The "best" way to cook a chicken breast depends on your desired result, but the most reliable methods for a juicy, tender result are pan-searing or baking at a high temperature. Both methods emphasize high heat, proper technique, and using a meat thermometer to prevent overcooking.
Method: Brown, Cover, and Cook on Low
You then heat a frying pan over medium-high heat, add a little oil, reduce heat to medium, and add the chicken. You cook the chicken for just one minute, flip it over, reduce heat to low, cover, and cook for 10 minutes.
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.
To cook juicy chicken breast, pound it to an even thickness, cook it quickly with high heat (sear then bake or pan-sear), and always let it rest before slicing, using a meat thermometer to hit 160-165°F (71-74°C). Methods like brining, adding a fat (oil/butter), or a light flour dusting also add moisture and flavor, preventing dryness.
Directions
Your chicken will cook more slowly, but it's also likely to be juicier and full of more flavor. Our recommendation? Use both. Drizzle oil in the pan to cook your chicken in, then add butter at the end to soak it in extra flavor and add a little color.
Key Takeaways. Slash across the grain of the chicken breast so marinades soak in deeper. Cross-hatch cuts (diamond pattern) create little valleys for stronger flavor. Start checking for doneness early—the slashes help it cook faster and evenly.
Rubbing a little oil over the meat can help to keep it moist. The exact cooking time needed depends on the thickness of the breasts. Bake them at 190°C for around 18–25 minutes, but start testing for doneness after 15 minutes.
Many people wonder if it's better to bake chicken covered or uncovered. I like to make these juice oven-baked chicken breasts uncovered. The reasoning behind this is that this allows the top to become golden and gives some texture interest. Otherwise, if it's covered, it will look pale and more like it was boiled.
*165˚F IS THE MINIMUM TEMPERATURE BONELESS, SKINLESS CHICKEN MUST REACH TO BE SAFE TO EAT. 10-15 MIN.
Chinese restaurants tenderize chicken using a technique called "velveting," which involves coating sliced chicken in a mixture of cornstarch, egg white (optional), oil, and seasonings, then briefly cooking it in hot oil or water to create a protective layer that locks in moisture, resulting in a silky, tender texture. Another method uses baking soda to break down fibers before rinsing and coating with starch, but the cornstarch/egg white method is common for that classic smooth feel.
After some trial and error, they decided the chicken should be soaked in buttermilk and coated once in the breading mixture, then fried in oil at 350 °F (177 °C) in a pressure fryer until golden brown. As a pressure fryer was too big, a deep fryer was used alternatively as a substitute.
So sear it quickly over high heat until you get a nice golden brown color, and then take it off the heat right before the internal temperature hits 165°F—stop at 150°F to 155°F—to finish cooking as it rests.
The chicken breasts should be completely covered with the parchment. Transfer the chicken to the oven until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer. Start checking after 20 minutes; total cooking time is usually 30 to 40 minutes.
Best Sauces to Pair With Chicken
Bring a pan to medium heat. Once hot, place the marinated chicken in the pan. Cover the pan with a lid and cook for 3 minutes. This method will trap the moisture, making the chicken juicier.
Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes.
Common Mistakes to Avoid When Cooking Chicken Breast
Flavor Trick #1: Marinate Whole or Sliced Chicken Breasts for 30 to 90 Minutes Before Cooking
The Golden Rules of Cooking