay no attention if a recipe calls for shredded chicken, but you diced it; add what you have.

Use whatever you like for storage. Although I prefer reusable plastic containers or glass containers like these, most folks probably utilize Zipper top storage bags. The zipper bags might be expensive and difficult to store in the refrigerator.

Glass reusable containers are wonderful to see through, microwaveable, and dishwasher-friendly. They are essentially free to use repeatedly after being initially purchased.

Feel free to freeze any extra chicken you cook that you won’t be able to eat over the week. Anytime you require it, you can take it out.

At What Temperature should Chicken Breasts be Baked?

According to research conducted by our test kitchen, baking chicken at a higher temperature—425°F—locks in the moisture and results in a particularly juicy chicken breast. Additionally, since the chicken only needs to bake for 15 to 20 minutes, depending on thickness, cooking at such a high temperature allows you to prepare dinner quickly.

Chicken breasts should always be roasted to an internal temperature of at least 165°F, regardless of the cooking temperature.

How to Make Perfect Chicken Breast?


Tenderizing the chicken breasts with a cake tester or toothpick is one of the things I’ve discovered to be beneficial. You only require a few dozen pricks. I know it seems crazy, but it works!


I always use the same five ingredients: kosher sea salt, black pepper, paprika, cayenne, and garlic powder. I’ll change up the sixth component, the herbs, depending on what I plan to do with the chicken. I typically only use Italian seasoning or Herbes de Provence.

In a small prep bowl, combine your seasoning and spice mixture so that when you sprinkle it on top, it will be dispersed evenly. For one to a half pounds of chicken, use the amount provided below (about 3-4 breasts). For the best flavor, generous seasoning is recommended.

This spice mixture can be prepared in bulk and stored at room temperature in a sealed container for use in future recipes.


Let’s get to it. When presenting chicken breasts as a protein on the side of a meal, I believe searing is extremely required. It’s not necessary, though, if you’re using the chicken as an ingredient in a dish.

Like searing any beef, it gives it that lovely crust, seals in the fluids, and helps create more nuanced flavors.

Set a sizable nonstick skillet over medium heat. A tablespoon or more of oil should be added; I like avocado since it has a high smoke point, and the chicken will finish cooking at a high temperature in the oven. When the oil starts to ripple, the food is prepared. Cook the chicken in the skillet for two to three minutes on each side.


Place the chicken on a baking sheet that has been lined with parchment or baking mats. Verify the existence of rims or sides. Place in the oven and bake for 18 to 22 minutes at 450 degrees.

The thickness of the chicken breasts will affect how long they bake. Around the 18-minute mark, I always use an instant-read thermometer to check the temperature. When it’s ready to come out, it should read 160 degrees.


Always, always, always give your meat rest. I believe most people inadvertently commit that serious error. Before cutting into it, give it five minutes to sit covered with foil or another baking sheet.

As a result, the chicken will reach room temperature, and the proteins will “set,” allowing the juices to return to the meat rather than the surface and either collect on the cutting board or evaporate.

What Chicken Parts are Edible?

Here are some chicken parts that can be eaten:

The Complete Bird

Sometimes all of them make the best cut. A roasted chicken is one of life’s simple pleasures. Before roasting for 20 to 25 minutes at 475°F, season the chicken with salt on all sides and brush with clarified butter. Once the thighs and breast center have reached 160°F and the juices are clear, reduce the heat to 400°F and continue roasting for an additional 30-45 minutes. Before cutting, give the food at least 20 minutes to rest.

Chicken Thighs

The chicken’s pectoral muscle’s underside is where the lean chicken breast is taken from. One chicken breast with two parts makes up each entire chicken; these are typically separated during the slaughtering process and sold separately as individual breasts. Due to its desirable white meat and health benefits, boneless, skinless chicken breast meat is the most expensive chicken cut compared to chicken thighs, wings, and drumsticks. It can be prepared in several ways, including boiling, baking, roasting, frying, and grilling.

Leg of Chicken

The top of the leg, right above the knee joint that distinguishes it from the chicken drumstick, is where the chicken thigh is sliced. This is a completely dark-meat component of the chicken and one of the least expensive cuts of the bird when compared to more expensive white-meat portions like chicken breasts. Depending on whether the skin and bones of a chicken thigh are still connected, cooking times and outcomes change. For weeknight dinners, boneless chicken thighs are a fantastic choice because they cook more quickly.


Chicken can quickly get monotonous. Even if you’ve tried every healthy chicken dish known to man, the meat will still be rubbery, bland, and dull. Why is that? It’s possible to end up with a meager protein if you don’t properly prepare and cook your chicken, but this doesn’t have to be the case. When cooking fowl, there are a few tips you should never disregard. If you follow these guidelines, cooking chicken will become less of a mystery.