Juicy chicken breast is every home cook's dream-it's tender, packed with flavor, and perfect for a quick weeknight dinner or meal prep. But chicken breast is notoriously tricky to cook because it can easily dry out or become rubbery.
Why Does Chicken Breast Dry Out?
Chicken breast is lean meat with very little fat, which means it doesn't have much insulation to keep moisture inside during cooking. When exposed to high heat too long, the proteins tighten and push out moisture, leading to dry, tough meat. Understanding how to balance heat, time, and resting will help you lock in that precious juiciness.
Ingredients you'll need
Chicken breasts: We're using boneless, skinless chicken breasts here. Look for thick pieces to make sure the meat stays juicy inside while you get that beautiful golden crust on the outside.
Olive oil: Olive oil heats up nicely without burning too fast. You can use other oils too, like vegetable or peanut oil, but olive oil gives a lovely flavor and crispiness.
Italian seasoning: It's a mix of herbs like oregano, basil, and thyme that adds a nice aromatic touch to the chicken. It's like a little sprinkle of Italy on everybite!
Paprika, red pepper flakes: If you like a little kick, these add a mild heat. You can adjust how much you add depending on how spicy you want your chicken - or skip it if you prefer no heat.
Salt & pepper: We can't cook without those two. Besides, salt helps tenderize and bring out the natural taste of the chicken.
How to Make Juicy Chicken Breast
Season Early
Rub olive oil on both sides of the chicken breasts, then season generously with salt and your choice of spices. For best results, let the chicken rest uncovered in the refrigerator for 15-20 minutes or longer. This "dry brine" helps the salt penetrate and improves moisture retention.
Heat Your Pan
Preheat a heavy-bottomed skillet (cast iron or stainless steel work great) over medium-high heat. Add a small amount of oil and let it shimmer hot before adding the chicken breasts.
Sear Without Disturbing
Place the chicken breasts in the pan and let them cook undisturbed for 4 to 5 minutes. The chicken should sizzle and develop a golden-brown crust. Avoid moving or flipping too soon-this crust locks in juices.
Flip and Finish Cooking
Turn the chicken breasts over and cook for another 3 to 5 minutes, depending on thickness. Lower the heat slightly if browning too quickly. If you want extra juiciness, add ¼ cup of chicken broth or water to the pan and cover with a lid to gently steam and finish cooking.
This method covers the entire process of how to sear the chicken and ensures wonderfully juicy and succulent meat!
Juicy chicken breast
Ingredients
- 1 lb. chicken breasts thick (boneless and skinless)
- 1 tablespoon olive oil
- 1 teaspoon Italian Seasoning
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- Salt and Pepper to taste
Instructions
- Rub olive oil on both sides of the chicken breasts, then season generously with Italian seasoning, paprika, red pepper flakes, salt and pepper.. For best results, let the chicken rest uncovered in the refrigerator for 15-20 minutes or longer. This "dry brine" helps the salt penetrate and improves moisture retention.
- Add olive oil to the skillet and heat it to medium high.
- Add chicken to the hot pan, emphasis on hot. You should hear a sizzle when chicken touches the pan Cook until it is brown on the first side, 4-5 minutes, and then flip and cook for 4-5 minutes more on the other side.
- Check if chicken is cooked all the way through. I do it either by cutting the thickest part of the chicken to check if it's pink or white or use a meat thermometer (it should register at 165 degrees).
- If it's not done, reduce heat, cover with lid and cook for a little bit longer. Using a lid at this point doesn't affect the sear.
- Chicken can be served as is or sliced in 1 inch strips
Tips for Extra Juicy Chicken Breast
- Don't skip the dry brine: Seasoning ahead and letting it rest crunches up the texture and locks moisture in.
- Use a skillet that retains heat: Cast iron or stainless steel pans help develop an excellent sear that seals in juices.
- Avoid overcooking: Chicken breast dries out quickly once past 165°F, so use a thermometer for confidence.
- Add moisture to the cooking process: Deglaze the pan with chicken broth or water and cover to steam gently toward the end.
- Rest the meat: This makes a big difference in moisture and tenderness.
- Use a meat thermometer: Cook chicken to an internal temperature of 165°F to ensure safety and juiciness.
What to serve Juicy Chicken Breast with
Juicy chicken breast is incredibly versatile. It can be served as is or sliced in 1 inch strips. You can use it with Pasta in White Wine Sauce or serve it with Creamy Bacon Brussels sprouts.
- Slice onto salads or green bowls with your favorite toppings.
- Shred and use for tacos, wraps, or sandwiches.
- Pair with roasted vegetables and grains for a wholesome meal.
- Top pasta with sliced chicken breast in garlic or wine sauces.
Hungry for More Chicken Recipes?
- Skillet Chicken in Mushroom Sauce
- Herb Roasted Chicken in Creamy White Wine Sauce
- Chicken in Mustard and Wine Sauce
Follow me on FACEBOOK to get more recipe ideas!
jocelyn says
followed recipe exactly and 2 boneless breasts came out perfect! Did 4-5 min each side, then cut into the thickest part and saw it was pink, so did as recipe said — lower heat and cover, which I did for ~ 3-4 minutes. Took breasts out of pan, and let it set for a minute, before slicing. yummy!! a keeper recipe 🙌🏽
Olya says
Yay!
Roger says
Though I have not yet tried it, I very much like the clarity of explanation. I had never heard of searing chicken to cook it from start to finish. The minimum of oil is worth noting. Avocado or walnut oil will deliver top flavour. Thans for posting the recipe.
Olya says
Thank you for the compliment on clarity and suggesting these heart-healthy oils!
Gemma says
Ahhh completely pink in the middle after 7 minutes on each side! Needs more like 10 minutes, on a high heat too.
Laquisha Renea Jackson says
Delicious!
Josh W says
Olya come cook at my house haha 🙂
Great recipe. Thanks!
Dpsy says
You say it let the meat rest 5-10 minutes after "salting" which I assume you mean after seasoning un your link to "How to Sear Thicker Chicken" which I assumed you meant chicken thighs? But in that link no where does it explain how to cook/sear thicker chicken pieces!!?? What's with that? Are you just trying to get people to look at your site? Bait and switch or OMIT in your case?? Please be honest with what you post!!!
Olga says
All you have to do is simply scroll down to the bottom to see the instructions. You can also click on "jump to recipe" button under the title. No need to click on "How to sear thicker chicken" link unless your chicken breasts are THICK. This is helpful if you bought chicken breasts that are thick as opposed to thin ones I used in this post.
Carol Glenn says
Also I assume you did mean salt not season, then wait 5 min.. The science of cooking would explain letting the salt have time to react with the meat. I am sure seasoning and waiting 5 min is ok but does not actually prepare the meat right?
Olga says
I did use all of it: salt and pepper, paprika, red pepper flakes, and Italian seasoning. But it is salt that will penetrate the top layer of chicken the most. The remaining seasonings will cook on top to create a nice flavor overall. So basically I seasoned my chicken with everything listed above, then let it rest for 5 minutes and then I cooked it.
Liz says
The ingredient list doesn’t have the paprika listed. Can you add that please. I imagine it is 1 tsp. Of paprika. Thanks!
Olya at Whatsinthepan says
Thank you for catching! I added paprika to the ingredient list - it's 1/4 teaspoon.
Martha says
Chicken turned out juicy and flavorful. made it a couple of times now.
Kyle says
I made these with steamed broccoli. Perfect easy dinner!