While I consider myself a pretty adept home cook, I’ll admit that I haven’t had much luck with cooking chicken breasts in the past. It used to be that whenever I cooked chicken at home, I’d opt for smaller cuts like tenderloins and thighs because they were easier for me to cook evenly.
Related: This Unusual Method Makes The Best Roast Chicken Ever
In fact, many people I’ve spoken with (including a few OGT Team members) have admitted they avoid cooking or eating chicken breasts after too many dry, bland, and generally unpleasant eating experiences. So when I came across a cooking method on The Kitchn that promised perfect chicken breasts every time, I figured I ought to at least give it a shot!
Not only did this method live up to its promise, it ended up being one of the best chicken breasts I’ve ever cooked! It was moist, juicy, flavorful, and most importantly, it was surprisingly easy to make. So today I thought I’d share this foolproof chicken breast recipe with all of you, so you can enjoy the simple pleasure of a perfect chicken breast too! :-)
How To Make Perfect Chicken Breast Every Time
Step 1 – Pound It Out
Place your chicken breast(s) on a cutting board or clean surface and place a piece of parchment paper or plastic wrap over the top. Then use a mallet, water cup, or small frying pan to pound the chicken into an even thickness.
The goal here isn’t to flatten them or make them super thin—you just want to level out the thickest areas of each breast so that they’ll cook more evenly.
Step 2 – Season It
Next, season your chicken breasts with your favorite seasonings. (Everyone has their own ideas about the best way to season chicken, so I won’t try to step on any toes here!)
Personally, I always reach for my simple “house seasoning,” which consists of kosher salt, freshly ground black pepper, onion powder, garlic powder, and dried parsley. (I usually just sprinkle them on one at a time, but you could mix them up first if you prefer.)
Step 3 – Cook It
Heat your frying pan over medium-high heat. Stainless steel pans can be heated “dry,” but non-stick pans need oil from the start to avoid unhealthy fumes.
When the pan is hot, add a couple of tablespoons of oil. Swirl it around to coat the bottom of the pan, then reduce the heat to medium.
Add the chicken breasts to the pan, and allow them to cook undisturbed for about 1 minute to develop some color. Then flip the breasts over, reduce the heat to low, and cover the pan with a tight-fitting lid.
Allow the chicken to cook undisturbed in the covered pan for 10 minutes. (That means no peeking, or you’ll let all the steam out!) Remove the pan from heat and let it sit (with the lid still on) for another 10 minutes to finish cooking.
Step 4 – Check & Eat
At this point, your chicken breasts should be perfectly cooked! Check to make sure there is no pink left in the center, or better yet, use an instant-read digital thermometer to verify that the internal temperature has reached 165°F.
Related: This Guide Makes It Easy To Cook Meat With Confidence (Free Printable!)
More Ideas You'll Love
Slice up your moist, juicy chicken breasts, and eat them however you like!
Bonus Tip: Try Brining!
The next time you cook any cut of chicken (or any cut of any meat, for that matter), try brining it first! Brining meat in salty water can enhance the juiciness and texture of any meat, and it helps season the meat throughout too.
To make a simple brine, add about 1/4 cup of kosher salt to 1 quart of warm water. Add the meat, put the container in the fridge, and let it sit for around 30 minutes.
Related: How To Tenderize Steak So That Even Cheap Cuts Taste Incredible
If you’re short on time, or impatient like myself, keep in mind even 15 minutes of brining will make a difference! (Avoid brining meat for longer than 2 hours, unless you’re working with a lot of meat.)
You might also like these posts:
- Cooking Chicken? Skip This Step That Could Make You Sick
- This Easy Chicken Recipe Is On The Menu Every Week At My House
- How To Make Perfectly Crispy Chicken Thighs
What’s your favorite way to eat chicken breast?
I bake my chicken breasts in about 3/4 c. chicken broth in a baking dish, season @ 350 for about 20 minutes. Perfect
Please log in or create a free account to comment.Pound to an even 1/2-inch, season, and heat your non-stick skillet to hot with a bit of oil (and some butter if you like). Then quickly brown your chicken breasts, boneless pork chops, or thin lean steak on both sides, cover tightly with the lid, take it off the heat and leave it no peeking again for 8-10 minutes while finalizing side dishes. Full credit: this is a riff on how Jacque Pepin prepares “Chicken Supremes.” The result is tender, juicy, flavorful meat every time with a lovely pan au jus to pour over.
Please log in or create a free account to comment.Good ideas. I have been pounding chicken for years, you have a nice selection of herbs also. BUT try brining them in either pickle juice or olive juice for about 30 minutes. They won’t taste like pickles or olives but moistens the chicken. You’ll never do without it again.
Please log in or create a free account to comment.I buy garlic baby kosher dills at Randall’s (AKA Safeway) because they are super crispy and have a lot of garlic. I’m always saving the brine because I use it in other recipes or just drink it straight from the jar. I had never thought to use it for meat, though. I’m excited to go try it this weekend!
