How to cook chicken breast so it's perfectly juicy
How to make perfectly juicy and tender chicken breast (photo: freepik.com)
Chicken breast often turns out dry and not very tender. But if you know a few simple tricks, it will be juicy, tender, and melt in your mouth. Here's what you need to do.
Why chicken breast turn out dry
Chicken breast contains almost no fat and cooks very quickly. Even just 2–3 extra minutes can make it as tough as a shoe sole. So the main rule is not to overcook it.
Most cooks don’t really enjoy preparing chicken breast, because making it tender and juicy is difficult—especially when making a low-fat dish without added oil.
How to properly cook chicken breast
Rule 1
Never cook chicken breast straight from the fridge. Let the meat rest at room temperature for at least 20 minutes before frying or baking. If you skip this step, the meat will cook unevenly—soft on the inside, dried out on the edges.
Rule 2
Use foil. If you just want to boil the breast for a diet-friendly meal, cook the meat in foil. Clean the breast from film, fat, tendons, and bones. Add salt and your favorite spices. Wrap the meat tightly in foil, twisting the ends.
Drop it into hot salted water and boil for 10 minutes. Turn off the heat and leave the pot covered for 30–40 minutes—the breast will finish cooking in the residual heat. Then you can slice the meat for salads or other dishes.
Rule 3
Use a marinade based on yogurt or kefir with added spices. You can also make a marinade with olive oil, lemon juice, and garlic. If you like something spicier, try a marinade of soy sauce, honey, and mustard.
Rule 4
Try dry brining. Just rub the meat with salt and leave it for 25–30 minutes. The salt helps retain moisture inside the meat.
Rule 5
Cook over medium heat. At high temperatures, chicken breast dries out very quickly. So it’s best to fry over medium heat or bake at 170–180°C.
Don’t overcook it—the internal temperature of fully cooked chicken should be 72°C. If you don’t have a thermometer, go by the color: the meat should be white and still juicy.
Rule 6
Let the meat rest after cooking. For example, wrap it in foil for 7–10 minutes after frying. This allows the juices to redistribute evenly and makes the meat more tender.
Recipe for juicy chicken breast
Ingredients:
- 2 chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves
- Salt, pepper, spices to taste
Instructions:
Marinate the breasts in oil, lemon, garlic, and spices for 30 minutes.
Heat a skillet or oven to medium temperature.
Cook the breasts for 4–5 minutes on each side or bake for 18–20 minutes.
Wrap in foil and let rest for 5 minutes before slicing.
Earlier, we wrote about life hacks that help roast meat so it doesn’t dry out.
Sources: Serious Eats, The Kitchn, Bon Appétit.
