Why are chicken breasts sometimes tough?

1. Overcooking: Chicken breasts are relatively lean and can easily become dry and tough if overcooked. The ideal internal temperature for cooked chicken is 165 degrees Fahrenheit (74 degrees Celsius). Using a meat thermometer to ensure accurate cooking can prevent overcooking.

2. Lack of moisture: Chicken breasts are naturally lower in fat compared to other parts of the chicken, which can contribute to their dryness. To retain moisture, consider brining the chicken breasts in a saltwater solution before cooking or using cooking methods that help lock in moisture, such as poaching, steaming, or grilling with indirect heat.

3. Improper cutting: If chicken breasts are not properly cut, it can affect their texture. Slicing the chicken breasts against the grain (perpendicular to the muscle fibers) can help tenderize the meat and make it less tough.

4. Freezing and thawing: Improper freezing and thawing of chicken breasts can also impact their texture. Freezing and thawing can cause ice crystals to form within the muscle fibers, leading to a loss of moisture and a tougher texture. To avoid this, thaw chicken breasts slowly in the refrigerator or use the "defrost" setting on the microwave.

By following these tips, you can help ensure that your chicken breasts remain tender and juicy when cooked.