Please log in or create a free account to comment.This article is great Jillee. I too find cooking a full breast is a hit or miss which is why i usually prefer cutlets. I actually have one in the fridge thawing so I’ll do this. Excellent advice. Thank you.
Please log in or create a free account to comment.interesting. I thought brining was only for meat with the bone in. Love learning new things. Thank you
Please log in or create a free account to comment.Do you have a print out size of this awesome chicken breast recipe? It may be on here but I don’t see it. Thanks.
Please log in or create a free account to comment.My favorite way is to buy a family pack of tenders and gently poach them for about 25 minutes. Once finished, I rinse them and use my hand held Food Saver to prepare quart size packages for future meals. The meat always turns out tender and is wonderful in salads, chicken salad as well as casseroles and tacos.
Please log in or create a free account to comment.I buy garlic baby kosher dills at Randall’s (AKA Safeway) because they are super crispy and have a lot of garlic. I’m always saving the brine because I use it in other recipes or just drink it straight from the jar. I had never thought to use it for meat, though. I’m excited to go try it this weekend!
Please log in or create a free account to comment.I made an account just to tell you thank you for sharing this chicken tip. I left it un touched covered for 10mins and it was so moist and so good. Thank you so much!
Please log in or create a free account to comment.Thank you so much for your kind words, Shay! I love when people have success with my tips and recipes. :-)
Please log in or create a free account to comment.This also works on game birds, which are notoriously dry. I’ve tried it on pheasant and chukar with fantastic results. Just shorten the time!
Please log in or create a free account to comment.On an electric stove, should I take the pan off the burner after flipping until it cools down to low?
Please log in or create a free account to comment.This sounds great, Jillee but if you ever get an air fryer you will LOVE it!! I have not cooked one piece of meat on the stove or in the oven since I got mine. Also, I usually do chicken breast as you did, but have found that big chicken breasts with the bone-in come out like a roast chicken in the air fryer. Also, as others here have mentioned, using mayo helps with juiciness. FYI, try coating your bread with mayo rather than butter or marg. when making grilled cheese! Yum…now I’m hungry, you guys!! :-)
Please log in or create a free account to comment.I love to use the air fryer too. The secret is to turn your meat and use published guidelines for cooking time. Easy to overcook chicken breasts in the AF. I wouldn’t use mayo but maybe pat dry and bush on a little olive oil & season. Here’s one guide. https://www.airfryers.net/wp-content/uploads/2021/10/Air-Fryer-Cheat-Sheet.pdf
Please log in or create a free account to comment.I’ve tried this recipe before and it is great. I also like to have mine with a crispy coating at times too. But pounding is the main secret to getting it right, at least I think so. Also the Kitchn has some other very good recipes to try. Thank you, Jillee for another fabulous article.
Please log in or create a free account to comment.I forgot to add that overcooking is the one reason we all have dry chewy chicken. And Jillee is right use a thermometer to check, but if frying with a coating most chicken will cook about 3 minutes on each side if pounded down to be the same thickness and not to thin.
Please log in or create a free account to comment.Totally makes sense to pound the chicken first, has never thought of that. Just wanted to ask if the chicken shrinks when cooked this way.
Please log in or create a free account to comment.Tracy
If you want to share your recipes, start your own blog.I have no connection to Jillie; I just see this so often! It seems rude to use someone else’s blog/recipe to share your own.
Please log in or create a free account to comment.Even at the invitation of the blogger? The last sentence of this article reads, “What’s your favorite way to eat chicken breast?” Otherwise I would think an article like this is the perfect place to compare notes and share ideas and recipes. The only “rudeness” imo would be to directly criticize the main recipe or anyone else’s with a don’t-try-that-try-this-instead post, which doesn’t appear to be anyone’s intent.
Please log in or create a free account to comment.I can’t wait to try all these recipes. For years I rinse chicken breast, pat dry. Mix 1/2 lite mayo, 1/4 cup Parmesan cheese and 1/2 tsp oregano. Strip and spread over chicken breasts. Bake in oven at 375 degrees for 45 minutes. Take out and let sit 5-10 minutes and they are moist.
Please log in or create a free account to comment.I use the boneless chicken breasts and pound them to tenderize them. Then I give them a thin coat of mayonnaise and gluten-free bread crumbs, as my husband is gluten intolerant. If you do not have this issue, use any bread crumbs that you wish. I then bake the chicken breasts in my countertop oven/broiler until they are no longer pink in the center. I usually use 375-400 degrees. The chicken breasts are tender, juicy and delicious. I serve them with Bob Evans mashed potatoes (I may never peel another potato) and broccoli or summer squash that we grow in our garden.
Please log in or create a free account to comment.I can’t wait to give this a try. It is hard to imagine such an easy way to cook chicken could keep it from drying out.
Please log in or create a free account to comment.My favorite way to use them is to put about four pounds of thawed chicken breasts in crockpot and cover with a mixture of a jar of salsa verde and packet of chili seasoning. Cook on low for 8-9 hours, then shred with tongs. I serve over crushed tortilla chips with salsa, cheese, sour cream, guacamole, onions, and my favorite additions (learned from a missionary friend), shredded coconut and chopped pecans! (Don’t knock it until you try it!). Also good over rice or as a base for chicken tortilla soup. The leftovers freeze well for future meals.
