How to Cook Boneless Skinless Chicken Breasts (No-Fail Secrets!)
They’re convenient and, we’re told, more healthy. But there are few things quite as boring or more difficult to prepare well than boneless skinless chicken breasts.
Here’s the problem: Chicken skin helps to keep the chicken moist and the bones add flavor. Remove both and what do you have? The potential for dry, tasteless, tough chicken.
But not to worry. Here are two foolproof methods to prepare boneless skinless chicken breasts (BSCB) so they come out and tender and juicy every time—provided that you follow the instructions exactly.
Poached
This will be the method of choice if you are preparing BSCB for chicken salad or other recipes where you want perfectly prepared tender and moist, pure white chicken.
- Place chicken breasts in a wide shallow pan with a lid, and add enough chicken broth (or a combination of chicken broth and water) to cover the chicken by an inch or so.
- Over medium heat, without covering the pan, bring the liquid in the pan just to a simmer. With a large spoon, move the chicken breasts around a bit to be sure each piece is completely surrounded by liquid.
- When the liquid just begins to boil, cover the pan, and immediately turn off the heat. Allow the covered pan to stand where it is on the stovetop, undisturbed for 45 minutes. Do. Not. Peek.
- Remove the chicken from the liquid (broth may be strained and frozen for future use). Note: You can use this method for chicken with skin and bones, both of which should be removed and discarded at this point.
The chicken is now fully cooked and moist throughout. Use it immediately or store tightly sealed in plastic wrap in the refrigerator for about 3 days to be used in any recipe—shredded, cut in chunks, or any way you desire.
Sautéed
This method of cooking BSCB will result in beautifully cooked, flavorful meat that is lightly golden in color.
- Pound the chicken breasts to an even thickness. You do not want them to be too thin, simply uniform in thickness. Place a breast between two pieces of waxed paper or plastic wrap, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet or the bottom of a heavy pan until the chicken is even in thickness.
- Mix 1 teaspoon salt and 1/2 teaspoon ground black pepper with 1/2 cup all-purpose flour.
- Quickly dredge the chicken breasts in the flour so they are lightly dusted with flour.
- Heat a sauté pan that has a lid over medium-high heat. When it is quite hot, add 3 tablespoons of olive oil and 2 teaspoons of butter. Once melted, swirl the pan to coat the bottom evenly.
- Reduce heat to Medium. Add the chicken breasts. Cook for about 1 minute to help them get a little golden on one side—not long enough to actually sear or sauté, only to heat them. Carefully turn over each chicken breast.
- Reduce heat to Low. Apply the lid. Set a timer for 10 minutes and walk away. Do not lift the lid; do not peek.
- After 10 minutes, turn off the heat. Still, do not peek! Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; I repeat, do not peek.
- When the second 10 minutes are up, take the lid off and behold the wonder: Soft, tender, juicy chicken breasts that are not dried out. Check to make sure there is no pink in the middle, especially if the breasts are thick. To be absolutely sure your chicken is cooked well, use an instant-read thermometer to check (the chicken should be at least 165°F). Slice, serve and enjoy!
Honey Garlic Sauce
The most perfect way I know to serve sauteéd chicken breasts is with Garlic Honey Sauce.
Prepare four BSCBs using the sauté method above. While waiting (and not peeking!), prepare the Honey Garlic Sauce.
How to Cook Boneless Skinless Chicken Breasts (No-Fail Secrets!)
They’re convenient and, we’re told, more healthy. But there are few things quite as boring or more difficult to prepare well than boneless skinless chicken breasts. Here’s the problem: Chicken skin helps to keep the chicken moist and the bones add flavor. Remove both and what do you have? The potential for dry, tasteless, tough chicken.But not to worry. Here are two foolproof methods to prepare boneless skinless chicken breasts (BSCB) so they come out and tender and juicy every time—provided that you follow these instructions exactly.
Ingredients
For both poached and saute methods:
- boneless skinless chicken breasts
For saute method:
- salt
- pepper
- 1/2 cup flour
- olive oil
- butter
Instructions
Poached
- Place chicken breasts in a wide shallow pan, which has a lid, and add enough chicken broth (or a combination of chicken broth and water) to completely cover the chicken by an inch or so.
- Over medium heat, without covering the pan, bring the liquid in the pan just to a simmer. With a large spoon, move the chicken breasts around a bit to be sure each piece is completely surrounded by liquid.
- When the liquid just begins to boil, cover the pan, and immediately turn off the heat. Allow the covered pan to stand where it is on the stovetop, undisturbed for 45 minutes. Do. Not. Peek.
- Remove the chicken from the liquid (broth may be strained and frozen for future use). Note: You can use this method for chicken with skin and bones, both of which should be removed and discarded at this point in the process.
- The chicken is now fully cooked and moist throughout. Use it immediately or store tightly sealed in plastic wrap in the refrigerator for about 3 days to be used in any recipe—shredded, cut in chunks, or any way you desire.
