How to Keep Chicken Breasts Perfectly Moist and Tender Every Time

Chicken breast is one of the most popular proteins to cook and eat. When properly prepared, chicken breast can be juicy, flavorful and delicious However, it’s also easy to overcook chicken breast, ending up with a dry, stringy mess

You can make sure your chicken breast stays moist and tender every time by following a few easy steps. I’ll tell you how to keep chicken breast juicy in this article.

Why Chicken Breast Dries Out

Let’s look at why chicken breast dries out in the first place before we talk about how to fix the problem. Here are the main reasons .

• Low Fat Content – Chicken breast is a lean cut of meat, meaning it has little intramuscular fat. This fat is important for keeping meat moist during cooking. With less natural fat, chicken breast is prone to drying out.

• Overcooking – Chicken is safe to eat at 165°F. However, cooking it beyond that to 175°F or above causes the proteins to tighten and squeeze out moisture. Even a few extra minutes can make chicken breast dry and tough.

• High Heat – Cooking chicken breast over high, direct heat can cause the outside to overcook before the inside is done. Searing or grilling over direct high heat increases the risk of drying out the breast.

Tips for Keeping Chicken Breast Moist

Luckily, there are several ways to prevent chicken breast from drying out. Here are my top tips:

1. Brine the Chicken

Brining chicken breast before cooking helps it retain moisture. Soak chicken in salty water for 30 minutes to several hours to brine it. The salt allows the meat to hold onto more moisture.

One tablespoon of salt mixed with one cup of water makes a simple brine. You can also make the brine taste better by adding sugar, herbs, and spices. Rinse the chicken after brining before cooking.

2. Don’t Overcook the Chicken

Chicken breast only needs to reach 165°F internally to be safe to eat. Cooking it to 175°F or beyond causes excessive moisture loss.

Use a meat thermometer to check for doneness. Insert it into the thickest part of the breast, avoiding bone. Once it hits 165°F, immediately remove it from the heat source. The temperature will continue rising as it rests.

3. Pound the Chicken to Even Thickness

Chicken breasts often have uneven thick and thin ends. The thin areas overcook by the time the thick parts are done.

Pounding the chicken to an even 1/2-inch thickness lets it cook at the same rate. Place chicken between sheets of plastic wrap or waxed paper and use a meat mallet or rolling pin to gently pound to desired thickness.

4. Sear then Finish Cooking at Lower Temp

Searing over high heat gives chicken breast delicious browning. But cooking solely over high heat dries it out.

After searing both sides, turn down the temperature to gently finish cooking through. Finish in a 375°F oven or over medium-low stove heat so the inside has time to cook before the outside dries.

5. Cook Low and Slow

For extra tender and moist chicken, cook it low and slow. Bake or poach the chicken at around 300°F until it reaches 165°F internally. The gentler heat allows the proteins to relax rather than squeeze out juices.

6. Bake in aCooking Bag

Baking chicken sealed in a cooking bag traps steam and moisture next to the meat. The chicken poaches gently in its own juices.

Place chicken in a oven-safe plastic bag and seal tightly. Bake at 350°F until cooked through and juices run clear when pierced. Let rest 5 minutes before opening bag.

7. Add Liquid to the Pan

Cooking chicken breast in or over liquid adds extra moisture to the meat. Options include poaching in broth or wine, pan searing then adding liquid to the pan, or baking atop a sauce.

The liquid keeps the chicken moist while also becoming a flavorful sauce from the rendered juices. Add veggies to cook in the sauce for a full meal.

8. Wrap in Bacon

Nothing beats bacon for adding fat and flavor. Wrap chicken breast in bacon before cooking to impart moisture and taste.

Cook over medium heat or bake in the oven until the bacon is crispy and chicken is cooked through. The rendered bacon fat helps keep the lean breast meat from drying out.

9. Cook Bone-In and Skin-On

Bone-in chicken breast has more moisture thanks to the bone and connective tissue. The skin also protects the meat and bastes it in rendered fat.

Remove skin before eating if you want to avoid the fat and calories. But cooking bone-in and skin-on gives the most tender, juicy meat. Just watch the temperature to avoid overcooking.

10. Let It Rest

Letting the chicken rest for 5-10 minutes before cutting allows juices time to redistribute throughout the meat. Slicing into chicken immediately causes juices to spill out onto the cutting board.

I know it’s hard to resist immediately digging into that hot, juicy chicken. But let it rest under tinfoil first for moister meat. The temperature equalizes and relaxes during rest time.

My Favorite Ways to Keep Chicken Breast Moist

Over the years, I’ve settled on a few go-to methods for ensuring tender, juicy chicken breast every single time. Here are my personal favorites:

• Pound thin then pan sear: Pounding the chicken lets me sear over high heat for that delicious browning without overcooking. I finish cooking gently in the oven.

• Low and slow baking: For weeknight meals, I simply bake the chicken low and slow at 300°F in the oven until done. Foolproof and tender chicken with zero effort.

• Brined then grilled: When grilling chicken in the summer, I always brine first to help the lean meat retain moisture on the hot grill. Brining makes grilled chicken breast juicy.

• Simmer in sauce: For dishes like chicken parmesan or stroganoff, I gently simmer chicken right in the flavorful sauce. The liquid keeps it moist while absorbing delicious flavor.

Avoid These Mistakes for Dry Chicken

Now that you know how to keep chicken breast juicy and tender, be sure to avoid these common mistakes that lead to dry, overcooked meat:

• Cooking over high heat the entire time
• Cutting to check if chicken is done instead of using a thermometer
• Not brining or pounding thin prior to cooking
• Letting chicken overcook past 165°F
• Skipping the resting period after cooking
• Cutting into chicken immediately instead of letting it rest

As long as you follow the tips in this article, you can look forward to perfect, moist chicken breast every time you cook. Here’s to never choking down another dry, stringy piece of chicken again!