Best Melt-in-Mouth Chicken Breast
This recipe guarantees incredibly tender and juicy chicken breasts every time. Brining and precise cooking techniques are the key to achieving that melt-in-your-mouth texture, transforming a potentially dry dish into a culinary delight suitable for quick and healthy dinners.
Equipment
- Large bowl
- Whisk
- Measuring cups
- Measuring spoons
- Paper towels
- Meat mallet (optional)
- Plastic Wrap (optional)
- Small bowl
- Fork or spoon
- Large skillet
- Lid for skillet
- Meat thermometer
- Oven-safe skillet (for oven method)
- Oven
Ingredients
- 2 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika optional
- 4 cups water for brine
- ¼ cup salt for brine
- 2 tablespoons sugar optional, for brine
Instructions
- Optional: Prepare the brine by combining water, salt, and sugar (if using) in a large bowl. Stir until dissolved.
- Submerge chicken breasts in the brine. Weigh them down with a plate or zip-top bag filled with water if necessary.
- Refrigerate for 30 minutes to 2 hours. Do not brine for longer.
- Remove chicken from brine and pat dry with paper towels. Discard the brine.
- If chicken breasts are thicker than 1 inch, pound them to an even thickness between two sheets of plastic wrap.
- In a small bowl, combine salt, pepper, garlic powder, and paprika (if using).
- Rub the spice mixture evenly over both sides of the chicken breasts.
- For Stovetop Method: Heat olive oil in a large skillet over medium-high heat.
- Carefully place chicken breasts in the hot skillet. Do not overcrowd the pan; cook in batches if needed.
- Sear for 3-4 minutes per side, until nicely browned.
- Reduce heat to medium-low, cover the skillet, and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C).
- Use a meat thermometer to check for doneness.
- Remove chicken from the skillet and let it rest for 5-10 minutes before slicing and serving.
- For Oven Method: Preheat oven to 400°F (200°C).
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken for 2-3 minutes per side, until lightly browned.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
- Use a meat thermometer to check for doneness.
- Remove chicken from the oven and let it rest for 5-10 minutes before slicing and serving.
Notes
Don't overcook the chicken; use a meat thermometer to ensure accuracy. Resting the chicken after cooking allows juices to redistribute, resulting in a more tender and flavorful meat. For flavor variations, try lemon herb, spicy southwestern, Italian, or honey garlic seasonings. Perfectly cooked chicken breast can be served in salads, sandwiches, pasta, rice bowls, or tacos/fajitas. Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.