The Secret to Perfectly Juicy Chicken Breasts Every Time

Cooking chicken breast so it’s tender and juicy (not dry and stringy) can be tricky Chicken breast is lean and doesn’t have much fat, so it can easily overcook and turn out dry As someone who loves cooking and eating chicken, I’ve tried just about every method out there for keeping chicken breast moist. After lots of trial and error, I’ve got a few foolproof tricks that work every time.

This article will tell you everything I know about cooking chicken breast so that it is juicy, tender, and not dry. If you follow these easy steps, you can make juicy, tasty chicken breasts for salads, sandwiches, pasta dishes, and more. No more cardboard-like chicken in your house!.

Why Chicken Breast Gets Dry and Stringy

But first, let’s take a quick look at why chicken breasts tend to get dry and overcooked in the first place.

There are two main culprits:

1. Lack of Fat

Chicken breast is a very lean cut of meat. It doesn’t have much fat running through it or surrounding it like a fattier cut of meat. Fat helps keep meat moist and tender during cooking. Since chicken breast doesn’t have much fat, it’s prone to drying out, especially with high heat cooking methods.

2. Tightly-Packed Muscle Fibers

Chicken breast is composed of long, tightly-packed muscle fibers. As the chicken cooks, these fibers squeeze moisture out. The longer the chicken cooks, the more moisture is lost. That’s why overcooking is the enemy of tender chicken!

Okay, now that we know why chicken breast dries out, let’s look at some solutions.

Tips for Keeping Chicken Breast Juicy

Follow these simple tips and tricks for irresistibly moist, tender chicken every time.

1. Don’t Overcook It

This might seem obvious, but not overcooking the chicken is key. Chicken breasts should be cooked just until the internal temperature reaches 165°F. Any longer than that and the chicken will dry out.

The best way to prevent overcooking is to use a meat thermometer. This takes the guesswork out of knowing when the chicken is done. Simply insert the thermometer into the thickest part of the breast, making sure it doesn’t touch any bones. As soon as it hits 165°F, the chicken is perfectly cooked and safe to eat.

See if a chicken breast is cooked all the way through by cutting it open if you don’t have a thermometer. The whole piece of meat should be white, with no pink spots. The juices should run clear.

2. Pound the Chicken Breasts Thin

Use a meat mallet or rolling pin to pound the chicken breasts. This makes the meat more tender so it cooks up extra juicy. The breasts cook faster and more evenly if you pound them gently until they are all the same thickness, about 1/2 inch. Because they are thin and flat, they cook all the way through without the outside or inside getting too brown.

3. Brine the Chicken

Brining, aka soaking chicken in a saltwater solution, infuses extra flavor and moisture into the meat. The salt allows the chicken to retain more moisture as it cooks. Simply submerge chicken breasts in a brine of 1 quart water, 1/4 cup kosher salt, and 2 tablespoons sugar for 30 minutes to an hour. Rinse then cook as usual for ultra-juicy chicken.

4. Don’t Cook It Directly Over High Heat

Cooking chicken breast directly over high, dry heat (like grilling or broiling) is a surefire way to dry it out. The exterior will burn before the inside cooks through. It’s better to use a lower, gentler heat, like baking, poaching or pan-frying over medium heat. This allows the chicken to cook slowly and gently so it stays nice and moist.

5. Cook It Covered or Wrap It

Cooking chicken breasts covered with foil or an oven-safe lid helps trap steam and moisture as it cooks. This steaming effect keeps the meat tender. You can also wrap chicken tightly in foil packets (just like baked potatoes). The packet traps all the juices.

6. Cook Bone-In, Skin-On Chicken Breasts

Chicken breasts that are still attached to the bone and skin cook up juicier. The bones and skin help insulate and protect the delicate breast meat, slowing down cooking. The skin also renders fat that keeps everything nice and moist. Simply remove bones and skin before eating.

7. Marinate the Chicken

Soaking chicken breasts in a flavorful marinade adds juiciness. The acidic ingredients in marinades (like wine, lemon juice or vinegar) tenderize the meat and allow it to retain moisture. A salty marinade also helps by brining the chicken. Feel free to marinate for a few minutes or up to overnight for maximally moist chicken.

8. Cook Low and Slow

Gentle, low temperature cooking methods keep chicken breasts tender and juicy:

• Bake at 325°F: Baking at a lower temp dries chicken out less than high-heat methods. For 1-inch thick breasts, bake 15-20 minutes.

• Poach: Gently poaching chicken breasts in simmering liquid cooks them slowly and evenly without drying them out. Simmer in broth for 15-20 minutes.

• Sous vide: This hands-off method involves vacuum sealing chicken and cooking in temperature controlled water. It cooks the chicken perfectly edge-to-edge without overcooking.

9. Add a Moisturizing Cooking Liquid

Cooking chicken immersed in a flavorful liquid—rather than alone in the oven—surrounds it with moisture, so it can’t dry out. Try sautéing chicken breasts in sauce or simmering them in broth or wine to keep them super juicy.

10. Let It Rest

It’s important to let cooked chicken breasts rest for 5-10 minutes before slicing into them. This allows the juices to redistribute throughout the meat. If you cut into hot chicken right away, the juices will spill out onto the cutting board.

Quick & Easy Juicy Chicken Breast Recipes

Now that you’re armed with tips for keeping chicken breast moist, let’s put them to use! Here are some of my favorite juicy chicken breast recipes to try:

Crispy Baked Chicken Breasts

• Pound chicken breasts to 1/2″ thickness
• Season with salt and pepper
• Brush with olive oil
• Bake at 375°F for 15-18 minutes

Chicken Francese

• Pound chicken breasts to 1/2″ thickness
• Dredge in flour, egg wash, then breadcrumbs
• Pan fry over medium heat in butter and olive oil
• Finish cooking by simmering in lemon butter sauce

Balsamic Chicken

• Marinate chicken breasts in balsamic vinaigrette salad dressing
• Grill over medium heat 5-7 minutes per side
• Rest 10 minutes before slicing

Chicken Cordon Bleu

• Pound chicken breast thin and wrap around ham and cheese
• Pan fry until chicken is cooked through (160°F internal temp)
• Bake at 350°F for 10-15 minutes

Chicken Parmesan

• Bread chicken breast with seasoned breadcrumbs
• Pan fry in olive oil until golden brown
• Top with tomato sauce and cheese
• Bake at 400°F until cheese melts

Fajita Chicken

• Marinate chicken in fajita seasoning
• Cook in skillet with peppers and onions
• Slice and serve in warm tortillas

Enjoy Perfectly Cooked Chicken Breasts Every Time

Now you’ve got all the secrets for cooking juicy, tender chicken breasts that are anything but dry or stringy. From brining to marinating to monitoring temperature, you have plenty of tools in your arsenal. No more sacrificing flavor and juiciness just to avoid undercooked chicken. With the proper techniques, you can enjoy perfectly cooked chicken breasts anytime – golden and browned on the outside, moist and tender on the inside.