Say goodbye to dry, rubbery meat forever.
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Chicken breasts are notoriously difficult to nail; its low fat, high-protein structure often caters to a dry or rubbery bite. Personally, I usually buy chicken thighs for that exact reason—with a higher fat content, the dark meat is more forgiving when cooked and tends to be juicier and more tender.
Sometimes, though, it’s nice to be able to cut a slice of chicken and not worry about wrestling small morsels off the bone. And because I clearly lack confidence when it comes to cooking chicken breasts, I consulted some experts to see exactly what I’ve been getting wrong.
The Experts:
- Stephen Chavez: Senior chef-instructor at the Institute of Culinary Education’s Los Angeles campus
- Jessica Randhawa: chef, recipe creator, photographer, and writer behind The Forked Spoon
- Meathead: living Barbecue Hall of Famer, cookbook author, and publisher of AmazingRibs.com
- Chef Christopher Hensel: Private Chef based in the Hamptons
- Erin Clarke: Creator of Well Plated and author of the best-selling Well Plated Cookbook and Well Plated Every Day
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The Key to Juicy, Tender, and Flavorful Chicken Breasts
“Without question,” says Stephen Chavez, “the single most common mistake with chicken breasts is overcooking them.” All the others agreed. Chavez continues, explaining: “This applies to all cooking methods, from grilling and baking to cooking with liquid (such as in a crock pot).” Christopher Hensel adds, “you can brine chicken breasts to ‘perfection’ but it won't matter if you can't cook them right.” In other words, no matter how the chicken is prepped and no matter what method you use for cooking, avoid overcooking!
“Many people worry about undercooked poultry,” says Jessica Randhawa, “leading them to cook chicken breasts until they’re dry and tough.” Although undercooked chicken can be dangerous, it’s easy to avoid and often over-feared.
All of the chefs advise that the best way to avoid both over and under-cooking chicken is a thermometer. “USDA says to cook poultry to 165°F for safety. That means you can remove it from the heat at about 160°F and it will continue to ‘carryover’ cook at least 5°F,” says Meathead, warning, “cook it past 160°F and it will be cardboard.”
It’s always best to air on the side of undercooking, says Hensel, “you can always continue to cook the breasts if they’re under—put slices back together, and pop it in the oven for a couple minutes.” And Chavez reminds: “Outside color is not an indication of doneness; internal temperature is.”
Using pre-cooking preparation methods also helps flavor and tenderize chicken breasts. Erin Clarke says it helps a whole lot if you “let the chicken stand at room temperature for at least 15 minutes before cooking it, or better yet—use those 15 minutes to brine it.” Just make sure you pat the chicken dry before popping it on a pan or in a baking dish.
Randhawa has a tip for the post-cook: “Let the chicken rest for a few minutes after cooking—it will help the juices redistribute, resulting in a juicier, more flavorful breast.”
5 Great Chicken Breast Recipes to Try
- Lemon Pepper Chicken Breasts
- Chicken Supreme
- The Best Chicken Fajitas
- Garlic Knot Chicken
- Skillet Chicken Puttanesca
