Faith is the Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters. Show
Follow updated Oct 4, 2022 This is the method. It takes some trust, but believe me — it works flawlessly every single time. Jump to recipePage URL comments Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.  (Image credit: Leela Cyd) Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken breasts can’t be beat. They’re a great staple for quick, healthy lunches, too. Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time. Watch How to Cook Chicken Breasts on the Stove A Method That Requires Trust!This method takes trust; you can’t check the chicken breasts or watch them cooking. The method isn’t searing, sautéing, broiling, frying, or baking; it heats the chicken breasts quickly on the stovetop then lets them essentially poach from the inside out in their juices in a covered pan. (Image credit: Leela Cyd) So you can’t peek, and you have to trust us. But I promise that if you follow this method exactly, you won’t be disappointed. I learned this cooking method from an old edition of Joy of Cooking, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes. ThermoPro Digital Instant Read Meat Thermometer 11 Amazon Buy NowSeasoning the ChickenThis method alone makes plain, simple chicken breasts — a blank slate to be used on top of salads, rice dishes, and tacos. But you can season the breasts any way you like; make them spicy, or flavor them with fresh herbs. You don’t need to brine or marinate the chicken, but a quick brine does make them even juicier! If you use a brine, make sure to pat the chicken very dry before proceeding with the cooking method below. More Chicken Cooking Lessons
Tester’s NotesSince we originally published this a few years ago, I’ve been surprised at the number of people who have written or commented to say they really love it. It’s truly reliable! There have been questions about it too — for instance, do you adjust the cooking time if the chicken breasts are extra big? I don’t; I find that this works across a spectrum of size and weight, provided the breasts are separated into individual halves and they are flattened to even thickness during the prep. I also originally published this very close to Joy of Cooking‘s method, which calls for you to dredge the breasts in flour. I’ve found this is unnecessary, and also undesirable for those who eat gluten-free. I’ve adjusted the method below to not include flour — just salt and pepper. But you are free to tweak and adjust; there are some great suggestions in the comments for dredging in alternative flours like chickpea, and seasoning with all kinds of spices or herbs. This is truly just a blank slate method; it makes nicely cooked and juicy chicken breast for topping salads and other dishes. I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches. But if you want to turn it into a meal on its own, get creative! No matter how you season them, you’ll have juicy, tender chicken breasts. — Faith, September 2014 1 / 10 Flatten the chicken breasts. Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also use the bottom of a small frying pan. (Image credit: Leela Cyd) Comments 104 Ratings How To Cook Moist & Tender Chicken Breasts Every TimePrint Recipe This is the method. It takes some trust, but believe me — it works flawlessly every single time. Show Nutrition
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Recipe NotesDredge in seasoned flour: You can also dredge the chicken breasts in flour before cooking. Season the flour with spices or fresh herbs and make sure the chicken is golden on one side before you flip it over. This will give your chicken a very subtle crust. Quick brine: You can make your boneless skinless chicken breasts even juicier and more flavorful with a super-quick brine. Even just 15 minutes in a simple brine will make them juicier. Watch the video above to see how this is done. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. How do you cook boneless skinless chicken breasts so they don't dry out?Chicken breasts are susceptible to drying out when overcooked, so they're best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting/baking, or grilling chicken breasts are the best routes. The stovetop is particularly easy because you can make a sauce in the same pan.
Is it better to cook chicken breast in oven or pan?What Is The Best Way To Cook A Chicken Breast? Cooking a boneless and skinless chicken breast in a hot cast iron pan is by far the easiest and most tasty way to cook the breast. You are far less likely to overcook the chicken breast compared to baking it in the oven or poaching it in water.
How long to cook thinly sliced chicken breast in oven at 350?At 400F thinly sliced boneless chicken breasts should take no longer than 15-20 minutes. At 350F it may need 25-30 minutes depending on how thin the chicken is sliced.
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Best way to cook sliced chicken breast
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