One of the worst things to eat is chicken that has been overcooked and is dry and tough. I struggled with this myself for the longest time, until I conducted some research and found out how to fix the situation. After I tried it, it was like the sky opened up and the sun came through! I wish that I had done this research a lot sooner than I had, but I’m so glad that I now know how to avoid the dry chicken blues.
The way I do it is in 3 steps:
First, I brine the chicken breasts. Then, I cook the chicken. Last, I make the sauce (if a sauce is desired)
Brine the Chicken Breasts
- Pat the chicken breasts dry with a paper towel.
- For even cooking and less cooking time, cut the chicken breasts lengthwise down the center, or pound lightly with a meat mallet until they are about 3/4″ to 1/2″ thick.
- Place into a deep container.
- To the container, add 4 cups of water and 4 Tbsp. Salt (any kind will work great).
- Add herbs, if desired, such as basil, tarragon, thyme or whatever you’d like to add a bit of extra flavor to the chicken.
- Let stand for 15 minutes. (You can soak the chicken longer than 15 minutes, but if you do, place the container in the refrigerator, covered.
- Remove chicken from the container and pat dry again with a paper towel.
Note: You can do this with pork chops, too.
Cook the Chicken
- Sprinkle both sides of the chicken breasts with salt and pepper. (I recommend Kosher salt and fresh ground pepper.
- Heat a large frying pan on Medium-High heat.
- Add 2 Tbsp. olive oil to the pan and make sure the pan is coated evenly with the oil.
- Sprinkle a couple drops of water into the pan and if it sizzles, then you’re ready to add the chicken.
- Lower the heat to medium and cook for only 1 minute, then flip the chicken over.
- Turn the heat down to low and cook for 10 minutes, covered. (DO NOT REMOVE LID OR PEEK WHILE COOKING!!!)
- Turn the heat off, or if you have an electric stove, remove the pan from the burner. Let sit for an additional 10 minutes (AGAIN, DO NOT LIFT COVER OR PEEK!!!)
- Your chicken will be cooked perfectly at this point.
- Transfer chicken to a plate.
Make Your Sauce
While cooking the chicken as directed above, you can go ahead and make your sauce for the chicken (if desired). I recommend using a large frying pan to make a sauce. Once the sauce is ready, transfer chicken to the sauce, flip over once and let the chicken soak in the sauce for a couple of minutes on a low heat. Then serve with your favorite side dish.
Enjoy your moist, juicy chicken breast!