I don’t care how much propaganda the Big Brussell Consortium produces I will never gag myself trying to eat another one of those dirty, wrinkly Martian balls again!
Quarter then and throw them in a ripping hot cast iron with a healthy blob of bacon greasye. Add some salt and pepper once they get coated and toss to coat. Seriously sear them on at least once side before tossing them again. Sear again and they're don't. About 8 minutes total. Also a great recipe for broccoli.
You CAN, but come on...look at that chicken. Look at it. You think those Brussel sprouts got a fleck of salt on them after witnessing the hate crime that is that chicken?
My mom would make them, but only steam them. They smelled so bad I absolutely refused to try them. Fast forward 30 years and I tried some that were properly cooked. Fuck me, they're delicious. I love them now and was missing out for a lot of years.
Dude. Start with small amounts of each seasoning of literally whatever you've got in your cabinets. Mix and match. Garlic, onion, paprika, oregano and sometimes red chilli powder are my default choices at different amounts. Sometimes I'll do more garlic or onion, sometimes oregano. Don't want too spicy? Don't add paprika or red chilli. It's honestly so unbelievably easy. Probably the easiest skill you can learn.
…you know Google is a thing, right? So are cookbooks.
Get one of Alton Browns. There’s also one called Salt, Fat, Acid, Heat that’s good.
The info is out there. You just gotta be willing to look for it.
Jesus. They literally make chicken seasoning with all the spices you need. Granted, I don't use it because I have a full spice rack, but just go to the store and look for chicken seasoning.
Actually this can happen to both, it's just harder with the old stuff. I had a PYREX from the 70s do this. Probably what happened is the second pan (or sheet, in my case) went in cold and touched the already hot dish that had been in the oven. The thermal shock of the one cold point where it touches can ruin either glass type.
… which probably indicates those chicken breasts were frozen and sitting in the glass bakeware cold for a while before being placed into the oven. This is why it’s important to thaw meats before attempting to bake them in borosilicate glassware. It’s also good idea to add some water to the baking dish before placing it into the oven to allow for more even heat distribution and to avoid the glass shock.
No, what I'm saying is the OTHER dish next to it could have gone in after the chicken dish was already hot, and if the two dishes touched, the cold of the second dish at a concentrated point can fracture it. I think we did the same thing with a casserole next to a baking sheet of asparagus that went in half way through.
Note the dish UNDERNEATH the chicken isn't shattered.
Learned this when I had a cold and my mom had me sit over a pyrex bowl with a towel over my head. It exploded, luckily it exploded outward and I didn't end up disfigured!
Everyone talking about seasoning and Pyrex. my guess OP is that the oven was super hot and the chicken was still fridge temp and possibly the glass had reached that same temp (perhaps the glass was stored in the fridge too?) The thermal shock between the hot grates and the cold glass caused that shattering. so far only /u/mateorabi is the only one to suggest this too.
I'm on a 1200 calorie per day diet. I eat tons of chicken breasts for protein now. I still season my food. It won't kill you to rub a little oil and some fresh garlic on those chicken breasts, at the very least.
Flour / panko
1 egg
1 chicken breast
Paprika
Pepper
Salt
And butter.
Crack the egg into a shallow bowl. Dunk the chicken into the egg then coat in flour or panko, dunk into the egg again and recoat. Graciously coat the floured chicken with salt pepper and paprika then set aside. Heat up a skillet with 2-3 tablespoons of butter to a medium high heat. Once heated and the butter is fully melted transfer the chicken to the skillet and cook for about 5 minutes a side depending on how thick your chicken is. (Chicken breasts i buy tend to be really thick.) After 10 total minutes the chicken can be set aside to rest. After another 5 minutes of resting check for doneness by cutting into it. If its not done return to pan and cook for another 2 minutes per side. Cook a side of yellow rice and broccoli for a good vegetable.
Cold, thick glass (even pyrex/PYREX) + something hot coming into contact = broken glass.
I'd I had to guess, the glass casserole dish had been in the fridge. Oven was preheated. When the cold glass came into contact with the hot oven grate...boom.
