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

FAQs

What is the secret to juicy chicken breast? ›

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

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.

Turn the heat on medium-high and wait for the water to come to a simmer and then immediately turn the heat down to right below a simmer. The goal is to gently poach the chicken so it cooks evenly and does not dry out. A simmer or boiling water is too much heat for the chicken breasts.

We love a base of olive oil, salt, pepper, lemon juice, and fresh herbs. You can place the chicken breasts in a freezer bag with the marinade and allow to sit (refrigerated of course) for at least 30 minutes (or even overnight) prior to cooking.

Findings. By the three-hour mark, the most tenderizing marinades were lemon juice, tomato sauce, orange juice, and yogurt.

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.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. 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.

There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.

How to make chicken soft like restaurants? ›

For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb) Marinate for 20 minutes. Rinse well under running water, pat with paper towel to remove excess water. Cook per chosen recipe and marvel at the most tender chicken breast you've ever had, just like at Chinese restaurants!!!

Heat olive oil in a large skillet over medium-high heat. Carefully add the chicken breasts. Turn the heat down to medium. Cook for 5-7 minutes until the chicken breast is cooked halfway through.

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

With frozen meats, in particular, the innermost parts of the meat tend to thaw out last – resulting in a dry, overcooked exterior and a cold, raw interior. So, always take chicken breast out of the freezer ahead of time and mind the temperature before you start.

Pat the breasts dry with paper towel to remove excess moisture (this helps the skin crisp). Next, season both sides generously with kosher salt and freshly ground pepper.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. 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.

Why is my chicken breast rubbery? Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken.

“Woody breast” describes a quality issue stemming from a muscle abnormality in a small percentage of chicken meat in the U.S. This condition causes chicken breast meat to be hard to the touch and often pale in color with poor quality texture.