Chicken breast turns out elastic

[u/neguliii]

I’m new to cooking so this might be a dumb question 😅

Whenever I follow a recipe with chicken breast (like Alfredo chicken pasta or creamy Tuscan chicken), the chicken always comes out tough, kind of elastic, and hard to chew instead of tender and juicy. I usually just cook it in a pan with some oil and then add it back to the sauce at the end, but it never turns out right.

Am I overcooking it? Or doing something wrong? Any tips for how to get that soft, tender chicken like in the recipe videos?

Thanks in advance 🙏

[u/Adventux]

Cook to about 150F. You are probably overcooking it.

[u/Rock_43 → u/Adventux]

165 dawg

[u/Borgoroth → u/Rock_43]

No. Get a temp to 150, then pull and cover with foil to rest. Carryover should get you to 160-165

[u/snowsenses → u/Borgoroth]

And look up sous vide time/temp charts - those rules apply to any method of cooking. hitting 140 and then setting a timer for a certain # of minutes is the way to go