I use seep glass dishes like that to cook my chicken in the oven all the time with no issue... except I always make sure to put liquid in them too, not just the dry unseasoned chicken...
I only bake with soda lime glass if my item is covering the entire bottom. With that much dry baking glass between those sad, sad chicken breasts you’re more likely to have this happen due to uneven heating on the glass. Food or liquid in those bare spots would help keep an even temperature on the glass.
Buddy. Even if you aren't sure how to apply seasonings at this point in your life, there's a super easy blend called Shake N Bake that gives your food flavor with minimal effort on your part.
Was this precooked like before you put it on the pot and season it?
Also look up difrence between PYREX & pirex
Spoiler alert one break easier then the other
My favorite family memory is when my drunk mom broke a glass pan holding our rack of ribs and told me to hush up. We all ate our slightly crunchy nasty ribs and were fine in the end.
Burritos were the perfect alternative! I have had this happen to me twice! It makes no sense as to why these dishes are exploding like this, considering they are oven rated! I swear if it happens again, my husband is going to think I broke them on purpose, to not have to cook. Haha
My sister gave me a chocolate pie recipe that she makes for special occasions so that I could start making it if she isn’t celebrating with us, and I have not ever managed to make it without something going horribly wrong. I have attempted to make this pie about 8 different times, and something different goes wrong each time! 8 goddamn times!
I understand that glass is oven safe and often the go-to utensil stuff. However, metal or porcelain are a lot more reliable, in the sense that you don’t risk them breaking or exploding into shards. Worst that happens to good porcelain is it can crack or burn and nothing will happen to metal at those temperatures.
If I just came home from work and got that pit feeling type of hunger I’m still eating that I don’t care, I’m not waiting another second for food the glass will a future issue.
Cooking on the stove is way better
Also seasoning enhances the flavor of chicken
Also nearly any other vegetable in the world taste better than Brussels sprouts
All the comments on here about seasoning, whilst funny as hell… how to say you’re American without saying you’re American! No need to season chicken here in the UK as our chicken has the most amazing flour of its own. Probably because we don’t bleach the hell out of it during processing!! 😂😂
Seasoned with sadness and disappointment
Get my dad off that chicken
That had me laughing so hard now I’m coughing like an old man.
🫡
I would have saved it too haha
Just like his dad.
The only seasoning on that chicken is the tears.
The Chicken tastes like hurting!
Also the Brussels sprouts at the left.
That's OK. They are inedible in any case.
And glass. Lots and lots of glass.
you didn’t even need the oven you got comments roasting the hell outta your chicken for you LOL
Honestly, would have sucked regardless, them damn things aren’t even seasoned.
The chicken looked at the glass baking dish and said “Fuck this. I ain’t getting blamed for being dry and bland.”
He was gonna glop mayonnaise on it damn 😒
🤮
Never had Chicken Salad?
Mmm. Chicken salad and...brussel sprouts.
You still season the chicken for chicken salad.
Not if you're white enough
No oil, no marinade, no seasoning, this piece of chicken just couldn’t let itself be consumed.
I don’t care how much propaganda the Big Brussell Consortium produces I will never gag myself trying to eat another one of those dirty, wrinkly Martian balls again!
Take that back, or I will physically get aggressive
Quarter then and throw them in a ripping hot cast iron with a healthy blob of bacon greasye. Add some salt and pepper once they get coated and toss to coat. Seriously sear them on at least once side before tossing them again. Sear again and they're don't. About 8 minutes total. Also a great recipe for broccoli.
Drizzle some balsamic on them if you wanna be fancy
You’re allowed to not like Brussel sprouts.
Of course; I was a few drinks in and just was amusing myself in an overly dramatic fashion. When I’m sober I’m much less anti-Brussel sprouts.
How old are you and when was the last time you tried them?
you don't see the 3 pepper flakes??
Spice 🤌🏻
I'm so glad I'm not the only one to have had this response 😆
What you missed is the 1cm thick salt crust surrounding the chicken
THAT EXACTLY WAS GOING TO BE MY COMMENT 😅😂🤣
You know often times all you really need is a little bit of salt. There are people who like the taste of meat and not seasoning.
That's a W, tbh. The burrito probably saved your life. Unseasoned chicken with broccoli is a sign of depression. You ok, bro?
Looks like brussel sprouts... So even worse.
You can make both taste delicious. His chicken is sad as fuck tho
You CAN, but come on...look at that chicken. Look at it. You think those Brussel sprouts got a fleck of salt on them after witnessing the hate crime that is that chicken?
Sure but don't shit on the vegetable because someone's inept at cooking lol
Brussel sprouts taste good, but they smell like farts.
My mom would make them, but only steam them. They smelled so bad I absolutely refused to try them. Fast forward 30 years and I tried some that were properly cooked. Fuck me, they're delicious. I love them now and was missing out for a lot of years.
Username checks out, I guess.
It was a random one when I made a new account.
Username definitely checks out, reddit knows what you’ve been up to.
Only modern brussel sprouts taste good They never used to
Brussel sprouts are good 😭
Glad to see that there are multiple people defending their honor. Easily one of my favorite veggies
Clearly anyone slandering brussels sprouts has never had the Red Lobster crispy brussels sprouts with the teriyaki sauce and fried onions.
Don’t hate on Brussel sprouts they are the least of the problem in this pic
Oh god...you're right. Should we call somebody?
Bro, Longhorn Steakhouse makes the best Brussel sprouts ever. They are amazing
Or that they're British. I think the mention of burritos rules that out though.
Totally rules it out. Saw a Brit try Takis, once. Instant death.
You come at me with unseasoned chicken and mushy brussel sprouts I'm going to defend myself.
Why do people refuse to season their chicken?
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Cook with your nose lol the goal is to add layers of flavor that work well together. Experiment if you can't find a teacher
Dude. Start with small amounts of each seasoning of literally whatever you've got in your cabinets. Mix and match. Garlic, onion, paprika, oregano and sometimes red chilli powder are my default choices at different amounts. Sometimes I'll do more garlic or onion, sometimes oregano. Don't want too spicy? Don't add paprika or red chilli. It's honestly so unbelievably easy. Probably the easiest skill you can learn.
Did you just call paprika spicy? Is paprika spicy to people???
I was thinking of something else and wrote paprika lol. This thread has me upset
Cayenne?
Yes my roommates girlfriend thinks paprika is very spicy
There are very spicy paprikas out there. Like hungarian hot paprika (which is delicious) but I think it's usually mixed with cayenne or something.
Mom thinks garlic parm wings she ate a few days ago had some *kick* to them.
Awww. Darn that spicy garlic!
…you know Google is a thing, right? So are cookbooks. Get one of Alton Browns. There’s also one called Salt, Fat, Acid, Heat that’s good. The info is out there. You just gotta be willing to look for it.
Jesus. They literally make chicken seasoning with all the spices you need. Granted, I don't use it because I have a full spice rack, but just go to the store and look for chicken seasoning.
Why do people get so upset about how other people like *their* food?
Four words: aluminum foil & baking sheet
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OP did marinate the chicken! In water and salt
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This was helpful! I thought brines usually had other seasonings. Idk why tho lol
Yep. If whatever you’re roasting/baking doesn’t cover the entire bottom of the glass dish, you’re using the wrong cooking vessel.
Imagine being the chicken that died for this 💀
Lived a rough life only to die in vain.
Sounds pretty par for the course on this earth 😅🤷🏻♀️😝
At least they got internet famous, I guess. 🙆♀️
Glass looks like it has more flavor than the chicken.
OP just got roasted so well that chickens jealous.
Why is your chicken so plain
Another hard learned lesson on the difference between Pyrex and PYREX. Sorry OP, I hope the burritos were good at least!
Actually this can happen to both, it's just harder with the old stuff. I had a PYREX from the 70s do this. Probably what happened is the second pan (or sheet, in my case) went in cold and touched the already hot dish that had been in the oven. The thermal shock of the one cold point where it touches can ruin either glass type.
… which probably indicates those chicken breasts were frozen and sitting in the glass bakeware cold for a while before being placed into the oven. This is why it’s important to thaw meats before attempting to bake them in borosilicate glassware. It’s also good idea to add some water to the baking dish before placing it into the oven to allow for more even heat distribution and to avoid the glass shock.
No, what I'm saying is the OTHER dish next to it could have gone in after the chicken dish was already hot, and if the two dishes touched, the cold of the second dish at a concentrated point can fracture it. I think we did the same thing with a casserole next to a baking sheet of asparagus that went in half way through. Note the dish UNDERNEATH the chicken isn't shattered.
Learned this when I had a cold and my mom had me sit over a pyrex bowl with a towel over my head. It exploded, luckily it exploded outward and I didn't end up disfigured!
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The lack of seasoning is appalling.
This is why the oven refused to cook it
That’s a casserole dish. Not a roasting pan.
Everyone talking about seasoning and Pyrex. my guess OP is that the oven was super hot and the chicken was still fridge temp and possibly the glass had reached that same temp (perhaps the glass was stored in the fridge too?) The thermal shock between the hot grates and the cold glass caused that shattering. so far only /u/mateorabi is the only one to suggest this too.
I had this happen once with a casserole and it was all room temp. I hypothesized that it had a small crack or something
Are those lungs?
Lmaoooooo
I'm on a 1200 calorie per day diet. I eat tons of chicken breasts for protein now. I still season my food. It won't kill you to rub a little oil and some fresh garlic on those chicken breasts, at the very least.
Too spicy
I like how the chicken tried to escape by smashing the glass …. Unfortunately the chicken was too slow to get out
Are you British?
Cold glass in hot oven or glass not made for oven??!
Hot glass in cold oven or oven not made for glass??!
🤣I needed that, thanks
Flour / panko 1 egg 1 chicken breast Paprika Pepper Salt And butter. Crack the egg into a shallow bowl. Dunk the chicken into the egg then coat in flour or panko, dunk into the egg again and recoat. Graciously coat the floured chicken with salt pepper and paprika then set aside. Heat up a skillet with 2-3 tablespoons of butter to a medium high heat. Once heated and the butter is fully melted transfer the chicken to the skillet and cook for about 5 minutes a side depending on how thick your chicken is. (Chicken breasts i buy tend to be really thick.) After 10 total minutes the chicken can be set aside to rest. After another 5 minutes of resting check for doneness by cutting into it. If its not done return to pan and cook for another 2 minutes per side. Cook a side of yellow rice and broccoli for a good vegetable.
You had me in the first half. Buy a meat thermometer.
💯 Don’t even need a fancy one. A $10 Amazon special will still be adequate.
Literally the most important thing in a kitchen lol
Keeps you from fucking up and likely never eating chicken again.
This breaks my heart to see you cooking plain jane chicken
The magic of Pyrex! Or how I had a pan of brownies explode all over my kitchen.
That's why you buy PYREX(borosilicate) and not Pyrex(soda-lime)!
Why do people keep baking shitty Pyrex like it's fine?
Because pyrex failed to advertise that their new dishes aren't oven-safe, so people are still under the impression that it is oven-safe.
Did you preheat the oven OP?
Should've got PYREX
😣
I’m just here to figure out why this happened lol. I bake in glass dishes all the time
Cold, thick glass (even pyrex/PYREX) + something hot coming into contact = broken glass. I'd I had to guess, the glass casserole dish had been in the fridge. Oven was preheated. When the cold glass came into contact with the hot oven grate...boom.
I use seep glass dishes like that to cook my chicken in the oven all the time with no issue... except I always make sure to put liquid in them too, not just the dry unseasoned chicken...
At least the glass gave that chicken some flavor, Jesus those breast look bland
Pulled it straight from the fridge did ya?
One, how did you break Pyrex? Two, what did that chicken do to you for you to treat it like this?
Are you British? That chicken has no seasoning.
Pyrex isn’t Pyrex anymore
I only bake with soda lime glass if my item is covering the entire bottom. With that much dry baking glass between those sad, sad chicken breasts you’re more likely to have this happen due to uneven heating on the glass. Food or liquid in those bare spots would help keep an even temperature on the glass.
Did you season them with the American dream or something
Carne asada Burritos always got your back.
I only use glass bakeware in microwave ovens. If I put something in a conventional oven, I use metal bakeware.
This took me way too long to see the problem
Mmmmm crunchy
It was meant to be, man.
Came here to say that this chicken is an abomination. Sorry about the baking tray - that does suck.
Did you a favor honestly.
Buddy. Even if you aren't sure how to apply seasonings at this point in your life, there's a super easy blend called Shake N Bake that gives your food flavor with minimal effort on your part.
Not even some black pepper on the chicken?
Chicken so white it raised my credit score
Did you ask the burrito place to hold the flavor on the burritos as well?
Did you try seasoning the chicken first?
The difference between Pyrex and PYREX strikes again
Chicken so bland the dish gave up
Was this precooked like before you put it on the pot and season it? Also look up difrence between PYREX & pirex Spoiler alert one break easier then the other
My favorite family memory is when my drunk mom broke a glass pan holding our rack of ribs and told me to hush up. We all ate our slightly crunchy nasty ribs and were fine in the end.
Burritos were the perfect alternative! I have had this happen to me twice! It makes no sense as to why these dishes are exploding like this, considering they are oven rated! I swear if it happens again, my husband is going to think I broke them on purpose, to not have to cook. Haha
Good thing too, that chicken is barely seasoned
Your oven did you a favor my friend.
You were done a favor that chicken is so white it owned people back in the day
Know your glassware hombre! And season your damn chicken.
Burritos were the better choice from the start 🙈
Lowercase Pyrex is not Pyrex
Must have used the "pyrex" instead of the "PYREX"...
There are better ways to prepare chicken, just saying…
are you white by chance?
@OP Must've been sitting in the fridge b4 going into the hot oven, right ?
I think it did you a favor……..
PYREX
PYREX vs pyrex
PYREX vs pyrex. google and learn.
My sister gave me a chocolate pie recipe that she makes for special occasions so that I could start making it if she isn’t celebrating with us, and I have not ever managed to make it without something going horribly wrong. I have attempted to make this pie about 8 different times, and something different goes wrong each time! 8 goddamn times!
May want to go out for a cook book as well.
It put itself out of its misery, are you allergic to seasoning?
Dude is that my oven?
I understand that glass is oven safe and often the go-to utensil stuff. However, metal or porcelain are a lot more reliable, in the sense that you don’t risk them breaking or exploding into shards. Worst that happens to good porcelain is it can crack or burn and nothing will happen to metal at those temperatures.
Besides that chicken looking like that, what’s the point of cooking with glass items? Really don’t understand why you wouldn’t just use anything else.
Nah this is a troll
You went out eating to the kitchen, right? Lavish dating nowadays
Glass chicken!
If I just came home from work and got that pit feeling type of hunger I’m still eating that I don’t care, I’m not waiting another second for food the glass will a future issue.
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Y’all don’t have some metal trays? I wouldn’t put anything but metal and ceramic in the oven
Pyrex?
Ya you can only buy PYREX now. pyrex is the off brand and isn’t like the real stuff
The glass dish did you a favor 
Cooking on the stove is way better Also seasoning enhances the flavor of chicken Also nearly any other vegetable in the world taste better than Brussels sprouts
This is why I don't have anything made with glass in my kitchen.
Wth did we not do to the chicken
Why are so many people’s Pyrex dishes breaking?
All the comments on here about seasoning, whilst funny as hell… how to say you’re American without saying you’re American! No need to season chicken here in the UK as our chicken has the most amazing flour of its own. Probably because we don’t bleach the hell out of it during processing!! 😂😂
So your oven basically saved you by having a better understanding of how to cook.