Its all in the prep.
When it comes to chicken breasts, its always the same story.
But time after time it cooks dry, bland, and tough.
Simply Recipes / Mihaela Kozaric Sebrek
Ive made one too many dry chicken breasts that I finally decided to ask for help.
I asked a handful of chefs how they tackle this everyday cooking conundrum.
(Or, frankly, they suggest sticking with chicken thighsthey are juicier and harder to overcook.)
Simply Recipes / Mihaela Kozaric Sebrek
When using boneless, skinless breasts, the common recommendation is tobrine or marinate them ahead of time.
What Is a Brine?
A brine is a cooking method that infuses the chicken breasts with salt, flavor, and moisture.
Chef Brian is also on team dry brine.
He says you only need 20 to 30 minutes for this.
This is good news for those who dont always plan 24 hours ahead to account for an overnight brine.
Let the chicken breasts sit in the refrigerator for 20 to 30 minutes.
Remove from the fridge and pat dry with a paper towel before cooking, he adds.
The main thing I always recommend for cooking chicken breasts is brining.
Marinating Your Chicken Helps Too
Marinating can also impart flavor and help tenderize chicken breasts.
Letting it rest in the fridge overnight enhances the flavor.
Another unique way to marinate chicken is with yogurt.
Nik Sharma likes a yogurt marinade, too.
He suggests marinating the chicken overnight because yogurt’s lactic acid helps it absorb water, making it juicier.
Chef’s choice is to pan-sear.
Pat the brined or marinated chicken breasts dry and cook them over high heat in a skillet.
Once you remove the chicken breast from the heat, its temperature will continue to climb.
This method guarantees your chicken breasts will not be overcooked and dry.
