The Juiciest Stove Top Chicken Breasts - An Easy Chicken Recipe! (2024)

FAQs

What is the secret to moist chicken breast? ›

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

Make the chicken thinner

Thinner breasts or cutlets are less likely to dry out, as they won't spend as much time in the pan. A simple option is to pound the chicken until it is 1/4 to 1/2 inch thick, using a meat mallet/pounder, heavy skillet or even a hammer. This is best done between parchment paper or plastic wrap.

The best way to cook a chicken breast so it's moist and tender and not dry is to cook it in a water bath in a vacuum sealed bag. The temperature of the water bath should be between 150–160F. The chicken should be seared in a hot pan for no more than 2 minutes per side for color and texture.

The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat. Covering the chicken creates a barrier that prevents the top surface from drying out, resulting in tender meat.

Pan-fried chicken breast recipe

Take off the cling film and season well. 2. Heat the oil in a frying pan then add the chicken breasts (skin-side down, if they have skin) and cook for 2-3 minutes or until browned. Then turn over, cover and cook on the other side for 7-8 minutes or until cooked through.

You can do this by marinating the cooked chicken in a sauce or broth for a while. This can help rehydrate the meat and add some flavor. Just be careful not to over-marinate, as the chicken could become mushy. Steam: Reheating the chicken with steam can help add moisture back into t.

Next, season both sides generously with kosher salt and freshly ground pepper. Allow the chicken to come to room temperature for 15 minutes; this ensures even cooking results, plus, it gives the salt and pepper time to permeate the skin.

You might have wondered why most chefs or cooks prefer to soak their chicken in buttermilk or yogurt overnight. Well, the answer is simple: they are tenderizing the chicken for cooking later, and that's the secret behind their super delicious, juicy chicken.

What makes a chicken tender a chicken tender? ›

Some people think that chicken tenders are just strips cut from the breast of the chicken. But in fact, the tender or tenderloin is an independent secondary muscle that lies directly under the breast. Sometimes, the whole breast is removed, which includes the tender; sometimes they are removed separately.

Cook until browned on the bottom, 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more.

Cooking chicken on the stove is the fastest way to get both a perfectly cooked AND seared chicken breast. After testing endless thickness and doneness combinations at countless temperatures, we concluded that the best temperature for pan-seared chicken is 375ºF / 190ºC, or "medium" on your stovetop.

Dredging chicken breasts in eggs creates a protective layer that keeps the meat moist and prevents them from overheating. Marination, which tenderizes the meat and adds flavor. Sour cream and mustard are amazing for this task. You can substitute Greek yogurt for sour cream if desired.

The baking soda helps tenderize the chicken breast, the oil seals the moisture to keep the chicken tender, and the starch forms a thin crisp crust when stir-frying in a hot wok. You won't taste the baking soda in the marinade, so no need to rinse and dry the meat.

Bake Chicken Breast at 425°F

425°F is the best temperature for baking chicken. The chicken turns golden on the outside and unbelievably juicy inside. At a lower temperature like 350°F, the chicken can dry out, as it will need to be in the oven for a longer period.