Please log in or create a free account to comment.I prefer my chicken to be better browned. I pretty much always pound my chicken but I quickly sear them in high heat with equal parts oil and butter. Then I turn it way down and cook as you do.
Thanks for the help.
Please log in or create a free account to comment.I like my protein browned as well. If the chicken/chops/steaks are no thicker than 1/2 inch, try the Jacque Pepin technique.
Please log in or create a free account to comment.This is what I’ve been doing for a while now! It works perfectly!!! I come home form Sam’s with a PILE of chicken and have a bog cooking party. Let it cool a bit, slice/cube it up, and fill freezer bags. Ta-da! Inexpensive convenience food.
Please log in or create a free account to comment.Seems like a lot of work. We eat chicken breasts at least 4 nights a week because they are so versatile. If I’m not making a casserole or sauced dish and just want seasoned baked breasts follow these steps for perfectly browned juicy chicken breasts: like Jillee says, flatten and season with your fav spices, you can drizzle a little olive oil over them if you want. Put them in a preheated 425 oven for 18 minuets, use your timer ladies! Let rest 5 minutes to redistribute the juices and serve. How easy is that!
Please log in or create a free account to comment.Do you cover them when in the oven?
Please log in or create a free account to comment.MY FOOLPROOF WAY – WORKS LIKE A CHARM AND EVERYBODY LOVES THEM
Please log in or create a free account to comment.BUY 6 CHICKEN CUTLETS FROM YOUR BUTCHER,
HAVE HIM/HER SLICE EACH ONE IN HALF LENGTHWAYS
HAVE HIM/HER POUND THEM FOR YOU..
MY BUTCHER SEPERATES EACH ONE WITH A PC. OF BUTCHER PAPER IN BETWEEN.
METHOD…………….
QUICKLY JUST SKIP THE CUTLET IN FLOUR
LIGHTLY WALK IT THRU BEATEN WHOLE EGG, NOT TOO MUCH, AND THEN TAKE A SPOON AND SPRINKLE PANKO OVER TOP AND BOTTOM.
PLACE IN OILED FRY PAN,
TAKES ONLY A FEW MINS EACH, YOU GET A LOVELY BROWN COLOUR,
I REMOVE THEM TO A LARGE BAKING PLATTER AND KEEP IN LOW OVEN TILL SERVING TIME,
SO TENDER, JUICY, CUT WITH A FORK AND PEOPLE APPRECIATE THE NOT HEAVY BREADING,
BONUS, YOU GET 12 SCHNITZEL FROM 6 CUTLETS,
THE BUTCHER DOES ALL THE WORK FOR YOU,
YOU CAN FREEZE LEFTOVERS INDIVIDUALLY AND RE-HEAT WHENEVER.
WORKS FOR ME :-)
I can vouch for the brining method as this is the only way I will eat chicken breasts, especially if they’re boneless (bone-in ones have a bit more flavor). When I buy a package of breasts I typically separate them into their own ziploc bags for freezing, and when it’s time to cook one or two I put some salt right in the bag along with some water. Once they’re thawed they’re also brined and ready to prep for cooking.
One tip I read on the Serious Eats website is to use a skillet or something large (as in your picture) to flatten the breasts rather than flail on them with a spoon, so as not to shred the meat (as I used to do…oops!). But if I don’t flatten them or cook them for shredded chicken, I stuff them to add flavor to the center (in addition to brining). My favorite chicken breast recipe of all time is breasts stuffed with goat cheese and roasted garlic, served over a bed of polenta. Heaven!! This is more of a cold-weather, comfort food dish but there are plenty of summer recipes as well.
Please log in or create a free account to comment.I have enjoyed cooking chicken breasts this way for a couple years from a friend who might have gotten the recipe from the kitchen. The one thing I have learned is to never pierce the meat while cooking. The juices run out of the meat and that will make it dry. I also use my George Forman grill but am careful not to over cook, and I always brine for the extra flavor and them just being juicy. Always let the meat rest before cutting so juices stay in the meat. Another good tip for turkey came off America Test Kitchen. Turkey was covered in a mixture of salt and sugar and left in refrig for several days before Thanksgiving. It was the best turkey I have ever done. Thank you for all the great ideas you bring to the table.
Please log in or create a free account to comment.Hello friends! (: There’s also another very simple way to make foolproof juicy chicken breasts if you would rather cook them in the oven. (:
1. Take 2-3 large boneless chicken breasts
Please log in or create a free account to comment.2. Put Olive oil on them (top & bottom)
3. Season them (with your fave seasonings)
4. Put them in a baking dish, then into a preheated 350 degree oven, uncovered for 35-40 mins (depending on the size of the breasts). There’s no need to turn them while they are cooking.
5. Check to see if the juices run clear & they’re done! (: