I am trying to learn to be a better cook, and meat (especially chicken) is the most challenging for me. I have meat thermometers (one that you leave in the meat while it is cooking in the oven and one that is an instant read) but I never can tell if I have it placed right in the middle of the chicken breast. I will think it is done, and then I try sticking the thermometer in a different place and it is sometimes 10-15 degrees cooler. I often have dry chicken because I am paranoid about making sure it is fully cooked.

Any advice?

My top 4 tips:
- Buy smaller chicken breasts. Target 6-7oz each. This likely means you'll spend a little more per pound, but, flavor and texture will be better. The size of cheap supermarket chicken breasts is awful for cooking
- Flatten out the thickest part a bit by pounding it out
- Sous Vide and finish on a grill/skillet. Pretty much foolproof
- Dry brine your chicken ahead of time

Bonus tip: don't bake boneless/skinless chicken.....ever

165 for done...although I am learning that you can take it out earlier as it will continue to cook some...but how early? I often bake chicken but now I am using the stove more because I got some HexClad skillets...they are awesome!!

AggieSarah01 said:

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I never can tell if I have it placed right in the middle of the chicken breast. I will think it is done, and then I try sticking the thermometer in a different place and it is sometimes 10-15 degrees cooler.

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I feel like this is the real crux of your question. The middle of the meat gains (or loses) heat as a single mass. Scooting over 1/2 an inch on a chicken breast or even 3 inches on a large roast won't matter. It's a big brick and all changes temperature at the same time.

However, poking new holes causes juices to move and give improper readings. Also, the two thermometers may not be calibrated identically. Lastly, the "instant" reads often take a bit to actually read.

I do my best to place my leave-in probe well, and then leave it and trust it. Don't second guess yourself.

The only caveat to this is bone-in cuts. Those bones don't gain heat at the same rate as the rest of the meat, and juices can move freely along the bone perimeters. Sometimes the meat right by the bone will be much more done quickly, and other times it lags the rest of the cook by 5+ minutes. This is the situation for two thermometers. Instant read to poke the bone, and probe for the middle of the meat. Still, trust your tools.

How are you cooking plays in as well. Are you grilling the chicken, baking, etc. Chicken breast is fairly unforgiving, chicken thighs on the other hand while being easier to cook, also have the added benefit of tasting better. Practice and experience are the most important things, the more you cook, the better you'll be. If you have a grill you'll eventually just know how long it takes to cook specific items to the preferred doneness. Agree with prior recommendation that if you're using the straight up chicken breasts look for smaller ones, you can also just butterfly the big ones to make them more even. A good pan sauce goes a long way with something like chicken as well. I generally don't use sous vide for chicken, but it's a definite option. Also make sure the meat has a chance to rest before serving.

AggieSarah01 said:

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165 for done...although I am learning that you can take it out earlier as it will continue to cook some...but how early? I often bake chicken but now I am using the stove more because I got some HexClad skillets...they are awesome!!

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Pasteurization is time and temp. You can have safe chicken pulled at 150 if it was there for a few minutes. (2.8 to be exact)

I do this every single time, and the chicken is juicy as ever, and never have gotten sick. Lots of scientific info out there about this, and threads on here about it as well. USDA has said 165 for so long, because that is the temp that pasteurization happens instantly, ensuring even the dumbest of cooks can get it right.

Plus, as you mentioned, you have carry over cooking. In my experience, a chicken breast will cook another 5 degrees or so after being pulled. So pull it at high 140s and cover.. it will get into low-mid 150s, and be there long enough for a log 10 reduction of salmonella.

155 only takes 48 seconds to achieve it.

The chicken breasts I get at HEB are massive. You can either flatten them some by pounding them out as FIDO suggested or you can butterfly them. Dry all sides of the piece of meat with a paper towel. Cook them in a pan on the stovetop. Make sure the pan is hot, then add enough oil to cover the bottom of the pan. Allow for the oil to get hot. Add the chicken and cook. When I butterfly the chicken, this takes roughly 4 - 5 mins per side to get around 150 - 155 F.

Alternatively, if you like the presentation of the full chicken breast, you can sear in a hot pan as stated above for 3 or 4 mins per side, and then finish in a 400 F oven until cooked to at least 150 F.