How to Cook a Perfect Chicken Breast, Every Time

“I really love eating dry, overcooked chicken breasts,” said No One.  Ever.  And neither should you ever, under penalty of hours spent at your local ER, serve one that’s underdone.  Here is a sure-fire method to get that perfectly moist (and thoroughly cooked) chicken breast, every time.

This method takes trust; you can’t check the chicken breasts or watch them cooking. The trick is in the method.  It isn’t searing, sautéing, broiling, frying, or baking; instead you cook the chicken breasts quickly on the stovetop then let them essentially poach from the inside out in their juices in a covered pan. This method takes trust!  No peeking!

This is truly just a blank slate method; it makes nicely cooked and juicy chicken breast for topping salads and other dishes. If you want to cook ahead, do about one pound of chicken breasts at a time, which gives enough chicken for a few days of salads and lunches. But if you want to turn it into a meal on its own, get creative! No matter how you season them, you’ll have juicy, tender chicken breasts. Pinky swear.

What You’ll Need

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) saute pan with lid
• Tongs or spatula

Instructions

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.
2. Season the chicken breasts. Lightly season the chicken with salt and pepper. You can season the breasts any way you like; make them spicy, or flavor them with fresh herbs.
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.
4. 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).
5. Flip each chicken breast over.
6. Reduce the heat to low.
7. 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!
8. 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.
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.

Additional Options/Notes

Dredge in seasoned flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust.

Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

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Photo Credit: koss13 / Shutterstock.com