The Juiciest Stove Top Chicken Breasts - An Easy Chicken Recipe! (2024)

FAQs

What is the secret to juicy chicken breast? ›

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

If you're baking it, keep it covered with a baking sheet or with the pan-top for about 80% of the total baking time, uncover it only when the breast is cooked and tender but there's juices in the pan. Once uncovered, the juices will evaporate quickly in the oven, and you'll have a juicy chicken breast to eat.

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Whip up a yogurt- or olive oil-based marinade with your favorite spices, some minced garlic, ginger, chiles, and a squeeze of lemon or drizzle of vinegar. Letting your chicken sit in a marinade like this for at least 15 minutes can make a huge difference — but if you can let it go for 24 hours, that's even better.

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

Cooking in boiling liquid is ideal for preparing chicken breasts, which can quickly dry out when roasted or grilled if we turn our heads for just one minute. Skin-on, bone-in breasts are ideal for boiling if you want the cooking liquid to become a tasty broth.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Add 2 chicken breasts to the hot skillet. Cook chicken breasts for 5 to 7 minutes without moving them around. Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F.

How to make chicken soft like restaurants? ›

For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) Marinate for 20 minutes. Rinse well under running water, pat with paper towel to remove excess water. Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

Checking the temperature is really the only surefire method for doneness, as sometimes fully cooked chicken can still retain a pinkish tinge. If you keep cooking it past 165°F, the meat will most definitely dry out, so always use that as your best indicator.

Close-up of a woman slicing raw chicken breast meat on a cutting board. Chicken becomes more tender the longer it cooks. Unfortunately, most cooking methods produce extremely dry meat when the chicken is cooked long enough to become tender.

We recommend marinating your chicken in buttermilk or yogurt overnight, but if it's urgent, then an hour will do. However, the texture of the chicken won't be as even as chicken marinated overnight. The process is simple: you only have to immerse the chicken in a container with enough yogurt or buttermilk and seal it.

1: Prep the Chicken 15 Minutes Before Cooking

Next, season both sides generously with kosher salt and freshly ground pepper. Allow the chicken to come to room temperature for 15 minutes; this ensures even cooking results, plus, it gives the salt and pepper time to permeate the skin.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Why is my chicken breast rubbery? Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken.