I Asked 5 Chefs the Best Way To Cook Chicken Breasts—They All Said the Same Thing
It's all about the preparation.
When it comes to chicken breasts, the same story repeats itself. The lean protein cooks quickly and sounds great, so you toss it into your shopping cart. But over and over again, it ends up dry, tasteless, and tough.
When dinner time arrives, the same routine is repeated. You throw the chicken breasts into a pan or oven, hoping for the best, and serve up a meal that could be more flavorful. It's no surprise that they're often dull, since the lack of a barrier to prevent drying out and the absence of skin, bones, and fat, which provide flavor and protection, are major drawbacks.
I've overcooked one too many chicken breasts and have finally sought assistance. I asked a few chefs how they handle this common cooking problem. Their answers brought back a crucial lesson I learned in culinary school: Cooking primarily revolves around preparation.
The 5 Chefs I Spoke With
- Porter House Restaurant and Bar
- I don't see any text provided. Please provide the text you'd like me to paraphrase.
- Heritage Supper Club
- The company has locations in Newport, Boston, and Providence.
- Former molecular biologist and pastry chef turned cookbook author and photographer.
The Secret to Achieving Tender and Delicious Chicken Breasts
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Regardless of whether it's a quick 20- to 30-minute brine, a full overnight salt bath, or a whole day spent soaking in a marinade, prepping chicken breasts ahead of time results in the tender texture and rich flavor you're looking for.
What Is a Brine?
And a wet brine calls for soaking the breast in salt water.
Salt helps to remove moisture from the meat, causing the proteins to break down slightly, which tenderizes it and allows more moisture and flavor to penetrate back into the meat.
* Soak the food in
Chef Demetrius emphasizes, "It's essential to brine chicken breast to add moisture and extra flavor." His recipe involves a wet brine made with: 4 cups of water, 1/4 cup of salt, 2 tablespoons of sugar, 10 whole peppercorns, 3 cloves of smashed garlic, and the peel of half a lemon. He recommends boiling the mixture, letting it cool, and then soaking the chicken breasts in it overnight. In the morning, remove the chicken and let it sit in the fridge for at least an hour to air dry before cooking.
Chef Brian is also a fan of dry brining. He says you only need 20 to 30 minutes for this method, which is a relief for those who can't plan ahead 24 hours. "Place two chicken breasts (with the skin side up) on a baking sheet and sprinkle each side with about one teaspoon of salt. Let the chicken sit in the fridge for 20 to 30 minutes. Take it out and pat it dry with a paper towel before cooking," he advises.
done that.
Marinating your chicken can also be beneficial.
You can also use marinating to add flavor and make chicken breasts more tender.
Chef Andrea says, "I really enjoy marinating my chicken breast with a traditional Mediterranean seasoning that includes lemon zest, salt, pepper, and rosemary. Allowing it to sit in the fridge overnight really brings out the flavor. Another innovative way to marinate chicken is by using yogurt. The acidity in the yogurt helps to tenderize the meat and creates a light, crunchy crust when seared in a pan."
Nik Sharma is also a fan of yogurt marinades. He recommends marinating the chicken overnight, as the lactic acid in the yogurt allows it to retain more moisture, making it even juicier. Count me in!
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After you've brined or marinated the chicken breasts, the chef's next step is to pan-sear them. First, pat the chicken dry, then cook it over high heat in a skillet. This may seem counterintuitive, but a brief intense heat blast followed by letting the chicken rest is a good way to prevent overcooking it.
Once you take the chicken breast off the heat, its internal temperature will continue to rise. So, sear it quickly over high heat until it develops a nice golden brown color, and then remove it from the heat just before the internal temperature reaches 165°F—preferably at 150°F to 155°F—to finish cooking as it rests. This method ensures that your chicken breasts won't be overcooked and dry.
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