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

FAQs

What is the secret to juicy chicken breast? ›

Consider brining your chicken breasts before baking. Soak them in a solution of salt and water for about 30 minutes to an hour. This helps the chicken retain moisture during the baking process, resulting in juicier and more tender meat.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

By pan-frying your chicken, you let it get nice and brown on both sides. And, by using a lid, you create a steamy environment that traps in moisture, leaving you with juicy chicken breasts instead of dried out, stringy meat.

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.

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.

Most whole chickens become fully tender in about one hour on medium-low heat. Yes, chicken breast will get softer the longer you cook it, as long as it is cooked at a low enough temperature to prevent it from becoming dry and tough.

Pan-fried chicken breast recipe

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.

Cooking in a Cold Pan

Instead of searing or sauteing, you're effectively steaming it. Your chicken breast will come out pale, white, and overcooked rather than with a flavorful brown crisp exterior. The easy solution is to let your pan (or grill) get hot before you add the chicken.

Season the chicken and add it to the pan. Let the meat sear for several minutes on one side before flipping. A chicken cutlet is ready to flip when it releases easily from the pan and has a nice, golden-brown sear. It's finished when the thickest portion of the cut registers 165°F on an instant-read thermometer.

Is it better to cook chicken in the oven or on the stove? ›

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.

Baked chicken is also a healthy method of preparation because you can choose to forego any oils before you bake it. Many people remove the skin of chicken breasts before baking, making it a low-fat and high-protein choice for meals.

How can I tell when to flip the chicken over? If you look at the side of the chicken breast, you'll be able to see the chicken cooking. Once the white, cooked chicken goes halfway up the side of the chicken breast, it is ready to turn.

The OXO Die Cast was better at pounding out chicken without bruising or tearing the flesh than any other mallet tenderizer we tested. This is likely due to the rounded edges on the flat side of the mallet, which prevented it from leaving divots or impressions.

Briefly soaking meat in a solution of baking soda and water raises the pH on the meat's surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender and moist when it's cooked.

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.

You're Overcooking Them

This is likely the most common mistake cooks make when it comes to chicken breasts. Of course, nobody wants a medium-rare chicken breast, but sometimes in an effort to fully cook our chicken breasts, we unintentionally overcook them. The result? An unpleasantly dry, chalky texture.