How to Cook Chicken Breast: Three Easy Methods
Cooking chicken breast can often feel tricky, but with these three simple techniques, you’ll never end up with dry or overcooked chicken again. Whether you’re searing, butterflying, or tenderizing, this guide will help you achieve juicy, perfectly cooked chicken breast every time.
Step by Step Instructions
Ingredient Notes
Chicken Breast: Use good quality boneless, skinless chicken breasts for the best results. If your chicken breasts are large or uneven in thickness, consider pounding them to an even thickness for more consistent cooking.
Salt and Pepper: Simple seasonings like salt and pepper enhance the natural flavor of the chicken. You can also use additional seasonings like smoked paprika, garlic powder, bbq powder, curry power or your favorite spice blend for added flavor.
Neutral Oil: Use a neutral oil with a high smoke point, such as avocado oil, canola oil, or vegetable oil. These oils handle high heat well, ensuring a perfect sear without burning.
Expert Tips
Use a Meat Thermometer for Accuracy: Chicken breast can dry out quickly, so the best way to ensure it’s perfectly cooked is by using a meat thermometer. Check the thickest part of the breast and make sure it reaches 165°F (74°C) for safe and juicy chicken.
Pat the Chicken Dry: Before cooking, pat the chicken breast dry with paper towels. This helps remove surface moisture and allows for a better sear.
Seasoning Your Chicken: If you want to add more flavor to the chicken breast you can use seasonings. You can use your favorite BBQ rub for a smoky kick, or add a bit of curry powder for extra depth. Garlic powder is another great option, adding a savory touch that works well with many other seasonings. These additions will give your chicken a flavor boost if you’re looking for something extra.
Remove the Chicken Tender for Even Cooking: If your chicken breast has a tender (a small, thinner piece attached to the underside), slice it off. Tenders cook much faster than the breast, so cooking them separately prevents uneven cooking.
Preheat Your Pan and Oil: Always preheat your pan with oil before adding the chicken. A hot pan ensures a good sear and locks in the juices. This is especially important when using stainless steel or cast iron pans to prevent sticking.
Rest Before Slicing: After cooking, let the chicken rest for at least 5 minutes. This resting time allows the juices to redistribute throughout the meat, keeping it tender and flavorful when you slice into it.
FAQs
No, it’s not necessary to wash chicken before cooking. According to USDA guidelines, washing chicken can spread bacteria. Instead, focus on cooking it to the proper temperature of 165°F (74°C) for safety.
The key to juicy chicken is not overcooking it. Use a food thermometer to ensure the internal temperature reaches 165°F (74°C), and let the chicken rest for 5 minutes after cooking to retain moisture.
While butter can add rich flavor it does burn easily. If using butter it’s best to use slightly lower the heat and use it in combination with a high smoke-point oil, like avocado or vegetable oil. This prevents the butter from burning as easily during cooking. Alternatively, you can use ghee, which has a higher smoke point than butter. Ghee not only avoids burning at higher heat but also adds a unique, nutty flavor too.
To keep chicken moist when reheating, use the oven or stovetop. Reheat in a covered dish with a splash of broth or water at 320°F (160°C) until hot throughout. You can also use the microwave; however, lean meats like chicken breast (without sauce) tend to dry out quickly in the microwave. If using a microwave, place the chicken breast with a teaspoon of water on a microwave-safe plate, cover, and heat until hot.
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How to Cook Chicken Breast
Cooking chicken breast can often feel tricky, but with these three simple techniques, you’ll never end up with dry or overcooked chicken again. Whether you’re searing, butterflying, or tenderizing, this guide will help you achieve juicy, perfectly cooked chicken breast every time.
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Food thermometer
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Cast Iron, Non-Stick, or Stainless Steel pan
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Meat mallet or rolling pin (for tenderizing)
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Cling film (for tenderizing)
- 1 Skinless chicken breast
- Salt
- Pepper
- 1 teaspoon Oil
Preparation
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If your chicken breast includes a tender, carefully remove it by slicing it off with a sharp knife. The chicken tender cooks faster and can be used in another dish or cooked separately.
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Pat dry the chicken breast with paper towels to remove any moisture. This ensures a better sear.
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Season the chicken breast with salt and pepper evenly on both sides.
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Preheat your oil in a pan over medium heat.
How to Cook Whole Chicken Breast
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Place the chicken breast in the preheated pan. Allow it to cook undisturbed for about 2 minutes to get a good initial sear.
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Flip the chicken breast and sear the other side for another 2 minutes.
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Continue cooking, flipping the breast every minute or so to promote even cooking and to prevent any part from burning. This frequent flipping helps manage the heat distribution and ensures that each side gets enough heat without overcooking.
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Sear the edges briefly by holding the chicken vertically against the pan with tongs. This should be done towards the end of the cooking process, taking about 30 seconds for each edge.
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Check for doneness with a food thermometer in the thickest part of the breast, ensuring the internal temperature reaches 165°F (74°C).
How to Cook Butterfly Chicken Breast
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Lay the chicken breast flat on a cutting board. Holding a knife parallel to the board, slice the chicken horizontally, stopping just before you cut all the way through; then open it like a book.
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Cook the butterflied chicken breast for about 90 seconds on each side. The increased surface area allows for quicker, more even cooking. Using a food thermometer to check for doneness is optional but recommended if you aren’t sure.
How to Cook Tenderized Chicken Breast
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Place cling film over the chicken breast on a sturdy surface. Using a meat mallet or rolling pin, gently pound the chicken breast, especially the thicker part of the breast until the chicken breast is a more even thickness.
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Cook the tenderized chicken for about 2 minutes on each side. Using a food thermometer to check for doneness is optional but recommended if you aren’t sure.
Calories: 293kcalProtein: 48gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 145mgSodium: 262mgPotassium: 836mgVitamin A: 68IUVitamin C: 3mgCalcium: 11mgIron: 1mg
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