We’re talking all things chicken breast and giving away our best tips for how to cook delicious, tender chicken breast every. single. time.
Why did the chicken cross the road? To get dressed up because it is BORING when it’s naked! Ok so that’s a terrible joke. But it’s also the truth!
You might have steered away from chicken breasts—or had a less-than-awesome experience with them—because of their tendency to turn out dry and tough instead of moist and tender. That can especially happen with boneless, skinless breasts.
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You ready to find out how to cook chicken breast perfectly!?
TIPS FOR HOW TO COOK CHICKEN BREAST
Let’s break the process down and take it step-by-step to get you the BEST chicken breast to add to your favorite Caesar Salad or serve with a hot plate of Sweet Potato Fries! Now keep in mind here that we’re talking my absolute favorite method, so we’re going to get pretty detailed.
PREP YOUR CHICKEN
- Starting with frozen chicken? Make sure it is thawed completely before using. Cold chicken can cook unevenly and often airs on the tough side when cooked, let your chicken breast warm up to room temperature before cooking. If you’re starting with thawed chicken, let it sit out for 20 minutes before cooking. (Learn the proper way to thaw chicken so that you don’t get sick!)
- Use the bottom of a wide jar, small frying pan, or the flat side of a meat tenderizer to flatten the chicken breasts a little; pound until they’re all the same thickness. (Helpful tip: put cling wrap over the chicken so that the juices don’t go everywhere!) This way you don’t end up undercooking some and overcooking others in the same pan.
- Dredge the chicken in a mixture of flour, salt, and pepper, shaking off the excess. You’ll get a very light crust that will help retain the juices.
- If you don’t want to have a floury crust on your chicken – this is the perfect time to add a spice rub to your chicken. Chicken breast is totally customizable to whatever flavor profile you’re going for… want some Taco Chicken? Sweet and Spicy Chicken? Or even a delicious Indian Chicken?
- Preheat your skillet for a couple minutes with a little cooking oil before you put the chicken in the pan.
WHILE YOUR CHICKEN IS COOKING
- Sear the chicken breasts in a hot skillet just until golden, no more than a couple of minutes on each side. You’re not trying to cook them through – just give enough of a sear to seal in the juices. Then transfer to a baking dish and bake as directed in the recipe.
- Put a piece of parchment paper over chicken breasts while they’re baking; it acts like a “skin” to hold in the juices.
- Resist the urge to keep “checking on” the chicken, whether it’s in a skillet, in the oven, or on the grill. You’ll disrupt the cooking process and end up cooking the living daylights out of it.
- Avoid overcooking chicken—the main culprit in dry, tough meat. Generally, chicken is “done” when it’s no longer pink in the middle and the juices run clear. If you want to be sure, use a meat thermometer; the center should be at least 165°F.
FINISH COOKING IN THE PAN
So maybe you want to skip the oven step and finish cooking your chicken in the pan – here are a few more tips for success:
- Cook over medium heat until the edges are showing white, about 10 minutes.
- Flip, lower the heat, and cover with a lid.
- Cook all the way through (about another 10 minutes), but try not to overcook!
Pro Tip: Take a piece of parchment paper and fold in half, then put the chicken breast in between the paper so that it’s covered on both sides. This will keep the chicken from sticking to the pan, keep the seasoning on the chicken, and help to hold the juices in.
ROAST IT IN THE OVEN
Want to just stick your chicken in the oven and call it a day? We totally get it! That’s great, too. Here are some tips for the perfect roasted chicken breast (without searing it in the pan first).
- Preheat your oven to 350 degrees F.
- Put some olive oil in the bottom of a baking dish, add the chicken breasts, drizzle with more oil, and season.
- Cover the dish tightly with foil and bake for 30-40 minutes until done.
SERVING YOUR CHICKEN BREAST
- Let the chicken rest for at least 5 minutes before you cut it or all the juices will come running right out and you won’t get to savor them with every bite! This is what your mama was talking about when she said patience is a virtue!
- Add some color to the plate. Chicken is the perfect protein to pair with salad, some fresh or frozen veggies, potatoes, rolls and more!
HOW TO STORE CHICKEN BREAST
Whenever you go to the effort to make a batch of chicken breast, I highly suggest doubling and freezing to make meal prep easier and faster in the future. Once cooked, you can prep several meals at once and store in the fridge for several days. If you love a good rice bowl or salad jar for lunch, this is a big bonus!!
Slice, shred or chop your chicken and store it in the fridge to repurpose for another meal like tacos, pasta, or soup later in the week. With your meat already cooked, you can prep a meal in record time!
HOW TO FREEZE CHICKEN BREAST
You can also take shredded or sliced chicken and freeze it for future meals. Which again, we highly suggest! It’s such a smart way to cook in the kitchen. All you need to do is portion it out for a meal. For a family of 6 we usually do somewhere between 2-3 cups of shredded chicken in a ziploc bag. We lay it flat and place it in the freezer! Once frozen, we can easily store several bags of frozen chicken nice and compact and then we have delicious pre-cooked chicken strips ready to go for future meal prep. Voila!
What’s your favorite way to eat chicken breast? Let me know in the comments!
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