The easiest ways to cook chicken breast are baking and pan-searing, as they require minimal effort and can be done in under 30 minutes with little clean-up. The key to success with either method is using a meat thermometer to avoid overcooking and allowing the meat to rest before slicing.
For full chicken breasts, I fry in a pan with oil on medium-high for 3 min a side, then pop the pan in the oven at 400 degrees for 10 min. Let it rest for a few minutes, then I always check doneness, but this is the easiest way I've found to cook chicken breast and still have it juicy, other than grilling it.
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.
My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That's it!
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. If you use a brine, make sure to pat the chicken very dry before proceeding with the cooking method below.
Heat the skillet over medium-low (or medium heat for thin cut breasts). Once hot, swirl the oil in the skillet to coat the surface, then add the chicken breasts. Let the chicken breasts cook for 8 minutes without flipping (or 5 minutes for thin cut breasts).
Bake them at 190°C for around 18–25 minutes, but start testing for doneness after 15 minutes. To combat dryness, you can try covering the tray with tin foil or baking the chicken en papillote. This French technique involves wrapping each breast in baking paper.
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.
Chicken breasts work well with the foil treatment, as steaming keeps the meat juicy and it cooks quickly even with the addition of veggies or starches. Chicken tenders would be a great cut to bake in foil, too.
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.
Try poaching chicken, which uses indirect heat, decreases harmful chemicals, and keeps the chicken tender and juicy. Steaming chicken at low temperatures helps retain moisture and prevents carcinogens from forming. You can also boil chicken, a simple and healthy method that keeps it tender and minimizes carcinogens.
Cooking chicken breast in a pan takes about 10-15 minutes total, searing 3-4 minutes per side over medium-high heat for a golden crust, then lowering heat or covering to cook through to an internal temperature of 165°F (74°C), followed by a 5-minute rest for juiciness. Thicker breasts might take longer, while thinner ones cook faster.
If you're following a specific recipe, then don't deviate! Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.
Flavor Trick #1: Marinate Whole or Sliced Chicken Breasts for 30 to 90 Minutes Before Cooking
I'll oblige, but not without teaching you the greatest hack ever. Call it Faux Skin if you like, but using parchment paper and a little oil to mimic the job of chicken skin keeps these chicken breasts from drying out and ensures you deliver tender, juicy MOIST (I SAID IT!) chicken to the table every time.
A mayonnaise marinade, or "mayonade," gives boneless, skinless chicken breasts moisture and a crispy crust, and carries the flavors of whatever seasonings you add. For my version, combine mayo with garlic, lemon zest, paprika, salt, and pepper. Marinate the chicken at least 15 minutes or overnight.
You can also uncover the chicken halfway through cooking to allow the top to brown. For a crispy texture, it's best to bake them uncovered. If you're aiming for a softer, more tender texture, covering them might be the way to go.
Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions. Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.)
Cooking time is generally 20 to 30 minutes, or until the chicken registers 165°F in the thickest part. Amazingly, all the chicken pieces wind up cooking at about the same rate — dark meat pieces cook a bit slower than white meat, but the thickness of the breast meat means everything finishes around the same time.
For a succulent chicken breast that's still safe to eat, try removing it from the heat before it hits 74 °C (165 °F). The temperature will continue rising as it rests—this is called carryover cooking. Pull it at around 70 °C (158 °F) to make it extra juicy and tender.