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.

It's a basic technique—simply use your spoon or spatula to pick up hot oil or butter from the pan, then pour it over the meat as it cooks. This helps distribute the fat and juices, keeps moisture intact as the meat cooks, enhances flavor, and results in a more even cook.

Make the chicken thinner

Thinner breasts or cutlets are less likely to dry out, as they won't spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet or even a hammer. This is best done between parchment paper or plastic wrap.

The best way to cook a chicken breast so it's moist and tender and not dry is to cook it in a water bath in a vacuum sealed bag. The temperature of the water bath should be between 150–160F. The chicken should be seared in a hot pan for no more than 2 minutes per side for color and texture.

There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.

Because chicken isn't a very fatty cut of meat, you'll want to add some fat to keep the meat hydrated. Most recipes use butter or oil for cooking chicken, but mayo is the better fat option when it comes to producing juicy chicken.

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.

The reason chicken breasts often end up dry is actually one of the things we value about them: they have very little fat. Refresh your chicken know-how by reading these common mistakes and tips for cooking chicken breasts.

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.

How much time does chicken take to cook on the stove? ›

You'll cook chicken breast on the stove for roughly 10–14 minutes, flipping halfway through the cook time.

Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Simply heat the chicken breasts quickly on the stovetop then let them poach from the inside out in their juices in a covered pan.

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!!!

You might have wondered why most chefs or cooks prefer to soak their chicken in buttermilk or yogurt overnight. Well, the answer is simple: they are tenderizing the chicken for cooking later, and that's the secret behind their super delicious, juicy chicken.

Using a method called “dry-poaching” is best. It involves covering the breasts with a piece of parchment paper before they go in the oven. This allows them to baste in their own juices so they cook up to be tender and juicy.

Marinate them.

If you're cooking chicken breasts without skin or fat, infuse them with some extra flavor and liquid to keep them tender. Choose your favorite marinade and throw them in a ziploc bag with the marinade. Marinate them overnight before grilling, baking, or searing. The difference is uncanny.