“But that neutral flavor and lean texture can also turn flavorless if not handled correctly.”
With that in mind, here are chefs' top tips for taking chicken breast from mediocre to mind-blowing.
Marinate or season the meat beforehand.
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“This is an absolute must to enhance the meat’s natural flavors,” he explains.
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Butterfly the breast.
By creating uniform thickness, Maynard says this method ensures the meat will cook more quickly and evenly.
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Poach the chicken to add flavor.
“The flavors of the cooking liquid are absorbed into the meat,” he explains.
Poaching is pretty simple, too.
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Brine, baby, brine.
Brining your chicken may require a little extra time and planning, but it’s well worth it.
According to LeBlanc, brining for just 1-2 hours can result in much juicier meat.
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“Brining the chicken breast in a 2% salt solution will help with adding moisture back.
It’s also the perfect time to add any flavorings as well like herbs and spices.”
Use a piping hot pan.
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The longer you cook your chicken, the more likely it is to become tough.
It will keep it from sticking and also provide great flavor."
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Consider a sous vide machine.
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Skeen likes using one for chicken because it’ll cook more evenly.
Let the skin dry out.
“This will allow the skin to crisp up nicely when you cook it,” he explains.
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Let the chicken rest.
Use a poultry wash spray.
“I promise you this is like magic,” she says.
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It also addresses some of the nasty residue that can be on chicken.
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