Discover how to cook chicken on the stove so that it is juicy and tender! This is my favorite way to make a quick and healthy dinner with your choice of sides.
How to Cook Chicken Breast Without It Getting Tough: The Ultimate Guide
As a home cook, I know how frustrating it is to cut into a chicken breast that looks great but is dry and chewy inside. For years, I struggled to cook juicy, tender chicken breasts. But after a lot of trial and error in the kitchen, I’ve learned how to make delicious food every time. I will share everything I know about how to always cook chicken breasts that are moist and tender in this helpful guide.
Because chicken breast is very lean, it can easily get tough and dry during cooking. Since there is no fat to keep the meat moist, overcooking makes the proteins squeeze out water and tighten up. But don’t worry—if you prepare and cook chicken breast the right way, you can enjoy it for any meal.
Here are my top tips for cooking chicken breast without it getting tough
Bone-In, Skin-On Chicken Breasts: If you can, choose chicken breasts that are bone-in and skin-on. The skin and bones help keep the water in and keep the tender breast meat from drying out. If you’re using skinless breasts, brush them with a little oil before cooking to keep the meat from drying out.
Pound to Even ThicknessOne of the biggest mistakes I see is failing to pound chicken breasts to an even thickness Thinner sections overcook before thicker parts are done, leading to dry spots. Pound breasts between plastic wrap to about 1/2-inch thickness for uniform cooking.
Brine for Added Moisture
Brining chicken is a game-changer! Letting chicken soak in a saltwater solution plumps up the breast meat so it retains more moisture during cooking. Dissolve 1/4 cup salt + 1/4 cup sugar in 4 cups water. Submerge breasts, refrigerate 30 mins – 2 hrs.
Keep Temperatures Low and Slow
High cooking temperatures cause proteins to contract, squeezing out moisture. Low, slow methods like poaching, baking, or sous vide allow chicken to cook gently without overtightening proteins. Aim for 150-165°F internal temperature.
Monitor Temps with Meat Thermometer
Speaking of temperatures, always rely on an instant-read thermometer for doneness, not appearance. Chicken is safe at 165°F but pulling it at 160°F and allowing carryover cooking gives the juiciest result every time.
Allow Resting Time
Carryover cooking isn’t the only reason to rest chicken after cooking. Resting allows juices that were forced toward the center during cooking to redistribute evenly through the meat for better moisture. 5-10 minutes of resting makes a huge difference.
Be Gentle When You Cook The way you cook also makes a big difference. Methods like poaching, baking, and sous vide are better at keeping food from getting too done than tougher ones like grilling or pan frying. If pan frying, go low and slow. If grilling, marinate first and keep a close watch.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything bigger than 8 ounces is too wide after being flattened, so you might need to cook them two at a time.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!.
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle the chicken evenly with the seasoning blend, about ½ teaspoon per side.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I choose sweet, smoked, or spicy paprika to add complexity to my recipes because they have a deep golden color and an earthy flavor. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. To make a roux, use the pan’s juices or add 1 tablespoon of butter and 1 to 2 tablespoons of flour if none was added before. Whisk in 1 cup of chicken stock or broth to thin out the sauce. Then, cook over medium-high heat until the sauce gets thick.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!
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Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: Chicken breasts that are 6 to 10 ounces and have no bones or skin should be used.
- Oil: Olive oil, which has a slightly fruity taste, is the best cooking oil for chicken breasts on the stove.
- Butter: The tasty fat is used to coat the chicken right before it’s served. The extra lipid coating keeps the chicken moist.
- Spices: I use a strong and concentrated spice blend to season the chicken breasts. Salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning are some of the things I use.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- If you want bone-in chicken breasts, sear both sides, then put them in the oven at 350o (177o˺C) and bake them until they are fully cooked. Based on the size, this could take 20 to 30 minutes to cook. You can use boneless or bone-in chicken thighs if you like dark meat. At about 170o (77oC), the meat should be done so that the tougher muscle fibers become tender.
- Oil: Use a high smoke point oil like avocado, vegetable, or canola oil if you want an egg-like flavor.
- Swap the butter for margarine or another plant-based butter if you don’t want to use dairy. For a browned butter taste, use ghee.
- Add a few sprigs of thyme or rosemary to the pan as you baste the meat to give the butter a herbaceous taste. Add chopped fresh herbs like parsley, basil, tarragon, or chives to the top of the chicken.
STOP making dry chicken breast! This is HOW you make JUICY chicken #shorts #viralshorts #chicken
FAQ
How to cook chicken breast so it doesn’t get tough?
InstructionsFlatten the chicken breasts. Season the chicken breasts. Heat the pan. Cook the chicken breasts over medium heat for 1 minute without moving. Flip the chicken breasts. Turn the heat down to low. Cover the pan and cook on low for 10 minutes. Turn off the heat and let sit for an additional 10 minutes.
How to prevent chicken breasts from being tough?
The absolute best way to prevent a dry chicken breast is to use a meat thermometer. Remove chicken from heat as soon as the thickest part of the chicken reaches 165°F (74°C). You can also place a pad of butter on top of the chicken while cooking to help keep it moist.
Why is my chicken breast so tough after cooking?
However, if the chicken is cooked for too long, it can become tough. This is because the proteins continue to coagulate and squeeze out moisture. Oct 11, 2024.