The Ultimate Guide to Tenderizing Chicken Breasts

Chicken breast can often be dry and chewy if not prepared properly. As a meat without much fat or skin, it can easily become overcooked and lose moisture. Luckily, there are some simple tricks to help make chicken breast tender and juicy every time.

This complete guide will show you the best ways to make chicken breast tender and give you extra cooking tips to keep it moist. You can use these tips to make tender chicken whether you want to make dinner easier during the week or improve your cooking skills.

Why Chicken Breast Tends to be Tough

Boneless, skinless chicken breast is a very lean and mild-tasting cut of meat. However, without the skin and bones, it also lacks the fat and collagen that keeps meat tender and moist. Chicken breast is made up of long muscle fibers that can easily become tough when cooked improperly.

Additionally, chicken breast cooks very quickly. It can dry out in a matter of minutes if overcooked. Because of its leanness and structure, special care must be taken to keep chicken breast tender.

Cut Against the Grain

One of the easiest ways to tenderize chicken breast is by cutting it properly Chicken breast muscle fibers run lengthwise down the meat Slicing against the grain shortens these fibers, making the meat easier to chew.

To cut against the grain, first locate the direction of the muscle fibers. Then, slice the chicken crosswise across the fibers into thinner cutlets. Cutlets that are pounded to an even thickness will cook especially evenly. The thinner meat with shortened muscle fibers will be much more tender.

Use a Meat Mallet

A meat mallet is a handy kitchen tool for tenderizing all types of meat. It can be used to safely pound chicken breast to an even thickness while also breaking down tough muscle fibers.

A mallet makes it easy to flatten parts of a chicken breast that are thicker. It also allows seasonings to better penetrate the meat. The light hitting helps loosen up the proteins in the muscle fibers, which makes the texture softer.

For a mallet, put the chicken breast between two pieces of plastic wrap or in a strong zip-top bag. Pound lightly to avoid tearing the meat. Flattening to 1⁄2 inch thickness is ideal.

Marinate the Meat

Marinading chicken breast is an easy way to boost flavor and moisture. Certain acidic marinade ingredients also have natural tenderizing effects. Ingredients like vinegar, lemon juice, yogurt, and wine can help break down tough muscle fibers.

For best results, allow chicken to marinate for 30 minutes up to overnight. The longer time allows the acid and moisture to better penetrate the meat. Just be sure to refrigerate chicken while marinating to prevent bacteria growth.

Brine the Chicken

Brining uses a saltwater solution to deeply season and tenderize chicken breast. The salt helps retain moisture while the water hydrates the muscle fibers. This keeps the meat juicy while also relaxing the proteins.

Make a simple brine by dissolving 1⁄2 cup salt in 4 cups water. Add aromatics like garlic, peppercorns, or herbs. Submerge the chicken in the brine for 30 minutes to 1 hour before cooking. Rinse and pat dry chicken before seasoning and cooking.

Don’t Overcook!

Overcooking chicken breast is one of the worst things you can do to it. When cooked for too long, lean chicken breast dries out quickly and gets tough. Use a meat thermometer to accurately gauge doneness. Chicken is perfectly cooked between 145°F to 165°F.

For extra tender and moist chicken breast, aim for the lower end of this temperature range. The meat will continue cooking slightly after removed from the heat. Allowing it to rest 5-10 minutes before cutting will also maximize juiciness.

Extra Tips for Keeping Chicken Moist

In addition to tenderizing techniques, there are some extra tricks for keeping chicken breast juicy:

• Season generously with salt and pepper before cooking – this enhances flavor and moisture retention.

• Cook chicken breast on the bone and skin-on whenever possible. Bones and skin maintain moisture and prevent overcooking.

• Don’t crowd the pan. Cook chicken in a single layer with space between pieces.

• Use a meat thermometer to prevent overcooking. Remove from heat at 145°F.

• Allow chicken to rest 5-10 minutes before slicing for juicier meat.

With the right techniques, chicken breast can be tender, flavorful and moist every time. Cutting against the grain, pounding with a mallet, marinating, and brining are all easy methods to break down tough fibers. Cook properly using a thermometer and chicken will never be dry or chewy again. For deliciously tender meals, keep these simple tips in mind.