Sauté
- Pound the chicken breasts to an even thickness. You do not want them to be too thin, simply uniform in thickness. Place a breast between two pieces of waxed paper or plastic wrap, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet or the bottom of a heavy pan until the chicken is even in thickness.
- Mix 1 teaspoon salt and 1/2 teaspoon ground black pepper with 1/2 cup all-purpose flour.
- Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.
- Heat a sauté pan that has a lid over Medium-High heat. When it is quite hot, add 3 tablespoons of olive oil and 2 teaspoons butter. Once melted, swirl the pan to coat the bottom evenly.
- Reduce heat to Medium. Add the chicken breasts. Cook for about 1 minute to help them get a little golden on one side—not long enough to actually sear or sauté, only to heat them. Carefully turn over each chicken breast.
- Reduce heat to Low. Apply the lid. Set a timer for 10 minutes and walk away. Do not lift the lid; do not peek.
- After 10 minutes, turn off the heat. Still, do not peek! Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid and I repeat, do not peek.
- When the second 10 minutes are up, take the lid off and behold the wonder: Soft, tender, juicy chicken breasts that are not dried out. Check to make sure there is no pink in the middle, especially if the breasts are thick. To be absolutely sure your chicken is cooked well, use an instant-read thermometer to check (the chicken should be at least 165°F). Slice, serve, and enjoy!
Notes
Poached: This is the method of choice if you are preparing BSCB for chicken salad or other recipes where you want perfectly prepared tender and moist, pure white chicken.
Saute: This method of cooking BSCB will result in beautifully cooked, flavorful meat that is lightly golden in color.
Honey Garlic Sauce
This is the most incredible, quick and easy way to serve chicken breasts that are seared and then simmered to perfection. Or try this with salmon—fabulous!
Servings: 4
Calories: 182kcal
Ingredients
- 2/3 cup honey
- 2 cloves garlic minced
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 scallions, thinly sliced, (optional) for garnish
Instructions
- Place ingredients in a small saucepan.
- Stir well to combine then set over Low heat and bring to simmer. Continue to simmer for 1 to 2 minutes, until sauce begins to thicken.
- Once chicken breasts are done and you can peek, carefully pour enough sauce over breasts to coat them well. Turn to coat the other side in the sauce.
- Serve whole, sliced or cut into chunks. If desired, drizzle sauce over chicken. Garnish and serve immediately.
Nutrition
Calories: 182kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 506mg | Potassium: 48mg | Fiber: 1g | Sugar: 47g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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Can your three cooking methods start with either frozen or raw chicken breasts?
I cannot suggest that as I have never tested on frozen. However as these methods are time sensitive, I would say no. But if you come up with alternative timing that produces equal results let us know.
I often cook the boneless, skinless breasts in the microwave as they stay nice and moist and actually kind of “puff up” so they’re wonderful for slicing or cutting into pieces for salads, etc.
Thanks for the recipes! What size breasts are best to use? It seems I can only find large, 1-pound or more, breasts anymore (one is enough for two people!). I hate to flatten them, so the one suggestion someone made about slicing a breast in two sounds great.
That may work, however the goal is to make the thickness uniform by pounding the high spots.
hi Mary,
Thank you for these chicken breast recipes. Perhaps i missed it each time I looked at the recipes but i didn’t see how much chicken for each recipe and i know sometimes the breasts are so big that i have to cut them in half. Hope the new year is wonderful for you and your family and as always i look forward to your column in my daily email. You are amazing. Thank you
Marge
This is now my go to recipe for chicken breasts! Very moist. I admit I had my doubts that it was going to cook through with only about 20 minutes over the flame for the saute method. But it did cook beautifully and I didn’t even coat with flour, just salt and pepper. The Honey Garlic Sauce was also delicious. My Husband thinks he hates garlic, but I slip it into alot of recipes when he is not looking. I had to stiffle laughs when he kept adding more of the sauce to his chicken! Thank You! Diana
I tried this method and it was sooo good and tender that I am thinking of using it on boneless pork chops…. I bet it will be just as great !! Thanks for ALL your advice I have read and used so many of your hints and enjoy every posting!!!
Great methods. Tried to print but got the whole thing including comments. Usually you set it up so we can print recipes. The only recipie I could print was for the Honey Garlic Sauce.
Try again, Pat! 😉
for the poaching do I remove the pan from the burner?
Thank you.
No. Cover and leave undisturbed for 45 minutes. Do not peek!
If I poach the CB how safe is it?
Does it reach the recommended temp and does it cook thoroughly? If I don’t have a wide shallow pan can I use an electric skillet?
A simmer occurs in the temperature range of between 185 and 205 degrees F., which is significantly higher than the recommended internal temp for chicken breasts of 165 F. Air bubbles on the surface of the liquid will be less prominent during simmering as compared to boiling. Yes, you can use an electric skillet to poach chicken breasts as directed in this post.,
I brine my chicken breasts. As little as 15 minutes keeps them moist. I do not grill or bake them without doing this. Just put a handful of kosher salt in lukewarm water, stir until dissolved and put the breasts in. You can do this for hours or just 15 minutes. Works every time!