To be honest with you, I’ve never had much luck with cooking chicken breasts. I cook chicken pretty frequently at home, but I tend to stick to smaller cuts like tenderloins and thighs because they aren’t as tricky to get right!
Many people I’ve spoken with (including a few OGT Team members) avoid chicken breast entirely after repeated encounters that were dry, bland, and altogether unpleasant! So when I recently came across a cooking method on The Kitchn that promised to produce perfect chicken breasts every time, I figured I ought to at least give it a shot!
Related: This Unusual Method Makes The Best Roast Chicken Ever
And not only did this method live up to its promise, it ended up being one of the best chicken breasts I’ve ever cooked! It was juicy, flavorful, and most importantly, it was surprisingly easy to make. So today I thought I’d pass this method on to all of you, so you can enjoy the simple pleasures of a perfectly cooked chicken breast too! :-)
How To Cook The Perfect Chicken Breast Every Time
Step 1 – Pound It Out
Place your chicken breast(s) on a cutting board or clean surface and place a piece of parchment paper or plastic wrap over the top. Then use a mallet, water cup, or small frying pan to pound the chicken into an even thickness.
The goal here isn’t to flatten them or make them super thin—you just want to level out the thickest areas of each breast so that they’ll cook more evenly.
Step 2 – Season It
Next, season your chicken breasts with your favorite seasonings. (Everyone has their own ideas about the best way to season chicken, so I won’t try to step on any toes here!)
Personally, I always reach for my simple “house seasoning,” which consists of kosher salt, freshly ground black pepper, onion powder, garlic powder, and dried parsley. (I usually just sprinkle them on one at a time, but you could mix them up first if you prefer.)
Step 3 – Cook It
Heat your frying pan over medium-high heat. Stainless steel pans can be heated “dry,” but non-stick pans need oil from the start to avoid unhealthy fumes.
When the pan is hot, add a couple of tablespoons of oil. Swirl it around to coat the bottom of the pan, then reduce the heat to medium.
Add the chicken breasts to the pan, and allow them to cook undisturbed for about 1 minute to develop some color. Then flip the breasts over, reduce the heat to low, and cover the pan with a tight-fitting lid.
Allow the chicken to cook undisturbed in the covered pan for 10 minutes. (That means no peeking, or you’ll let all the steam out!) Remove the pan from heat and let it sit (with the lid still on) for another 10 minutes to finish cooking.
Step 4 – Check & Eat
At this point, your chicken breasts should be perfectly cooked! Check to make sure there is no pink left in the center, but if you want to be absolutely certain, check it with an instant-read thermometer (the chicken should be 165°F).
Slice up your moist and tender chicken breasts, and eat them however you like!
Bonus Tip: Try Brining!
The next time you cook any cut of chicken (or any cut of any meat, for that matter!), try brining it first! Brining can enhance the juiciness and texture of any meat, and it helps season the meat throughout too.
To make a simple brine, add about 1/4 cup of kosher salt to 1 quart of warm water. Add the meat, put the container in the fridge, and let it sit for around 30 minutes.
But even 15 minutes of brining will make a difference if you’re short on time (or impatient like me!) Just don’t brine your meat for longer than 2 hours.
What’s your favorite way to eat chicken breast?
No comments:
Post a Comment