We’ve all been there: excited to whip up a healthy chicken dish, only to end up with dry, flavorless breasts that could double as shoe inserts. Trust me, I’ve been the queen of dry chicken, but those days are OVER!
After countless experiments and kitchen mishaps, I cracked the code to juicy, tender chicken breasts that actually taste amazing. No more rubbery textures or bland bites – just pure, delicious satisfaction.
Forget fancy brines and sous vide machines (though those have their place!). This method is simple, foolproof, and uses ingredients you already have in your pantry. Plus, it works whether you’re pan-frying, baking, or grilling.
So, ditch the disappointment and join me on this journey to chicken breast nirvana! We’ll cover easy tips, insider secrets, and actual cooking times (no more guessing games!). Get ready to finally enjoy chicken breasts that are juicy, flavorful, and leave you wanting more.
How to Make Perfect Juicy Chicken Breasts Every Time!
The Key to Moist and Tender Chicken Breast
This method takes trust; you can’t check the chicken breasts or watch them cooking. The method isn’t broiling, searing, sautéing, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan.
So you can’t peek, and you have to trust us. But I promise that if you follow this method exactly, you won’t be disappointed. I learned this cooking method from an old edition of Joy of Cooking, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.
Seasoning the Chicken
This method alone makes plain, simple chicken breasts — a blank slate to be used on top of salads, rice dishes, and tacos. But you can season the breasts any way you like; make them spicy, or flavor them with fresh herbs.
You don’t need to brine or marinate the chicken, but a quick brine does make them even juicier! If you use a brine, make sure to pat the chicken very dry before proceeding with the cooking method below.
INGREDIENTS
- 1 to 4 boneless, skinless chicken breasts, of similar size
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil, unsalted butter, or combination of both
EQUIPMENT
- Heavy Mason jar or wide drinking glass
- Wide (10-inch) sauté pan with lid
- Tongs or spatula
INSTRUCTIONS
Step 1
Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan.
Step 2
Season the chicken breasts. Lightly season the chicken with salt and pepper.
Step 3
Heat the pan. Heat a frying pan large enough to fit the chicken in a single layer over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil.
Step 4
Cook the chicken breasts over medium heat for 1 minute without moving. Reduce the heat to medium. Add the chicken breasts. Cook undisturbed for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them).
Step 5
Flip the chicken breasts. Flip each chicken breast over.
Step 6
Turn the heat down to low. Reduce the heat to low.
Step 7
Cover the pan and cook on low for 10 minutes. Cover the pan with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.
Step 8
Turn off the heat and let sit for an additional 10 minutes. After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.
Step 9
Remove lid and take temperature. After the 10 minutes are up, uncover and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check — the chicken should be at least 165°F. Slice and eat.
