Chicken breast gets a bad reputation for being dry and bland But with the right techniques, it’s easy to make juicy, flavorful chicken breasts at home Here are tips from professional chefs and home cooks for cooking tender, tasty chicken breast on the stove or in the oven.
Prepare and Brine the Chicken
One of the keys to juicy chicken is preparing it properly before cooking. Here are some tips:
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Trim excess fat and skin. This helps the chicken cook evenly.
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Pat dry with paper towels Getting rid of excess moisture allows the chicken to sear and brown instead of steaming,
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Season generously with salt and pepper, Don’t be shy with the seasoning! Salt enhances flavor and helps retain moisture,
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Brine or marinate. Soaking chicken breasts in a saltwater brine or marinade before cooking infuses flavor and keeps them juicy. Even 20-30 minutes can make a difference.
Cook Chicken Breasts on the Stove
Pan searing on the stovetop is a fast, easy way to cook chicken breasts. Follow these steps:
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Use a heavy skillet. Cast iron or stainless steel work best to get an evenly browned crust.
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Heat oil over medium-high heat. Use an oil with a high smoke point like avocado or grapeseed oil.
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Cook chicken undisturbed. Lay breasts in the hot pan and resist the urge to move them. Let them sear 4-6 minutes per side.
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Check temperature. Chicken is safe to eat at 165°F. For juicy results, remove from heat at 155°F and let carryover cooking finish it off.
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Let rest 5 minutes. This allows juices to redistribute evenly.
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Slice against the grain. Cutting across the grain makes chicken more tender.
Bake Chicken Breasts in the Oven
Baking chicken produces very juicy, tender results. Try this easy oven method:
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Heat oven to 425°F. Use a rimmed baking sheet for easy cleanup.
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Brush with oil. Coating with olive or avocado oil helps chicken brown.
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Season all over. Generously coat both sides with salt, pepper and any other spices.
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Bake 20-25 minutes. Bake until chicken reaches an internal temperature of 165°F.
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Check often. Peek halfway through cooking to check doneness and add pan juices back on top.
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Let rest before serving. Allowing chicken to rest seals in moisture.
Best Ways to Add Flavor
Beyond salt and pepper, there are endless ways to add flavor to chicken breasts:
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Herbs and spices: Garlic powder, smoked paprika, oregano, basil, cumin, and chili powder all add flavor.
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Citrus: Lemon, lime, orange juice, and zest brighten up chicken.
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Condiments: Mustard, soy sauce, teriyaki, and barbecue sauce make easy marinades.
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Aromatics: Onions, garlic, ginger, and shallots add savory depth of flavor.
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Healthy fats: Olive oil, butter, and coconut oil keep chicken moist.
Serving Suggestions
Juicy chicken breasts pair well with so many meals. Try serving with:
- Grains like rice, quinoa, or pasta
- Roasted or grilled veggies
- Fresh green salads
- Baked or mashed potatoes
- Homemade bread or rolls
Chicken also shines in sandwiches, wraps, burritos, salads, and casseroles. Get creative with your pairings!
Common Chicken Breast Problems and Solutions
If your chicken breasts turn out dry or rubbery, here are some troubleshooting tips:
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Overcooked: Use a meat thermometer and don’t overcook past 165°F. Remove at 155°F and let carryover cooking finish.
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Underseasoned: Be generous with salt, pepper, spices and herbs. Marinate or brine for extra flavor.
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Overcrowded pan: Don’t crowd the pan, which causes steaming instead of searing. Work in batches if needed.
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Uneven cooking: Pound thicker parts of breast to an even thickness so it cooks evenly.
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Stuck to the pan: Let chicken finish browning before trying to flip it. Give it time to properly sear.
With the right preparation and cooking technique, chicken breasts can be juicy, flavorful and delicious every time. Master these simple methods for your best chicken dinners yet.
11 Different Ways to Cook Chicken
Roasting chicken is a method of cooking in which the chicken is placed in an oven and cooked, uncovered, for a specific amount or time, until the internal temperature reaches 165 degrees. Chicken can be roasted either at a high temperature (around 400°F) to ensure the skin is crispy, or at a lower temperature for more a more tender texture. Roasting is my preferred method for cooking bone-in, skin-on whole chicken or pieces.
Braising is a two-step cooking method that involves first searing chicken in a pan over high heat, and then simmering it in liquid (such as broth or wine) and seasonings over low heat until the meat is tender and flavorful. When a recipe calls for cooked chicken, my preferred method for cooking boneless, skinless chicken breasts is braising. I find this method results in tender, moist, flavorful chicken.
Sauté (or Pan Sear)
Sautéing is a cooking technique in which chicken is cooked quickly in a hot pan with a small amount of oil. The high heat sears the outside of the chicken, creating a crispy texture, while keeping the inside moist and tender. I often sauté chicken and then finish it with another method like roasting or braising.
Pan frying is similar to sautéing, but the chicken is cooked in more oil and over a slightly lower heat. The oil helps cook the chicken evenly and adds flavor. Often the chicken is dredged (coated) with flour before frying, to ensure a crispy exterior and moist interior.
Stir frying is a cooking technique in which small pieces of chicken, often together with chopped vegetables, are quickly cooked in a hot wok or pan with a small amount of oil. The chicken is continually stirred, ensuring that all sides are cooked evenly. Stir fry is considered a healthy way to cook, given the small amount of oil needed. And, the flavor combinations are endless!
Air frying is a cooking method that uses hot air to cook food. Chicken pieces are placed in an air fryer basket and cooked at a high temperature until crispy on the outside and fully cooked on the inside. While air frying is a considered a new technique, it actually leverages the well-established technology of induction heat, but within a smaller space, resulting in faster cooking times compared to a conventional oven.
Poaching is a gentle cooking method in which chicken is simmered in liquid (such as water or broth) until fully cooked. According to Bon Appétit, it’s important to season the liquid with salt and place the chicken in cold water, to ensure a gradual cooking process, resulting in tender and not chewy chicken.
Grilling is a cooking method that involves cooking chicken on a hot grill or over an open flame. This method creates a crispy exterior and juicy interior. Grilled chicken is typically marinated, seasoned and/or basted with a sauce. I adore grilling chicken, not only for the smoky flavor it imparts, but also because it results in a bolder flavor – and the grill marks add visual appeal.
Slow cooking is a method in which chicken is cooked in a slow cooker or crockpot for several hours on low heat. This method results in tender and flavorful chicken that falls off the bone. If you want the chicken to hold together for serving, then use bone-in, skin-on breasts or thighs. When using boneless, the meat tends to fall apart – which is fine in some dishes.
Sous vide is a cooking method in which chicken is placed in a vacuum-sealed bag and cooked in a temperature-controlled water bath for a precise amount of time. The meat is then removed from the bag and seared (or grilled) over high heat on both sides for a few minutes just before serving. This method results in perfectly cooked chicken that is evenly cooked from edge to edge. I find sous vide is an excellent make ahead method when entertaining, because you can’t overcook the chicken (you can leave it in the water bath for 2 hours and it will stay at 165 degrees). And, it just takes minutes to sear the chicken right before you serve it.
Stewing is a cooking method in which chicken is simmered in a liquid (such as broth or sauce) with vegetables and spices for a long period of time. This method results in tender chicken and flavorful broth.
Example: Coq au Vin (in my cookbook “Fresh Tastes”)
How to Cook Chicken Breasts on the Stovetop
FAQ
What is the best way of cooking chicken?
Chef’s choice is to pan-sear. Pat the brined or marinated chicken breasts dry and cook them over high heat in a skillet. This may sound risky, but a fast blast of heat followed by—and this is the crucial part—letting the chicken rest can help you avoid overcooking it.
How long to cook raw chicken?
How to cook a chicken simple?
- Gather all ingredients. …
- Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. …
- Cut celery into 3 or 4 pieces; place in the chicken cavity. …
- Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes.
What’s the best way to cook chicken without drying it out?
To keep chicken moist and juicy, cook it at a lower temperature in the oven, at 350°F after searing each side. Be careful not to overcook which will make it dry. Bake until the internal temperature just reaches 165°F. Don’t forget to rest your meat for 10-15 minutes before cutting into it.
Can you cook chicken breast on the stovetop?
This aptly named Easy Juicy Chicken Breast recipe offers a simple method to cooking chicken breasts on the stovetop. Finishing the breasts in the oven in a covered skillet with a little broth helps ensure that the chicken breasts don’t dry out.
How do you cook a cooked chicken breast?
Chicken breast is a lean and tender cut that cooks relatively quickly. It is a blank canvas, perfect for absorbing flavors from marinades and sauces. To prevent dryness, be cautious not to overcook it. Opt for methods like pan-searing, baking, or grilling to maintain moisture. Slice cooked chicken breast and use it in salads, wraps, or sandwiches.
What is the best way to cook chicken?
Homemade is more tasty, fluffier and better then the ones selling in the shops. 1) Take chicken breast from the soup, drain well and shredded. 2) Place shredded chicken in a bread maker and season with sesame oil for stir frying. then add the seasoning.