How do I cook chicken breast so it stays juicy?
Even thickness, moderate heat and a thermometer keep chicken safe and moist.
Chicken breast dries out easily, so even thickness and not overcooking are the keys. It must be cooked until it reaches 74 °C (165 °F) in the thickest part to be safe.
A meat thermometer removes the guesswork.
Prepare
Pound the thick end so the breast is an even thickness. Pat dry and season well. A short brine or marinade adds moisture and flavour.
Cook
Sear in a hot pan for a few minutes per side, then lower the heat or finish in a hot oven. Cooking time depends on thickness, but typically takes about 15 to 25 minutes in total.
Rest
Rest the chicken for 5 minutes before slicing so the juices stay in. Never eat chicken that is pink in the middle or has clear signs of being undercooked.
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