I Asked 5 Chefs the Best Way To Cook Chicken Breasts—They All Said the Same Thing

When it comes to chicken breasts, it’s always the same story. The lean protein is quick to cook and it sounds appealing, so you throw some into the grocery cart. But time after time it cooks dry, bland, and tough.

Maybe you make a vow never to buy chicken breasts again; however, when dinnertime rolls around, the old routine repeats. You toss those chicken breasts in a pan or in the oven, hope for the best, and serve up something you know could taste better.

Boneless skinless chicken breasts don’t stand a chance! That's the truth I'm sticking to. With no barrier to prevent the meat from drying out and no skin, bone, and fat to give it flavor and protection, it’s no wonder that they’re notoriously boring.

I’ve made one too many dry chicken breasts that I finally decided to ask for help. I asked a handful of chefs how they tackle this everyday cooking conundrum. Their responses reminded me of one of the most important lessons I learned in culinary school: Cooking is mostly about the prep. (They also reminded me that chefs tend to have a sense of humor. “If you must have chicken breasts...” began one response.)

The 5 Chefs I Asked

• Sean Thompson: Executive chef at New York City’s Porter House Bar & Grill
• Brian Carson: Chef of the forthcoming La Metro in Atlanta’s Ponce City Market
• Demetrius Brown: Chef and owner of Atlanta’s Bread & Butterfly and Heritage Supper Club
• Andrea Congiusta: Executive Chef of Newport, Rhode Island’s Mr. R. and Pasta Beach, which has locations in Newport, Boston, and Providence
• Nik Sharma: (@abrowntable) Former molecular biologist and pastry chef turned cookbook author and photographer

The Best Way To Ensure Chicken Breasts Turn Out Juicy and Flavorful

The chefs I spoke to recommend using bone-in, skin-on breasts. (Or, frankly, they suggest sticking with chicken thighs—they are juicier and harder to overcook.) However, when using boneless, skinless breasts, the common recommendation is to brine or marinate them ahead of time.

Whether it’s a quick brine of just 20 to 30 minutes, an overnight salt bath, or an all-day soak in some marinade, prepping chicken breasts ahead of time yields the succulent texture and flavorful finish you crave.

How Chefs Recommend Using a Brine

Chef Demetrius says, “Brining chicken breast is a must, [because] it will add much-needed moisture and additional flavor.” His preferred recipe calls for a wet brine: 4 cups water, 1/4 cup salt, 2 tablespoons sugar, 10 whole peppercorns, 3 cloves smashed garlic, and the peel of half a lemon. He says to bring the mixture to a boil, let it cool, and then submerge the chicken breasts in the solution overnight. In the morning, remove the chicken and let it air dry in the fridge for at least one hour before cooking.

Chef Brian is also on team dry brine. He says you only need 20 to 30 minutes for this. This is good news for those who don’t always plan 24 hours ahead to account for an overnight brine. “Place two chicken breasts (skin-on and skin side-up) on a sheet tray and salt them front and back with approximately one teaspoon of salt per breast, per side. Let the chicken breasts sit in the refrigerator for 20 to 30 minutes. Remove from the fridge and pat dry with a paper towel before cooking,“ he adds.

Chef Sean agrees. “The main thing I always recommend for cooking chicken breasts is brining. Not only does it ensure that the breast is moist and flavorful, it's also forgiving if you perhaps slightly overcook the breast.” I’ve definitely done that.

Marinating Your Chicken Helps Too

Marinating can also impart flavor and help tenderize chicken breasts. 

Chef Andrea says, “I love to marinate my chicken breast with a classic Mediterranean seasoning of lemon zest, salt, pepper, and rosemary. Letting it rest in the fridge overnight enhances the flavor. Another unique way to marinate chicken is with yogurt. The acidity in the yogurt tenderizes the meat and creates a light, crunchy crust when seared in the pan.” 

Nik Sharma likes a yogurt marinade, too. He suggests marinating the chicken overnight because the lactic acid in yogurt helps the chicken absorb water, making it juicier. Sign me up!

The Best Way To Cook Chicken Breasts

What do you do after brining or marinating the chicken breasts? Chef's choice is to pan-sear. Pat the brined or marinated chicken breasts dry and cook them over high heat in a skillet. This may sound risky, but a fast blast of heat followed by—and this is the crucial part—letting the chicken rest can help you avoid overcooking it.

Once you remove the chicken breast from the heat, its temperature will continue to climb. So sear it quickly over high heat until you get a nice golden brown color, and then take it off the heat right before the internal temperature hits 165°F—stop at 150°F to 155°F—to finish cooking as it rests. This method guarantees your chicken breasts will not be overcooked and dry.